Authentic İskender kebap Recipe Bursa, Turkiye

Name: İskender Kebap with Döner Kebap
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 10 servings
Cuisine: Turkish
Ingredients: 500g (1.1 lbs) tenderloin meat; 500g (1.1 lbs) ground beef (or a mix of half lamb and half beef); BEEF MARINADE; 1 medium onion; 1 tsp black pepper; 1 tsp salt; TENDERLOIN MARINADE; 1 medium onion; 2 tbsp yogurt; 1 tsp black pepper; 1 tsp ground red pepper; 1 tsp oregano (optional); 4-5 tbsp olive oil; TOMATO SAUCE; olive oil, a generous glug (or, a mix of olive oil and butter); 1-2 tbsp tomato paste; 2 tomatoes, grated; salt, pepper, ground red pepper (paprika), to taste; 2 tbsp butter; 4-5 tbsp olive oil; hot water, as needed; FOR FRYING; 2-3 tbsp butter or olive oil (or if you prefer to add some lamb tail fat, traditionally it is a must-have for a deeper taste), or as needed; FOR SERVING; grilled green peppers; tomato wedges; thick yogurt; melted butter

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Introduction & history

The specialty of the town Bursa, İskender kebap is a creation of the local butcher İskender Efendi. The base of the dish is pide bread which has been cut up into squares, then topped with shavings of lamb döner kebap and poured over with hot tomato sauce. Yogurt and grilled vegetables, namely tomatoes and green peppers, are placed on the sides of the dish. The final step in the preparation, which in restaurants they do in front of guests, is pouring over the meat and the bread with hot, melted sheep’s milk butter.

Main ingredients

Lamb
OR

Beef
Tomato
Tomato Paste
Onion
Olive Oil
Oregano
Red Chili Flakes
Black Pepper
Salt