Turkish Iskender Kebab
Bursa's legendary creation — İskender Döner Kebabı, invented by İskender Efendi in 1867. Thin slices of doner lamb are placed over torn pide bread, drenched with tomato sauce, hot browned butter and served with cold thick yoghurt. The contrast of the sizzling browned butter poured tableside with the cold yoghurt is theatrical and delicious.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Slice lamb thin; season with spices and oil. Grill or cook in batches in a very hot pan until just cooked with slightly charred edges.
About 5 min
Tomato sauce: sauté garlic in butter; add passata; simmer 10 minutes; season.
About 14 min
Arrange torn pide bread in the base of 4 wide plates.
About 14 min
Ladle tomato sauce over the bread. Lay the cooked lamb slices over the sauce.
About 14 min
Place cold yoghurt alongside (not on top). Brown the 80g butter until nutty and golden (beurre noisette). Pour the sizzling butter directly over the lamb and yoghurt tableside — this is the signature İskender moment. Add grilled tomato and pepper.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 34 g
- Carbs
- 36 g
- Fat
- 34 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 860 mg
Contains: gluten, dairy
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Recipe by Boon Tools.