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İskender Kebab, one of Turkey’s most treasured dishes, is a flavourful combination of tender meat, rich tomato sauce, and creamy yogurt. Named after its creator, İskender Efendi, this kebab brings together the best of Turkish flavours, offering a meal that’s both hearty and refined.
With its balance of textures and bold flavours, İskender Kebab has become a culinary icon, often enjoyed as a special treat that showcases the art of Turkish cuisine.
What Is İskender Kebab?
İskender Kebab is a type of döner kebab served over a bed of pide (Turkish bread), topped with a warm tomato sauce and a generous dollop of yogurt. What sets this dish apart from other kebabs is the final flourish: hot melted butter, drizzled over the meat just before serving. This finishing touch not only adds richness but also enhances the flavours, creating a truly indulgent meal.
The meat, usually lamb or beef, is shaved thin from a vertical rotisserie, cooked until tender and caramelized on the edges, which provides a delicious contrast with the soft bread and creamy yogurt.
Served on a wide platter, İskender Kebab is meant to be shared and savoured. The layers of bread, meat, sauce, and yogurt work in harmony, offering a multi sensory experience that’s as satisfying to the eyes as it is to the palate.
Ingredients and Taste
İskender Kebab relies on a few key ingredients to create its rich and satisfying flavour profile. The meat, often lamb or beef, is marinated with spices before being cooked on a rotating spit.
As it turns and cooks, the meat develops a smoky, savoury flavour that is essential to the dish. Pide bread, which is soft and slightly chewy, serves as the base, soaking up the juices and sauce, adding another layer of texture.
The tomato sauce is prepared with ripe tomatoes, butter, and a touch of red pepper, resulting in a sauce that is slightly tangy with a hint of sweetness. The yogurt, thick and tangy, balances the rich flavours, while the melted butter adds a luxurious finish.
The taste is a harmonious blend of savoury, smoky, creamy, and tangy, with each component enhancing the others. Every bite is a journey through layers of flavour, from the tender meat and tangy sauce to the cool yogurt and buttery finish.
A Taste of History
The story of İskender Kebab dates back to the late 19th century in the city of Bursa, where İskender Efendi first created this unique twist on the traditional döner kebab.
Seeking a way to make the dish more accessible and balanced, he decided to serve the meat over bread, topped with yogurt and tomato sauce, making it easier to eat with a fork rather than in a sandwich.
His innovation quickly became popular, and İskender Kebab was soon embraced as a signature dish of Bursa, celebrated for its layered flavours and distinctive presentation.
İskender Kebab not only represents the creativity of Turkish cuisine but also reflects the rich cultural history of Turkey as a crossroads between East and West.
The dish brings together elements that are both local and far reaching: the döner style cooking that originated in the region, the use of yogurt and bread as staples of Turkish dining, and the careful balance of spices and sauces that defines the country’s culinary heritage.
Traditional İskender Kebab Recipe
Serves: 4 people
Ingredients:
For the Meat:
- 500g lamb or beef, thinly sliced (or a mix of both)
- 2 tbsp olive oil
- 1 tbsp plain yogurt
- 1 small onion, grated
- 1 tsp ground cumin
- 1 tsp ground paprika
- Salt and black pepper, to taste
For the Tomato Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 400g canned crushed tomatoes (or fresh, pureed)
- 1/2 tsp sugar
- Salt and black pepper, to taste
- 1/2 tsp red pepper flakes (optional, for heat)
For Serving:
- 4 pita or Turkish flatbreads, cut into pieces
- 1 cup plain yogurt, slightly whisked
- 2 tbsp butter
- Fresh parsley, chopped, for garnish
Directions
In a large bowl, mix together olive oil, yogurt, grated onion, cumin, paprika, salt, and black pepper. Add the thinly sliced meat to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight, to let the flavors deepen.
To prepare the tomato sauce, melt the butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, sugar, salt, and black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally until it thickens. Adjust seasoning as needed and keep warm.
Preheat your oven to 180°C (350°F). Place the marinated meat on a baking sheet lined with parchment paper or on a rack. Roast for 15-20 minutes, turning halfway through, until the meat is browned and tender. Alternatively, grill or pan-sear the meat over high heat until nicely charred and cooked through.
While the meat cooks, cut the pita or flatbreads into bite-sized pieces. Spread them on a separate baking sheet and toast in the oven for about 5 minutes until lightly crisped. This will add texture to the base of the dish.
In a small pan, melt the remaining 2 tbsp of butter over low heat. Allow it to brown slightly for a nutty flavour, but be careful not to burn it. This will be drizzled over the kebab for an authentic finishing touch.
To assemble, spread the toasted bread pieces on a large serving platter. Arrange the roasted or grilled meat slices over the bread, ensuring even coverage for balanced bites.
Pour the warm tomato sauce generously over the meat, allowing it to seep down to the bread layer. Dollop the whisked yogurt around the edges or in the centre, depending on your preferred presentation.
Drizzle the browned butter over the assembled kebab, letting it enhance the flavors of the tomato sauce and yogurt. Garnish with chopped parsley and serve immediately. İskender Kebab is best enjoyed hot, with a side of extra yogurt or a light salad for a balanced meal.
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