Iskender kebab is one of the most popular meat dishes of Turkey, typically enjoyed in the north-western areas of the country. It dates back to the early 19th century and is so name after its original creator, Iskender Efendi. It can also be known in Istanbul restaurants as ‘Bursa kebab’, referring to Iskender Efendi’s home town.
Iskender kebab is made by layering delicious doner meat (thinly cut rotisserie lamb) mixed with tomato sauce over bread, and generously topped with melted butter and yoghurt.
|Beef tenderloin||900 gr|
|Olive oil||5 tbsp|
|Red pepper||4 pcs|
|Pitta bread||6 pcs|
|Salt and pepper||Required amount|
Step 1: Preheat oven to 180 degrees C for 5 minutes.. Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.Slice the pita bread in 3 cm x 3 cm (about 1”) squares.
Step 2: Slice the meat thinly you can ask your butcher to this for you too, and then pound each slice with the back of a wooden spoon or with a meat tenderizer.
Step 3: Grate onions.
Combine the onion, oregano, red pepper flakes, olive oil, salt and freshly ground pepper in a large bowl. Stir in the meat slices.
Step 4: Pour a little olive oil on a pan and cook the meat slices on high heat, for about 2 minutes each side (take care not to overcook).
Step 5: To make a tomato sauce, pour some olive oil in another pan. Sauté tomatoes and place pepper on the tomatoes.
Step 6: Place the bread on a tray.
Spread the cooked slices of the meat over the pitta bread and pour over the tomato sauce. Place the sautéed tomatoes and peppers at one side and a bowl of yogurt at the other side.