EatSen · Recipes
Bursa's world-famous İskender kebab is prepared in the traditional style with thinly sliced lamb, buttery tomato sauce, pieces of pide bread, and strained yoghurt on the side. At home, the lamb is marinated using a method close to the döner technique and cooked over high heat before serving.
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per serving
Cut the lamb into thin slices. In a bowl, mix the strained yoghurt, ground sweet paprika, cumin, salt and black pepper. Coat the slices of meat in this marinade, cover with cling film and leave to rest in the fridge for at least 60 minutes.
Heat a large frying pan over high heat. Add the olive oil. Place the marinated slices of meat in the pan in a single layer. Cook for 2-3 minutes on each side, until the edges are lightly browned and caramelised. Cook the remaining meat in the same way. Set the cooked meat aside.
Melt the butter in the same pan. Add the tomato paste and fry for 1 minute. Add the grated tomatoes and simmer for 5 minutes. Add the hot water and salt, then cook the sauce over low heat for 10 minutes. The sauce should be fluid but rich in consistency.
Tear the pide bread into roughly 3 cm square pieces. Lightly toast in a dry pan or in the oven. Spread the pieces of pide evenly over the serving plate.
Arrange the cooked slices of meat in layers over the pieces of pide. Drizzle the tomato sauce you have prepared over the meat. In a separate small pan, melt the butter until foamy and drizzle it over the sauce. Serve hot with strained yoghurt on the side.
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