EatSen · Recipes
The legendary taste of Bursa, İskender: thinly sliced lamb döner arranged over torn pide, brought together with hot tomato sauce and melted butter. Served with thick yoghurt and charred vegetables on the side.
Explore recipes and cook for free.
per serving
Rub the lamb shoulder all over with half the salt and the pepper. Heat a heavy-based pan or griddle pan over a high heat. Sear the meat on all sides until cooked through (approximately 12–15 minutes). Rest for 5 minutes, then slice as thinly as possible.
Melt 20 g butter in a small saucepan over a medium heat. Add the tomato paste and cook for 1 minute. Add the water and remaining salt. Simmer over a low heat for 8–10 minutes until slightly thickened.
Tear the pide into bite-sized pieces and spread in a single layer on a wide serving plate.
Add the olive oil to the griddle pan. Char the halved tomato and whole peppers; all sides should be lightly charred and soft, approximately 5–7 minutes.
Layer the thinly sliced lamb over the pide pieces. Drizzle the hot tomato sauce over the meat.
Melt the remaining 80 g butter in a small pan until foaming, then pour it hot over the meat and sauce. Place the yoghurt alongside the plate, accompanied by the charred vegetables. Serve immediately.
Save and cook for free