EatSen · Recipes
Bursa's world-famous Iskender kebab is traditionally prepared with thinly sliced lamb, buttery tomato sauce, pieces of pide bread, and a side of strained yogurt. 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
Slice the lamb into thin pieces. In a bowl, mix together strained yogurt, ground red pepper, cumin, salt, and black pepper. Coat the lamb slices in this marinade, cover with plastic wrap, and let rest in the refrigerator for at least 60 minutes.
Heat a large skillet over high heat. Add the olive oil. Place the marinated lamb slices in a single layer in the skillet. Cook for 2–3 minutes on each side, until the edges are lightly browned and caramelized. Cook the remaining lamb the same way. Set the cooked lamb aside.
In the same skillet, melt the butter. Add the tomato paste and cook for 1 minute, stirring. 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.
Cut the pide bread into approximately 3 cm square pieces. Lightly toast in a dry skillet or in the oven. Arrange the pide pieces evenly on a serving platter.
Layer the cooked lamb slices over the pide pieces. Drizzle the tomato sauce over the lamb. In a separate small skillet, melt the butter until foamy and drizzle it over the sauce. Serve hot with strained yogurt on the side.
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