Sliced döner-style kebab over pita bread, drenched in tomato sauce and browned butter, served with yogurt — a signature dish from Bursa, Turkey.

خطوات التحضير

Mix the ground meat with grated onion, garlic, cumin, paprika, salt, and pepper, and shape into long skewers or flattened patties.

Grill the meat until fully cooked with a nice browned crust, then slice it thinly.

For the sauce, melt the butter and sauté the garlic, then add the pureed tomatoes and simmer for 10 minutes until slightly thickened.

Cut the pita bread into medium pieces and spread them across the bottom of the serving plate.

Layer the sliced meat directly over the bread, then pour the hot tomato sauce evenly over it.

Heat the extra butter until it just starts to sizzle and pour it hot over the dish right before serving for the signature sizzle.

Serve with a dollop of yogurt and grilled peppers and tomatoes on the side.

نصيحة

Slice the meat very thinly right after grilling while it's still hot for easier cutting and better tenderness. Don't leave the pita bread exposed for long before adding the sauce, as it should stay soft and soak up the flavors.

Iskender kebab is named after its creator, Iskender Efendi, who first served it in the Turkish city of Bursa in the 1870s. The dish is defined by its distinctive presentation: thin slices of döner kebab meat placed over torn pieces of pita bread, then drenched with warm tomato sauce and hot melted butter poured over just before serving, creating a signature sizzle.

Iskender kebab is traditionally served with a dollop of fresh yogurt and a small side of grilled peppers and tomatoes. It's a rich, filling dish that combines tender sauce-soaked bread with well-seasoned kebab meat.

The dish is celebrated across Turkey as a specialty served in dedicated restaurants, showcasing the Turkish kitchen's skill in bringing together meat, bread, and sauce into one harmonious plate.