Iskender Kebap (Authentic Turkish Recipe)
I first experienced the incredible flavors of Iskender Kebap during a holiday in Turkey. My wife and I were on a food tour with Yummy Istanbul, and this dish is incredible!
Step by Step Video Instructions
What Is Iskender Kebap?
Iskender Kebap is a traditional Turkish dish typically served as a main course. It features a thin bread base topped with slices of doner kebap meat, and generously doused in melted brown butter. The dish is often enjoyed with tomato and a side of tangy yogurt, creating a rich, flavorful contrast. When I ate Iskender Kebap in Turkey last year, it was served on a heated metal plate.
The dish dates back to 1867 and was created by Iskender Efendi, after whom it was named. The Efendi family, based in Bursa, ran a successful kebap business for over 100 years and even claimed the copyright for the Iskender name.
Ingredients
Doner Kebab Meat: Frozen doner kebab meat is widely available at specialty or international grocery stores. If you’re using frozen meat, it’s easiest to slice it thinly while it’s still frozen for perfectly crispy slices. Refrigerated doner meat can also be used if available, just stick it in the freezer for 1 hour before slicing.
Pita Bread: The pita bread is cut into small cubes and serves as the base of the dish, soaking up the butter sauce and juices from the doner kebab. You can also substitute it with naan bread, which works well to soak up the rich sauce.
Green Chilies: Roasting the green chilies adds a slightly smoky flavor to the dish. Adjust the number of chilies depending on your preferred spice level.
Butter: The rich, nutty flavor of browned butter adds a lot of richness to the Iskender Kebap.
Yogurt: Tangy, unsweetened yogurt provides a refreshing contrast to the richness of the butter and meat, bringing balance to the dish.
Tomatoes: Fresh tomato slices are a classic side for Iskender Kebap, adding a juicy sweetness that complements the savory doner and butter sauce.
Expert Tips
Thinly Slice the Doner Meat: To get that signature crispy doner texture, slice the meat as thinly as possible. If you’re using frozen meat, slicing it while still slightly frozen makes this much easier.
Don’t Overcook the Butter: When making the butter sauce, be sure to cook it until it’s just browned, as it can burn quickly. The golden brown color and nutty aroma indicate that it’s ready. Remove it from the heat as soon as it reaches this stage.
Roast the Chilies for Extra Flavor: Roasting the chilies brings out a wonderful smoky flavor. If you don’t have an open flame, simply roast them in a dry skillet, turning frequently until the skins are blistered and charred.
Customize Your Yogurt: While plain, unsweetened yogurt is traditional, you can stir in a pinch of salt, mint or a bit of garlic for added flavor if you like.
Storage and Leftovers
Iskender Kebap is best enjoyed fresh, as the crispy doner meat and warm pita can become soggy if stored. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the doner meat and pita in a skillet over medium heat to crisp them up again, and gently warm the butter sauce. Add the yogurt fresh just before serving.
More Kebab Recipes You May Like:
- Adana Kebap (Famous Turkish Kebab)
- Make Doner Kebab at Home
- Low Fat Chicken Tikka Kebab
- Malai Kebab
- Reshmi Kebab
Iskender Kebap (Authentic Turkish Recipe)
Ingredients
- 4 Green chilies
- 1 piece Pita bread cut into small cubes
- 5 oz Doner kebab meat frozen
- 1 tsp Oil
- 5 slices Tomato
- 2 oz Yogurt
- 1 tbsp Butter
Instructions
Prepare the Butter Sauce:
- In a small pan, melt 1 tablespoon of butter over medium heat. Continue heating until the butter turns a golden brown and has a nutty aroma, about 2-3 minutes. Be careful not to burn the butter.
- Once browned, remove from heat and set aside. Keep the butter warm by covering the pan or reheating slightly if needed when it's time to serve.
Roast the Chilis:
- Roast the green chilis over an open flame or in a dry skillet over medium heat, turning them frequently until their skins are charred and blistered, about 3-5 minutes in a pan. Once roasted, set them aside to cool.
Prepare the Doner Kebap Meat:
- If using whole frozen doner kebap meat, slice the doner meat while frozen thinly into strips.
- In a large pan, heat 1 teaspoon of oil over medium heat. Add the sliced doner meat to the pan and fry for 2-3 minutes per side, or until the meat is crispy and golden brown. Remove from the pan and set aside.
Assemble the Iskender Kebap:
- On a serving plate or cast-iron plate, arrange the pita bread cubes in the center. Place the tomato slices on one side of the plate and a large scoop of unsweetened yogurt on the other.
- Lay the roasted chilis and the crispy doner kebap meat on top of the pita bread.
Finish and Serve:
- Drizzle the prepared warm butter sauce over the doner kebap and pita bread to soak in the flavors.
- Serve immediately while everything is hot and enjoy!
