Juicy, tasty and rich, Iskender Kebab is one of the most favourite dishes in Turkey. It involves succulent shreds of doner lamb or beef over flatbread cube roasted pieces, showered with spicy tomato sauce, sour yoghurt, and hot pouring butter on top before serving.

Such a dish is a treat to all five senses, including the smell of grilling meat and spiced butter, the taste of greasy, spicy bread and cold, refreshing yoghurt. Turkish Iskender Kebab is filling, warming, and deeply nourishing as it is served plenty  on a large serving plate piping hot.  

This dish was invented in the 19th century by a man named Concerns Efendi in a city called Bursa which was known to be spread in the whole of Turkey and which is today what every visitor and food enthusiast ought to have tasted. It is really exquisite in its richness, acidity and spice – a Turkish triumph in gastronomic art.

What is Iskender Kebab?

Iskender Kebab was named after its author Iskender Efendi and it is a Turkish kebab dish that is a Bursa Iskender Kebab specialty. It is the fancy edition of a classic doner kebab, reincarnated into a plated dish. The idea of concept includes mixing the textures of tastes: buttered bread, juicy barbeque beef, spicy tomato sauce and creamy yoghurt to combine them into a warm and treat meal.

The serving ceremony is special: right before it lands on a table, hot browned butter is scattered on the top in abundance, giving the aroma and adding flair to the whole dish in doing so. It is conventionally prepared utilizing lamb meat yet nowadays, beef or chicken are also utilized. Most Turkish restaurants serve Iskender alongside grilled green peppers and a wedge of tomato with either ayran (salty yoghurt drink) or cay (tea) on the side.

Ingredients and Substitutes of Iskender Kebab

(Perfect for your next attempt at this traditional Iskender Kebab recipe!)

• Thinly Sliced Grilled Lamb/Beef – The main course of the dish. Conventionally prepared out of doner meat. You are free to replace it with grilled chicken or burnt plant-based strips as a vegetarian alternative
  
• Flatbread (Pide or Lavash) – The bread is toasted or very lightly fried and cubed. This makes it act as the base and soaks up the juices and sauce. Alternative: pita bread, naan or even sourdough croutons
  
• Tomato Sauce – This one is very easy to make. It is tomato paste, olive oil and a spoonful of chilli or a pinch of paprika. Brings flavour and bite
  
• Plain Yogurt – Cold, thick yoghurt combines the hot and richness. Greek yoghurt is effective. Whisked optional with salt to smooth
  
• Butter – Browned slightly and melted until it has a nutty taste. Frequently flavoured with pepper flakes of red pepper or Aleppo pepper
  
• Olive Oil – It would be utilised in the tomato sauce and sometimes to brush the bread cubes
  
• Garlic (optional) – To make a garlicky yoghurt, you may add some finely chopped garlic
  
• Salt & Pepper – Very common to make mixtures more tasty
  
• Chili Flakes or Aleppo Pepper (Optional) – To add a mild spice, smell
  
• Grilled Tomato & Green Pepper- (to be served as a garnish) with Traditional Turkish döner kebab with yogurt

How to cook Iskender Kebab?

Prepare the Meat

Running through pre-cooked doner slices or simply grilled slices of lamb or beef. The meat should be marinated in olive oil, paprika, salt and garlic (optional) and cooked under high heat until it is browned well.

• Slices of lamb weight 200–250g
• 1 tbsp of olive oil
• A 1/2 tsp paprika
• To taste salt and pepper

Bread Base Toast

Cube the flatbread (pide or lavash) into bite-sized pieces. Fry on a dry pan or oven at 180°C (350°F) for 5–7 minutes until golden. You can lightly fry it in olive oil as well, to be extra crunchy.

• 2 cups cubes of flatbread

To Make the Tomato Sauce

Over a small saucepan, heat 1 tbsp olive oil. Bring in 1 tbsp of tomato paste and sauté a little. Mix in 1/2 cup water and bring to a boil on low heat and cook for 5 minutes. Add salt, pepper and some chilli flakes.

• 1 tbsp tomato paste
• 1/2 cup water
• Salt, pepper and chilli flakes

Heating Butter

In a small pan melt 2 tbsp butter. Fry until it is sizzling and golden brown, then take out of the heat. Add a pinch of Aleppo pepper, or chilli flakes as a taste enhancer (optional).

• 2 tbsp butter
• Cup of Aleppo pepper

Put Together and Serve

In a big plate: 

• The toasted bread cubes should be spread out as a base
• Spill the bread with tomato sauce
• Put the slice of grilled meat on it
• Take each right side and spoon cold yoghurt on it

Pour out the hot butter on everything just before serving.These are garnished with grilled tomato slices and Green Pepper. Serve at once with additional yoghurt, chilli flakes or a lemon squeeze (as preferred).

Traditional Iskender Kebab is a complete meal itself, hot, sour, buttery, and more like a luxury dish. It tastes best hot and fresh, and one likes to serve it with a glassful of cool ayran or a very strong Turkish black tea. Either used as a filling lunch or as the main part of an evening meal, this famous dish will always delight.