Turkey / Main
İskender kebab
Slices of döner over pieces of pide, under tomato sauce, melted butter and yoghurt.
Ingredients
- Lamb, thinly sliced700 g
- Pide flatbread400 g
- Tomato passata400 ml
- Butter120 g
- Thick yoghurt300 ml
- Onion1
- Garlic3 cloves
- Red pepper paste1 tbsp
- Oregano1 tsp
- Green peppers, to serve2
- Vegetable oil40 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Slice the lamb very thin, season it and leave it twenty minutes.
Fry the onion and garlic in oil, add the pepper paste and warm it a minute.
Add the passata and oregano and cook the sauce fifteen minutes to thicken it.
Cut the pide into cubes and dry them in the oven at 180 °C for eight minutes.
Sear the lamb slices over a very high flame in batches, a minute and a half each.
Spread the bread on the plates, spoon over some of the sauce, then the meat and the rest of the sauce.
Melt the butter until it sizzles and pour it over the meat. Put the yoghurt at the side and serve with fried peppers.
