Entree: Turkey – Ottoman Palace Cuisine – İskender Kebab (Thinly sliced lamb served over toasted flatbread with a warm tomato-butter sauce and a side of yogurt)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) thinly sliced lamb leg or shoulder (döner-style)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely grated (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sugar
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 4 pieces pide or flatbread (about 4–6 oz / 115–170 g each), torn into large pieces
- 2 cups (480 g) plain thick yogurt
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Prepare the yogurt sauce: mix yogurt with minced garlic, lemon juice, and a pinch of salt; chill until ready to serve.
2. Heat 1 tbsp (15 ml) olive oil in a wide skillet over medium heat; add grated onion and cook until soft and translucent, about 5 minutes.
3. Stir in tomato paste and paprika, cook 1 minute, then add crushed tomatoes, sugar, salt and pepper; simmer gently 8–10 minutes until slightly reduced. Keep warm.
4. In a clean skillet, heat remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter over medium-high heat; add the thinly sliced lamb in a single layer, searing quickly until edges brown and meat is heated through, 2–4 minutes.
5. Meanwhile, in a separate pan, melt remaining 2 tbsp (30 g) butter until foaming and lightly browned for a nutty aroma; remove from heat.
6. To assemble, divide torn pide pieces among 4 plates, spoon warm tomato sauce over the bread, top with generous portions of the sliced lamb, then drizzle the browned melted butter over the meat.
7. Serve immediately with a dollop of garlic yogurt at the side and a sprinkle of chopped parsley.