Entree: Türkiye – İskender kebabı (Iskender kebab)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) thinly sliced lamb or beef döner (from one small roast)
- 4 pieces Turkish pide or flatbread, about 3 oz (85 g) each, torn into bite-sized pieces
- 6 tbsp (85 g) unsalted butter, divided
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) hot beef or lamb stock
- 1.5 cups (360 g) thick plain yogurt (Turkish/süzme preferred)
- 2 cloves garlic, crushed
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) Aleppo pepper or pul biber (adjust to taste)
- 1 tbsp (15 ml) pomegranate molasses (nar ekşisi), optional for drizzle
- 2 tbsp (6 g) finely chopped fresh parsley, for garnish

Instructions

1. Whisk the yogurt with crushed garlic and 1/4 tsp (1 g) salt until smooth; set aside at room temperature.
2. In a large skillet over medium heat, melt 2 tbsp (28 g) butter and add the torn pide pieces; toss and toast until crisp and lightly browned, about 3–5 minutes. Divide toasted bread among 4 warm serving plates.
3. Reheat the thinly sliced döner in a wide skillet or under a broiler just until warmed through and slightly crisped at the edges, 2–3 minutes; keep warm.
4. In a small saucepan over medium heat, melt remaining 4 tbsp (57 g) butter. Add the tomato paste and cook, stirring, 1–2 minutes until fragrant. Carefully add the hot stock, whisk to combine, and simmer 3–4 minutes until sauce is glossy and slightly reduced. Season with remaining salt, black pepper, and Aleppo pepper.
5. Spoon a generous layer of garlic yogurt over the toasted bread on each plate. Pile the warmed döner slices on top of the yogurt.
6. Ladle the warm tomato-butter sauce over the meat, then immediately pour any remaining hot melted butter over the top so it sizzles. Drizzle pomegranate molasses if using, sprinkle with chopped parsley and extra pul biber, and serve immediately.