Iskender – Turkish Doner Kebab Preparation
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb
- 1 large onion (s)
- 6 tablespoon oregano
- 1 tomato (s)
- 1 pointed pepper
- 3 tablespoon tomato paste
- 0.5 liter ½ yogurt, at least 3.5 fat and 3 tablespoons extra
- 1 bulb garlic (6 cloves at least)
- 500 g butter
- 1 tablespoon hot peppers, dried or paprika powder
- salt and pepper
- 1 flatbread (s), (pide)
Print Recipe
Pin Recipe Instructions
- For the yoghurt sauce, mix the yoghurt (preferably Ömür yoghurt from the Turkish market) with 3 pressed garlic cloves and season with oregano and salt.
- For the kebab preparation, cut the lamb into wafer-thin slices. Chop the paprika, onion, tomato and 3 cloves of garlic very finely, place in a bowl with the lamb and add 3 tablespoons of yogurt, plenty of pepper, 5 tablespoons of oregano, 3 tablespoons of tomato paste and 1 tablespoon of salt and mix everything well. Let it rest for at least 2 hours, better for the day!
- Bake the pide (flat bread) in the oven until crispy. Dice very small and divide on 4 plates.
- Heat 200 g butter in a large frying pan and fry the doner kebab preparation until golden brown and crispy! Remove the fat and drizzle on the finely chopped pides.
- Heat 300 grams of butter in a separate pan and stir in 1 tablespoon of salt and 1 tablespoon of dried hot peppers.
- Spread the kebab meat on the plates and pour the yogurt sauce on top. Finally pour the very hot seasoned butter over it.
- This is what the Turks call Iskender. Very complex, but so good!
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