Summary

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)

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Instructions

1. 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.
2. 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!
3. Bake the pide (flat bread) in the oven until crispy. Dice very small and divide on 4 plates.
4. 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.
5. Heat 300 grams of butter in a separate pan and stir in 1 tablespoon of salt and 1 tablespoon of dried hot peppers.
6. Spread the kebab meat on the plates and pour the yogurt sauce on top. Finally pour the very hot seasoned butter over it.
7. This is what the Turks call Iskender. Very complex, but so good!