Bursa's legendary döner kebab — sliced doner over torn flatbread, drenched in hot tomato sauce and sizzling butter, served with yogurt.
İskender kebab is one of Turkey's most iconic restaurant dishes, invented in 1867 by İskender Efendi in the Ottoman city of Bursa. Thin slices of döner kebab (originally lamb, now often a lamb-veal mix) are laid over pieces of pide flatbread, drenched in a rich tomato sauce, then — in a spectacular tableside finish — a waiter pours sizzling clarified butter over the whole plate. It is served with thick, creamy yogurt on the side and roasted tomatoes and green peppers. The combination of the crispy bread soaked in tomato-buttery juices, the tender döner meat, and the cool yogurt is one of Turkish cuisine's greatest achievements.
Serves 4
Sauté garlic in butter 1 minute. Add crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer 15 minutes until thick and rich.
If using mince, form into a flat layer and grill or pan-fry until well-charred and cooked through, then slice thinly. If using sliced lamb, sear in a very hot pan quickly.
Arrange torn flatbread pieces over warmed plates. Ladle tomato sauce generously over the bread. Lay sliced meat on top.
Heat clarified butter in a small pan until it is sizzling and just beginning to brown. Pour immediately and dramatically over the meat — it should sizzle loudly on contact.
The hot butter must be poured just before serving — this is the signature moment of İskender kebab.
Add a generous spoonful of cold yogurt alongside. Serve with roasted tomato and pepper.
The butter must be very hot — barely browned clarified butter is the authentic touch.
Pide flatbread is ideal; it absorbs the sauce without falling apart.
Season the yogurt with a pinch of salt for better flavour.
Use chicken döner for a lighter version.
Add a drizzle of pomegranate molasses for acidity.
Make a vegetarian version with sautéed mushrooms and aubergine instead of meat.
Best eaten immediately. Components store separately 2 days.
İskender kebab was created in 1867 by Mehmed İskender Efendi, a kebab maker in Bursa who invented the dish that bears his name. His descendants still run the original İskender restaurant in Bursa and hold a trademark on the name. The dish was revolutionary for its time — combining döner meat with bread, sauce, and butter in a restaurant format.
Clarified butter (ghee) has the milk solids and water removed, allowing it to reach a higher temperature without burning. This is what makes it sizzle so dramatically when poured over the kebab.
Yes — many Turkish and Middle Eastern grocery stores sell pre-sliced döner meat, which is ideal for this recipe.
Per serving · 4 servings total
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