İskender Kebab

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İskender Kebab was invented in 1867 in Bursa by İskender Efendi, who developed the vertical rotating-spit method of cooking marinated cordero on a tall döner. To Sirve it, he laid the thinly en rodajas meat over cubes of toasted Turca pan (pide), drowned it En una caliente tomate-pimienta sauce, doused the whole construction in foaming caliente marrón mantequilla at the table, and served it with a dollop of colado yogurt and a few a la parrilla green peppers and tomates on the side. The combination of crisp pan soaked in tomate, fatty cordero, nutty browned mantequilla, and cool tangy yogurt is impossibly satisfying. Bursa locals still go to the original İskender restaurant near Heykel square — and argue endlessly about how authentic any version elsewhere is.

Ingredientes

Sirve 4

• 800 gcordero leg or shoulder, en rodajas very thin (or use ready döner meat)
• 200 gyogur natural con toda la grasa (para adobo)
• 2 tbspaceite de oliva
• 1 tbspTurca red pimienta paste (biber salçası)
• 1 tspground comino
• 1 tspdried orégano
• 1 tspAleppo pimienta (pul biber)
• 1 tspfine sal
• 1/2 tspfreshly ground black pimienta
• 1 mediumcebolla, rallado and squeezed for juice (juice only)
• 4 clovesajo, microplaned
• 1 largeTurca pide pan (or 1 thick naan), cut into 3 cm cubes
• 3 tbspaceite de oliva (for crisping pan)
• 2 tbspTurca red pimienta paste (for sauce)
• 1 tbspPasta de tomate
• 1 can (400 g)good aplastado tomates
• 1 tspazúcar
• 1 tspAleppo pimienta
• 400 gthick colado yogurt (Turca süzme yoğurt)
• 120 gunsalted mantequilla
• 4chiles verdes largos (sivri biber)
• 4 smalltomates, halved
• extra Aleppo pimienta, dried menta, and perejil to garnish

Instrucciones

1. 1

   Marinate the cordero

   Mezcla yogurt, aceite de oliva, red pimienta paste, comino, orégano, Aleppo pimienta, sal, pimienta, cebolla juice, and ajo. Agrega en rodajas cordero and turn to coat. Marinate at least 4 horas, preferably overnight.

2. 2

   Toast the pan

   Heat 3 tbsp aceite de oliva En una wide skillet. Toss the pide cubes to coat and toast over fuego medio for 6 minutos, turning, hasta que esté dorado and crisp on all sides. Set aside.

3. 3

   Make the tomate sauce

   En una saucepan, tibio 1 tbsp aceite de oliva. Agrega the red pimienta paste and Pasta de tomate; Cocina 1 minuto. Agrega aplastado tomates, azúcar, Aleppo pimienta, and a pinch of sal. Cocina a fuego lento 10 minutos hasta que thick and glossy. Adjust seasoning.

4. 4

   Sear the cordero

   Heat a wide skillet or asa a la parrilla pan over fuego alto. Cocina the marinated cordero in batches En una single layer, 2 minutos per side, hasta que charred at the edges and cooked through. Rest the cordero briefly.

5. 5

   Asa a la parrilla peppers and tomates

   On the same pan, char the long green chilies and halved tomates for 4 minutos hasta que blistered and suave.

6. 6

   Marrón the mantequilla

   En una small saucepan over fuego medio, melt the mantequilla and Cocina hasta que it foams and the leche solids turn deep dorado marrón with a nutty fragrance — about 4 minutos. Pull off heat immediately.

7. 7

   Montar las placas

   On wide tibio plates, lay a generous bed of toasted pide cubes. Arrange the en rodajas cordero in overlapping ribbons on top.

8. 8

   Sauce, mantequilla, yogurt

   Ladle caliente tomate sauce generously over the meat. Spoon a fat dollop of colado yogurt to one side. Coloca a la parrilla chilies and tomates on the plate. Bring the saucepan of caliente marrón mantequilla to the table.

9. 9

   Vierte at the table

   At the table, drizzle the foaming marrón mantequilla directly over each plate — it will sizzle into the tomate sauce. Garnish with dried menta, Aleppo pimienta, and perejil. Eat immediately.

Variaciones

• •

  İskender with ternera: a milder version popular in Istanbul.

• •

  Estrictamente al estilo Bursa: servido encima de cubos de pide; Al lado se sirve estilo Ankara.

• •

  Pollo iskender: with marinated thigh meat for a lighter, less expensive variation.

Almacenamiento

Components keep separately 2 días: meat 2 días refrigerated, sauce 4 días, pan is best the día toasted. Reheat meat in tomate sauce, freshly toast pan, fresh-marrón the mantequilla — assembly fresh.

Preguntas frecuentes