Thin-sliced döner meat over crispy flatbread, drowned in tomato sauce and browned butter, served with yoghurt.
İskender Kebab was created in 1867 by İskender Efendi in Bursa, Turkey, and remains one of Turkey's most celebrated dishes. It combines the smokiness of döner kebab with the richness of clarified butter and tangy yoghurt — an extraordinary combination of textures and temperatures.
Serves 4
Mix minced lamb with spices, salt and pepper. Knead until smooth and sticky. Form into a long cylinder on a skewer or roll into thin slices. Grill over high heat until charred on the outside but juicy inside.
Sauté tomato paste in a little butter until darkened. Add grated tomatoes, red pepper flakes, salt. Simmer 15 minutes until thick and concentrated.
Tear pide bread into bite-sized pieces. Toast in a dry pan until crisp on the edges. Arrange in individual serving dishes or a large platter.
Spoon tomato sauce generously over the bread pieces. Slice the cooked döner meat and lay on top. Add a generous dollop of cold yoghurt to one side.
Heat clarified butter until foaming and just turning brown (noisette). Pour it dramatically over the entire dish — it will sizzle on contact with the yoghurt and tomato sauce.
This tableside browning of butter is the signature theatrical moment of İskender kebab.
The butter must be hot enough to sizzle — it finishes the cooking and adds a nutty flavour.
Süzme yoghurt (strained Turkish yoghurt) is thicker and less sour than Greek yoghurt — worth seeking out.
The bread must be crispy, not soft — it partially softens from the sauces, and the contrast is key.
Vegetarian: replace meat with grilled halloumi and roasted vegetables.
Best eaten immediately. Components can be prepared ahead and assembled to order.
İskender Efendi invented this dish in Bursa in 1867, inspired by the shawarma/döner tradition. The dish is named after him, and his descendants still operate the original İskender restaurant in Bursa, where the recipe is kept as a family secret.
Yes — supermarket döner or shawarma meat works. Slice thinly and reheat on a hot griddle until charred at the edges.
Per serving (450g / 15.9 oz) · 4 servings total
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