Turkish Iskender kebab — thin slices of beef over pita with tomato sauce, yogurt and melted butter

Iskender kebab is one of the most famous dishes of Turkish cuisine, born in the city of Bursa in the 19th century, where master Iskender Efendi turned vertically roasted meat into a culinary art. Today it is a symbol of Ottoman hospitality: thin slices of beef or lamb are laid over cubes of pita bread, covered with hot tomato sauce, accompanied by fresh yogurt and crowned with melted butter poured over, sizzling. Here is how to prepare it at home.

Ingredients (for 4 servings)

• 700 g beef (or lamb), cut into very thin slices
• 2 whole pitas (or pide bread)
• 3 tablespoons olive oil
• 1 tablespoon butter (for frying the meat) + 60 g butter (for serving)
• 400 g chopped tomatoes (or 2 tablespoons tomato paste + 250 ml water)
• 2 garlic cloves, crushed
• 1 teaspoon paprika (sweet red pepper)
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 400 g thick natural yogurt
• 1 teaspoon hot red pepper (optional)

Preparation steps

1. Preparing the meat: Cut the meat into slices as thin as possible. In a large pan, heat the olive oil with the tablespoon of butter and fry the meat slices over high heat for 8–10 minutes, until golden. Season with salt and pepper.
2. The tomato sauce: In a small saucepan, sauté the crushed garlic for 1 minute, add the chopped tomatoes (or the tomato paste with water), the paprika and the oregano. Simmer for 10–12 minutes until the sauce thickens, and adjust the salt.
3. The pitas: Cut the pitas into small cubes and warm them in the oven or toast them lightly in a pan with a little butter, until slightly crispy.
4. Assembling: On warmed plates, lay a layer of pita cubes, the meat slices on top, and pour the hot tomato sauce over the meat. Place generous spoonfuls of fresh yogurt on the side.
5. The final touch: Melt the 60 g of butter until it just begins to brown lightly and pour it hot over the dish. Serve immediately, with hot pepper on top for those who like it spicy.

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4