İskender kebap
(Bursa kebabı, Alexander Kebab)
A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yogurt are traditionally drizzled over the dish at the table.
It is recommended to pair this kebap with şıra, a Turkish beverage that is known to aid digestion.
Serve with
Pita bread
Pita bread is a type of flatbread believed to have originated in the Middle East around 2500 BCE, making it one of the oldest types of bread in the world.... Read more
Şıra
Şıra is a traditional non-alcoholic beverage made from freshly pressed grape juice. The juice has a fruity taste, and vibrant purple color, is slightly fermented, and ... Read more
Yogurt
Often referred to as one of the oldest fermented ingredients in the world, yogurt is produced by bacterial fermentation of milk. This versatile ingredient can ... Read more
Recipe variations
İskender Kebap with Döner Kebap
READY IN 14h 50minThis recipe gives instructions on how to make İskender kebap in a way adapted for at-home preparation. The dish needs to be done in stages. Making the döner is the most time-consuming because the meat needs to marinate overnight, and then it needs to freeze so the meat is easier to slice. Once that is done, the rest of the dish can be prepared on the same day. This recipe makes for 10 portions, but if you want to make fewer portions, just slice less meat and keep the rest in the freezer until you want to prepare İskender kebap again.
Quick-Make İskender Kebap
READY IN 14h 20minUnlike traditional İskender kebap, this recipe shows how to make one with steak and not with döner meat. The meat needs to freeze first for easier slicing; then, it needs time to thaw once sliced, so take that into account when planning on making this recipe.
İskender kebap Authentic recipe
This recipe gives instructions on how to make İskender kebap in a way adapted for at-home preparation. The dish needs to be done in stages. Making the döner is the most time-consuming because the meat needs to marinate overnight, and then it needs to freeze so the meat is easier to slice. Once that is done, the rest of the dish can be prepared on the same day. This recipe makes for 10 portions, but if you want to make fewer portions, just slice less meat and keep the rest in the freezer ... Read more
WHERE TO EAT The best İskender kebap in the world (according to food experts)
