İskender Kebab
844kcal54.7g protein51.3g fat38.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 700 g | beef (very thinly sliced) |
| 4 unit | pide or pita bread |
| 500 ml | tomato sauce |
| 100 g | butter |
| 400 g | plain yogurt |
| 1 ½ tsp | salt |
| 1 tsp | black pepper |
Steps
- simmer12 mintomato sauce hot and slightly reducedSimmer the tomato sauce until its raw edge disappears and it lightly coats a spoon. Keep it pourable because it needs to penetrate some of the bread without turning the plate into thick tomato paste.
- toast8 minbread hot with crisp edgesCut the pide into bite-size pieces and toast until hot and lightly crisp. The bread needs some initial structure because it will receive both tomato sauce and butter during assembly.
- sear12 minvery hot pan, beef browned at edgesSeason the thin beef and sear in small batches over very high heat, spreading pieces into one layer. Crowding produces gray steamed beef and misses the roasted edges that approximate meat shaved from a döner spit.
- top4 minplates assembled while components hotDivide toasted bread among warm plates, spoon over tomato sauce and arrange the hot beef on top. Add yogurt alongside rather than stirring it through the hot sauce.
- fry3 minbutter foaming and nuttyHeat the butter until foaming and just beginning to smell nutty, then pour it sizzling over the assembled meat and bread. Serve immediately; the hot butter finish is a defining sensory moment of İskender service.