Kebapçı İskender
(İskender Kebap) Recipe

Origin: Turkish      Period: Traditional

Ingredients

İskender kebab is one of the most famous meat foods of Northwestern Turkey and takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century. The name itself is trademarked by Yavuz İskenderoğlu, whose family still runs the restaurant in Bursa. However, the dish is available in many restaurants throughout the country sometimes under the name 'İskender kebap', 'Bursa kebab'.

4 pieces of beef tenderloin, (about 200g each)
200g minced beef
4 Asian pita breads
salt and black pepper, to taste

To Garnish:
yoghurt
240ml tomato purée
4 tbsp water
2 tbsp butter

Kebapçı İskender
(İskender Kebap) Preparation:

Method:

Season the minced beef well with salt and black pepper then knead into a ball before placing in the centre of the two pieces of tenderloin and flattening. Cover the sandwich in clingfilm then place in the freezer over night.

The following day remove the meat sandwich from the freezer and allow to warm for just 45 minutes before slicing into bite-sized pieces with an electric carving knife. Add a little oil to a large pan and use to fry the beef until just done (make certain not to over-fry).

Now add the tomato purée to a bowl and whisk-in the hot water until smooth.

Cut the breads into bite-sized diamonds and arrange on plates then spread the cooked beef over the top. Pour the tomato sauce over them and arrange a few tablespoons of the yoghurt on the side. Finally melt the butter in a small pan and when it starts bubbling pour over the tomato sauce. Serve immediately.

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