İskender Kebap (Turkish Alexander Kebab)

7 steps. Take it one step at a time.

1. 01

   Heat a small amount of butter

   Heat a small amount of butter (about 30g/1 oz) in a saucepan. Add the tomato paste and sauté for 2 minutes until fragrant. Pour in the hot water, add salt to taste, and simmer for 5-7 minutes until the sauce slightly thickens.

   7 min
2. 02

   Cut the pide bread

   Cut the pide bread into small 1-inch squares. Spread them on a baking tray and warm in a preheated oven at 350°F (177°C) for 5-8 minutes until they are slightly toasted but still soft inside.

   8 min
3. 03

   While bread is warming

   While bread is warming, grill or pan-sear the whole green peppers and tomato wedges until they have char marks. Set aside.

4. 04

   In a large skillet

   In a large skillet over high heat, sear the thinly sliced meat until fully cooked and slightly browned. Season with a pinch of salt and pepper.

   5 min
5. 05

   To assemble, place a layer of warm pide squares

   To assemble, place a layer of warm pide squares on a large serving plate. Pour half of the hot tomato sauce over the bread. Place the seared meat over the sauce-soaked bread.

6. 06

   Place a generous dollop of thick yogurt

   Place a generous dollop (about 100g) of thick yogurt on the side of the plate. Garnish with the grilled peppers and tomatoes.

7. 07

   In a small pan, melt the remaining butter

   In a small pan, melt the remaining butter (approx 80-100g) until it is foaming and very hot. Pour the sizzling butter directly over the meat at the table for an authentic experience.