By eatmundo · July 2, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Iskender Kebab. The percentage is the share of ingredients the two recipes have in common.
Loubieh Bi ZeitIn Lebanon · same ingredients53%
Boeuf Bourguignon: Burgundy Beef StewIn France · same ingredients52%
Gyro Pita: Traditional Greek Gyro SandwichIn Greece · same ingredients52%
A culinary masterpiece rising from Bursa, Iskender Kebab leaves an unforgettable mark on the palate, combining the deliciousness of döner, the softness of its pita, the depth of its tomato sauce, and the generosity of melted butter. Served with refreshing yogurt and grilled peppers, this classic stands as one of the pinnacle dishes of Turkish cuisine. Each bite whispers the story of centuries-old tradition and masterfully crafted ingredients.
According to eatmundo's ingredient comparison, the closest dish to Iskender Kebab from another cuisine is Loubieh Bi Zeit (Lebanon): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the meat: Freeze the 500 g of beef for 30 minutes, then slice it against the grain as thinly as possible. Grate the onion, press it through a sieve and keep only the juice. Mix the beef with the onion juice, 30 ml of olive oil, 1/2 tsp of black pepper and 1/2 tsp of salt, and marinate in the fridge for 30 minutes. Heat a large heavy frying pan over high heat and cook the beef in batches in a single layer for 2 minutes per batch, turning once, until browned at the edges. Keep warm.
- 2
Cut the pita bread (usually tırnak pide or similar) into cubes and set aside.
- 3
Prepare the tomato sauce: In a saucepan, melt 25 g of butter. Add 200 g of grated tomato and 2 tablespoons of tomato paste. Season with a pinch of salt, the remaining 1/2 tsp of black pepper and the red pepper flakes. Add 120 ml of water and cook over low heat for 5-7 minutes until it thickens.
- 4
Assembly: Toast the bread cubes in the oven at 150°C for 5 minutes until slightly crispy, then spread them on the bottom of the serving plate. Generously drizzle the tomato sauce over the warm bread. Then arrange the thinly sliced meat on top.
- 5
Browned butter: In a small pan, melt 50 g of butter over low heat until it foams and lightly browns. Drizzle this melted butter over the meat on the serving plate.
- 6
Presentation: Serve the dish with 400 g of strained yogurt, 2 grilled green peppers, and 200 g of grilled tomato on the side. A sprinkle of thyme can be added on top.
Frequently Asked Questions
What is Iskender Kebab?
Iskender Kebab is a Turkish meat dish consisting of thinly sliced döner kebab meat served over pieces of pita bread, topped with a tomato-based sauce, melted butter, and yogurt. It is typically consumed as a main meal in restaurants.
What type of beef should I use for homemade Iskender Kebab, and how should I prepare it?
For an authentic taste at home, choose a tender cut like sirloin or flank steak. It's crucial to slice the beef very thinly against the grain, preferably after slightly freezing it for easier cutting, to mimic the traditional doner meat texture.
What kind of bread is typically used for Iskender Kebab, and how should it be prepared before serving?
Iskender Kebab traditionally uses Turkish pita bread (pide), cubed and lightly toasted or briefly fried in butter. This preparation allows it to absorb the rich tomato sauce and meat juices without becoming overly soggy.
How do I achieve the characteristic rich and buttery flavor for the tomato sauce in Iskender Kebab?
The key is to sauté tomato paste and fresh tomatoes in butter, then season with salt, black pepper and red pepper flakes. A little water helps to create a saucy consistency that isn't too thick, so the sauce generously coats the meat and bread.
What type of yogurt is best for serving with Iskender Kebab, and how should it be presented?
Use plain, full-fat Greek yogurt or strained Turkish yogurt (süzme yoğurt) for its creamy texture and tangy balance. It should be served cold, either as a dollop directly on the plate or in a small bowl on the side, complementing the warm, rich flavors of the kebab.
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