Iskender Kebab with Homemade Pide
This Iskender Kebab is a celebration of textures and flavors—tender lamb slices piled over crispy pide bread, drenched in a rich tomato sauce and finished with a drizzle of browned butter. The yogurt's tang cuts through the richness, while the charred peppers add a smoky note. It's a dish that brings the bustling streets of Bursa right to your table. Make it for a special gathering and watch everyone dive in with delight.
Ingredients
- lamb leg, thinly sliced500g
- pide bread or flatbread2 pieces
- tomato puree200ml
- butter100g
- plain yogurt200g
- garlic, minced2 cloves
- green peppers, sliced2
- tomatoes, sliced2
- olive oil2 tbsp
- salt1 tsp
- black pepper1/2 tsp
- sumac1 tsp
Directions
- 1
Preheat oven to 200°C (400°F). Cut pide bread into bite-sized pieces and toast until crispy, about 5 minutes.
- 2
In a bowl, mix yogurt with minced garlic and a pinch of salt. Set aside.
- 3
Heat olive oil in a large skillet over medium-high heat. Add lamb slices and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- 4
In a small saucepan, melt butter until foamy and slightly browned. In another saucepan, warm tomato puree with a pinch of salt.
- 5
On a serving platter, arrange toasted bread pieces. Top with cooked lamb, then pour over tomato sauce. Drizzle with browned butter.
- 6
Serve with garlic yogurt on the side, and garnish with sliced tomatoes, green peppers, and a sprinkle of sumac.
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