İskender kebap (thinly sliced meat on fried pita, with tomato butter and yoghurt)

A famous dish of the city of Bursa from the 19th century, one of the most elegant ways of serving döner. The sizzling butter is poured over it at the table, which gives it a festive touch.

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Method

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1. Mix the meat slices with the onion juice, the oil, the cumin, the paprika, salt and pepper, and refrigerate for at least 2 hours. ⏱ Timer: 2 h
2. Mix the yoghurt with the garlic and a pinch of salt, and leave at room temperature.
3. In a small pot, bring half the butter, the tomato paste, the grated tomato and the water to the boil, salt it, and simmer for 8-10 minutes until thick. ⏱ Timer: 8 min
4. Char the peppers and the halved tomatoes in a hot grill pan or under the oven grill until spotted.
5. Fry the meat in small batches in a very hot pan, 1-2 minutes per batch, so it doesn't stew in its own juice. ⏱ Timer: 1 min
6. Cut the pita into cubes and lightly toast in the pan or oven, then divide onto plates and drizzle with half the tomato sauce.
7. Pile the meat on top, spoon the yoghurt alongside, and add the roasted vegetables.
8. Heat the remaining butter until it foams, and pour it sizzling over the whole plate. Serve immediately.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Meat is easiest to slice paper-thin when half-frozen.
• Can also be made from leftover döner or gyro meat, in which case the marinade is skipped.

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