Iskander Kebab

---

Iskander Kebab (Turkish-style Doner with Bread and Tomato Sauce)

A hearty and comforting Turkish dish made with juicy beef, freshly baked bread, and a flavorful tomato sauce, finished with a drizzle of ghee and a dollop of yoghurt.

---

Ingredients

For the Kebab (Beef Strips or Mince)

• 500g minced beef or thinly sliced beef strips

• 2 tbsp yoghurt

• 1 tsp paprika powder

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• Salt and pepper, to taste

For the Bread (Pide-style Flatbread)

• 1½ cups lukewarm water

• 1 tbsp instant yeast

• 1 tsp sugar or honey

• 3 to 3½ cups flour (white, brown, or a mix)

• Salt, to taste

• 1 egg white

• Black seeds (optional)

For Brushing:

• 1 egg yolk

• 2 tbsp yoghurt

• Roasted sesame seeds and black seeds (optional)

For the Tomato Sauce

• 1 tbsp olive oil

• 3–4 tbsp tomato paste

• 2 tomatoes, pureed

• 1–2 cups water

• Salt, pepper, paprika to taste

• 1–2 tsp jaggery or sugar

To Finish

• 1–2 tbsp melted ghee or butter

• Labneh or thick yoghurt, for serving

• Grilled tomatoes and green chilies (optional)

---

Instructions

1. Prepare the Kebab Mixture

1. In a bowl, combine minced beef or beef strips with yoghurt, paprika, garlic, onion, salt, and pepper.

2. Mix well and place the mixture into a ziplock bag. Flatten into a thin, even sheet with a rolling pin.

3. Make 2–3 sheets if needed. Seal and freeze overnight or until ready to use.

To Cook:

• Remove from the freezer, break into pieces, and cook in a lightly greased pan until fully done, turning occasionally.

---

2. Make the Bread

1. Proof yeast with sugar in lukewarm water for 5–10 minutes.

2. In a large bowl, combine 3 cups of flour and salt.

3. Add the yeast mixture and egg white. Knead until you have a smooth, non-sticky dough. Add more flour if needed.

4. Cover and let rise until doubled in size.

5. Preheat oven to 250°C (480°F).

6. Line a large baking pan with parchment paper, lightly grease, and sprinkle with flour.

7. Spread the dough evenly using your hands.

8. Mix egg yolk with yoghurt and brush over the top. Create a square pattern with your fingers or a ravioli cutter.

9. Sprinkle with sesame and black seeds.

10. Bake for 15 minutes or until done. For a golden top, broil for 3–5 minutes if needed.

---

3. Make the Tomato Sauce

1. Heat olive oil in a pan and stir in the tomato paste.

2. Add pureed tomatoes and cook until thickened.

3. Stir in water to achieve a thin sauce consistency.

4. Season with salt, pepper, paprika, and jaggery/sugar. Bring to a gentle boil.

---

4. Assemble the Iskander Kebab

1. Cut the bread into bite-sized pieces and arrange in a serving dish.

2. Drizzle tomato sauce over the bread—just enough to coat, not soak.

3. Top with cooked beef pieces.

4. Add a little more tomato sauce over the beef.

5. Finish with melted ghee or butter for extra richness.

6. Serve hot with a generous scoop of labneh or thick yoghurt.

7. Optional: Add grilled tomatoes and green chilies on the side.