Main CourseDinner

Iskender Kebap

Name: Iskender Kebap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 500 g beef sirloin steak very thinly sliced; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp unsalted butter; 2 tbsp tomato paste; 240 ml water; 1 tsp paprika; 2 pcs pide bread cut into 2-3 cm cubes; 240 g plain yogurt thick or greek-style; 4 tbsp unsalted butter; 2 pcs tomato halved (optional); 2 pcs long green pepper whole (optional)

A classic Turkish dish featuring thinly sliced beef served over cubes of pide bread. It's topped with a rich tomato sauce, a side of cool yogurt, and a final drizzle of hot melted butter. This home-friendly version simplifies the process while capturing the traditional flavors.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meat

500 gbeef sirloin steak, very thinly sliced
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

tomato sauce

2 tbspunsalted butter
2 tbsptomato paste
240 mlwater
1 tsppaprika

assembly

2 pcspide bread, cut into 2-3 cm cubes
240 gplain yogurt, thick or greek-style

garnish

4 tbspunsalted butter
2 pcstomato, halved(optional)
2 pcslong green pepper, whole(optional)

Equipment

small_pan · small_saucepan · tongs · large_skillet · cutting_board · knife · whisk

The method

Step by step

1
Season the thinly sliced beef with salt and black pepper.
About 5 min
Cook’s note: For easier slicing, place the beef steak in the freezer for 20-30 minutes until it's firm but not frozen solid.
2
In a small saucepan over medium heat, melt the butter for the sauce. Stir in the tomato paste and paprika and cook for one minute until fragrant.
About 2 min
3
Whisk the water into the saucepan to create a smooth sauce. Bring to a simmer and cook for 10 minutes, allowing it to thicken slightly. Keep warm.
About 10 min
4
While the sauce simmers, lightly toast the cubed pide bread in a large, dry skillet over medium heat until just crisp. Remove and set aside.
About 5 min
Cook’s note: Alternatively, you can spread the bread on a baking sheet and toast in a 180°C (350°F) oven for 5-7 minutes.
5
In the same large skillet, cook the halved tomatoes and whole green peppers over medium-high heat until lightly charred on all sides. Set aside for garnish.
About 5 min
6
Add the olive oil to the skillet. Working in batches, add the sliced beef and sauté quickly for 1-2 minutes until just cooked through. Avoid overcrowding the pan.
About 3 min
Cook’s note: Cooking in batches ensures the meat sears nicely rather than steaming.
7
To assemble, divide the toasted pide cubes among four serving plates.
About 1 min
8
Arrange a generous layer of the cooked beef slices over the pide bread.
About 1 min
9
Spoon the warm tomato sauce over the beef, allowing it to soak into the bread below.
About 1 min
10
Place a large dollop of yogurt on the side of each plate and garnish with the charred tomato and pepper.
About 1 min
11
In a small pan, melt the butter for the garnish over medium-high heat until it is hot and foaming.
About 1 min
12
Immediately pour the hot butter over the meat and sauce, and serve right away.
Cook’s note: The sizzle from the hot butter is a classic part of the dish's presentation.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator, keeping the yogurt separate if possible.

Reheating

Reheat the meat and sauce mixture gently in a pan or microwave; do not reheat the yogurt or assembled bread.