Main CourseDinner

Iskender Kebap

Name: Iskender Kebap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porcje
Cuisine: turkish
Ingredients: 500 g beef sirloin steak very thinly sliced; 2 łyżka olive oil; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 2 łyżka unsalted butter; 2 łyżka tomato paste; 240 ml water; 1 łyżeczka paprika; 2 szt. pide bread cut into 2-3 cm cubes; 240 g plain yogurt thick or greek-style; 4 łyżka unsalted butter; 2 szt. tomato halved (opcjonalnie); 2 szt. long green pepper whole (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

meat

500 gbeef sirloin steak, very thinly sliced
2 łyżkaolive oil
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

tomato sauce

2 łyżkaunsalted butter
2 łyżkatomato paste
240 mlwater
1 łyżeczkapaprika

assembly

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

garnish

4 łyżkaunsalted butter
2 szt.tomato, halved(opcjonalnie)
2 szt.long green pepper, whole(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Season the thinly sliced beef with salt and black pepper.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 3 min
Wskazówka kucharza: Cooking in batches ensures the meat sears nicely rather than steaming.
7
To assemble, divide the toasted pide cubes among four serving plates.
Około 1 min
8
Arrange a generous layer of the cooked beef slices over the pide bread.
Około 1 min
9
Spoon the warm tomato sauce over the beef, allowing it to soak into the bread below.
Około 1 min
10
Place a large dollop of yogurt on the side of each plate and garnish with the charred tomato and pepper.
Około 1 min
11
In a small pan, melt the butter for the garnish over medium-high heat until it is hot and foaming.
Około 1 min
12
Immediately pour the hot butter over the meat and sauce, and serve right away.
Wskazówka kucharza: The sizzle from the hot butter is a classic part of the dish's presentation.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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