Date Night · Turkish
İskender Kebap
I serve thin slices of succulent beef over toasted pita with a rich tomato sauce and yogurt to round out the plate.
Why This Works
This classic İskender Kebap relies on the precise contrast between the charred, savory beef and the cooling garlic-infused yogurt. The layers of butter-toasted pita and concentrated tomato reduction create a textural foundation that effectively absorbs the rendered fats and juices, resulting in a perfectly balanced plate of contrasting temperatures and rich, concentrated flavors.
The Upgrade
Add a few roasted green chili peppers on the side for an authentic, smoky heat.
Chef's Secret
Michelin TechniqueThe final flourish of foaming hot butter over the finished dish is what makes it a restaurant-style experience.
Ingredients
Total time including resting: 45 min
Directions
In a small bowl, whisk together the Greek yogurt and minced garlic; set aside in the refrigerator.
Melt 2 tablespoons of butter in a skillet over medium heat and sauté the cubed pita bread until golden brown and crispy.
5 minIn a small saucepan, combine the tomato paste, beef stock, and 1 tablespoon of butter; simmer over low heat until the sauce becomes thick and glossy.
10 minHeat a heavy cast-iron skillet over high heat, add the beef slices, season with salt and pepper, and sear quickly until charred at the edges.
5 minMelt the remaining 3 tablespoons of butter in a small pan until it begins to foam and turn slightly nutty.
2 minAssemble the dish by placing the crispy pita on plates, topping with the seared beef, pouring the hot tomato sauce over the meat, and finishing with the garlic yogurt and a final drizzle of the foaming butter.
Wine Pairing
Öküzgözü
Red Wine
The BottleKayra Öküzgözü
This indigenous Turkish grape offers vibrant red fruit and a silky texture that softens the acidity of the yogurt sauce. It is structured enough to pair with the savory depth of the beef.
Nutrition per Serving
620
calories
42g
protein
35g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Charred Chili Peppers
Quickly blister green chilies in a hot pan to add a smoky, spicy heat to the plate.
Ingredients
Directions
Wipe peppers clean and ensure they are perfectly dry to ensure proper blistering.
Heat a heavy-bottomed cast iron skillet over high heat until smoking.
Add the grapeseed oil, swirling to coat the surface evenly.
Place peppers in the pan, undisturbed, for 2 minutes until deeply charred and blistered.
Turn peppers and sear for another 2 minutes until softened but still retaining structure.
Remove from heat, transfer to a plate, and finish with a precise sprinkle of sea salt and a bright squeeze of lemon juice.
Side Dish
Sumac-Dusted Tomato Salad
Sliced tomatoes tossed with olive oil and plenty of sumac provide a bright, tart acidity.
Ingredients
Directions
Arrange the tomato slices on a chilled platter, layering them slightly to create height.
Scatter the shaved red onion evenly across the surface of the tomatoes.
Drizzle the olive oil in a steady stream over the salad to coat the edges.
Dust the sumac generously over the tomatoes, ensuring even coverage for maximum acidity.
Season immediately with the sea salt just before service to maintain texture.
Garnish with fresh parsley and serve alongside the hot İskender Kebap.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.