How to make Iskender kebab at home? Homemade Iskender kebab recipe, preparation, ingredients and trick

How to make Iskender kebab at home

Iskender kebab recipe , which is among the indispensables of Turkish cuisine , is one of the famous tastes of Bursa cuisine. Iskender kebab recipe, which also contributes to muscle and bone development, is as delicious as it is healthy. So, how to make Iskender kebab at home? Iskender kebab recipe that you can’t get enough of and makes you eat it as you eat, its preparation, preparation, necessary ingredients and trick…

Iskender is a dish that emerged in the 19th century when a young man who ran a restaurant cooked the meat in a different way. It takes its name from the young man who made it. Its homeland is Turkey.iskender kebab recipeis widely known all over the world. So, how to make homemade iskender kebab? Iskender kebab recipe, preparation, cooking, trick and necessary ingredients, where you will get a different taste in every bite…


Iskender kebab ingredients

  • 400 g veal trance
  • 2 tablespoons of olive oil
  • 2 spoonful butter
  • Salt
  • Black pepper

for the sauce

  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 200 ml tomato puree
  • 1 cup of hot water
  • Salt

for service

  • pita bread
  • 2 spoonful butter
  • 4 green peppers
  • 2 tomatoes

for frying

  • Sunflower oil

For the above

  • Yoghurt
  • 1 tablespoon of butter


  • Wrap the beef tenderloin in cling film and put it in the freezer.
  • Refrigerate for about 1-1.5 hours.
  • Take the meat out of the freezer when it is hard enough to cut thin slices with a knife.
  • Cut thin leaf-shaped slices with a sharp knife.
  • Take the meat in a non-stick saucepan and cook it with the lid closed, without stirring, until it releases its water and absorbs it again.
  • Add olive oil and butter to the pan and fry.
  • Season with salt and pepper and remove from the heat.
  • For the sauce, heat the olive oil and butter in a saucepan.
  • Add tomato puree and hot water and let it boil.
  • When it starts to boil, add salt, mix and remove from the stove.
  • Melt the butter in a non-stick frying pan.
  • Cut the pita into cubes, add to the pan and fry until lightly pink.
  • Heat the sunflower oil in a pan.
  • Prepare the peppers and quartered tomatoes by frying them in oil.
  • Spread the lightly fried pita on the serving plate.
  • Pour tomato sauce on it and place the fried meat.
  • Melt the butter and drizzle over the meat.
  • Place yoghurt, fried tomatoes and peppers next to it.


  • Do not neglect the freezing process for cutting Iskender meat. Take it out 30 minutes before you start cutting and wait for it to thaw.
  • Closing the lid of the pot will allow the meat to cook in a shorter time.
  • If the water in the pot is finished but the meat is still not cooked, you can add half a tea glass of water into it.
  • You can get a more delicious taste by adding a small amount of granulated sugar to the sauce prepared with tomato and tomato paste.
  • Cutting the pitas into small pieces is also one of the important points. Smaller pieces will brown faster and prevent the pita from remaining raw.

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