Iskender

İskender kebap is one of the most well-known dishes of northwestern Turkey. It takes its name from its inventor, İskender Efendi (Master Alexander), who lived in Bursa in the late 19th century Ottoman Empire.

The dish consists of döner kebab prepared from thinly cut grilled lamb topped with hot tomato sauce over pieces of pita bread and generously slathered with melted sheep butter and yogurt. Tomato sauce and melted butter are generally poured over the dish, at the table. "Kebapçı İskender" is trademarked by the İskenderoğlu family, who still run the restaurant in Bursa. This dish is available in many restaurants throughout the country mostly under the name "İskender kebap", "Bursa kebabı", or at times with an alternative one made up by the serving restaurant such as "Uludağ kebabı".

Preparation
INGREDIENTS

800 grams of ribeye

5 tablespoons of olive oil

1 teaspoon of thyme

1 teaspoon ground red pepper

Optional: Allspice

3 nail pita bread or bread pieces

3 tomatoes

1 bowl of yogurt

70 g salted butter (especially salted)

1 tablespoon tomato paste

1 teaspoon of pepper paste

4 peppers

1 teaspoon of salt

Chop the ribs finely. Mix olive oil and spices in a deep bowl.Put the cutted ribs into this olive oil mixture. Put in the oven and fry until lightly crushed. Pour the tomato and pepper paste into the teflon pan and dilute it a little and mix it a little. Roast the peppers and add them to the tomatoes. Add the bread you have fried to the bottom of the plate. Add the meat stewed in tomato sauce. Melt the butter in a frying pan and pour it over Iskender. Add yogurt to the side of the plate.