Author Topic: Attempt at Preparing Home-made Iskender Kebap (with photo)  (Read 4377 times)

Offline farfallina

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Attempt at Preparing Home-made Iskender Kebap (with photo)
« on: October 01, 2010, 09:33:32 am »
Iskender Kebap is one of the most popular kebaps in Turkey! Because of its special meat it is impossible for us to make exactly the same as original one.

The recipe here though is not bad at all. It is a fair imitation of Iskender Kebap even if we use veal meat instead of mutton. It could be a good alternative for those that live abroad as I do.



Attempt at Preparing Home-made Iskender Kebap:
Number of People: 4

Ingredients for Meat
750g veal (good quality)
150g onion, quartered
100g olive oil
60g yogurt
Salt, thyme, black pepper


Tomato Sauce Ingredients
20g butter
550g roughly chopped tomatoes
20g tomato paste
50g water
10g Thermomix vegetable stock


Other Ingredients:
1 Pide (You can prepare with Thermomix http://www.forumthermomix.com/index.php?topic=4472.0)
Yogurt (You can prepare with Thermomix)
50g butter


Meat Preparation

    * Chop onion for 5 seconds on Speed 6. Clean down the sides of TM Bowl and repeat
    * Put chopped onion in a strainer. Place strainer over TM Bowl. Strain the liquid into TM Bowl by pressing with a fork or spoon. Throw residue
    * Add oil, yogurt, salt, thyme and pepper. Mix for 10 seconds on Speed 3-4
    * Put the meat in a bowl. Pour marinade sauce, close the lid and let it rest in the fridge for 3-4 hours
    * Get the meat and strain marinade sauce. Wrap with aluminum folio and let it freeze in the freezer. (We freeze the meat so that it would be easier to cut it into thin doner slices later on. I'd recommend you to prepare the day before)



Tomato Sauce


    * Melt butter for 2 minutes at 80°C on Speed 1
    * Add tomatoes and tomato paste. Blend for 10 seconds on Speed 9
    * Add water and TM stock. Cook for 15 minutes at 100°C on Speed 2

Cooking meat

    * Remove the meat from the freezer. After 15-20 minutes cut it into very thin doner kebap slices with the help of a sharp knife
    * Put very little olive oil in a Teflon pan and fry doner slices with medium-high heat.
    * In the meantime cut pide into 2 x 2cm pieces and toast them a little in another Teflon pan
    * Melt 50g butter in another pan

Serving

    * Remember! It is important to cook all in a synchronized way so that they would all be warm when you serve!
    * Spread toasted pide in a serving plate. Pour 2 tbsps of tomato sauce. Cover with doner kebap slices. Pour again some more sauce on the top. Put some yogurt on the side. As the last step pour some very hot melted butter over the meat and serve!

Afiyet olsun...

members' comments

bluesed - Have made this twice now and its very tasty. I do use chicken instead of veal.

Photos: http://thermomixtarifdefterim.blogspot.com/2010/09/attempt-at-preparing-home-made-iskender.html

Offline Zan

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Re: Attempt at Preparing Home-made Iskender Kebap (with photo)
« Reply #1 on: October 01, 2010, 12:52:44 pm »
Looks lovely!


Offline bluesed

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Re: Attempt at Preparing Home-made Iskender Kebap (with photo)
« Reply #3 on: November 21, 2011, 03:03:19 pm »
Have made this twice now and its very tasty. I do use chicken instead of veal.

Offline farfallina

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Re: Attempt at Preparing Home-made Iskender Kebap (with photo)
« Reply #4 on: November 22, 2011, 10:18:44 am »
I am happy you liked it bluesed
Thank you for feedback  :-*
I will try it with chicken, it is a nice suggestion

In traditional Iskender Kebap, which is very popular in Turkey, they use lamb and mutton. It is said that the best Iskender Kebap is made of lambs and sheep that are fed with thymes and fresh herbs in plateaus of Uludag mountain. Be that as it may, I believe many restaurants use a mixture of lamb, mutton, veal, beef...