Entree: Turkey – Istanbul – Iskender Kebab (Thinly sliced roasted lamb served over torn bread with tomato sauce, melted butter, and yogurt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 15 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) boneless lamb leg, thinly sliced (usable weight)
- 1/2 cup (120 ml) plain yogurt for marinating
- 2 tbsp (30 ml) olive oil for marinating
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 medium onion, grated, about 4 oz (115 g)
- 4 pieces Turkish pide or thick pita, torn into bite-size pieces
- 1 cup (240 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) olive oil for sauce
- 1 tsp (4 g) sugar
- 3 tbsp (45 g) unsalted butter, melted (for finishing)
- 1 cup (240 ml) plain yogurt for serving
- Chopped fresh parsley to garnish
- Optional: sumac and melted butter to drizzle

Instructions

1. In a bowl combine 1/2 cup (120 ml) yogurt, 2 tbsp (30 ml) olive oil, grated onion, salt, cumin and pepper. Add thinly sliced lamb and toss to coat. Marinate 1–2 hours in the refrigerator.
2. Heat a heavy skillet or grill pan over high heat. Remove lamb from marinade, shake off excess, and cook in batches in 1–2 tbsp (15–30 ml) oil until well-browned and just cooked through, about 2–3 minutes per side for thin slices. Keep cooked meat warm.
3. For the sauce, heat 2 tbsp (30 ml) olive oil in a small saucepan over medium heat. Stir in tomato paste and cook 1 minute, then add crushed tomatoes and 1 tsp (4 g) sugar. Simmer gently 8–10 minutes, season with salt to taste, and keep warm.
4. Warm torn pide pieces briefly in oven or skillet until slightly crisp on the edges.
5. To assemble, divide warm bread among 4 plates. Spoon about 1/4 cup (60 ml) plain yogurt over the bread on each plate. Arrange sliced lamb over the yogurt and bread.
6. Ladle warm tomato sauce over the meat, then drizzle each plate with about 3/4 tbsp (11 g) of the melted butter (total 3 tbsp / 45 g). Garnish with chopped parsley and a sprinkle of sumac if using. Serve immediately.