Iskender Kebab

Ingredients for 2 servings:

• 600 g beef (rump) or lamb shoulder
• 1 large onion(s), very finely grated
• 1 tsp, leveled cumin powder
• 1 tsp, heaped paprika powder, sweet
• e.g. chili powder
• 1 tbsp, stripped thyme, dried
• 100 ml milk
• 100 ml oil
• 2 tbsp paprika paste or Acuka seasoning paste
• 3 thin pointed peppers, green
• 1 large tomato(s), diced
• 1 tbsp paprika paste or Acuka seasoning paste
• 1 jar water
• 50 g butter
• 2 tbsp oil
• n. B. Salt
• 1 tbsp thyme, dried
• 400 g Turkish yogurt, set
• 1 garlic clove(s)
• some salt
• some olive oil
• ½ large flatbread(s)
• some paprika powder, sweet

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 8 hours 30 minutes

Turkish, traditional, delicious

Mix together the ingredients for the marinade. Cut the meat into large, but very thin slices (2-3 mm) and marinate for at least 5 hours, preferably overnight. Drain the marinated meat and sear it in a hot roasting pan or frying pan with a little oil and butter, then cover and braise for about 1 hour. Beef may take a little longer. In the meantime, for the sauce, cut the bell peppers into bite-sized pieces and fry them briefly in butter and oil with the paprika paste. Then add the remaining sauce ingredients. Cover and simmer for at least 10 minutes. Cut the bread into cubes approximately 2 x 2 cm in size. Place the cubes on a baking sheet and drizzle with a little olive oil and bake in the oven until crispy and golden. Chop the garlic and then briefly crush it with a little salt. This is best done with the blade of a knife and is gentler than using a press. Mix the yogurt with a dash of olive oil and the garlic until creamy and set aside. Remove the meat (kebab) from the pan when it’s nice and tender and golden brown. Add a pinch of paprika to the remaining fat. Fry briefly and set aside. Serving is very important with Iskender! First, place the bread cubes on the plate, then the kebab, then the sauce, and then a generous dollop of yogurt. Then drizzle the paprika over the yogurt and serve with some flat-leaf parsley and gherkins.