İskender kebap is one of the most famous dishes in the
north-west of Turkey. It gets its name from its inventor,
İskender Efendi, who lived in Bursa in the Ottoman
Empire at the end of the 19th century. Iskender kebab is
still prepared in the original way by the grandson of the
inventor in his restaurant in Bursa.
Iskender kebab with chicken
sjalotjes
knoflook
passata
bulgur
Griekse yoghurt
komkommer
tomaten
ijsbergsla
The kebab: skin the chicken. Make a mixture of onion powder,
cumin powder, paprika, pepper and salt. Rub the meat with it.
You can do this by putting the chicken and the spices together
in a plastic bag and kneading it thoroughly.
Take the meat out of the bag and make small rolls wrapped in
cling film. Put them in the fridge for a few hours to let the dry
marinade take effect. Then freeze the rolls long enough for
them to be cut easily. Do that with a bread or meat slicer. Take
the chicken out of the foil and cut it into as thin slices as
possible.
Quickly fry the kebabs over a high heat in a pan sprayed with a
little olive oil. When the chicken sheets are nice and crispy, put
them in a dish and put it in a preheated oven at 85°C until use.
The kebab sauce: chop a shallot and a few cloves of garlic.
Fry them in a pan with some olive oil. Add the passata and
season with cumin powder, pepper and salt. Put the immersion
blender in the sauce. Mix with a few tablespoons of Greek
yoghurt.
Make a yoghurt sauce. Mix a jar of Greek yoghurt with a
grated and squeezed cucumber and a teaspoon of garlic
powder.
Cook bulgur according to the instructions on the packet.
Cut a few tomatoes into rings and put them in a grill pan for a
while. Wash and cut iceberg lettuce and cucumber.
On the plate: a scoop of kebab topped with a few spoonfuls of
sauce. Next to it, a portion of bulgur. Top with iceberg lettuce,
the yoghurt sauce, tomato slices and cucumber. Serve with
sliced Turkish bread (pide).
İskender kebap is one of the most famous
dishes in the north-west of Turkey. It gets
its name from its inventor, İskender Efendi,
who lived in Bursa in the Ottoman Empire
at the end of the 19th century. Iskender
kebab is still prepared in the original way
by the grandson of the inventor in his
restaurant in Bursa.
Iskender kebab
with chicken
The kebab: skin the chicken. Make a mixture of
onion powder, cumin powder, paprika, pepper
and salt. Rub the meat with it. You can do this
by putting the chicken and the spices together
in a plastic bag and kneading it thoroughly.
Take the meat out of the bag and make small
rolls wrapped in cling film. Put them in the fridge
for a few hours to let the dry marinade take
effect. Then freeze the rolls long enough for
them to be cut easily. Do that with a bread or
meat slicer. Take the chicken out of the foil and
cut it into as thin slices as possible.
Quickly fry the kebabs over a high heat in a pan
sprayed with a little olive oil. When the chicken
sheets are nice and crispy, put them in a dish
and put it in a preheated oven at 85°C until use.
The kebab sauce: chop a shallot and a few
cloves of garlic. Fry them in a pan with some
olive oil. Add the passata and season with
cumin powder, pepper and salt. Put the
immersion blender in the sauce. Mix with a few
tablespoons of Greek yoghurt.
Make a yoghurt sauce. Mix a jar of Greek
yoghurt with a grated and squeezed cucumber
and a teaspoon of garlic powder.
Cook bulgur according to the instructions on
the packet.
Cut a few tomatoes into rings and put them in a
grill pan for a while. Wash and cut iceberg
lettuce and cucumber.
On the plate: a scoop of kebab topped with a
few spoonfuls of sauce. Next to it, a portion of
bulgur. Top with iceberg lettuce, the yoghurt
sauce, tomato slices and cucumber. Serve with
sliced Turkish bread (pide).
sjalotjes
knoflook
passata
bulgur
Griekse yoghurt
komkommer
tomaten
ijsbergsla
