Iskender Kebab

IvanIvan
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Iskender Kebab
27/09/2013
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Preparation20 min.
Cooking35 min.
Тotal55 min.
Servings2
"An emblematic dish from Turkish cuisine that we tried and fell in love with!"

Ingredients

  • lamb - 14 oz (400 g), can use veal
  • tomatoes - 4 whole + 4 tbsp tomato paste
  • garlic - 3 sprigs of green
  • onions - 4 sprigs of green
  • yoghurt - 1 cup
  • butter - about 3 - 4 tablespoons (100 g)
  • sugar - to taste
  • salt - to taste
  • olive oil - 4 tablespoons
  • black pepper
  • savory
  • paprika - 2 pinches
  • salt
measures

How to cook

Cut the meat into pieces or slices. Add salt and put it to fry in a little oil with minced garlic. Once it changes color, add the chopped onions and stir gently until it's done.

Season with salt, black pepper and savory. Cut the tomatoes into small pieces and sauté them in olive oil. Add the tomato paste, a little salt, sugar and simmer until the tomatoes stew. Mix the yoghurt with 2 tablespoons of the butter, in which the paprika was braised.

Serve Iskender kebab on pita bread, put the meat on top, pour on the tomato sauce and distribute 2-3 tablespoons of yoghurt with the roux along the sides.

Garnish with chili peppers if desired.

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