Скачать или смотреть Simple Technique for Perfect İskender! Ready in Just 15 Minutes!

The Simple Technique for Perfect İskender! Ready in Just 15 Minutes! Today, we’re making a delicious home-style İskender Kebab— and I’m sharing a super easy freezer hack that makes it even better! 🍽️ Thinly sliced, perfectly marinated meat over crispy bread, topped with rich tomato sauce, melted butter, and creamy yogurt… It’s quick, simple, and absolutely delicious. Give it a try and enjoy the taste of Turkish street food at home! 😋

Home-Style İskender Kebab with a Freezer Hack

A freezer-friendly döner hack that brings one of Turkey’s most iconic dishes into your own kitchen. With this clever method, you’ll get tender, flavourful, golden-browned döner at home—layered over buttery bread, tangy yogurt, and a rich tomato sauce. Just like in a real İskender house.
For the döner base, 10-12 servings
500 g double-ground beef, rib part
500 g beef, round part
4 tablespoon savoury yogurt
4 tablespoons milk
2 onions
1 tablespoon dried thyme or leaves of 10 fresh thyme sprigs
1 levelled tablespoon red pepper flakes
1 teaspoon black pepper
1 heaped teaspoon salt
For the tomato sauce and serving, 2-4 serving
200 ml tomato purée or tomato paste passata with 4/5 cup of water
4 tablespoon butter
a pinch of salt
a pinch of black pepper
a pinch of sugar
4 tablespoons savoury yogurt
4 Turkish pide (tırnak pide), diced or any flat bread is fine

• In a food processor, blend the onions with a pinch of salt until it becomes puree. Place the mixture into a fine sieve and gently press to take out all the juice, don’t press it too hard. This keeps the flavour smooth and avoids any bitterness.
• Thinly slice the meat matchstick size or julienne is great. You can ask your butcher to cut a well.
• In a large bowl, combine the ground beef, meat, onion juice, yogurt, milk, thyme, red pepper flakes, black pepper, and salt. Mix and knead everything thoroughly.
• Divide the mixture into 200–220 g portions. Place each portion into a medium freezer bag and flatten into a thin, even sheet—use your hand as if spreading lahmacun, or roll gently with a pin. Let them sit for at least 3-4 hours or overnight in refrigerator. Lay them flat in the freezer on a tray. Once frozen, they’re ready to use whenever you crave döner.
• To cook, in a wide pan, melt 1 tablespoon butter. Take 1 döner portions from the freezer and break them roughly Sauté over high heat until lightly crisp and browned in spots. Don’t overcook; you want tender and juicy bites with just the right amount of char. Add half tablespoon butter, give it a mix and set the meat aside.
• In the same pan with the döner drippings, add the pide bread and toss to coat with half tablespoon butter. If the bread gets too dry and hard, sprinkle in a little water to soften and help absorb the flavour. Transfer the bread on serving dish.
• After the bread, add 1 tablespoon butter and pour in the tomato purée. Season with salt, pepper, and a pinch of sugar. Let it simmer for a few minutes, adding water if it thickens too much.
• To assemble the iskender, start with the toasted bread on the plate. Spoon over the tomato sauce generously. Pile the döner on top. Drizzle more sauce over the meat. Add a spoonful of yogurt on the side.
• Finally, melt and brown the remaining 1 tablespoon butter until nutty, foamy and golden, then pour it over the top as a rich, finishing touch. And there you have it. Your own İskender—layered, saucy, buttery, and straight from the heart of your kitchen.


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