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If there’s one dish that captures the soul of Turkish cooking, it’s İskender Kebap. Originating in Bursa in the late 1800s, this dish was created by İskender Efendi, who revolutionized Turkish kebab by introducing the vertical spit. His invention became the basis for doner kebab, and İskender Kebap remains his signature creation.

I first experienced this dish at İskender Kuruluş 1867 in Istanbul, a restaurant that serves one thing and does it perfectly. Watching the sizzling butter poured over a platter of meat, tomato sauce, bread, and yogurt was unforgettable. It showed me how simple ingredients—meat, bread, butter, tomatoes, yogurt—can be elevated into an eloquent, perfectly balanced meal.

Today, I’m recreating this dish at home. My version uses a homemade doner meat blend, a simple tomato sauce, toasted bread, and of course the dramatic finish: foaming browned butter poured over the top.

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📜 A Brief History of İskender Kebap

• Invented in Bursa, Turkey in the late 19th century.
• İskender Efendi popularized roasting meat vertically, allowing fat to baste the meat as it cooked.
• His innovation became the doner kebab, influencing dishes worldwide from shawarma to gyros.

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How to Make Iskender Kebap at Home

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🍖 Ingredients

Doner Meat

• 250 g medium ground beef or lamb
• 250 g beef round, sliced into thin strips
• 2 onions, grated and juiced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tbsp chili flakes
• 1 tsp black pepper
• 7 g salt
• Butter, for sautéing
  

Tomato Sauce

• 1 tsp olive oil
• 15 g tomato paste
• 300 ml tomato passata
• 100 ml water
• Salt, to taste
• Sugar, to taste
  

Other

• Full-fat plain yogurt
• 1 serrano or jalapeño pepper
• 1 whole tomato, halved
• 1 loaf pide or crusty bread, cut into 1-inch pieces
• 50 g butter

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👩‍🍳 Instructions

Step 1. Prepare the Doner Meat

1. Combine ground meat, sliced beef, onion juice, oregano, thyme, chili flakes, black pepper, and salt.
   
2. Spread into a thin layer inside a plastic bag. Chill for at least 2 hours or overnight in the refrigerator for the flavors to meld.
   
3. Freeze until solid. Break or slice into thin strips.
   
   
4. When ready to serve, sauté in butter or until browned and cooked through.
   

Step 2. Make the Tomato Sauce

1. Heat olive oil in a saucepan. Add tomato paste and cook until slightly darkened.
   
2. Stir in passata and water. Bring to a boil.
   
3. Season with salt and a pinch of sugar. Simmer until thickened.
   

Step 3. Assemble the Dish

1. Broil the tomato and pepper until lightly charred.
   
2. Toast bread cubes at 300°F (150°C) until dry and crusty.
   
   
3. Melt 50 g butter until browned and foamy.
   
   
4. On a plate, layer bread cubes, spoon over tomato sauce, and top with doner meat.
   
5. Add more sauce, charred tomato and pepper, and a scoop of yogurt.
   
   
6. Finish with a dramatic pour of hot foaming butter.
   

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🥄 Why This Dish Works

İskender Kebap is the perfect expression of balance:

• Savory doner meat for richness.
• Crisp pide bread that soaks up sauce and juices.
• Tomato sauce for brightness.
• Yogurt for cool tang.
• Browned butter for indulgence.

It’s hearty yet elegant, rustic yet refined—a true masterpiece of Turkish cuisine.

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🥘 Serving Suggestions

• Pair with a simple shepherd’s salad (tomato, cucumber, onion, parsley).
• Serve with a glass of ayran, Turkey’s refreshing yogurt drink.
• Finish with Turkish tea for the full Bursa experience.

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✅ Final Thoughts

Recreating İskender Kebap at home is a journey into the heart of Turkish food culture. With just a handful of everyday ingredients, you can build a dish that’s layered with flavor, history, and tradition.This recipe is my tribute to the unforgettable plate I had at İskender Kuruluş 1867 in Bursa—and for me, it remains one of the best things I ever ate.