İskender Kebab

Preheat the oven to 200°C (400°F) or heat a large skillet over medium-high heat. Tear or cut the Turkish Pide into bite-sized pieces and spread them on a baking sheet to warm briefly in the oven (about 5–7 minutes) or set aside for quick skillet toasting.

Warm a heavy skillet over medium-high heat and add the Lamb Döner-Style Meat. Sear the slices until edges are slightly crisp and the meat is heated through, 3–5 minutes, tossing occasionally.

Season the meat lightly with Salt and freshly ground Black Pepper to taste, then remove from the skillet and keep warm.

In a small saucepan, melt Clarified Butter over low heat. Stir in the Tomato Paste and cook for 1–2 minutes until fragrant, then add enough Water (start with 1/4 cup) to loosen into a pourable sauce. Simmer gently for 2–3 minutes and adjust seasoning with a pinch of Salt.

If you didn’t warm the pide in the oven, quickly brown the pieces in the skillet with a little of the sauce or a touch of the reserved clarified butter until slightly crisp and warmed through.

To assemble, spread a layer of the warmed pide on a serving platter or individual plates, spoon the slices of Lamb Döner-Style Meat over the bread, and dollop or spread the Plain Thick Yogurt alongside or on top as preferred.

Ladle the hot tomato-butter sauce evenly over the meat and bread so it soaks into the pide, then, if desired, finish with a little extra melted clarified butter for shine and richness.

Quickly char or grill the Turkish Peppers and halved Tomatoes in a hot pan or under the broiler until blistered and slightly blackened, and serve them alongside the kebab for a smoky, fresh accompaniment.

Serve immediately so the pide remains slightly crisp where it’s exposed and the sauce is steaming—enjoy the balance of tangy yogurt, savory lamb, and buttery tomato sauce.