How to cook the Iskander kebab

Summer is a time of picnics and trips to nature. What to do when the usual barbecue is already tired? "Site" It offers to prepare a world-famous Turkish dish. kebab.





The delicacy from the city of Bursa is thin pieces of lamb lying on pieces of lavash and watered with tomato sauce and yogurt. "Nothing special," you'll say. And you will be wrong, because the magic is hidden in the details.

How to make homemade shawarma Ingredients for marinade

• 250 ml of milk
• 150 ml of vegetable oil
• 1 bulb
• 1 tsp curing
• 1 tsp thyme
• 1 tsp ground red pepper

The ingredients

• 500g beef or lamb
• 2 bulbs
• 2 pod of hot green pepper
• 3 tbsp tomato paste
• 150g yogurt without additives
• 50g butter
• 100 ml of water for sauce
• parsley
• 1 tbsp sugar
• salt
• lavash

Preparation

1. Grate the marinade onions.
2. Mix in a large bowl milk, butter, grated onions and all spices.
   
   
   
3. Cut the meat in thin slices. It is more convenient to do this if it is frozen.
   
   
   
4. Put the meat in the marinade and mix it well. Then put it in the refrigerator for 5-6 hours.
   
   
   
5. Cut the onions with half rings.
6. Warm up the pan, lay out the meat and roast quickly to a rosy crust, salti.
7. Add onions (leave a few rings for decoration), stir, continue to fry 2-3 minutes.
   
   
   
8. Mix tomato paste, water, butter, a pinch of salt, sliced hot pepper, a tablespoon of sugar. Put the steak on the fire, bring to a boil and boil, stirring 4-5 minutes until the sauce thickens.
9. Cut the cake with small cubes. Sprinkle the butter and send it to the oven to make the pieces roar. Put it on a big plate.
   
   
   
10. Put the fried meat on top of the cake. Pour all the cooked sauce. The sauce should soak all the layers of the dish.
    
    
    
11. Put the yogurt on the edge of the plate. Sprinkle the remaining onion rings. Decorate your greens. Sometimes grilled vegetables are added to the dish.
    
    
    
12. Shaurma on a plate. ready. It is made so that all the ingredients are simultaneously in a spoon: meat, flatbread, sauce and yogurt.
13. Bon appetit!

Iskander-Efendi, the recipe of which is dedicated to our today's article, has written his name in the annals of the culinary history of Turkey and the world thanks to the fact that he proposed to use a vertical spit for cooking meat. We offer readers an original life hack on vertical preparation of kebab in a Finnish candle.

During a holiday in Turkey, I ventured to try an exotic local dish - Shirdan dolması, or blueberries from lamb stomachs. It turned out that the Turkish delicacy can be made from our products. Moreover, such a dish is in Russian cuisine and has been known since the times of Kievan Rus!

If you don’t like dolma yet, you probably don’t know how to cook it. Correcting this unfortunate omission will help "Site". Especially for you, we have prepared a detailed recipe for juicy, fragrant, appetizing and delightful dolma.