(Iskender Kebap - Bursa - Marmara Region)
2 pieces of beef tenderloin, each 200 g
200 g regular ground beef
4 pieces of Asian Nan Pita bread or plain pita bread (pide)
1 cup tomato paste, heated up with a few tbs of water (or use canned crushed tomatoes)
2 tbsp butter
Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.
Cover in plastic wrap and leave in the freezer overnight. The following day remove it from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it (picture). Then fry in a large pan (be careful not to over-fry).
Cut the pitas in bite size diagonal shapes and place on the plates (picture). Spread the beef over the pita bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce (picture).
Serve Iskender Kebab while still hot. This recipe makes 4 servings.
History of Döner:
The writings of Evliya Celebi tells us that it has been made first by Crimeans and prepared horizontally. Probably, the Döner was first cooked in vertical fire by Ottomans.
The final version of the current Doner is based on Iskender Effendi in Bursa in the years of 1800’s. Döner is prepared in different ways in various countries.
It is usually called Shawarma due to the similarity of the word (in Turkish it means "çevirme") in Arab countries. But, Döner’s and Shawarma's ingredients and tastes are not the same.