Iskender Kebab with Adana Style Lamb
85% автентично · Turkish
A regional twist combining the classic Iskender Kebab format with the spicy, hand-minced lamb characteristic of Adana kebabs.
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Съставки
- Ground lamb500g
- Red pepper flakes2 tbsp
- Aleppo pepper1 tsp
- Pide bread1 large
- Tomato paste3 tbsp
- Canned crushed tomatoes400g
- Butter100g
- Strained yogurt200g
- Garlic2 cloves
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh mintfor garnish
- Sumacfor garnish
Стъпки
- 1
Prepare the Adana style lamb: Mix ground lamb with salt, black pepper, red pepper flakes, and Aleppo pepper. Knead well. Shape into long, flat patties on skewers or directly onto a grill.
- 2
Grill the lamb patties until cooked through and slightly charred. Let rest, then slice thinly.
- 3
Prepare the tomato sauce: Sauté minced garlic in olive oil. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 15-20 minutes.
- 4
Toast the pide bread: Cut into cubes and toast until crisp.
- 5
Melt the butter until sizzling.
- 6
Assemble: Layer toasted pide bread on a platter, top with sliced Adana lamb.
- 7
Spoon the hot tomato sauce over the meat and bread.
- 8
Drizzle with sizzling butter.
- 9
Serve with strained yogurt on the side, garnished with fresh mint and sumac.
