Iskender Kebab (İskender)

Step 1

Cover the tenderloin in plastic wrap and leave in the freezer overnight.

Step 2

The next day remove from the fridge 30 minutes before cutting.

Step 3

Cut it as thin as possible.

Step 4

Then cook the meat with butter in a large skillet (be careful not to over-cook). Add salt and pepper.

Step 5

While the meat is cooking you can prepare the Iskender plate.

Step 6

Warm pita with olive oil on the grill on both sides and keep warm. Cut pita into bite-sized squares.

Step 7

For the tomato sauce, melt the butter in a small saucepan, Add tomato paste, tomato puree, salt. Add the water then bring to the boil. Then gently simmer for 5 minutes.

Step 8

Place the warm pita bread slices in a plate.

Step 9

Spread the cooked slices of the meat over the pide bread and pour over the tomato sauce.

Step 10

Place the bulgur pilaf at one side and a plain yoghurt at the other side.

Step 11

You can garnish with the grilled tomatoes and chili peppers. Serve immediately. Enjoy!