How To Make Iskender At Your Home

Winters are here and just like me I know there are others who are extremely lazy to get out of their warm and cozy beds, however guys I have the perfect warm hearty winter satisfier for you. Living in turkey I know that Iskender is something that is very difficult to resist.  Being a doner […]

Winters are here and just like me I know there are others who are extremely lazy to get out of their warm and cozy beds, however guys I have the perfect warm hearty winter satisfier for you. Living in turkey I know that Iskender is something that is very difficult to resist.  Being a doner dish that is cooked vertically on a steel rod I know it would be extremely difficult for one to do that at home. No one wants to go through the hassle of rotating the piece of again and again and then slicing it so Ladies and gentlemen here is the solution to the difficulties we all have been facing.

Ingredients: () (Serves 4)

  • Half a kilo of tenderloin divided into two pieces
  • 200 grams of minced ground meat
  • Flat bread or Pita bread cut into cubes
  • Basic seasoning

Yoghurt:

  • Süzme yoghurt ( quantity that one prefers)
  • Pureed garlic ( one to one and a half teaspoon or more if you prefer more intensity)
  • Salt

:

  • 500 grams of ripe tomatoes
  • 2-3 Small shallots
  • 2 tablespoons of butter

Butter:

  • 200-250 grams of butter
  • Dried chili flakes ( pul biber)
  • Dried mint
  • Dried oregano
  • Half a pinch of cumin

(In the doner recipe I have written meat, therefore it can be made from lamb or beef which ever meat suits ones pallet)

We will start off with the making of the doner first as it will take time to set as we will have to keep it in the fridge before we carve it out.

Döner
Döner

Take the two pieces of tenderloin season well with salt and black pepper. Take the ground meat and repeat the seasoning procedure. Next take a cling film and spread it out on a flat surface enough to cover the meat. I would recommend layering it at least twice or thrice. Once the meat is well seasoned take both the pieces of tenderloin and place them on the left and right of the sheet keeping a gap in the middle. Now take the minced meat and place it in the middle of the two pieces of tenderloin and make sure they are stuck closely together without any gaps. Next roll the meat in cling film giving it a cylindrical shape. Tie knots on both the ends and keep it in the freezer until it is hard and set. (The freezing process takes some time for the meat to set so it’s best to do it a couple of hours in advance)


Sections — 1 2


Adam Ali

A fun person who loves to cook. Love exploring new places. Always up for a few drinks with good company


Photo Credits: Scott Dexter, What What, Annalisa Antonini, Iain Tait


You may also be insterested in:




Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.