İskender Kebab (İskender Kebap) — Turkish Sliced Döner with Tomato Sauce and Yogurt

• 500 gbeef sirloin, thinly sliced (slice 2–3 mm thick; partially freeze 20 minutes for easier slicing)
• 200 glamb leg, thinly sliced (adds authentic richness; slice 2–3 mm thick)
• 120 gplain yogurt (full-fat preferred)
• 80 gonion, grated (about 1 small onion; squeeze lightly to remove excess water)
• 10 ggarlic, finely grated (about 2 cloves)
• 30 mlolive oil
• 20 gred pepper paste (biber salçası; mild)
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspdried oregano
• 8 gfine sea salt (about 1 1/4 tsp)
• 1 tspblack pepper, freshly ground
• 300 gpide bread (or Turkish tırnak pide; cut into 2–3 cm cubes)
• 80 gunsalted butter (for toasting bread and finishing)
• 300 mltomato passata (or crushed tomatoes blended smooth)
• 20 gtomato paste (about 1 tbsp)
• 120 mlwater
• 4 ggranulated sugar (about 1 tsp; balances acidity)
• 1 tspAleppo pepper flakes (pul biber; mild heat)
• 240 gtomatoes, cut into wedges (about 2 medium)
• 160 ggreen peppers, halved lengthwise (Turkish sivri biber or mild long green peppers)

Instructions

1. 1

   Make the marinade by mixing 120 g yogurt, 80 g grated onion, 10 g garlic, 30 ml olive oil, 20 g red pepper paste, cumin, paprika, oregano, 8 g salt, and 1 tsp black pepper until smooth. Add the sliced beef and lamb, toss thoroughly, cover, and refrigerate for 60 minutes so the yogurt and onion tenderize the meat evenly.

2. 2

   Prepare the tomato sauce by melting 20 g of the butter in a saucepan over medium heat, then whisk in 20 g tomato paste for 30 seconds to cook out its raw edge. Add 300 ml passata, 120 ml water, 4 g sugar, 1 tsp Aleppo pepper, and 3 g salt, then simmer for 8–10 minutes until glossy and lightly thickened.

3. 3

   Toast the bread base by cutting the pide into 2–3 cm cubes and spreading them on a tray. Melt 30 g butter, drizzle it over the bread, and toast in a 200°C oven for 6–8 minutes, stirring once, until the edges are crisp but the centers stay slightly chewy.

4. 4

   Cook the marinated meat in batches so it sears rather than steams. Heat a large skillet over high heat, add 15 g butter, and lay the slices in a single layer for 60–90 seconds per side until browned and just cooked through, then repeat with remaining meat using 15 g more butter as needed.

5. 5

   Grill the vegetables while the pan is hot to mimic the classic restaurant plate. Sear the green peppers cut-side down for 2–3 minutes and quickly blister the tomato wedges for 1–2 minutes, keeping them intact and juicy.

6. 6

   Assemble immediately so the textures stay distinct and the bread absorbs sauce without turning soggy. Divide toasted bread among plates, spoon 2–3 tbsp of tomato sauce over each portion, pile on the sliced meat, and add a generous dollop of 100 g yogurt per serving.

7. 7

   Finish with the signature butter-sauce pour for aroma and shine. Melt the remaining 20 g butter and whisk in 2–3 tbsp of the hot tomato sauce, then drizzle over the meat and bread before serving with the grilled peppers and tomatoes.