To make classic ‘İskender’ kebab, a freshly-baked ‘pide’ bread is cut into strips and arranged on a plate. Next, a mound of hot, crispy lamb strips cut from the ‘turning’ kebab is arranged on top of the bread.
The dish is topped off with loads of sauce made from freshly ground tomatoes cooked in butter. Just before serving, another dose of melted butter is drizzled over the top for good measure right at the table.
miniature scale 1.12 By Gül ipek