Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Turkish Iskender Kebab
Sliced döner lamb on buttery tomato-soaked bread, topped with yoghurt and sizzling brown butter — Bursa's signature dish.
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15 minPrep🔥
20 minCook🍽️
3Serves📊
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Ingredients
- 500g lamb (or beef), thinly sliced
- 1 onion grated, 2 garlic, 1 tsp paprika, 1 tsp cumin, 1 tsp oregano, 2 tbsp oil, salt — marinade
- 3 pita breads, cubed
- For tomato sauce: 1 can tomatoes, 1 tbsp tomato paste, 1 tsp paprika, 1 tsp sugar, salt — simmered 15 min
- 200g thick Greek yoghurt
- 80g butter
- 1 tsp paprika (for butter)
- Sumac and parsley to serve
Instructions
- Marinate the lamb 30 min; pan-fry over high heat in batches; slice thin.
- Toast the cubed pita until golden.
- Arrange on plates.
- Spoon hot tomato sauce over the bread.
- Pile the lamb on top.
- Dollop with yoghurt.
- Melt the butter with paprika until foaming; pour sizzling over.
- Sprinkle with sumac.
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Tara’s tips
- Sizzling butter at the table is the moment of glory.
- Toasted bread soaks up the tomato sauce perfectly.
Serving suggestions
- Eat immediately.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Try with grilled halloumi or seitan.
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