🥙 İskender Döner
İskender döner is thin slices of spit-roasted lamb döner laid over cubes of pide bread, drenched in warm tomato sauce and finished at the table with sizzling melted butter, with a scoop of thick yogurt on the side. It is rich, tangy and buttery, with bread soaking up the juices. It is served on a plate and eaten with a knife and fork.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g thinly sliced roast lamb (döner-style)
- 2 pide or pita breads, cubed
- 300 ml tomato sauce
- 200 g thick yogurt
- 40 g butter
- Salt and pepper
Method
- Warm the pide cubes in a dry pan or oven and spread them on plates.
- Sear the lamb slices briefly in a hot pan until edges crisp.
- Heat the tomato sauce and season.
- Lay the meat over the bread and spoon the tomato sauce over it.
- Melt the butter until foaming and pour over the meat at the table; serve with yogurt.
How to make it lighter
- Ask for half the butter, or skip it; it adds the most calories.
- Use less bread under the meat and more yogurt and grilled vegetables on the side.
- Choose low-fat yogurt for the side scoop.
History
The dish is credited to İskender Efendi, who is said to have created it in Bursa in the 19th century, and his family's restaurant in Bursa still serves it. It is now found in kebab houses across Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →