Halep Kebab is a variety of kebab is one of the most well-known meat dishes in Turkey, and it was created in the 19th century by Iskender Efendi. Iskender kebab is also known as Halep Kebab. Kebabs are a type of dish that originated in Middle Eastern, Turkish, and Indian civilizations. The term “kebab” actually refers to a wide variety of grilled meat dishes, despite the fact that when we hear it, we typically picture chunks of meat on a skewer, frequently alternated with bits of vegetable.
Iskender, a typical Turkish meal of seasoned beef layered in the shape of an inverted cone and rotated on a vertical rotisserie to gently roast, is essentially a doner-style kebab. The Ottoman Empire’s gyros and shawarma dishes are both based on the Ottoman Empire’s 19th-century recipe and preparation technique.
The dish contains
Photo Credit: Anita Schecter
All of the applications are common street sandwiches that are stuffed into a type of flatbread like pita, naan, or lavash and may contain vegetables like tomato, lettuce, cabbage, onions, cucumbers, or pickles. The various applications are served with various sides, but they are all fast foods that are commonly found on the streets. They are slathered in a sauce, which may be sesame- or yogurt-based, such as tzatziki.
The outer layers of the meat are cut off or shaved off as it cooks and served in a number of ways. The thinly sliced lamb in the Iskender is served with hot tomato sauce, melted butter, and whipped yoghurt over some kind of bread or pita.
Without a spit, it is obviously difficult to recreate doner-style cooking at home. However, you may achieve the same effect by using a cooked lamb shank or other roasted lamb parts, like a leg. It’s preferable to start with a cooked and chilled piece of lamb as we want to slice the meat thinly. After being sliced, the lamb is cooked in butter so that it may be served. The cold meat will make cutting it easier.
Halep Kebab: Ingredients you need to make this dish
- 1/4 pound lamb shank, thinly sliced
- 2 tablespoons unsalted butter, divided
- 2 large pita, naan bread
- 1 medium whole tomato, seeded and diced
- 1/2 cup tomato sauce
- 1/2 cup plain Greek yogurt
- Salt, to taste
- Freshly ground black pepper, to taste
Halep Kebab: How to make it
- Buy the ingredients from the list above.
- Slice the cooked lamb shank as thinly as possible.
- Add 1 tablespoon of the butter to a large sauté pan or cast iron skillet. Sauté the lamb slices in the butter until warmed through.
- Place the warmed lamb over the pita or naan bread.
- Add the seeded and diced tomatoes to the pan with the remaining 1 tablespoon butter and sauté for a minute.
- Stir in the tomato sauce until warmed through.
- Season with salt and pepper to taste
- Pour the tomato mixture over the lamb
- Top with Greek-style yogurt and serve warm.
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