İskender kebab

Ingredients

• 700 g beef rump steak
• 1 piece yellow onion
• 400 g plain Greek yogurt
• 4 pieces Turkish pide bread
• 400 g tomato puree
• 1 tbsp tomato paste
• 120 g unsalted butter
• 3 tbsp olive oil
• 2 tsp sweet paprika
• 1 tsp Aleppo pepper or pul biber
• 1 pinch ground black pepper
• to taste fine salt
• 2 pieces vine tomatoes
• 4 pieces Turkish sweet green peppers or long green peppers

Method

1. Place the rump steak in the freezer until firm but still sliceable, then cut it into very thin strips with a sharp knife; the meat should bend without tearing.
2. Grate the onion, squeeze its pulp to extract the juice, then mix this juice with olive oil, paprika, Aleppo pepper, pepper, and salt; coat the meat and let marinate in the fridge until fragrant and slightly tenderized.
3. Melt some of the butter in a saucepan, add the tomato paste, and cook until it smells like roasted fruit, then pour in the tomato puree and simmer until you get a glossy, coating, and deep red sauce.
4. Cut the pide bread into bite-sized pieces, heat in the oven or a skillet until warm, slightly crispy on the edges, and still soft in the center.
5. Grill the cut tomatoes and green peppers in a hot skillet or under the broiler until their skin blisters and their aroma becomes slightly smoky.
6. Sear the meat in batches in a very hot skillet, without crowding, until the edges brown and the juices caramelize; it should remain tender and juicy.
7. Distribute the warm bread on plates, generously coat with the buttered tomato sauce, then cover with the strips of grilled meat.
8. Froth the remaining butter until it turns brown and smells like warm hazelnuts, then immediately pour it over the meat; serve with the Greek yogurt, grilled tomatoes, and peppers on the side.

Nutrition

Per serving

Energy

717.8 kcal

Protein

43.75 g

Carbohydrate

26.29 g

Fat

48.39 g

Fibre

3.83 g

Calcium

22.4 mg

Iron

0.96 mg

Magnesium

14.75 mg