Iskander Kebab

iskander kebab

A couple of months back I bought myself The New Book of Middle Eastern Food by Claudia Roden. Since then, I have been expanding my previously quite limited repertoire of Middle Eastern and North African food. I really enjoy this book (especially the section on savory pies!), and recommend it to anyone. Here is a recipe for  the Turkish dish Iskander Kebab, slightly modified from the book. Serves 4.

Meat Kofta:

  • 1 1/2 lb ground lamb or beef
  • 1/2 cup chopped parsley
  • 1 large onion, finely chopped
  • salt and pepper

Mix together all ingredients. Form into 12 small patties. Grill or broil until done to your liking (I recommend medium-well).

Tomato sauce:

  • 1 can diced tomatoes
  • 4 tbsp olive oil
  • 1 tsp sugar
  • salt and pepper
  • crushed red pepper

Heat the oil in a pot on medium. Add all other ingredients, and cook until the oil pools on the top and the flavors are well blended.

To serve:

  • 4 toasted pita
  • 2 cups whole milk yogurt
  • 2 tbsp toasted pine nuts
  • paprika
  • chopped parsley

Place a pita on each plate.  Cover with a quarter of the sauce and about a half cup yogurt. Sprinkle with pine nuts and paprika. Distribute the kofta among the plates, then add more parsley on top.

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About tandooritaco

This is a blog about food.
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