An Istanbul iftar dish of sautéed lamb and onions spooned over torn fresh pide and yogurt, finished with hot butter. It borrows İskender's architecture but uses pan-cooked meat, suited to home kitchens breaking the fast.
Also known as: Ramazan kebabı, ramadan kebab, ramazan kebab
Visual recipe guide
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Watch it made
Ingredients
- 500 g lamb leg, in small 1.5 cm cubes
- 2 onions, sliced
- 60 g butter, divided
- 2 ripe tomatoes, grated
- 2 pide breads, torn
- 300 g plain yogurt, at room temperature
- 1 tsp dried mint
- 1 tsp Aleppo/pul biber pepper flakes
- 1 tsp salt
How to make it
- 1
Sear the lamb hard in 40 g of the butter, then lower the heat and cook the onions with it for 10 min.
- 2
Add the grated tomato and salt and simmer about 15 min until the juices cling to the meat rather than pool.
- 3
Line a warm dish with the torn pide and moisten it with a spoonful of the pan juices.
- 4
Spoon the lamb over the bread, then blanket generously with yogurt.
- 5
Sizzle the remaining 20 g butter with mint and pepper flakes and pour it, foaming, over the top.
Pro tip: Keep the braise almost dry; the pide should be perfumed by juices, not drowned, or the layers collapse into porridge.
