Iskender kebab
1850 in Turkey, young Iskender wanted to "modernize" his father's restaurant. The raznjici were already known to everyone, they were grilled. They only burned quickly from the outside and were still alive inside, so Iskender made an upright barbecue and arranged layers of meat. As soon as the meat was slightly browned, he would cut thin slices and place them in a warm bun; Today better known as Döner kebab :))))
Preparation steps
- Cook the meat in an espresso pot. When cool, cut into thin slices, add and salt and fry a little in butter.
- Cut the bread into small cubes and fry for 2 tbsp. butter, until crispy. Put them on the payroll.
- Stir the yogurt a little and sprinkle over the cubes.
- Melt 2 tablespoons of butter and add tomato concentrate and paprika powder. Fry a little and sprinkle with yogurt. Sprinkle a little oregano over it.
- Finally, arrange the meat slices and serve!