Uploaded June 2026 | Updated September 2026, 2 days ago

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Turkey may be out of the World Cup, but football is always better when they’re in it. 🇹🇷⚽

Passion. Pride. Incredible players. Incredible food.

This week I’m celebrating one of Turkey’s greatest dishes – İskender Kebap. Homemade pide, charcoal-grilled beef and lamb, rich tomato sauce, creamy yoghurt and sizzling ghee. Absolute perfection.

Full Recipe 👇

🛒 Ingredients

For the meat

* 900g (2lb) beef ribeye, sliced very thin
* 450g lamb rump, sliced very thin
* Juice of 3 white onions
* 60ml (¼ cup) olive oil
* 1 tbsp dried oregano
* 2 tsp smoked paprika
* 2 tsp pul biber (Aleppo pepper)
* Salt & black pepper

For the tomato sauce

* 2 tbsp olive oil
* 1 tbsp pul biber
* 170g (6oz) tomato paste
* 480ml (2 cups) water
* Salt to taste

To serve

* Homemade or shop-bought Turkish pide
* 1 large tomato
* 2 Turkish peppers (or green peppers)
* 300g full-fat Turkish or Greek yoghurt
* 60g (¼ cup) melted ghee
* Fresh parsley

👨‍🍳 Method

1. Mix the onion juice, olive oil, oregano, smoked paprika, pul biber, salt and pepper. Coat the beef and lamb and marinate for at least 4 hours (overnight is even better).
2. Bake your pide until golden, then tear into rustic chunks and lightly toast.
3. Heat the olive oil, stir in the pul biber, tomato paste and water, then simmer for 10–15 minutes until thick.
4. Grill the tomato and peppers until lightly charred.
5. Cook the beef and lamb over very high heat (BBQ or hot griddle) until caramelised but still juicy.
6. Layer toasted pide onto a serving platter, spoon over the tomato sauce, pile on the grilled meat, add the grilled vegetables, finish with generous dollops of yoghurt, pour over sizzling melted ghee and garnish with fresh parsley.

Afiyet olsun! 🇹🇷❤️

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