Description
A classic Turkish dish featuring thinly sliced steak or doner over toasted bread cubes, drizzled with rich tomato sauce and melted butter, served with charred vegetables and creamy yogurt.
Ingredients
- 500 grams beef tenderloin, sirloin, or skirt steak, thinly sliced against the grain
- 1 medium onion, finely grated
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon chili flakes
- 2 tablespoons olive oil (for meat)
- 2 tablespoons olive oil (for tomato sauce)
- 1/3 cup tomato paste
- ½ teaspoon salt (sauce)
- 2 teaspoons paprika
- ½ teaspoon black pepper (sauce)
- 2 cups water
- 4 thick pita breads or Turkish-style bread
- 4 green peppers
- 2 medium tomatoes, quartered
- 4 tablespoons ghee or unsalted butter, melted
- 1 cup whole milk yogurt
Instructions
- Marinate steak (if using) with grated onion, black pepper, salt, chili flakes, and olive oil. Refrigerate at least 4 hours or overnight.
- Heat skillet over medium-high heat and cook steak slices 2–3 minutes per side until caramelized. Set aside.
- Prepare tomato sauce: heat 2 tablespoons olive oil, add tomato paste, cook 2 minutes. Stir in salt, paprika, black pepper, and water. Simmer 5 minutes until slightly thickened. Set aside.
- Preheat oven to broil. Cut bread into 1-inch cubes, spread on baking sheet, and broil 2 minutes until lightly golden and crisp.
- Char green peppers and quartered tomatoes in skillet or under broiler until softened and blistered.
- Assemble: layer toasted bread cubes on plates, spoon tomato sauce over bread, add cooked meat, drizzle more sauce. Add charred vegetables on the side, spoon yogurt next to meat, and drizzle melted ghee or butter over top. Serve immediately.
Notes
- Substitute steak with homemade or store-bought doner meat.
- Increase chili flakes or add cayenne for spicier sauce.
- Use naan or other thick flatbread if Turkish bread unavailable.
- Reduce butter or use low-fat yogurt for lighter version.
- Optional: sprinkle dried oregano or sumac on top for extra flavor.
- Store meat and sauce separately up to 3 days; bread at room temperature up to 2 days. Reheat gently before assembling.
- Prep Time: 15 minutes (plus 4 hours marinating if using steak)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Marinating, Searing, Broiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 482 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
