Mastering the Art of Iskender Kebab!

Join Chef Frank in his kitchen as he unveils the secrets behind the mouthwatering Iskender Kebab – a tantalizing Turkish delight that will transport your taste buds to the streets of Istanbul! 🔥🍴

[Music]
hi everybody welcome to another episode
of cooking chef Frank today we are going
to be cooking isander Kebab
traditionally this dish is cooked with
donut kebab meat okay now it takes back
to the Automan period uh so it’s a
palace dish now the dish comprises of
Base which is Turkish bread sauted in
butter then you have the filling which
is the donut kebab meat and then on top
of that you have sauce which is just a
basic tomato sauce made with tomato
paste water seasoning chilies and butter
and top with yogurt okay just natural
yogurt okay let’s get the ball started
now traditionally this dish is made with
donut kebab meat you can either go to
your Kebab shop and buy some or do what
I do mutton fillets okay now if you
refer back to my previous videos m lamb
and also Kush I use the same mutton
fillets or lamb fillets you need to
Denude them in other words take out the
silver behind it you can refer back to
those two videos and to see uh how it’s
done now once they’re duded nice and
cleaned all we need to do now is just
gently Fold It filler it and fold it
okay and then we’re going to be bashing
it out just like that
if it rips if it tears who
cares now once you got that far we then
get a bit of baking
paper between two sheets of baking
paper we’re going to bash it out flatten
it out okay it’s going to become thinner
and much larger in surface area
if you don’t have one of these you can
use the base of a heavy sauce
spin a few moments
later there you go nice and thin okay
ready to be uh paned I’ll just leave it
like that for now okay our meat is
bashed out ready My Pan I just turn it
on uh just because it is a car IR it
takes a fair while to heat up but once
it does it takes a long time to cool so
this is ideal for cooking steak burgers
and dishes like this this is for to
sauté my bread cubes so you don’t want
it too big because traditionally it’s
not served with any Fork uh any knife so
it’s just eaten with fork okay so
Bread’s there now the sauce the sauce is
basically tomato paste water butter
chili flakes bit of paprika and salt for
seasoning okay so here I have enough
probably got about half a jar there okay
which is about 400 G about 350 400 G of
tomato paste I’m going to add water to
this then I’m going to whisk
it and adjust the liquid accordingly
turn this on
to reason I’m doing the sauce first
because I don’t know I’m going to be
cooking the bread and the meat at the
same time okay
so otherwise that’s not going to fit in
the middle just want to get the sauce
out of the way first okay it’s coming up
to the
boil now uh tomato paste is naturally a
thi itself so as it heats up it will
actually swirl and heat up uh actually
expand so it will thicken so you will
need to adjust it add more water just
going to need seasoning bit of
salt
paprika once it comes to the boil turn
it off and Monto basically mount with
butter okay finish off with butter
always taste your food before serving
please and to turn that on low pretty
much there our sauce has come to the
boil now just mounting it with butter
just going to enrich it and also add
Sheen I have a special uh guest today
for you
guys come on
hello this is mik my
grandson he wants to be a chef
too also wants to be an
engineer all done just turn it
off check the handles make sure it’s not
too hot that’s the sauce for the Kebab
today oh yeah yeah are we all going to
eat it yes but this one is for for my
audience first okay I’ll make you one
I’ll make you one in a minute this one
is for the bread this one is for the
meat so we’re going to multitask okay
you know multitask no doing more than
one thing at at the same time okay
otherwise we’re not going we’re not
going to have time so I get a bit of
bread make sure there’s no flowers on
you a fly no there’s no flowers it’s
night time now they’re
gone I saw flers here they’re gone now
see okay go five meat’s already done too
all the meat so rock and roll time okay
it’s smoking
now bit of oil you don’t want to put the
butter straight away otherwise it will
burn okay about that much for one
surve
yep are you going to put the whole thing
later yeah in a minute get a butter okay
okay so what I’m doing
sautéing
see
oops sautéing the bread so it’s uh so it
becomes pasty and a little bit crispy
okay yum
crispy all right that’s ready
to Let’s cook the meat get of oil
salt look at that me look at that paper
fin see fin mhm all right let see
soon more
oil cook one
more get a smaller
[Music]
one bit of salt on top
pepper fresh Cracked Pepper
guys turkey chili flakes or pul
bear that’s done turn it
off
okay flip them
over that looks like me look at that
butter why do we put
butter uh because flavor flavor yes more
flavor bread
done now I’m just going to season this
side with the pepper and
chili do you do you put chili in is skin
there yeah I was for chili you eat all
my food I you know that b you have to
chili
flavor flavor
color
okay
okay one two three turn it
off how come you still cooking actually
you got cast iring it takes a long time
to cool
down residual heat oh yeah okay so we’ll
leave this i’ actually turn it back on
guys we’ll leave this just here let it
drain this is my other
grandson
Hamza all right just going to garnish it
now because the dish is pretty much
ready okay just going to put a couple of
Turkish Peppers there or chilies is that
Turkish yes okay poke a Hool so they
don’t explode last thing you want is
chili exploding onto your face little
bit of oil
how are you going to cook that I’ll show
you all right
and tomato okay that’s
it hello Hamza hello what did you do
today um I went for a b r i look him
yeah the camera wait wait we went for
our back ride today yeah where’d you
go uh you know the oran track yeah we
went there there’s there’s a track in or
and we always right there near the banic
Gard what near the botanic gardens
Japanese Gardens yeah yeah how do you
know there have you been there
yeah
okay everything is done now time for
plating all we’re doing with the chilies
is
the actually I should have refer them to
as chili when I say chili people think
it’s hot peppers all you want to do is
just Wilt it just soften it okay let our
serving
dish here’s the
bread is it the SK is the chili very
chili or not no no no it’s from the
garden it’s sweet oh is it okay yeah
I’ve never seen
your I’ve never seen that in your
carard can you show me light wear these
D yes what’s them
for what are them
for they they’re just ingredients
they’re ingredients okay guys little bit
of sauce just on the breast so it’s not
too
dry if you don’t sauté the bread the
bread’s going to go soggy okay just
leave that as side now for the fun
bit okay very
tender right just like
that Dy when did you start making videos
like this uh since January 1st this year
why did you want to make videos like
this why so I can share my recipes with
everyone oh yeah true
is that um sauce chili no that’s a
turkey tomato
sauce oh look at that I love that sauce
guess who’s going to eat this
one you guys oh
okay you guys going to eat it okay mhm
top with bit more sauce
guys you have to put sauce of this tap
yeah
yeah because then um you’ll be dry
yep yeah that’s right bit of
yogurt you love
yogurt I love it too oh
yeah now traditionally this dish it will
be
served with a lle full of sizzling
butter okay but it’s going to be too
heavy I already got enough butter in my
meat I got enough butter in the bread
okay uh bit more healthier this version
bread you
go I don’t want to eat the tomato
why no you have to eat it you have to
eat it it’s good for you how does it
taste when it’s cooked about tomato
uh-huh sweeter there we have okay very
simple as you can see tomato sauce meat
bread yogurt that’s all it is okay once
you perfected you can actually you know
uh fine- tune it to your liking that’s
it for this week it’s already getting
dark please if you like the uh video
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appreciated thank you very much and see
you again next week bye-bye