Classic Bursa-Style Sliced Lamb with Tomato Butter and Yogurt

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This iconic dish from the city of Bursa in northwestern Turkey layers paper-thin grilled lamb over cubes of toasted pide bread, drizzled with a sizzling tomato butter sauce and served alongside cool, thick yogurt. The contrast of hot, savory meat against cold, tangy yogurt is what makes this platter unforgettable.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 18 gSaturated Fat
• 45 gCarbs
• 4 gFiber
• 8 gSugar
• 42 gProtein
• 920 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the lamb

• 1 lb (450 g) thinly sliced lamb leg (döner-cut)
• 2 tbsp olive oil
• 1 tsp ground sumac
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

For the tomato butter sauce

• 3 tbsp Turkish tomato paste
• 1 cup warm water
• 3 tbsp unsalted butter
• 1/2 tsp salt

For the bread base

• 4 pieces Turkish pide bread or thick pita, cut into 1-inch cubes
• 2 tbsp butter, melted

For serving

• 2 cups cold strained Turkish-style yogurt (sheep's milk preferred)
• 4 ripe tomatoes, halved for grilling
• 4 long green Turkish peppers, for grilling
• 1 tsp dried oregano

Directions

1. In a bowl, toss the thinly sliced lamb with olive oil, sumac, salt, and black pepper; set aside to marinate for 15 minutes while you prepare the sauce.
2. Make the tomato butter sauce: melt the butter in a small saucepan over medium heat, stir in the tomato paste and cook 2-3 minutes until darkened and fragrant, then whisk in the warm water and salt. Keep warm on very low heat.
3. Heat a grill pan or cast-iron skillet over high heat. Grill the tomato halves and peppers until charred and softened, about 3-4 minutes per side; set aside and keep warm.
4. In the same pan, sear the lamb slices in a single layer for 1-2 minutes per side until just cooked through with crispy edges. Work in batches to avoid steaming.
5. Toss the cubed pide bread with the melted butter and toast in a wide oven-safe dish or platter at 400°F (200°C) for 5-7 minutes until golden and crisp at the edges.
6. To assemble, spread the warm toasted bread across the bottom of a serving platter or individual plates, pile the hot grilled lamb on top, then spoon the warm tomato butter sauce generously over everything.
7. Serve immediately with a generous dollop of cold yogurt on the side and the grilled tomatoes and peppers arranged alongside. Sprinkle oregano over the yogurt before serving.

Cook’s Notes

• Authentic İskender uses döner-cut lamb (or veal) sliced paper-thin; if unavailable, partially freeze the meat for 30 minutes to make slicing easier at home.
• Always cook the tomato paste in butter before adding water – this deepens the color and creates the signature brick-red sauce.
• Strain your yogurt in cheesecloth for 2-3 hours to get the thick, scoopable consistency traditional to the dish.
• Serve the yogurt cold and the lamb hot for the dramatic temperature contrast that defines the eating experience.
• A squeeze of grilled tomato juice over the finished plate is the traditional finishing touch in Bursa restaurants.

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