Will first show how the kebab is served in Turkish restaurants. Here in such Tadino. In my opinion, more no the dish is not served in such a beautiful form. When my husband and I were married, we went to the restaurant and we were served this dish, remember forever. Okay, let's move on!! There's so much more interesting!!!

So its watered - abundantly, sparing no melted butter!! mmmmmm, yummy!!! I'll start, perhaps, with the fact that there are two legends about the Iskender Kebab. The first is that the people of Turkey do not know how to pronounce the proper name "Alexander the great" and his name is "Iskander" or "Iskender". Once, in camp Macedonian put the fried meat on bread, watered his tomato (most likely "Krasnodar", ketchup hadn't been invented yet) sauce and a fermented milk product. Different sources mention that great in stock had kefir, yogurt. So here is the dish I liked the Iskender-Macedon, he ordered to call it by its name. Other sources doubt that the Macedonian himself to do anything to halt cooking. You know, not Royal case, himself the meat on the tortilla put. Servile. But, supposedly, in the glorious Turkish city of Bursa lived a wonderful cook Iskender Efendi, who digs it to the point that spit, generally speaking, you do not have to put horizontally, but also vertically. And then it can be conveniently cut already Pozarevac meat, and it will not fall into the fire, and in specially prepared for this dish. Thus Iskender Efendi invented not only Iskender Kebab but a Doner Kebab (aka Shawarma, Shawarma he's, he's Shawarma) and many more delicious dishes based on grilled on a vertical spit of meat. (Actually, what is above is also legend. Just now I'm too lazy to go into the English-language Wikipedia and all on this occasion to read and translate. If you do this and correct me in the comments, I'll be grateful.

And now my husband is on vacation, and we again went to travel in Turkey. His birthplace just the Bursa, and of course, we again tasted the Iskender!!! Anyway, living in Istanbul, we know that at any eatery in Istanbul, if You want to enjoy something delicious (and Kokorec You don't want or it's not there) — feel free to order the Iskender kebab. He will definitely be on the menu, You will bring rather big size plate, which prescription is not something great, not something Effendi, will be spit-roasted meat. Lying on pieces of pellets, is impregnated with a mixture of juice out of the meat, susimi and sauce... M-m-m-m... this is delicious!... In different places You may come across different variations of this dish. Slightly different tomato sauce, a little different (all fresh, but in one place, for example, this lamb and the other chicken), slightly different degrees of roasting. In schvalena tourists restaurant Doy-Doy, in Sultan Ahmet, where we went on the recommendations of the culinary snobs, Iskender kebab and most of the dishes — nothing special (nothing particularly tasty). Gift that (for Sultanahmet) inexpensive. But that's for the tramway, the street Yerebatan Cadessi we tried a delicious version of this dish of chicken with baked cheese on top.

You can also go to Bursa. Bursa — the city Iskender-Kebabs. There everywhere advertising restaurants Iskender-kebabs. There is a portrait of the founder of the Republic Kabansky restaurants at the entrance to the city (maybe, just Iskender Efendi, I did not understand. But on the great guy is not exactly similar). We one was — so there's a menu generally only two dishes, one of which is guess what?... Right! Iskender kebab! The second thing that is noticeable to the naked eye in Bursa — there are tigers report the meat. In Bursa this dish is more meat, Yes. Just don't try to try Iskender Kebab in Moscow eatery. Perhaps there are places where it is prepared as in Istanbul (if You know such places, write pliz in the comments), but on the New Arbat in the diner, on architecture like Istanbul, us under the guise of this dish brought a pathetic forgery. Meat from bad Shawarma (I know, old, died his death, chicken with tasteless meat and a hryaschik), they poured ketchup and put it next gob of sour cream. Thank you for not manasika. But we will not go there.

And, finally, how I do it at home. I have my own original version of the test Filo, Turkish is a pastry called Yufka. And you can pita to do as I twist rolls or cut into cubes. Cubes, of course, if it is a pita to use. So, I just fry Ufcw (phyllo dough)

Then I take in the market (for those who know Turkish markets is the market BIM) ready chicken Doner Shawarma and roast on the pan. You can use either it's meat or Shawarma thinly slice the meat home in a frozen (then thin to cut) and fry.

Prepare ketchup or sauce I dilute tomato paste with water, add different spices and garlic and prokipyachennuyu. Smear lavalike and pour a little oil, the second part of the oil left to pour the finished dish.

On top put the meat plates and also coat with sauce, again the meat and the dish is ready!!! Spread the meat to cover the entire pita! Decorate the sides of roasted peppers and tomatoes. I put on a dry Teflon pan and on low heat fry. Serve with yogurt or sour cream. I even served with CARICOM, very tasty, on the website there is a recipe http://www.povarenok .ru/recipes/show/332 29/

Feeding on the table, liberally pour hot melted butter!!! Like the picture above. Come on down and hurry!! And then my husband will eat!!:)))