This kebab is one of the most well-known dishes of Marmara Region in the northwestern Turkey. It gets its name from Iskender Efendi, the creator of the dish, who lived in Bursa in the late 19^th century during the Ottoman Reign.

Ingredients

2 packages of Moda Doner Kebab (gyro)

1 large pide bread

2 tbsp Muratbey Butter

½ can Muir organic tomatoes

2 tbsp Oncu mixed tomato and pepper paste

¼ cup water

2 cups Omur plain Yogurt

¼ cup fresh parsley, chopped

Preheat oven to 350 F, arrange the pide bread on a baking sheet, lightly toast in the oven. Cut bite sized pieces, keep warm.

On stove top place the Doner Kebab on a non stick pan and heat thoroughly according to package directions.

In a sauce pan heat the tomatoes, water and the paste, bring to a boil, remove from heat.

Arrange the pide pieces on a serving platter, pour the tomato sauce on the bread evenly, top with the doner.

In small pan melt the butter till slightly browned and sizzling. Pour over the meat, garnish with parsley and serve immediately. You can serve the yogurt on the side or thin it with 1 tbsp of water and pour it on the meat before the butter. Enjoy!