Turkish · main
Iskender Kebab
Iskender Kebab reads richness 5.7, umami 5.2 and sourness 4.5 on Palate's 0–10 flavor X-ray — a Turkish main, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.8 / 10
- Sweet & Fruity — 4.2 / 10
- Sour & Bright — 4.9 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 2.6 / 10
The measured notes (of 18)
Richness 5.7 · Umami 5.2 · Sourness 4.5 · Funk & Ferment 3.6 · Fruity 3.4 · Sweetness 2.8 · Salinity 2.7 · Heat 2.3 · Herbaceous 2.2 · Earthy 2.0 · Citrus 1.3 · Bitterness 0.9 · Warm Spice 0.7 · Floral 0.6
What's in it (6)
- 1 lb doner lamb slices
- 4 thick slices pide bread, cubed
- 1 cup tomato sauce
- 4 tbsp butter
- 1 cup yogurt, plain
- 1/2 tsp dried chilli flakes
Time & effort: about 30 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 213.9 kcal, 13.1 g protein, 13.2 g fat, 10 g carbs
Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Arrange sliced doner meat over cubed day-old pide bread.
- Ladle hot tomato sauce over the top and finish with sizzling brown butter poured over tableside.
- Serve alongside a generous portion of cold plain yogurt.
Dishes with a similar flavor shape
- Mexican Lasagna — Mexican
- Viennese Pot Roast — German
- Chicken Kebabs With SautéEd Vegetables — Tex-Mex
- Lamb Chops With Curried Pears — Middle Eastern
- Stifado — Greek
Keep reading: what richness, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.