Iskender Kebab with Kashar Cheese Calories

The defining difference is melted Kashar cheese added to the classic Iskender kebab. Traditional Iskender is served with döner, pide, tomato sauce, yogurt and butter; the cheese version adds a richer, stretchy topping.

Iskender kebab originated in Bursa, Turkey, and is traditionally associated with İskender Efendi in the 19th century. The Kashar-topped version is a later variation on the Bursa dish, rather than the original preparation.

Arrange warmed pide pieces on a plate, top them with cooked döner and tomato sauce, then add grated Kashar and heat until it melts. Serve with yogurt; a little hot butter over the meat is a traditional finishing touch.

It is usually made with beef or lamb döner, and some döner preparations combine the two. The meat is cooked on a rotating spit and sliced thinly before being served over pide with sauce and melted Kashar.

Yogurt is the classic accompaniment and is usually served alongside the kebab. A fresh salad or pickles can also work well, adding a crisp, tangy contrast to the buttery tomato sauce and melted cheese.

Add the Kashar after arranging the döner and tomato sauce over the pide, then heat the dish until the cheese melts. For a lightly browned top, briefly place the assembled plate in an oven-safe dish under the broiler.

Yes. Cook thinly sliced beef or lamb in a hot pan, then layer it over warmed pide with tomato sauce and Kashar. It will not have the same spit-roasted texture, but it makes a practical home version.

Refrigerate leftovers in a covered container and eat them within two days. If possible, store the yogurt separately so it stays fresh and does not turn watery when the rest of the dish is reheated.

Yes. Reheat the meat, pide and sauce in a covered oven-safe dish or in a pan until steaming hot, adding a little water if the bread seems dry. Keep the yogurt cold and add it after reheating.