Iskender kebab is one of the most famous meat foods of Northwestern Turkey and takes its name from its inventor, Iskender Efendi, who lived in Bursa in the late 19th century.
It is a kind of doner kebab prepared from thinly cut grilled lamb or beef basted with tomato sauce over pieces of pide bread and generously slathered with melted butter and yogurt. Additionally, one cylindrical meatball can be placed on top. It is commonly consumed with ira as a drink to aid digestion. Tomato sauce and boiling butter are sometimes poured over the dish, at the table.
"Kebapci Iskender" is trademarked by Yavuz Iskenderoglu, whose family still runs the restaurant in Bursa. This dish is available in many restaurants throughout the country sometimes under the name "Iskender kebap", "Bursa kebab", or an alternative one made up by the serving restaurant .
Differences from doner kebab
A serving of Iskender kebap contains thin and wide strips of meat, on the other hand doner kebap has smaller pieces of meat. A real Iskender kebap is prepared by stacking large pieces of meat vertically, which is why the meat strips are large. In lower quality restaurants, ground meat is used, which is not suitable for Iskender kebap. The fat content of Iskender meat is lower than that of doner meat. Iskender kebap is also served with yogurt.
It is also the first ever vertical kebab, making it also the first ever proper doner kebab.
Doner kebab in the world
List of Kebabs