İskender kebap

İskender kebab
İskender kebap from Istanbul
Alternative namesUludağ kebab
Bursa kebab
CourseMain dish (döner kebab) + appetizer (yoghurt)
Place of originOttoman Empire
Region or stateBursa
Created byİskender Efendi
Serving temperatureHot
Main ingredientsthinly cut grilled lamb, tomato sauce, pita bread, melted sheep butter and yogurt
Food energy
(per serving)
800—1000 kcal

İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread, and generously slathered with melted special sheep's milk butter and yogurt. It can be prepared from thinly cut grilled lamb or chicken. The prepared doner kebab is placed in front of the burning fire at a distance of 10–15 cm from the previously lit doner kebab fire. The doner kebab is cooked slowly over this fire, and after it is cooked, it is cut thinly with a knife from top to bottom. Thus, the doner kebab is ready for service. Tomato sauce and melted butter are generally poured over the dish live at the table, for the customer's amusement.

It is one of the most popular dishes of Turkey. It takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century Ottoman Empire.[1][2]

"Kebapçı İskender" is trademarked by the İskenderoğlu family, who still run the restaurant in Bursa.[3][4] This dish is available in many restaurants throughout the country mostly under the name "İskender kebap", "Bursa kebabı", or at times with an alternative one made up by the serving restaurant such as "Uludağ kebabı".

See also

References

  1. ^ "Iskender kebap, Bursa kebab - Istanbul, Turkey - Local Food Guide". eatyourworld.com. Archived from the original on 21 March 2023. Retrieved 28 March 2023.
  2. ^ İskender kebabın tarihçesi Archived 19 August 2017 at the Wayback Machine İskender İskenderoğlu. (in Turkish)
  3. ^ İskenderoğlu, Yavuz. "Become a brand". Kebapçı İskender. Archived from the original on 24 May 2011. Retrieved 27 July 2008.
  4. ^ "Trademark Registration". Kebapçı İskender. Archived from the original on 24 May 2011. Retrieved 10 August 2008.