Iskender kebab: taste, history and secrets of preparation

Turkish cuisine is famous for its richness of flavors, and one of its brightest representatives is Iskender Kebab. This dish, which has won the hearts of gourmets, combines the softness of meat, piquancy of sauce and freshness of yogurt, creating a unique harmony of flavors.

Origins of Iskender Kebab

The history of the dish begins in 1867 in the city of Bursa, where its creator, Iskender Efendi, sought to offer a new version of the traditional doner kebab. He decided to cut the meat into thin slices, cook it on a vertical spit and serve it with his signature sauce. This bold experiment quickly gained popularity, making the dish one of the symbols of Bursa and the whole of Turkey. 🇹🇷

Recipe secrets

The base of the dish is lamb or beef meat, thinly sliced and grilled. It is laid out on a pillow of pita bread or slices of toasted bread. A rich tomato sauce is added on top and poured with hot butter to emphasize the flavor. The yogurt served alongside gives the dish a special tenderness. Roasted green peppers and fresh tomatoes complete the composition.

Role in culture

Iskender kebab occupies a special place in the Turkish gastronomic tradition. It has become a popular dish at family celebrations, is often found in restaurants of national cuisine and enjoys the constant love of tourists.

Modern interpretations

Today, chefs often add their own vision to the classic recipe, experimenting with ingredients or types of meat. However, Iskender Efendi's original recipe remains the gold standard, continuing to delight fans of traditional Turkish cuisine.

Iskender kebab is more than just a dish. It is the history, flavor and culture of Turkey in one plate.