Iskender Kebab is one of the most popular tastes in Turkey. So, how did Iskender Kebab come into existence? How to make Iskender Kebab recipe at home? Let's take a look together...

According to the Culture Portal of the Ministry of Tourism and Culture, in 1867, İskender Efendi, son of Mehmet, in his shops in Bursa Kayhan, where kebab shops were common, separated the lamb meat, which was cooked with charcoal as a whole and parallel to the ground, from the nerves and bones, placed it layer by layer on a vertical bar and started cooking it by rotating it in front of a vertical stove. The meat is cut thinly, the Turkish pide (pita bread), called kebab pita, is cut into small pieces and fried on the stove, and the meat is placed between the Turkish pide (pita bread).

This different kebab attracts a lot of attention in Bursa and is called İskender Efendi's "rotating kebab". The kebab is prepared with sheep and lamb meat fed with herbs and thyme from the Uludağ plateaus, flavored with yogurt, tomato sauce and butter, and has become a brand identified with Bursa. İskender.com provides the following additional information about the history of İskender Kebab

"Initially known as "döner kebab", this dish has come to be known as "döner kebab" and later just "döner" in the vernacular". Thus, this brand, which has been associated with Bursa for many years and has become a symbol of the city, was born.

"Iskender" means Alexander in Turkish, and its named after the supposed founder of the 19th century chef from Bursa who invented the Döner Kebab.

Also take a look at this: The history of doner kebab