Iskender
Iskender is a popular Turkish dish, named after its creator, Iskender Efendi. It is also known as Iskender Kebap and is a type of döner kebab.
History[edit | edit source]
Iskender Efendi is credited with the creation of the Iskender Kebap in the late 19th century in the city of Bursa, Turkey. The dish was named after him and has since become a staple in Turkish cuisine, enjoyed by locals and tourists alike.
Preparation and Serving[edit | edit source]
Iskender is prepared with thinly sliced lamb or beef in a tomato-based sauce, served over pieces of pita bread. The meat is traditionally cooked on a vertical rotisserie, similar to other types of döner kebab. The dish is typically garnished with melted sheep butter and yogurt. Some variations may include vegetables, such as tomatoes and peppers, and spices like sumac and paprika.
Cultural Significance[edit | edit source]
Iskender has a significant place in Turkish cuisine and culture. It is often served in special occasions and is a common choice in Turkish restaurants worldwide. The dish's popularity has led to its inclusion in the menus of many non-Turkish restaurants, contributing to the global recognition of Turkish cuisine.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
