Iskender kebap
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Image:Iskender kebab.jpg İskender kebap is one of the most famous meat foods of Northwestern Turkey and takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century.
It is a kind of döner kebab prepared from thinly cut grilled lamb basted with tomato sauce over pieces of pita bread and generously slathered with melted butter and yogurt. It is commonly consumed with şıra as a drink to aid digestion. In order to have an interesting serve, tomato sauce and boiling butter is poured just at the table.
Unlike other traditional dishes of Turkish cuisine, Iskender Kebap is a trademark of Iskender family, who still run the restaurant in Bursa. Still, this dish is available in many restaurants throughout the country sometimes under the name Bursa Kebab, or a name that the serving restaurant made up (like "Uludag Kebap" or "Kukla Kebap").
Differences from Döner Kebap
A serving of İskender kebap contains thin and wide sheets of meat, on the other hand döner kebap has smaller pieces of meat. In order to cut large slices, İskender is prepared from ground meat, that's why the meat sheets seem to have been cut from a large sausage. Additionally, one cylindrical meatball is put over the sheets.
Alhough the quality of meat in İskender kebap is inferior to that of Döner, places serving İskender are more expensive places, as serving İskender is more waiter-intensive.