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. Meat is animal tissue (mainly muscle) used as food. ... Bursa (formerly known as Brusa or Prusa) is the capital of the Bursa Province in northwestern Turkey. ... Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ...
It is a kind of döner kebap 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 "Shira" as drink to aid digestion. Döner kebab sandwich served in a thick pita. ... A lamb being bottle fed Lamb A lamb is a young sheep. ... Tomato sauce is a condiment made with tomatoes, and sometimes also ham, onions, basil, salt, oil, garlic, and various spices. ... Pita (also called pitta or pita bread) is a round flat wheat bread made with yeast. ... Balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... Yogurt Yogurt or yoghurt, less commonly yoghourt, is a dairy product produced by bacterial fermentation of milk. ...
Iskender (or Bursa) Kebap is named for the chef who created the dish and the city of Bursa where he created it.
Iskender ("Alexander") Kebap begins as lamb raised on the thyme-covered slopes of Mount Uludag (which rises south of Bursa, which is south of Istanbul and the Sea of Marmara).
The lamb is roasted as döner kebap, sliced and spread atop diced flat pide bread, then topped with savory tomato sauce and browned butter and served with a dollop of yogurt and a sprinkle of parsley on the side.
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