Bursa Original · Sliced Döner over Bread

İskender Kebab

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It's named after one specific 19th-century cook, İskender Efendi, credited with inventing the vertical döner-and-tomato-sauce combination in his Bursa shop around 1867.

Thin slices of döner-roasted lamb are laid over cubes of bread, blanketed in tomato sauce, and finished tableside with melted butter and a spoonful of yogurt. It began as a fast lunch-counter dish in Bursa's covered market and remains the city's signature plate.

Why it's made this way: Bursa, the Ottoman capital before Istanbul and a hub on the Marmara trade routes, is where vertical döner roasting is said to have taken its modern form, making the city the dish's undisputed home.