For meat lovers, an Iskender Kebap is an explosion of flavours for a delightful experience. When you taste the dish along with its condiments, it will transport you on a different kind of Journey. Moreover, you will understand how Turkey, with its capital Istanbul, is a bridge between the Middle East, Asia and Europe.
The ingredients and the cooking methods are a deliberate combination of more than two continents. This indeed is a perfect showcase of the Ottoman’s glory, when the Empire stretched from Asia to Europe and Africa at its heyday.
The Dish’s History and Reputation
Iskender Efendi, better known as Master Alexander, was the mastermind behind the authentic dish. He was born in a family belonging to the Ottoman Turkish nobility. Consequently, this gave him vast opportunities to travel around the empire and experience various cuisines and cooking methods. As a result, all of these circumstances broadened his horizon and creativity in Turkish cuisine.
This is the first naming story that people, mainly in Anatolia, proudly tell you in their local diners. According to them, Iskender Efendi passionately invented the dish and became a delightful joy for the rest of the world. He lived in Bursa, which is located in the Anatolian region of Turkey. Bursa was considered the capital of the Ottoman Empire in the 14th century. As a result, it was simultaneously the administrative and trade center of that era. This importance lived on till the 19th century, which coincided with the birth of Iskender Efendi.
The other side of the story dates back to the era of 330-323 B.C., the time when Alexander the Great ruled the Kingdom of Macedon. The Kingdom included Asia Minor, which later became Turkey and hosted all the cooking techniques and spices of the region. Therefore, supporters of this theory claim that the dish was cooked to Alexander the Great himself and he immensely enjoyed it. This makes the dish name self explanatory.
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Iskender Kebap Ingredients and Presentation
Doner Kebap is known worldwide as a famous Turkish dish. However, the Iskender Kebap takes it to a whole new level.
Turkish chefs delicately cut the layers of Kebap, which they have perfectly spiced and grilled in advance. Later they drizzle the meat with a dash of tomato sauce and melted butter. Then, they add yogurt to the dish and serve it with Turkish pita bread.
Some restaurants segregate the ingredients, while others serve the bread soaked in the tomatoes and butter.
As mentioned earlier, the dish is very famous in Bursa city till this day. Hence, a local cozy diner run by the İskenderoğlu family serves loads of the dish each day to the city visitors. Therefore this diner continues the legacy of the great dish inventor. As a result, all guests enjoy the crafts of the kitchen, especially the Iskender Kebaps.
No matter which country in the world you are in, you’ll most likely find a Turkish restaurant that serves this immensely pleasurable dish. Moreover, no matter which side of the historical naming stories you tend to pick, just keep in mind what follows. Enjoying the dish will make you believe anything is possible, when you realize that even yogurt and meat can subtly mix to this perfection!
