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Flavors · Bursa

İskender kebap

Thin slices of döner atop pieces of pide bread, with tomato sauce, hot butter poured at the table and yogurt on the side: the kebab named after İskender Efendi of Bursa.

Traditional dish from Bursa, Bursa

Also known as: Bursa döner kebabı, İskender kebabı, Iskender kebap, Bursa kebabı

Updated October 2026

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İskender kebap — Bursa, Turkey — İskender kebap

İskender kebap — Bursa, Turkey

İskender is the dish most associated with Bursa, the first Ottoman capital. Meat roasted on a vertical spit is sliced very thinly and arranged over pieces of pide bread; tomato sauce is poured on top and, at the table, hot butter is poured over everything. Yogurt and roasted peppers are served on the side.

The geographical indication registry uses the name "Bursa Döner Kebabı" (No. 1151, 2022), requested by the Bursa Chamber of Commerce and Industry. It states the dish has existed since the mid-19th century and fixes the recipe: mutton or lamb sliced and minced, allowing some beef, seasoned only with salt and onion juice, rested for two to three days and roasted on the vertical spit, preferably with oak wood. The slices are about 2 millimeters thick.

The name "İskender" comes from İskender Efendi of Bursa. According to the İskenderoğlu family, his descendants, he was the one who, around 1867, began roasting the meat upright on a vertical spit instead of laid flat, and thus the döner emerged. The family also uses the name as a trademark, and the geographical indication adopted "Bursa Döner Kebabı."

The dish is served in a wide heated platter. The bread beneath absorbs the sauce and butter, and the meat sits on top. In Bursa it is common to order an ayran alongside and then a local sweet, such as candied chestnut (kestane şekeri).

Where it comes from

Bursa , Bursa
The dish is named after İskender Efendi of Bursa; the geographical indication is for the province.

Ingredients

Mutton or lamb (may include some beef), salt and onion juice; pide bread in pieces; hot butter; tomato sauce; yogurt, roasted pepper and tomato optional.

How it is eaten

On a heated platter, eaten with fork and knife; hot butter is poured over the meat when served. It is usually accompanied by ayran.

When it is eaten

Year-round, for lunch or dinner.

Your questions

Questions about İskender kebap

What is the difference between İskender and the common döner?

İskender uses döner, but it is served as a plated dish: the slices go over pieces of pide bread, with tomato sauce, hot butter poured at the table and yogurt on the side. Common döner is usually served in bread or lavash, as a sandwich.

Why is the dish called İskender?

Because of İskender Efendi of Bursa. According to his family, he was the one who, in the 19th century, began roasting the meat on a vertical spit. The geographical indication registry uses the name Bursa Döner Kebabı.

Is İskender made with beef or mutton?

The registered recipe in Bursa uses mainly mutton or lamb, and allows a portion of beef. The only seasoning for the meat is salt, with a little onion juice in the minced portion.

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