This document describes Iskender kebab, a famous Turkish meat dish from Bursa. Iskender kebab consists of thinly sliced grilled lamb served on pieces of pita bread. It is topped with hot tomato sauce, melted butter, yogurt, and sometimes a meatball. The dish is said to be derived from verticalized Cağ kebab and was invented in the late 19th century in Bursa. It is commonly served with şira, a drink that aids digestion, and is a popular restaurant item throughout Turkey.
2. İSKENDER KEBAB 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 CAN BE
ASSUMED TO BE DERIVED FROM A VERTICALIZED VERSION CAĞ KEBAB, FROM ERZURUM. IT IS A KIND OF DÖNER
KEBAB PREPARED FROM THINLY CUT GRILLED LAMB BASTED WITH HOT TOMATO SAUCE OVER PIECES
OF PITA BREAD AND GENEROUSLY SLATHERED WITH MELTED SHEEP BUTTER AND YOGURT. ADDITIONALLY, ONE
CYLINDRICAL KÖFTE CAN BE PLACED ON TOP. IT IS COMMONLY CONSUMED WITH ŞIRA AS A DRINK TO AID
DIGESTION. TOMATO SAUCE AND BOILING BUTTER ARE SOMETIMES POURED OVER THE DISH, AT THE TABLE
"KEBAPÇı İSKENDER" IS TRADEMARKED BY YAVUZ İSKENDEROĞLU, WHOSE FAMILY STILL RUNS THE RESTAURANT
IN BURSA. THIS DISH IS AVAILABLE IN MANY RESTAURANTS THROUGHOUT THE COUNTRY MOSTLY UNDER THE
NAME "İSKENDER KEBAP", "BURSA KEBABı", OR AT TIMES WITH AN ALTERNATIVE ONE MADE UP BY THE SERVING
RESTAURANT SUCH AS "ULUDAĞ KEBABı". FROM TOP TO BOTTOM WITH A SPECIAL KNIFE.
3.
4. PIEGUSKI :)
COMPONENTS :
2 CUPS OF FLOUR
1 CUBE OF MARGARINE
1 CUP OF SUGAR
1.5 TEASPOONS BAKING POWDER
1 EGG
1 DARK CHOCOLATE
1 CUP NUTS
7. THEN ADD THE EGG AND CHOCOLATE AND
NUTS.
WE GET THE DOUGH WITH THE CONSISTENCY
OF VERY THICK CREAM
8. The dough : we make small balls (balls wich
sticky so every time sook your hands in water).
Put balls on a baking tray ovens, for example,
paper lined in rows 4 x 4 balls, and arrange an
a baking try rectangular 4 x 3 balls in large
increments:
