Thin slices of döner over cubes of pide, with tomato sauce, sizzling browned butter poured over at the table and thick yoghurt alongside.
What makes it i̇skender kebab
Döner — lamb or beef — sliced thin.
Pide cut in cubes underneath, to soak up the juices.
Tomato sauce, then hot browned butter, with thick yoghurt on the side.
Where it comes from
It's credited to İskender Efendi, a kebab-maker in Bursa in the nineteenth century, who is said to have been the first to turn the lamb spit upright — one story of how döner began, though not the only one. His descendants still serve it in the city and guard the name, which is why elsewhere it's often sold as Bursa kebabı.