İskender Kebab Recipe

Before trying a regional recipe, I go through all the sources I can find on the internet. Over the years, during these research sessions, I have frequently encountered something that initially surprised me but eventually became something I got used to. A recipe that is shared in a very similar way across multiple sources will inevitably have a comment on social media that says, "I have lived in that city for 40 years, and this is not how this dish is made."

Of course, a dish—especially a regional one—can be prepared in many different ways in many different homes, and it’s normal for some people to object to a particular version. However, sometimes the objections point to such drastically different ingredients and methods that it seems impossible they are even referring to the same dish. In such cases, I can’t help but wonder: "If this recipe is so widely misrepresented on the internet, why hasn't someone from that region shared the correct version?"

As someone who creates an online source of information, my goal has always been to find the most accurate information and present it in the best possible way. However, with limited resources, there is only so much research I can do. It’s not feasible for me to travel to every region, knock on doors, and collect recipes. And honestly, that’s not my job. In my opinion, every city’s municipality or governor’s office should conduct such a compilation and publish it on their website. Many cities already do this, and when I find such sources, I can confidently share the recipe.

What gives me even more peace of mind, though, is when a dish has been awarded a geographical indication. A dish with a geographical indication has an official registry document that is easily accessible online, detailing everything from its ingredients to its preparation method. For example, the dish we commonly refer to as İskender kebab has such a document. However, because the word İskender has been trademarked by a brand, it cannot be used elsewhere, which is why it appears on restaurant menus under names like Yoğurtlu Kebab (Kebab with Yogurt). Officially, its geographical indication registration lists it as Bursa Döner Kebab, and the document specifies its exact characteristics.

So before making comments like "İskender is not made with ground meat," "You can’t use beef in İskender," or "İskender isn’t this lightly spiced," I kindly ask you to read this document first. Because if it isn’t made this way, it simply isn’t considered İskender.

I have previously shared a delicious homemade döner recipe made from beef. That döner was cooked in a pan. In this recipe, I used ground meat, so to prevent it from falling apart, I opted to cook it under the grill setting in the oven. This method provided excellent results, as it allowed the exterior to crisp up while keeping the inside tender—just like real döner. It was also very practical.

For the bread, I used tırnak pide (a type of Turkish flatbread), but if you can’t find it, you can use Ramazan pide or bazlama, both of which are easier to find or even make at home.

If you’re wondering about the baking soda in the tomato sauce, it helps reduce the acidity of the tomatoes, resulting in a smoother, more balanced flavor.

Enjoy!

Enjoy!