İskender kebap 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 Kebabı, 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 şıra as a drink to aid digestion. Tomato sauce and boiling butter are sometimes poured over the dish, at the table.