Turkish traditional meal -Iskender kebap
Döner with yogurt and tomato paste used to be called "Iskender Kebap", but when a particular company registered the name "Iskender", it came to be called "Bursa Kebap". It is sometimes called "Yogurtlu Kebap". Though it is still called Iskender among Turks, it is written as Bursa Kebap, or the name of the restaurant is shown before Kebap on the plates of the restaurant.
Bursa Kebab is a favorite food. The yogurt and the melted butter poured over it are the musts of Bursa Kebab. The jury of the daily newspaper "Hürriyet" chose the Top 10 Kebap restaurants in Turkey.
Uludag Kebabçisi - Bursa
It has been in service in Bursa, opposite Santralgaraj, for 39 years,
the business passing from father to son. They serve 200 people per
day. Those who go to Bursa or just pass through Bursa absolutely must
drop in at Uludag Kebapçisi. It is open every day between 11:00
and 18:00.
Hacibey
Hacibey was first founded in 1950 and has branches in Bursa, Izmir and
Gaziantep besides Istanbul. The capacity is 55 people and reservation
is not required. The secret of the Kebab is the meat and the sauce
in which the meat is laid. The yogurt comes from Manyas and the butter
is made in Bursa. It is open every day between 11:30 and 22:00 and
Sakizli Peynir Tatlisi (Cheese dessert with mastic) is strongly recommended.
Spirits are not served, and major credit cards are accepted.
Uludag Et Lokantasi
The restaurant was first founded in Ankara in 1956 and has two branches
in Istanbul: Florya and Küçükyali. The branch in Florya
has a capacity of 2000 people together with the garden and Iskender
is called "Uludag Kebap" here. A staff of 15 works to make
the kebabs. If you wish to sit at a table at the window sill or in
the garden, reservation is required. It is open every day between 12:00
and 21:00. A 200-car capacity parking lot, alcoholic drinks and neighborhood
delivery are all available.
Bursa Kebapçisi
Bursa Kebapçisi opened its first restaurant in Beyoglu in 1955
and the branch is located at the top of Istiklal Caddesi. It has a capacity
of 120 people. Here, Iskender is named "karisik" (mixed) kebap.
It is called so because the kebab is composed of döner, meat filet
and meatballs. Reservation is not required. It is open every day between
11:30 and 21:30. Alcoholic drinks and neighborhood delivery are available.
Major credit cards are accepted.
Uludag Kebapçisi
- Ankara
Uludag Lokantasi was founded on Ulus Denizciler Caddesi in 1956 and it has
not been closed for even a single day in 48 years. They only serve "iskender".
Iskender is called "Uludag Kebap" here and the name is registered.
The lamb meat comes from Balikesir while veal is provided from Konya and Kayseri.
It has three branches in Ankara and it is open every day between 11:30 and
22:00.
Niyazibey
Niyazibey opened its first restaurant in 1965 and has four branches in Istanbul
and one branch in Sivas. The Feneryolu branch was opened eleven years ago
and has a capacity of 150 customers. Reservation is required on weekends.
Bursa kebab is served in two styles: "Niyazibey Normal" and "Niyazibey Özel" (special).
The kebab is mixed with a special sauce one day prior to serving. It is open
every day between 11:30 and 23:30. They offer delivery service within the
neighborhood. Alcoholic beverages are not served. Major credit cards are
accepted. A car parking lot of 30 cars is available.
Iskender Iskenderoglu
It is one of the important stops in Bursa and it has been in service for 70
years. Although the inner decoration has been renovated, the façade
has remained the same. It is open every day between 12:00 and 20:00. A private
car parking lot is available. There are no alcoholic beverages.
Bayülgen
Bayülken is located on the Antalya-Lara highway. It was founded eight
years ago and has a capacity of 300 people. You feel privileged with its refreshing
decoration, debonair personnel and rich menu. Bayülgen Kebap, Adana style
Abuhannus and Küncülü Kebap are the most famous specialties.
It has a branch in the Bahçelievler district.
Gökçeli
Gökçeli Kafeterya has been the address of döner in Adana for
28 years. Gökçeli entertains 1500 customers daily at its five branches.
The thin slices of döner are served over pide with tomato sauce and yogurt.
Season salad and mixed pickles are also included in the service. The branch
at Dörtyolagzi has the heaviest customer traffic. The restaurant has three
stories and has a capacity of 200 people.
Altinkapi
Dönerciler Sokagi in Alsancak, Izmir is named after Altinkapi, which has
been in service for twenty-five years. The restaurant uses lamb meat from Balikesir
and local veal for the kebab, and the döner is cooked over a coal fire.
It is served with butter from Bursa, special tomato sauce and Sakipaga yogurt.