One of the first flavors that come to mind when Bursa is mentioned, the worldwide know Iskender Kebap emerged when Iskender Efendi, who comes from a family of meat cooks, found a meat cooking technique in Kayhan Bazaar in 1867. 

Placed on a vertical bar, the meat is cooked by turning it on the grill. The resultant 'doner' meat is served with greasy pita bread underneath and butter and tomato sauce on top.