{"id":2750,"date":"2016-04-02T16:42:51","date_gmt":"2016-04-02T15:42:51","guid":{"rendered":"http:\/\/www.ehl-i-lezzetiz.biz\/?p=2750"},"modified":"2016-12-31T20:14:43","modified_gmt":"2016-12-31T19:14:43","slug":"iskender-kebap-bei-iskender-iskenderoglu","status":"publish","type":"post","link":"https:\/\/gurme.news\/?p=2750","title":{"rendered":"[:de]\u0130skender Kebap bei \u0130skender \u0130skendero\u011flu [:tr] \u0130skender \u0130skendero\u011flu Bursa`da \u0130skender Kebap[:it] [:en] [:fr] [:]"},"content":{"rendered":"

[:de][wzslider autoplay=”true” info=”true” lightbox=”true”] \u0130skender Kebap\"Artikel<\/a>\"Yaz\u0131y\u0131<\/p>\n

Iskender Kebap, auch Bursa Kebap oder Yo\u011furtlu Kebap genannt, ist ein Fleischgericht der t\u00fcrkischen K\u00fcche und stellt eine Variante des D\u00f6ner Kebap dar. Beim \u0130skender Kebap wird das am Drehspie\u00df gegrillte und d\u00fcnn abgeschnittene Lammfleisch mit Fladenbrot, Joghurt, gegrillten Paprika, Tomaten und zerlassener Butter serviert.<\/p>\n

Das Gericht ist nach seinem Erfinder \u0130skender Efendi benannt, der im sp\u00e4ten 19. Jahrhundert in Bursa lebte. Heute betreiben seine Nachkommen eine in Bursa ans\u00e4ssige Kette von Restaurants, in denen neben obligatorischen t\u00fcrkischen Vorspeisen (Meze) ausschlie\u00dflich das Original Kebap\u00e7\u0131 \u0130skender angeboten wird, das inzwischen als Marke eingetragen wurde.<\/p>\n

\u0130skender Kebap geh\u00f6rt heute zum Standardangebot der meisten t\u00fcrkischen Restaurants. Es wird nicht als Imbiss, sondern als Tellergericht serviert. \u00dcbliche Beilagen sind Bulgur und Salat. Traditionell wird dazu Traubensaft (\u015e\u0131ra) oder Ayran getrunken.<\/p>\n

Nach einem kurzen Spaziergang im Botanischen Park in Bursa gingen wir Iskender Kebab essen. Ich muss sagen, ich war an so vielen Orten in Istanbul Iskender Kebap essen, aber dies war der feinste. Es war unglaublich, ich hatte noch nie so etwas feines gegessen. Ich habe den Kellner nach der hohen Qualit\u00e4t gefragt. Seine Antwort war, dass das Sie Ihre Produkte seit der Erfindung in gleicher Qualit\u00e4t herstellen und den Fleischbedarf von Ihren eigenen Zuchth\u00f6fen nehmen.<\/p>\n

Cukurcak\u00f6y mah. 1.Nilifer cad. No: 217\/1<\/p>\n

Iskender efendi konagi Osmangazi \/ Bursa<\/p>\n

Tel 444 1867<\/p>\n

[:tr]\u0130skender kebap veya \u0130skender d\u00f6ner, Bursa y\u00f6resinin me\u015fhur kebap yemeklerinden biridir. 1867 y\u0131l\u0131nda Kayhan \u00c7ar\u015f\u0131s\u0131’nda ba\u015flam\u0131\u015ft\u0131r. Asl\u0131nda temel malzemesi D\u00f6ner olsa da, \u0130skender’i \u0130skender yapan, \u00fcst\u00fcndeki tereya\u011f, domates sosu, yan\u0131ndaki yo\u011furt ve alt\u0131ndaki ya\u011fl\u0131 pide par\u00e7alar\u0131d\u0131r. Ayr\u0131ca, \u0130skenderin eti herhangi bir d\u00f6nerin etinden farkl\u0131d\u0131r.\u0130skender kebab\u0131n\u0131n yap\u0131ld\u0131\u011f\u0131 et Uluda\u011f keki\u011fi ile beslenen ko\u00e7lardan elde edilir. \u0130skender etinin ya\u011f\u0131 daha az olur. Kullan\u0131lan domates sosu ve yo\u011furt da kaliteyi \u00e7ok etkilemektedir. \u0130skender’e sadece d\u00f6ner g\u00f6z\u00fcyle bakmamak gerekir.<\/p>\n

Yaprak d\u00f6ner, genel kan\u0131n\u0131n aksine iskender d\u00f6ner de\u011fildir. \u0130skender d\u00f6ner k\u0131yma kar\u0131\u015f\u0131m\u0131 ile yap\u0131l\u0131r ve uzun par\u00e7alar halinde kesilir. Yaprak d\u00f6ner ise etlerin yaprak inceli\u011fine getirilip \u015fi\u015fe dizilmesi ile olu\u015fur ve b\u00fcy\u00fck par\u00e7alar halinde kesilemez.<\/p>\n

1850’li y\u0131llarda Mehmet Efendi Lokantas\u0131 ile i\u015fe ba\u015flayan aile, o d\u00f6nemlerde Bursa\u2019da yayg\u0131n olan kuzu \u00e7evirme ve tand\u0131rc\u0131l\u0131k i\u015fi yapmaktad\u0131r. Pi\u015firilen etin (tand\u0131r veya kuzu \u00e7evirme) sabit mek\u00e2nda oldu\u011fu kadar, ba\u015f \u00fcst\u00fcndeki tablalarda sat\u0131ld\u0131\u011f\u0131 b\u00f6yle bir Osmanl\u0131 d\u00f6neminde o\u011ful \u0130skender aray\u0131\u015flara girerek \u201c\u0130\u015fi nas\u0131l farkl\u0131la\u015ft\u0131rabiliriz?\u201d ve \u201cDaha iyisini nas\u0131l yapabiliriz?\u201d gibi d\u00fc\u015f\u00fcnceleri Amcas\u0131 Sabit Dede\u2019den ald\u0131\u011f\u0131 destekle hayata ge\u00e7irmeye \u00e7al\u0131\u015f\u0131r. Babas\u0131n\u0131n \u201cBa\u015f\u0131m\u0131za icat \u00e7\u0131kartma\u201d s\u00f6zleri \u00fczerine \u00f6nce konuyu annesine anlat\u0131r, sonra da babas\u0131n\u0131 ikna eder. Sonu\u00e7ta \u201cY\u00fczy\u0131llard\u0131r yerdeki ate\u015fe paralel olarak pi\u015firilen kuzuyu, dik mangalda aya\u011fa kald\u0131rma!\u201d teklifinde bulunur babas\u0131na. B\u00f6ylece dikey kebap fikrini Bursa\u2019da denerler ve babas\u0131 Mehmet Efendi\u2019ye deste\u011fiyle i\u015f geli\u015fmeye devam eder.<\/p>\n

Bu ama\u00e7la yola \u00e7\u0131kan \u0130skender Efendi zamanla kemikli eti; kemik ve sinirlerinden ar\u0131nd\u0131r\u0131r, bir \u015fi\u015fe takar ve bunu ate\u015f kar\u015f\u0131s\u0131nda d\u00f6nd\u00fcrerek pi\u015firdikten sonra ince-ince keserek sunumunu yapar. Bu farkl\u0131 sunum Bursa\u2019da \u00e7ok dikkat \u00e7eker ve \u0130skender Efendi\u2019nin \u201cd\u00f6nen kebab\u0131\u201d olarak an\u0131lmaya ba\u015flar. \u00c7\u00fcnk\u00fc et kemiksizdir, dikey bir ocakta pi\u015fmektedir, farkl\u0131 bir \u015fekilde kesilmektedir. Ancak bug\u00fcnk\u00fc kebap \u015feklinde de\u011fil; daha basit, \u00e7atal ve b\u0131\u00e7ak kullan\u0131lmayan, o g\u00fcnk\u00fc ad\u0131yla alaturka denen pide \u00fczerine konan etlerin kenar\u0131na konan yo\u011furt, sal\u00e7a ve tereya\u011f\u0131 ile desteklenmi\u015f, bir lezzet taba\u011f\u0131 haline gelmi\u015ftir. Art\u0131k Bursa\u2019da \u0130skender denilince o tabakla gelmektedir. Bu y\u0131llarda Bursa\u2019n\u0131n n\u00fcfusu \u00e7ok azd\u0131r. Kayhan-Tahtakale-Reyhan \u00fc\u00e7geni ve Maksem, Tophane gibi semtlerden ibarettir. \u0130nsanlar birbirlerini tan\u0131maktad\u0131r. O d\u00f6nemde Mehmet o\u011flu \u0130skender Efendi ile tan\u0131nmaya ba\u015flayan \u0130skender D\u00f6ner Kebap\u2019\u0131n sunuldu\u011fu mek\u00e2n 20\u201330 metrekarelik bir d\u00fckk\u00e2nd\u0131r. 1926 y\u0131l\u0131nda Harf \u0130nk\u0131l\u00e2b\u0131 ile levhas\u0131 olan ilk d\u00fckk\u00e2na ta\u015f\u0131n\u0131l\u0131r.<\/p>\n

Ailemle Botanik parktaki k\u0131sa gezimizden sonra \u0130skender\u2019de o Me\u015fhur \u0130skender Kebab\u0131ndan yedik. S\u00f6ylemeliyim ki su ana kadar \u0130stanbul\u2019da yada de\u011fi\u015fik bir\u00e7ok yerde \u0130skender kebap yedim ama bu kebaptan sonra onlar\u0131n tamam\u0131n\u0131 unutmam gerekti\u011fine inan\u0131yorum. \u00c7al\u0131\u015fanlara bu isin sirrini sordum. Verdikleri cevap \u00fcr\u00fcnlerini y\u0131llard\u0131r hi\u00e7 de\u011fi\u015ftirmeden ayni \u015fekilde sunmalar\u0131 ve et \u0130htiya\u00e7lar\u0131n\u0131n kendi \u00e7iftliklerinde yeti\u015ftirdikleri hayvanlardan sa\u011flanmas\u0131 oldu\u011funu s\u00f6ylediler.<\/p>\n

Cukurcak\u00f6y mah. 1.Nilifer cad. No: 217\/1<\/p>\n

Iskender efendi konagi Osmangazi \/ Bursa<\/p>\n

Tel 444 1867<\/p>\n

http:\/\/www.iskender.com<\/a><\/p>\n

[:]<\/p>\n","protected":false},"excerpt":{"rendered":"

[:de]\u0130skender Kebap, auch Bursa Kebap oder Yo\u011furtlu Kebap genannt, ist ein Fleischgericht der t\u00fcrkischen K\u00fcche und stellt eine Variante des D\u00f6ner Kebap dar. Beim \u0130skender Kebap wird das am Drehspie\u00df gegrillte und d\u00fcnn abgeschnittene Lammfleisch mit Fladenbrot, Joghurt, gegrillten Paprika, Tomaten und zerlassener Butter serviert.[:tr]\u0130skender kebap veya \u0130skender d\u00f6ner, Bursa y\u00f6resinin me\u015fhur kebap yemeklerinden biridir. 1867 y\u0131l\u0131nda Kayhan \u00c7ar\u015f\u0131s\u0131’nda ba\u015flam\u0131\u015ft\u0131r. Asl\u0131nda temel malzemesi D\u00f6ner olsa da, \u0130skender’i \u0130skender yapan, \u00fcst\u00fcndeki tereya\u011f, domates sosu, yan\u0131ndaki yo\u011furt ve alt\u0131ndaki ya\u011fl\u0131 pide par\u00e7alar\u0131d\u0131r.[:]<\/p>\n","protected":false},"author":8,"featured_media":2763,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[537,14,4,29,7,16],"tags":[177,178,176],"class_list":["post-2750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bursa-2","category-lezzet-atlasi","category-lezzet-gezileri","category-marmara-bolgesi","category-restoran-gezileri","category-turkiye","tag-bursa-iskender-kebap","tag-iskender-iskenderoglu","tag-iskender-kebap"],"_links":{"self":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/2750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2750"}],"version-history":[{"count":14,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/2750\/revisions"}],"predecessor-version":[{"id":5663,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/posts\/2750\/revisions\/5663"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=\/wp\/v2\/media\/2763"}],"wp:attachment":[{"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gurme.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}