Bursa is the birthplace of the Iskender kebab, and the dish is taken seriously here in a way that it isn't anywhere else. The Iskender is doner meat sliced over a bed of pide bread, drenched first in hot tomato sauce and then in molten clarified butter, served with yogurt on the side. It is rich, specific, and caloric — a main course rather than a snack.
The family that invented it — the Iskenderoğlu family — still runs Kebapçı İskender, the original restaurant, with branches near the Ulu Cami and in Çekirge. They are protective of the name (the word "Iskender" is trademarked) and their recipe. Expect queues at lunch. Other notable spots include Kebapçı Mehmed and Hacı Bey, both long-established and serving honest versions. Prices are moderate; a full portion with a drink runs around 200 TL. The dish is lunch food — most restaurants stop serving by mid-afternoon.