History
İSKENDER is a brand born and made renowned through the affection of the people of Bursa. Our story begins in the mid-19th century, in the shop of İskender Efendi, son of Mehmet, in Bursa’s Kayhan Bazaar...
In those days, lamb was roasted whole on a horizontal spit. İskender Efendi, however, began searching for a way to ensure that the distinctive flavours of the different cuts of lamb were shared equally among his customers.
A Legacy Earned Through Toil
In the İskender family, the peştemal apron is more than a garment; it is an oath handed down from our forebears to the present day…
Each generation begins its journey as an apprentice. First come the dishes, then the shaping of hands and character by the fierce heat of the hearth. The path to mastery is travelled not through skill alone, but through patience, respect and honest toil.
The Peştemal Tradition
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A deeply meaningful saying stays with us: ‘Tradition is not the preservation of ashes, but the keeping of fire alive.’ Inspired by these words, we do all we can to prepare our döner in a manner worthy of our ancestors’ legacy, preserving the traditions, values, distinctive flavour and quality that have endured for 158 years...
Alongside simplicity, the exceptional quality of our carefully selected ingredients and the care devoted to their preparation are among the keys to our success and consistency. The unique flavour of the meat from the animals we raise is widely known and is part of what defines us. Less widely known, however, is that every stage, from the meat to the charcoal on which we cook it, is the product of our own labour. Our meat is prepared with salt alone, without marinades or other seasoning.
The İskenderoğlu Family
Kebapçı Mehmet
his son
İSKENDER
his son
Süleyman
his son
Yavuz İskenderoğlu
and his sons
Oğuzhan and Kayhan İskender
İskenderoğlu
İskender Efendi was born in the mid-19th century in Bursa, one of the ancient cities of the Ottoman Empire. His father, Mehmet Efendi, was a tradesman known for his skill in butchery and meat preparation. İskender Efendi therefore grew up learning about both meat and fire from an early age.
