Talk:İskender kebap

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Name[edit]

Isn't "kebab" the most common English spelling, not "kebap"? At least the main page about kebab is spelled with a "b". Lumpio- 15:19, 28 January 2006 (UTC)[reply]

I guess we're adhering to Turkish spelling on this one. After all, it's a Turkish product..

Soothing R 15:26, 28 January 2006 (UTC)[reply]

I don't like the picture in this page. Can someone put a better picture of Iskender Kebap. Bugur 06:44, 23 July 2006 (UTC)[reply]

Sure!

--88.254.132.139 (talk) 14:39, 26 February 2009 (UTC)[reply]

Iskandar or Eskandar (اسکندر) is the Persian variant of the Greek name Alexander, after Alexander the Great, derived from the original Old Persian variant Sikandar.121.222.234.243 (talk) 05:53, 31 May 2015 (UTC)[reply]

The "kebab/kebap" is a much later synonym for the Greek "gyros" whose precursor was the "souvlaki." Vertical version on the ancient Greek "souvla" which was horizontal.121.222.234.243 (talk) 05:58, 31 May 2015 (UTC)[reply]

"Kebab" is likely to be very ancient, at times traced all the way back to Mesopotamian civilizations, and even earlier, so it is quite a bit older than Greek. Also, actually the Greek "gyros" (literally "turn") is a recent name (dating from the 1970s) and the equivalent of the Turkish "döner" (literally "turning") used at least since the 19th century for this type of cooking, apparently because the idea of using a Turkish word was not particularly popular in Greece at the time. (This was a time of higher political tension between the two countries, and shortly after the invasion of Cyprus. That is also the time when "Turkish Coffee" started to be referred to as "Greek Coffee" in Greece.) That being said, "İskender kebap" would be a more correct way to refer to this, and not so much "Alexander kebab".

Ground meat[edit]

It says in the article that Iskender is made from ground meat but as far as I know, the meat grinders (mincing machines) were invented around the time the Iskender restaurant was established. The machines can't have been very popular in Turkey back then. Sorry that I can't find any reference here. 80.221.5.74 09:25, 13 March 2007 (UTC)[reply]

Actually the best / real Döner is prepared from pieces of meat stacked together, not from ground meat. The best restaurants only use real Döner. The ground meat is used by mass produced packaged Döner. --Gokhan 14:42, 7 November 2007 (UTC)[reply]

İskender is basicly made of döner which is definately not ground meat at all. It's made of stacked large meat pieces. —Preceding unsigned comment added by 88.246.61.94 (talk) 12:38, 28 June 2008 (UTC)[reply]

I changed the information about the type of meat used in İskender Kebap. (No longer "ground meat") 164.67.237.88 (talk) 03:18, 30 September 2008 (UTC)[reply]

FYI, and slightly out of subject, meat grinding in many restaurants and traditional homes in Turkey, as well as in neighbouring countries with very traditional cusines, such as Syria is made "by hand", with the help of huge round edged cleavers (weighing up to 4 kilos) named "Zırh" in Turkish . The grinding machine just kills the taste off. Still İskender is no ground meat. --88.254.132.139 (talk) 14:43, 26 February 2009 (UTC)[reply]

What is the type of Iskender served on rice, with no pita? It isn't mentioned in the article 156.13.220.3 (talk) 03:39, 8 October 2014 (UTC)[reply]

Advertisement[edit]

This article, and Wikipedia in general, is not a advertisement for different products, please discuss your changes here before adding more material. Warrington (talk) 09:45, 1 March 2009 (UTC)[reply]