Iskender Efendi, son of Mehmet, in 1867; In his shop in Kayhan, Bursa, stacking the meat (lamb) on a skewer placed horizontally on the charcoal and serving the meat on pide bread with tomato sauce and yoghurt on the side. That’s how Iskender Kebap was born.
Candied Chestnut made from chestnuts harvested from Uludağ, is one of Bursa's trademark products. Shelled chestnuts are wrapped in thin cheesecloths and placed in the pot to boil, then sweet syrup is added.
Pideli Köfte (The meatballs with pide), which emerged as an alternative to doner in the historical Kayhan Bazaar, are made only in Bursa with a history of hundreds of years.
Angelika Jam, unique to Bursa, made from the stem of angelica collected from the foothills of Uludağ, has the healing properties of its raw material as well as its taste. It’s a relative of parsley and fennel and grows wild in the foothills of Uludağ,
Pide with Tahini
Pide with tahini, which became a popular dish of breakfast tables in Bursa has a history of about 100 years, takes its taste from the method of cooking in the stone oven. Pide with tahini, which is baked in the oven by pouring tahini with molasses and sugar on the yeast dough, has become indispensable for breakfast tables in the city.