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Day
12
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Thursday, May 18 Bursa |
In the morning we visited a modern textile facility where Turkish towels and robes that are exported to United States are produced. Lunched on Iskender kebap, a dish for which Bursa is famous. Afternoon was spent shopping in the silk bazaar or old market. In the evening some of us participated in a traditional Turkish bath, consisting of relaxing in a hot mineral pool, being washed, and having a massage. The Kervansaray Termal (our hotel) adjoins the Eski Kaplicalari mineral baths. |
| Origin of Iskender Kebap: Iskender Usta, (Chef Alexander) a cook in Bursa in 1867, originated the idea of a vertical grill filled with hot coals. He put a meat-packed sword on its point next to the grill. This way the fat would baste the meat rather than char it. He sliced the meat off in thin strips as it was cooked. The lamb was served on a bed of flat pide bread, and topped with a tomato sauce and browned butter. YUM!! | |
