Interesting Stories Behind Some Turkish Dishes – Part 2
- Lezzet TK
- Feb 1
- 3 min read
Iskender, Alinazik, Imam Bayıldı & Baklava - Turkish Dishes
Turkish cuisine is a tapestry of history, culture and flavour — and behind many beloved dishes are stories as rich as the food itself. In Part 2 of our series at Lezzet Turkish Kitchen in Cardiff, we explore four iconic Turkish dishes that have stood the test of time, each with a fascinating origin that adds meaning to every bite.
Iskender Kebab — The Birth of a Legend
Few dishes are as iconic as İskender Kebab, a masterpiece that originated in the city of Bursa in the late 19th century. Named after its creator, İskender Efendi, this dish was revolutionary for its time. Instead of grilling lamb horizontally, İskender Efendi cooked the meat vertically — a technique that later inspired today’s döner kebab.
Thin slices of lamb are served over soft pide bread, generously topped with rich tomato sauce, melted butter, and creamy yoghurt. The dish is designed to be indulgent, comforting, and perfectly balanced — a true celebration of Turkish culinary innovation.
At Lezzet, İskender remains a favourite for those seeking both history and flavour on one plate.
Alinazik — A Dish Fit for a Sultan
Alinazik (or Ali Nazik) is a dish deeply rooted in Ottoman palace cuisine. Legend has it that the dish was created in Gaziantep and later served to Sultan Selim I. Upon tasting it, the Sultan reportedly asked, “Who’s hand made this so delicately?” — giving the dish its name, which loosely translates to “gentle hand.”
The dish combines smoky roasted aubergine mashed with yoghurt and garlic, topped with tender lamb cooked in butter and spices. Alinazik is a perfect example of how Turkish cuisine blends rustic ingredients with royal refinement.
Imam Bayıldı — The Dish That Made an Imam Faint
One of Turkey’s most famous vegetarian dishes, İmam Bayıldı, literally translates to “the Imam fainted.” According to popular legend, an imam fainted either from joy at tasting the dish — or from shock after learning how much olive oil was used to make it.
This classic Aegean dish features aubergines stuffed with onions, tomatoes and garlic, slowly cooked in generous olive oil. Served cold or at room temperature, İmam Bayıldı represents the elegance of Turkish olive-oil cuisine, where patience and simplicity create unforgettable flavour.
Baklava — A Dessert Shaped by Empires
No list of iconic Turkish dishes would be complete without Baklava — a dessert whose history spans centuries and empires. While its exact origins are debated, baklava as we know it today was perfected in the kitchens of the Ottoman Empire, where it became a symbol of luxury and celebration.
Traditionally made with layers of delicate filo pastry, crushed nuts and sweet syrup or honey, baklava was once reserved for special occasions and palace ceremonies. One famous tradition, known as the Baklava Procession, saw trays of baklava delivered to Ottoman soldiers as a reward during Ramadan.
Today, baklava remains one of Turkey’s most beloved desserts — rich, indulgent and deeply rooted in cultural tradition.
Taste the Stories at Lezzet Turkish Kitchen
Each of these dishes carries centuries of tradition, regional influence, and cultural storytelling. At Lezzet Turkish Kitchen in Cardiff, we honour these recipes by preparing them with care, authenticity, and respect for their origins.
Whether you’re discovering Turkish cuisine for the first time or revisiting familiar favourites, knowing the stories behind the dishes makes every meal even more memorable.
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