Babs – Iskender


As you’ve either noticed, are in the process of noticing, or will now notice because I’ve said as much – I’m basically getting all the kebab out of my system today. This is because I’ve not found the time to type up my adventures in Kebabland of late – so the photos, the memories, they’ve been building up, and suddenly I find myself sitting at my keyboard typing away until every last drop of kebab sauce has been sweat as I frantically sit here punching at the keyboard.

And so, from the Babylon Cafe to ‘Babs – and immediately I get annoyed with myself for not doing this mini-marathon of updates in alphabetical order. FML (or FLM, I guess),

‘Babs – been here before – twice! First time I had the Chicken Shawarma which was ok, but not groundbreaking, and the second time I had the ‘Babs Brunch which was frankly astounding. A mixed bag – so what’s new?

‘Babs, it seems, have a habit of changing things up on a regular basis – which invariably means I end up finding out months later. However – there was one particular addition to the menu which was long overdue – and it had to happen – the Iskender.

What is Iskender? In short – this:

According to Wikipedia, the free Encyclopaedia that anyone can nick content from:
İskender kebap is one of the most well-known dishes of northwestern Turkey. It takes its name from its inventor, İskender Efendi (Master Alexander), who lived in Bursa in the late 19th century Ottoman Empire.
The dish consists of 
döner kebab prepared from thinly cut grilled lamb topped with hot tomato sauce over pieces of pita bread and generously slathered with melted sheep butter and yogurt. Tomato sauce and melted butter are generally poured over the dish, at the table.”

Or, as I like to call it, “SUPER SHISH”, or “kebab steak”. The steak metaphor is not inappropriate – my waitress asked how I wanted the iskender cooked (rare, medium etc) – something which frankly I never thought I would be asked in relation to a kebab.

Was it any good? Yes. Yes it was. I actually don’t think words can do it justice, it was the best thing I’d eaten all week – the meat was cooked perfectly – tender and juicy – perfectly complimented by the sauce and bread. I actually wish that I hadn’t eaten at all that week – because frankly the previous seven days food had, in comparison, become downright OFFENSIVE. As words can’t do it justice, here’s another picture of the food:

It was another outstanding trip to ‘Babs, which now puts the score at Great 2 – Alright 1 – which is a fairly good track record.

Should probably mention the Doner Fries as we’re here:

Bought as a side purely as a curiosity – the iskender was more than enough – fancy doner and chips – would these be any good? Again – a resounding yes. That kebab sauce is up there with the best in town and the lamb doner is astounding – as much as I’ve not wanted to do this because of the sort of restaurant ‘Babs is – off the strength of this small bowl of topped chips – I’m going to have to try the regular kebab now…

‘Babs, West Nile Street, Glasgow

Lamb Iskender Kebab + Doner Fries (came to about £20 with a drink)


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