What about the Iskender KEBAP!!

Iskender (or Bursa) Kebap is named for the chef who created the dish and the city of Bursa where he created it.

As the story goes, Mehmetoglu Iskender Efendi created the first plate of Iskender kebap in Bursa in 1867.

Iskender Usta ("Chef Alexander") chose lamb raised on the thyme-covered slopes of Mount Uludag (which rises south of Bursa, which is south of Istanbul and the Sea of Marmara). He roasted the meat as self-basting döner kebap on a vertical grill, cut off thin slices as it was done, spread the slices atop a bed of diced flat pide bread, then topped the meat and bread with savory tomato sauce and browned butter.

With a dollop of yogurt on the side and a sprinkle of parsley on top, the dish was served to his appreciative clientele.

The fame of Iskender Usta and his dish spread throughout Bursa, and Turkey, and the world.

Over the years other restaurants opened in Bursa and began serving the dish, each claiming culinary descent from the master himself and bearing names such as Iskenderoglu ("Son of Iskender").

Although Iskender/Bursa-style kebap is now served throughout Turkey in many restaurants, the best is still made in Bursa where various restaurants compete for discerning clientele. There is a particular care taken with the selection of the meat and the preparation of the dish in Bursa that is not found everywhere else.

I think it's worth visiting Bursa just to eat this stuff.

Most Iskender kebap restaurants in Bursa do not serve alcoholic beverages. The preferred beverages are water, mineral water or ayran, the yogurt-and-water drink (which is what I prefer to sip while eating Iskender kebap.)

Iskender kebap is traditionally ordered by the porsyon (portion). You order bir porsyon (one portion) for a normal meal, bir-buçuk porsyon (one-and-a-half portions) if you're pretty hungry, and a duble porsyon ("double portion:" two portions) if you're famished and haven't had Iskender kebap in months.

While you're in Bursa, try the traditional candied chestnuts (kestane sekeri), delicious peaches (seftali) and excellent fruit juices (meyva sulari) as well.