Most fast food connoisseurs will know kebap in its most basic form – döner, meaning ‘turning’, is the open-faced sandwich stuffed with greens and thinly shaved slices from a massive, vertically rotating skewer of meat from which it takes its name. However, those more familiar with Turkish cuisine will recognize kebap as a sprawling family tree of all kinds of skewered meats, seasoned and served with different accompaniments. Some of the most famous types of kebap are identified by their city or region of provenance, such as the spicy Adana kebap or the milder Urfa kebap. These are both from the southeast of Turkey. A particularly famous form of kebap is known as the Iskender Kebap. It is prepared over a bed of pita bread and drenched slices of meat and tomato juice and served with heaps of yogurt.