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Published 10:00 12 Jan 2020 GMT

"Being open till half five in the morning it started a trend of eating a kebab after a night out on the town with many other shops following in its footsteps," Aydin told the Irish Times. "It paved the way for the terms ‘shawarma’ and ‘doner kebab’ being widely known in the Dublin region."
The Aydin family has been involved in Iskander's for years but only recently finalised long-running plans to purchase the takeaway. The newly-named establishment is due to open in February.Food & Drink
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