Kebab is a traditional Turkish dish, known all over the world, but in Turkey we can find “original” ones because not everyone realizes how many forms this dish can have. You can try kebabs in Turkey on every street and there is no problem in finding the perfect one that is typical of this country. However, there are many types of kebab, depending on what you like. From a typical fast food kebab to a kebab as an exquisite dish in an elegant restaurant.
Turkish Kebab
A real Turkish kebab, or rather a “kebab”, is prepared from mutton or chicken. An original kebab must be made from meat that has not been ground, which is something people forget or don’t know about in other countries. Kebabs in Turkey are characterized by tasty meat, the pieces of which are stuffed onto a special vertical spit, which rotates to roast them. The cut, baked pieces are served in Turkish breads, so-called pitas, and served with yogurt sauce with parsley.
Types Of Kebabs
The most famous Turkish kebabs Çöp Şiş Kebab, i.e. junk kebab, usually prepared from lamb meat. It is so called because it is made of small pieces of meat that are not used for other types of kebabs. The second most popular is the world-famous Döner kebab, Turkish “rotating” kebab. It can be prepared with lamb, chicken or beef, which is slowly roasted on a vertical spit and then cut into thin slices. Döner is served on a plate with salad and rice or potatoes, or in bread as a sandwich. Ciğer kebab made of lamb liver marinated in herbs is very popular in Anatolian cuisine, especially around the famous Gaziantep. Çömlek kebab – more like a meat and vegetable casserole made of lamb or poultry with eggplant, carrots, beans, tomatoes and green peppers. Çömlek kebab is prepared in güveç clay pots. Hünkari kebab – also known as the Sultan’s kebab was one of the favorite dishes of Turkish rulers. Slices of lamb meat are served with eggplant puree seasoned with basil, thyme and bay leaf. Iskender kebab is very popular in Istanbul and Bursa. The name “Iskender” means Alexander in Turkish and refers to İskender Efendi, a 19th-century chef from Bursa who invented the döner kebab in 1867. Iskender kebab is prepared from thinly sliced grilled lamb, poured with hot tomato sauce and served with pieces of pita bread. Tomato sauce and melted butter are usually poured over the dish. Adana kebab and its milder version Urfa kebab come from the south-eastern region of Turkey and the names refer to the cities of Adana and Urfa. Adana kebab (hot in Turkish) and Urfa kebab are prepared from minced meat formed into long sausages stuffed onto sticks.
