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TURKISH FOOD |
KEBAPS
TRADITIONAL TURKISH KEBAPS
Turkish kebabs are a cornerstone of Turkish cuisine, celebrated for their rich flavors, variety, and deep cultural roots. Originating from the culinary traditions of nomadic Turkic tribes and influenced by the diverse cultures of the Ottoman Empire, kebabs have become a symbol of Turkish gastronomy. The word "kebab" traditionally refers to meat cooked over an open flame or grill, though the concept has evolved to include a wide range of preparations.​​​​​​​​
Turkey boasts an incredible diversity of kebabs, with regional specialties reflecting local ingredients and techniques. Some of the most famous include Adana kebabı, a spicy minced meat skewer from Adana; Urfa kebabı, a milder version of the same; Ä°skender kebabı, thinly sliced döner served with yogurt, tomato sauce, and melted butter; and ÅŸiÅŸ kebap, marinated cubes of meat grilled on skewers. In southeastern regions like Gaziantep and Åžanlıurfa, rich lamb-based kebabs dominate, while coastal areas may incorporate seafood.
Turkish kebabs are typically served with accompaniments like lavash or pita bread, grilled vegetables, rice pilaf, and a variety of mezes or salads. They are not just a meal but a cultural experience, embodying centuries of tradition and a love for communal dining. Whether enjoyed in a bustling kebab house or prepared at home, kebabs remain a beloved and integral part of Turkish food culture.
Adana Kebap -Sheep
Turkish kebabs come in a wide array of delicious varieties, each showcasing unique ingredients and cooking techniques that reflect the country’s rich culinary heritage. Some of the most popular types include:
ÅžiÅŸ Kebap: One of the most classic forms of kebab, this dish features marinated cubes of meat (usually lamb, beef, or chicken) skewered and grilled over an open flame. It's often served with rice, grilled vegetables, and flatbread.
Shish Kebap -Sheep /Lamb
Ciğer Kebap (Liver Kebab): A favorite in regions like Şanlıurfa and Diyarbakır, this dish features marinated liver pieces skewered and grilled, often served with onions, parsley, and sumac.
Liver Shish Kebap -Sheep /Lamb
Ä°skender Kebap: Hailing from Bursa, this beloved dish consists of thinly sliced döner meat laid over pieces of pide bread, topped with a rich tomato sauce, melted butter, and served with yogurt on the side.
Iskender Kebap with yoghurt
Patlıcanlı Kebap (Eggplant Kebab): A specialty of Gaziantep, this kebab alternates slices of eggplant with seasoned minced meat on a skewer, creating a smoky, tender dish often served with lavash bread and grilled tomatoes.
Kebap with eggplant
A few good kebap restaurant suggestions :
CZN Burak | Etiler
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