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Kebaps (spelled kebabs in the rest of the world
for some reason) is as ubiquitous as fast food in the United States.
After watching several vendors and eating an excessive amount of kebaps
on the trip, I realized there were some guidelines all Turks seemed to
follow.
Use of a Coal Grill As mentioned in some other posts, a coal grill creates a great and
smoky flavor in the meat. Now what is interesting is in some places,
they use flat skewers and grill directly over a fire.
Cooking Distance From Grill to Meat is Very Close The cooking distance from the grill to the meat is extremely close. This promotes a really nice browning reaction on the meat.
An urfa kebap. This is a lamb kebap with cous cous. What is nice is
they served it with a bed of raw onions. I found the raw onions to
counteract some of the gaminess in the lamb.
Pistachio Kebap. A lamb kebap mixed with pistachio nuts then grilled. Notice here they even browned the tomato.
A translation mistake yields ordering every kebap on the menu. Here is another lamb kebap, followed by a chicken kebap, with chicken drumsticks. Oops.
Food Travels
Check out different food around the world here
In a rush? Try one of these quick recipes.
Have an entire day to kill? Try one of these long recipes. Guaranteed to take up time, but taste delicious.
