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Food Travels Travels Turkish Kebaps
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| Turkish Kebaps |
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| Monday, 16 November 2009 13:43 | |||
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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.
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| Last Updated on Monday, 16 November 2009 18:08 |
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