Cag kebab — written cağ kebabı in Turkish — is one of those dishes that can look familiar at first and then turn out to be quite different once you watch how it is cooked…
Browsing CategoryRed Meat
Sucuk (Turkish Sausage): What It Is and How Turks Eat It
Sucuk is the strongly seasoned fermented sausage that most people in Turkey simply know by its Turkish name. English speakers often call it Turkish sausage, and you may also see spellings such as sujuk outside…
Tokat Kebab: What It Is, Ingredients and How It’s Made
Tokat kebab is a regional Turkish kebab made with chunks of lamb, tail fat and vegetables cooked together in a distinctive vertical oven. Unlike kebabs built mainly around minced meat, Tokat kebab treats the meat,…
Turkish Kebab: The Pearl of Turkish Cuisine
When we think of Turkish kebabs, the Southeastern Anatolia Region of Turkey comes to mind, and in this region, Gaziantep’s culinary culture is especially prominent. In this blog post, we will touch on everything you’ve…