KEBABS

flagship

When it comes to meat, Turkey is the flagship country. With different options and experimentations, the nation has many dishes available. 

10. beyti

This kebab dish is said to date back to the Ottoman Empire. It was rediscovered by a famous restaurant in Istanbul. the restaurant has the same name and is very popular nation-wide. This special kebab consists of ground beef and lamb rolled in a thin flour of dough.

 

9. Chicken shish


Chicken shish is made with the breast of the chicken. It’s first marinated in plain yoghurt or milk then olive oil with spices. If you like spice, you can get the shish served with seasoned red pepper.

 

 

 

 

8. eggplant kebab



This kebab features egg plants. The meatballs are placed between layers of sliced eggplants seasoned with olive oil.

 

 

 

 

7. alinazik

This kebab comes second after the popular Iskender kebab. The kebab is succulent and combines marinated and grilled lamb over a bed of warm, fire and roasted eggplant. It makes it even tastier when plain yoghurt is served with it.

 

 

 

6. iskender

This special kebab is named after its founder, Iskender Efendi. The kebab originates from Bursa and was founded in early 1900s. Crispy cuts of meat are put to rest on a warm bed of pide bread. Once the plate is placed in front of you, melted butter is poured on the plate. The creamy yoghurt, tangy tomato sauce and delicious meat all combine to a fantastic meal.

 

 

 

 

5. doner

This dish is a popular Turkish street food. Cuts of lean and crispy meant are usually eaten plain over a bed of rice or wrapped in soft tortilla. This kebab was founded in the early stages of the Ottoman Empire in a city called Bursa, the first capital of the empire. 

 

 

 

4. cop shish

This kebab is made from perfectly cut symmetrical cubes of meat. It’s mainly cooked together with garlic and tomato, then gets marinated with a mixture of black pepper, oregano and olive oil. This dish is mainly served as an appetizer before the main meal arrives.

 

 

 

 

3. adana kebab

Adana kebab is a signature dish named after one of the most famous “kebab cities”, Adana. It’s made from ground beef with onion, garlic, and Turkish spices, then packed into the shape of the skewer. When the kebab is cooked, the end piece is a long, hollow tube of meat.  This kebab is very spicy as a big amount of red pepper and paprika are poured in the meat.

 

 

 

2. pideli kofte

The name means “meatballs with bread”.  This dish is presented nearly the same way as Iskender but cooked differently. The meatballs are either cooked on grill or by coal fire and then placed on the plate on top of a bed made from sliced cubes of pide bread. A ball of plain yoghurt and tomato sauce is rested on the meatballs whilst the tomato sauce is poured over it. The last remedy is having boiled butter sizzling over the plate. 

 

 

 

 

1. shish kebab

We all know what this dish has to offer. The meat is skewed through by metal skewers without vegetables and cooked on coal fire.