Cağ kebabı

Cağ kebabı is a horizontally stacked rotisserie dish originating from Erzurum, a city in eastern Turkey. The dish is made from marinated lamb, skewered and slowly roasted over a charcoal fire. The name "Cağ kebabı" translates to "fork kebab" in English.

History

The origins of Cağ kebabı can be traced back to the Ottoman Empire, where it was a popular dish among the nomadic Turkic tribes of Anatolia. The dish was traditionally prepared during special occasions and large gatherings. Over time, Cağ kebabı has become a staple in Turkish cuisine and is now served in restaurants throughout Turkey and beyond.

Preparation

The preparation of Cağ kebabı involves marinating chunks of lamb in a mixture of onion, garlic, black pepper, thyme, and salt. The marinated meat is then skewered onto a large spit, which is rotated horizontally over a charcoal fire. The meat is cooked slowly, allowing it to become tender and absorb the flavors of the marinade. Once cooked, the meat is sliced off the spit and served with flatbread, tomato, onion, and sumac.

Serving

Cağ kebabı is typically served in a wrap or on a plate with a side of rice, bulgur, or potatoes. It is often accompanied by ayran, a traditional Turkish yogurt drink. The dish is also commonly served with pickles and a variety of Turkish salads.

Variations

There are several variations of Cağ kebabı, including those made with beef, chicken, or fish. Some versions also include vegetables such as bell peppers, tomatoes, and onions on the skewer.

See also

• Turkish cuisine
• Kebab
• Doner kebab
• Shish kebab