Çöpşis barbecue: Originated in the Aegean region of Türkiye (Turkey), çöpşis is a kind of kebab variety, which can literally be translated as “garbage shish” or “trash shish”. Although the name is not very good, this delicious dish is made of roast lamb and lamb fat, which are scraps cut during lamb skewers.
This kind of meat is traditionally seasoned with garlic and tomatoes, marinated with a mixture of olive oil, oregano and black pepper, and then skewered on wooden skewers and quickly baked and cooked. The origin of the unorthodox name ”garbage skewers" is because of those small wooden skewers, or this dish is made from residues and leftovers.
This kind of kebab is usually an appetizer before the main meal, and it is best served with spicy green peppers.
Şiş Kebap: Pliers barbecue is the most famous variety of kebab, it puts pieces of meat on the grill and roasts it over fire. This dish originated from nomadic tribes, who processed meat by marinating to make its meat tender and eliminate the smell of mutton.
Marinades include lemon juice, olive oil, milk, yogurt, cinnamon, various spices and various other spices, which can be combined in any combination. Authentic Turkish kebabs are rarely cooked on the same grill as vegetables. Many food writers believe that grilling vegetables and meat on the same skewers is an invention of Turkish restaurant owners. The purpose is to make the skewers visually more attractive to customers.
Döner Kebap: Rotating barbecue is a world-famous barbecue, which is composed of barbecue slices cut from a standing kebab. This kind of meat is usually seasoned with fresh herbs and spices. Initially, döner used only lamb, but in Istanbul today, people use a mixture of lamb and beef to make kebabs, or beef alone.
As mentioned in the travels of the Ottoman Empire in the 18th century, it is nothing new to have a barbecue standing on a kebab.
Adana Kebap: Adana Kebab is a popular kebab dish, named after Kebap (Adana), one of the most famous kebab cities in the country. This kind of kebab is made from minced lamb and tail fat rubbed together with garlic, onion, chili and chili flakes. It has a dark red color and spicy taste. Recommend to eat in Zaim Usta.
The whole skewer is usually skewered on a large and flat metal skewer, and then grilled. After the barbecue is done, it is traditionally placed on a plate, on flat bread, peppers and tomatoes, or rolled in pita cakes, served with a salad made of parsley and red onions.
Before rolling pita, roasted peppers, salt, cumin and sumac are usually placed on top of the meat. It is recommended to use Adana barbecue with AYRAN (salted yogurt) (a slightly salty yogurt drink) or algam (a non-alcoholic fermented drink made from vegetables and red carrots).
İSkender Kebap: Iskandar barbecue is a specialty of Bursa (Bursa) city, named after a butcher named İSkender Bey, who first made this delicious dish. It is made of thinly sliced lamb mixed with spicy tomato sauce and pita bread, and served with melted sheep butter and yogurt.
It is recommended to pair this kebab with the Turkish drink şıra, which is a well-known Turkish drink that helps digestion.
Sarma: Grape leaf or cabbage roll stuffing is one of the staple foods of traditional Turkish dishes. Sarma is made from fillings wrapped in leaves or leafy vegetables. There are many different versions of this dish, but its mixture is usually mixed with various ingredients, such as minced meat, rice or beef sauce, various herbs, seasonings, red peppers, paprika, grated sumac or tomato sauce, while a typical Sarma is usually made of lianas, cabbage or pickled leaves, or various leafy vegetables such as kale and Swiss chard wrapped.
Izmere (Izmere) köfte: Izmere (Izmere meatballs) is a Turkish comfort food consisting of meatballs, peppers and potatoes with simple tomato sauce. This dish can be cooked on the stove or baked in the oven. köfte is usually made from ground beef or lamb, onions, flour, aged bread and eggs, and seasoned with various spices such as red pepper flakes, cumin, black pepper and mint.
Before serving, Izmir (Izmir) köfte is traditionally decorated with chopped parsley. It is recommended to use white rice or a piece of crusty bread as a side dish.
Hünkar beğendi: Lamb cheese stew is a traditional Turkish dish. Delicious lamb stew is eaten with creamy roasted eggplant puree. Roasted eggplant puree is usually thickened with milk and cheese, and sometimes the whole dish is sprinkled with a persimmon-based sauce, or decorated with freshly chopped parsley.
It is believed that this dish originated in Istanbul and first appeared at the end of the 19th century. It was prepared for the wife of Napoleon III.
Cağ Kebabı: Cağ Kebab is a kebab variety native to the Turkish city of Erzurum (Erzurum). It is made from lamb, which is marinated with onions, salt and pepper for about 12 hours, then the meat is placed on a large horizontal skewer and grilled over a charcoal fire.
usta (master chef) will pick up a long kebab and cut the tender and juicy lamb into slices until the skewers are emptied. Traditionally, this dish is either taken directly from the skewers and eaten, or wrapped with the meat in freshly baked lavaş flat bread.
Do you want to try more ways to cook meat?
Yes, there are many kinds of kebabs, but there are more ways to eat meat in Türkiye (Turkey)!
In Türkiye (Turkey), cooking is a serious matter. Cooking and eating are close to the hearts of the people. The cooking process, every step of cooking in the Turkish kitchen, is a tradition and a enjoyment. It is undeniable that Türkiye (Turkey) is famous for its dishes. In fact, it is possible to distinguish its different regions and even different cities with Turkish cuisine. However, there is one thing in common, Mangal has a special place in everyone\'s heart: Mangal, Turkish BBQ.
Barbecue ceremony
Mangal is a ritual in Türkiye (Turkey). This is a great opportunity to get together with your loved one and sit around the table, eating delicious barbecue food while having a pleasant conversation. First of all, Turkish barbecue is often the star of picnics. Whether it is a sunny summer or a snowy day, when the coal starts to burn, if you want to eat barbecue, everyone must participate in the action.
Making a fire and cooking meat, whether it is beef, chicken or fish, are traditionally the duties of male members of a group in Turkey. Although some male family members and friends will keep the charcoal fire extinguished, other men in the team cook the meat to ensure that it remains tender and will not be overcooked. Barbecue may take longer than other cooking methods, but in the final analysis, barbecue itself is the whole point. Although barbecue will make you sweat on the edge of the charcoal, it is a job that you can be extremely proud of. Why? Well, because if the meat is well done, the barbecue person will be praised!
Other personnel are responsible for the entire “Mangal Operation”. Mangal may be the protagonist, but there is still a lot to do before sitting around the table and enjoying the barbecue. When the fire is burned to the best temperature, the meat must be ready. If there are kebabs on the menu, participants must knead the kebabs to make the best taste. If it is chicken, it must be marinated in a special sauce composed of spices and tomato sauce to get the best results. However, fish is the most difficult to cook. If it is a big fish, it must be cleaned first. If it is a small fish, such as the Black Sea anchovies called Hamsi in Türkiye (Turkey), it must be marinated in advance.
Without fresh and delicious salads, Turkish barbecues are incomplete. The most popular salad to go with Turkish barbecue is çOban (which means “shepherd” in English), which is a mixture of tomatoes, red peppers, onions and a lot of virgin olive oil.
Drinks are also important. Whether it is şalgam (radish drink) or AYRAN (salted yogurt) (yogurt flavored with water and salt), the cup should not be empty. Although soft drinks are sometimes the first choice, tea is also an important part of Turkish barbecue. Even before the meat was on the fire, the tea was already cooked.
It\'s finally time to eat meat, the table is set, and the grilled meat is distributed to the entire party members. However, the people in charge of the barbecue are often unwilling to join the table, but stay next to the grill, you can either view the meat that is still being grilled, or you can directly enjoy the newly grilled meat!
If you think the Turkish BBQ is over like this, you are very wrong. When the meat is roasted and the embers are about to go out, it\'s time to put the onions, tomatoes, and potatoes on the fire. After the potatoes are baked, they can be eaten alone or sprinkled with butter, salt, cheese and any other ingredients you can imagine.
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