Published on March 4th, 2014 | by Kellie Bright
KNOW YOUR TURKISH KEBABS
We know you’re dying to taste a real Turkish kebab. But to save confusion, do a bit of research before you make your order because there are quite a few to choose from. They’re all delicious, but you’re going to want to maximise your Turkish taste sensation. Forget your late-night kebab shop disasters, this stuff is the real deal.
Kebab 1: The Testi kebab
A cross between a stew and a pie with meat, pearl onions and vegetables cooked in a clay pot then sealed with dough (no testes were harmed in the making of this kebab).
Kebab 2: The Tokat kebab
Veal, potatoes, eggplant, tomatoes, onion and garlic in pita bread.
Kebab 3: The Iskender kebab
Thin strips of lamb piled on a pita bread and topped with spicy tomato sauce, butter and yoghurt.
Kebab 4: The Döner kebab
Döner usually refers to the meat that sits in on a large, vertical, rotating skewer and is cooked over hot coals. It looks a bit like a baby elephants leg. Traditionally eaten either in pita or on rice, with salads and hummus.
Kebab 5: Adana kebab
Made with mince instead of chunks of meat – the adana kebab is a little different from its delicious cousins. It’s also usually pretty spicy – so be sure to ask for an urfa kebab (the non-hot version) if spice isn’t your thing.
Kebab 6: The Ramadan kebab
Grilled meat served on a pide with garlic, tomato, yoghurt and mint. Really good.
Get stuck into all of these (and more) on one of our Turkey trips.