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2004-2008
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Kebap (or kebab) simply
means "roasted," and
usually refers to lamb roasted
in some form,
but may refer to chicken—or
even (roasted) chestnuts—as
well.
The most familiar Turkish kebap is shish
kebap: chunks of lamb roasted
on a skewer. It sounds simple enough,
but to make it best you need Turkish
free-range lamb, a true charcoal
grill, and the knack for getting
the outside singed while the inside
of each chunk remains soft and succulent.
Döner
Kebap is lamb roasted on
a vertical spit and sliced off
when done. When laid on a bed of
chopped flat bread and topped with
savory tomato sauce and brown butter,
it becomes Iskender
(or Bursa) Kebap.
Izgara Köfte is ground
lamb mixed with egg, rice or bread
crumbs and spices, formed into longish
meatballs and grilled. If you squoosh
the meat onto a long flat skewer and
grill it you have shish köfte. (Shish
köfte may take on the name kebap if
the chef adds his own touches to it.)
Çöp
Shish is three or
four little chunks of lamb, and
a chunk of fat, grilled on a small
wooden skewer: a specialty of the
Aegean region, especially south
of Izmir. More...
Shashlik is chunks of lamb
interspersed with tomatoes, onions
and peppers/pimientos (although any
good Turkish chef will cook the lamb
and vegetables on separate skewers
because their cooking times are quite
different).
Döner
Kebap
Iskender
Kebap
Çöp
Shish
Köfte
(Meatballs)
Turkish
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