Kebap
Kebap(Kebab) is another category of food that, like Börek, is typically Turkish and dates back to the time when nomadic Turks used to grill and roast meat over campfires. Given the many kebaps, we see that they are categorised according to the way the meat is cooked, many people know and recognise Şiş KebapDöner. Şiş Kebaps are grilled cubes of skewered meat. Döner Kebapis prepared by alternating layers of minced meat and lamb leg slices on a large, upright skewer that is slowly rotated in front of a vertical grill. While the outer layer of meat is roasted, thin slices are shaved off and served.
There are many other grilled skewers, including those cooked in a clay oven. It should be noted that the unique taste of kebaps is more due to the breeds of sheep and cattle kept in open pastures by loving shepherds than to special marinades and preparation methods. Therefore, you should definitely stop by a kebap restaurant in Türkiye to taste the authentic product!
The Kebapçı
An ordinary Kebapçı features Lahmacun (flatbread topped with minced meat mix) and Adana Kebap (Spicy, skewered minced meat named after the southern city where it was born), Leaf Salad with red onions and Baklava to top it off for dessert.
In addition, the menu will tell you what the speciality is of each Kebapçı. It is best to look for the well-known Kebapçı and try the less spicy ones if you are not used to kebabs. Once you have acquired a taste, you can feast anywhere in the city at any neighbourhood Kebapçı.
Izgara (Grilled) is the way main dishes are prepared in a meat restaurant. Mixed grilled dishes are likely to include lamb chops, Köfte, or Şiş. Köfte can be grilled, fried, cooked in the oven or boiled after being mixed with special spices, eggs and grated onions and carefully shaped into balls, oblong, round, or elongated patties.
Another popular dish is Çiğ Köfte (Raw Meatballs), inspired by the nomadic Turks who carried spiced raw meat in their saddles. Çiğ Köfte can be found almost everywhere in Türkiye. Traditionally, this dish was made with raw meat by kneading it vigorously with fine bulgur and hot spices for a few hours, but this is rarely the case anymore. However, if you are concerned, do not hesitate to ask.
Some restaurants specialise only in grilled meat and are called Kebapçı (Meat Restaurants) in this case. Here, grilled meat is constantly served in hot portions straight from the grill until you tell the waiter you are full.