|
Cag Kebab (pronounced as djagh kebab) is a kebab variety, originating in Turkey's Erzurum Province, with the districts of Tortum and Oltu hotly disputing the title for the actual place of origin.
In accordance with the yet unresolved discussion on its hometown, this
kebab variety is sometimes also called "Oltu kebabı" or "Tortum kebabı"
depending on the preference of the restaurateur.
It is a rather recent introduction into Turkey's larger cities and is
met with increasing popularity. It is practically exclusively prepared
by kebab "usta"s from Erzurum, in restaurants often also owned, managed
and staffed by natives of the same region and is as such, deeply
associated with Erzurum.
Cağ Kebab is also called "yatık döner" (horizontal döner), although the
meat used and its preparation differs from döner kebab. Cubes of lamb
are marinated, as a first stage, with a marinade of onions and spices,
and then roasted over wood fire first on a horizontal rotating spit,
and finally on a skewer alongside tomatoes and peppers.
|
