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Turkey is a city full of history, culture, and delicious food. One of the must-try dishes in Turkey is Turkish kebab. Kebab has been an essential part of Turkish cuisine for years and has recently gained prominence in the world of gastronomy.

Turkish kebab is a result of the nomadic lifestyle of the Turks in Central Asia. Due to the necessity of preserving and cooking meat, Turks had to experiment with different methods, leading to the tradition of cooking meat on skewers.
This tradition spread to Anatolia with the migration of the Turks. Kebab was particularly popular in the Ottoman Empire’s palace kitchens during the Ottoman period. Over the years, this dish has been diversified and has become a representative of Turkish cuisine.
When you visit Turkey, you must try these 5 types of kebabs that we have listed for you. Of course, these lists are subjective, as they are based on people’s tastes and preferences. Being objective in gastronomy is almost impossible. We have ranked our top five kebabs according to our taste.

1- Çağ Kebabı: 

Çağ kebabı, one of Turkey’s most successful traditional dishes, is a meal specific to the Erzurum, Kars, and Artvin regions. The layering of different parts of lamb, simple yet effective marination, and cooking over wood fire add great value to Çağ Kebabı.

2- İskender Kebabı:

İskender kebabı is one of the most classic and popular dishes of Turkish cuisine. We can say that İskender kebab is the most beautiful form of meat doner. It is a dish specific to Bursa. Traditional minced meat doner, a few pieces of meat, tomato-based special sauce, yogurt, and the soft pita bread at the bottom of the plate.

3- Ali Nazik Kebabı:

We can say that Turkish cuisine and Gaziantep are an inseparable duo. Gaziantep is one of the strongest centers of Turkish gastronomy. I can even explain it to you like this, you go and come back with a minimum of 3 kilos… As for Ali Nazik kebab, it is made with lamb meat and sauce prepared with roasted eggplant, yogurt, garlic, and salt. Although it is very laborious to make, it is a very popular dish loved by everyone in Turkey.

4- Beyti Kebabı:

Here we are with another indispensable dish of Turkish cuisine. Beyti kebab has an interesting recent history. Its name comes from Beyti Güler, the owner of the popular Beyti restaurant in Istanbul. In 1961, inspired by the meat preparation method of Swedish butcher Möller during his visit to Switzerland, Beyti Kebabı is made by grilling minced or lamb meat on a skewer, wrapping it in lavash, and finally serving it with domates sauce and yogurt.

5- Şiş Kebab:

It is our most famous and well-known kebab type. Although it is made in many locations in Turkey, the best is still made in Adana province. It is much easier to make than our other kebabs. All you need to do is to grill the diced meat on a metal or wooden skewer.

We recommend not leaving Turkey without trying our kebab, which is one of the most important symbols of Turkish cuisine. Since it is a dish found on the main menu of many restaurants in Turkey, trying these flavors is quite easy.

There are many different types of kebabs prepared with different methods and ingredients. Kebab not only satisfies your taste buds but also tells a story of centuries-old culinary tradition, reflecting the rich cultural tapestry of Turkey.

We hope we have been able to convey the importance of kebab for Turkish cuisine and its special place to you accurately.

Embark on unforgettable routes and savor the taste of Turkish cuisine prepared by our chefs during an unforgettable sea holiday awaits you.

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