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Grilled Meats


Given the numerous types of kebabs, it helps to realize that you categorize them by the way the meat is cooked. The Western World knows the "sis kebab" and the "döner" introduced to them mostly by Greek entrepreneurs. Sis kebab is grilled cubes of skewered meat. Döner kebab is made by stacking alternating layers of ground meat and sliced leg of lamb on a large upright skewer, which is slowly rotated in front of a vertical grills. As the outer layer of the meat is roasted, thin slices are shaved to be served.


"Izgara"- mixed grilled meat, it is how main course meat dishes are prepared at a meat restaurant. Mixed grills are likely to include lamb chops, " köfte," or "sis" (select cubes of meat). The way of preparing ground meat will be the "köfte." These are grilled, fried, oven-cooked or boiled, after being mixed with special spices, eggs, and grated onions and carefully shaped into balls, oblongs, round or long patties. Another popular dish, inspired by the nomadic Turks who carried spiced, raw meat in their saddles, and known to Europeans as "steak Tartar," is the raw köfte. Here, it is made of raw double ground meat, by kneading it with thin bulgur and hot spices vigorously for a few hours. Then bite-sized patties are made, and served with chilantro, known for its stomach-protecting qualities.


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