Kebab

(or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals. Only three ingredients are used in a proper Adana kebab, minced lamb, red capsicum (pepper) and salt.

Adana kebap

Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.

[26]

– Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.

Alinazik

– Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.

Beyti kebap

Bostan kebabı – Lamb and aubergine casserole.

[26]

– Steam kebab, is a Turkish stew which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme and other spices. In Tekirdağ, it is served with cumin; in İzmir, it is served with mastic.^[27]

Buğu kebabı

, 'spoke kebab' – Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.

Cağ kebap

, 'liver kebab' - usually eaten with sliced onions, salad and bread.

Ciğer kebabı

– Sirloin veal kebap stuffed with yogurt and potatoes.

Çökertme kebabı

, "small skewer kebab" – a speciality of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.^[28]

Çöp şiş

, literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century.^[29] The German-style döner kebab sandwich, sometimes called simply "a kebab" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular take-away foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany.^[30]

Döner kebap

Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with (aubergine purée), basil, thyme and bay leaf.^[26]

patlıcan beğendi

– döner kebab served with yogurt, tomato sauce and butter, originated in Bursa. This kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.

İskender kebap

İslim kebabı, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.^[28]

[26]

– Lamb cooked in a paper wrapping.^[28]

Kağıt kebabı

– Shish prepared with marinated milk-fed lamb meat.

Kuzu şiş

Manisa Kebab – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.

, 'aubergine kebab' – Special kebap meat marinated in spices and served with eggplant (aubergine), hot pide bread and a yogurt sauce.^[28]

Patlıcan kebabı

– is a dish consisting of small cubes of meat or fish threaded on a skewer and grilled. Şiş, pronounced [ʃiʃ], is a Turkish word meaning "sword" or "skewer".^[31][32] According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.^[33][34] In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer.^[35] It can be prepared with lamb, beef, chicken, or fish, but pork is not used. The Pontian Greeks made a dish similar to shish kebabs, although theirs were cooked in a saucepan.^[36][37]

Shish kebap

– Yogurt-marinated chicken grilled on a stick.^[28]

Tavuk şiş

Testi kebabı, 'earthenware-jug kebab' – is a dish from and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (testi means jug in Turkish). The pot is sealed with bread dough or foil and is broken when serving.^[38]

Central Anatolia

) Source: ”Nu äter vi! De moderna favoriträtternas okända historia” by food historian/journalist Jenny Damberg (2015), page 60.