Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, March 01, 2005

Turkish Kebab Recipes

01/04/10: Iskender Kebab with Meatballs (Kofteli Iskender Kebabi).
20/01/10: Çökertme Kebab (Çökertme Kebabi).
21/08/09: Gardener Kebab (Bahcivan Kebabi).
02/07/09: Chop Shish (Çöp Şiş).
02/06/09: Kebab with Roasted Tomato (Alti Ezmeli Kebap).
25/09/08: Elbesan Kebab (Kuzu Elbesan Kebabi / Elbesan Tava).
01/06/08: Yogurtlu Kebab.
23/04/08: Sour Kebab (Eksili Kebap).
19/07/07: Turkish Shish Kebab (Sis Kebap).
09/06/07: Chicken Shish Kebab (Tavuk Sis Kebap).
16/05/07: Beyti Sarma.
19/03/07: Chicken Doner Kebab (Tavuk Doner).
25/09/06: Garden Kebab (Bostan Kebabi).
06/08/06: Simit Kebab (Simit Kebabi).
24/07/06: Doner Kebab (Pilav Ustu Doner).
16/07/06: Shrimp Kebab (Karides Kebabi).
09/07/06: Eggplant Kebab (Patlican Kebap).
04/04/06: Turkish Style Pizza with Ground Beef (Lahmacun).
25/11/05: Chestnut Kebab (Kestane Kebap).
02/10/05: Iskender Kebab (Iskender Kebap).
17/07/05: Adana Kebab (Adana Kebap).


At 5:04 AM, Anonymous Anonymous said...


What a great site!

I have two questions.

1. I am told that in Turkey a knife called a Zirh is used extensively. Can you please direct me to a picture, or describe what the knife is like and why it is so essential.

2. I often see Adana kebabs shaped around a flat skewer as though it had been shaped by a machine. The shape I'm describing is a wave shape to create more contact over the charchol. I've been told that this is done by hand, but the shape looks to good and inconsistant with hand shaping as you would expect there to be a rounding as the hand grips around the skewer. I'm sure many DO create by hand but is there a way or tool for compressing this shape around the skewer please?


At 9:13 AM, Blogger Binnur said...

Hi Jeff,
Thank you:)
1- Zirh is a very sharp blade, used with both hands. It is used by
holding by the top side and it minces the meat. We don't use Zirh to make a ground beef at home, it's only used by professionals. We simply buy ground beef from the grocery store:)
2- All the kebabs are shaped by hand, there is no machine for that.
Yes, they are perfectly shaped, the consistency is great...they may
look too good to be done by hand, but it's definitely not done by
machine:) The wave shape you are asking comes from using the fingers. Squeezing the ground beef on the skewer leaves finger marks:)
I hope I answered all your questions:)

At 12:19 AM, Anonymous Anonymous said...

Dear Binnur,, Do you know of a Kabab place in Istanbul on the European side? There is a strip of shops, with a stairway to some underground Tunnels (not the Bazar) The Kebabs are very springy, and the shop is well known. They are so delicious. I have tried several different ways to make them but failed.
Ann Marie

At 4:40 PM, Blogger Binnur said...

Hi Ann Marie,
I think you are referring to Beyoglu-Tunel. I haven't been there for a
long time:( I don't know any Kebab restaurants in this neighbourhood.
I know one restaurant which is Four Seasons but I might be wrong! And it wasn't a kebab restaurant many many years ago, maybe it is now. As you know, there are so many different kinds of Kebabs in Turkey. If you give me the name and quick description, I'll try to help you out:)

At 10:46 AM, Anonymous Anonymous said...

Dear Binnur,

Hergun gelip yemeklerinizin resimlerine bakiyorum,ellerinize saglik hepsi cok guzel.
Eger taste-test icin birisini ararsaniz,ben hazirim.


At 10:50 AM, Anonymous Anonymous said...

For those who are wondering about the best Kebab retaurant in Turkey,NYT had an article on Istanbul and Ciya restaurant was highly rated.
Pictures of their kebabs looks great.Their
I know where I'm heading on my next trip to Turkey.


At 12:49 PM, Blogger Binnur said...

Sevgili Inci,
Cok tesekkur ederim. Esim taste etmekten yoruldu, baska birilerini
bulmami soyluyordu:))) Yolun Toronto'ya duserse lutfen haberim olsun, ne istersen pisirir, birlikte tadina bakariz:)

I wish I could see this article too:) I heard so many good things about Ciya. I already
scheduled to visit there on my next trip to Istanbul. Who knows, I may see you over there:)

At 9:58 PM, Anonymous Anonymous said...

Merhaba Binnur!


When I was in Turkey several years ago I had a fantastic kebab, the Tokat kebabı. It had lamb (and lamb tail fat), patlıcan, potato, tomato, biber, and maybe other things too. Can you tell us how to make this delicious kebab? Çok çok teşekkürler!


At 3:32 PM, Blogger Binnur said...

Hi Karla, tesekkur ederim, iyiyim:)
Tokat Kebab is a special kebab of this city. It is a nice combination of lamb meat, tomato, garlic, potato, green pepper and aubergine. The skewers are hanged upside down in a special firin (oven). At the bottom there is a special section which keeps the all the juices come from the meat and vegetables over thin breads. It is very hard to find the same taste at home:)

At 9:43 PM, Blogger Peregrine said...

I was in Kas (Kash, sorry my keyboard doesn’t have the squiggle under the "S") in 2006 for the total eclipse of the sun.
I saw it sitting with just 40-50 other people in the amphitheater.
I ate everyday at Meydan Restaurant on the main square.
They had an oven like a pizza oven and the kebobs were shaped in small patties. They were served traditionally with roasted peppers and tomatoes.
I find it hard to believe that the kebobs didn't have a variety of spices like paprika and cumin.
Is there a spice mix that gives the kebobs of that region their unique taste?
I love Turkey and the food.

At 4:28 PM, Blogger Binnur said...

I am glad that you liked the Turkish Cuisine:) I think the kebab you had is small kofte (hamburger). Kofte is a mixture of lamb (or beef), egg, bread crumbs (Turkish Bread), Turkish paprika, onion, cumin (optional), garlic (optional), salt and pepper. Also meat cooked in the oven gives extra taste to the Kebab...The lamb or beef don't have the same taste here...even the tastes of vegetables, fruits are not the same, aren't they:)

At 3:20 PM, Anonymous Anonymous said...

I am doing a report on Turkey for school one of my categories is food can you tell me some famous food and maybe some background history on it for example maybe a food is used only on special occassions

At 6:33 PM, Blogger Binnur said...

I may suggest you to do your report on Asure (Noah's Pudding) in Dessert section. You will find all the information about it here, good luck:)

At 7:16 PM, Anonymous Anonymous said...

thanks for the help

At 2:25 PM, Anonymous Anonymous said...

First of all thanks so much for all the lovely recipes.
My friend’s birthday is coming up, and she asked me to help her plan out the event. I wanted to make a Turkish themed picnic. I have an idea of what we will make, şiş köfte and şiş kebap, I was also thinking of making my own pita bread or pide bread. But we are planning to do all of this on the beach, and we won’t really have the kitchen near us so it will be harder. I was wondering if you can give me some meal ideas, some tips, because we’ll have to feed a lot of mouths, and I’ve never really organized such big events.
Thank you sooo soo very much

At 9:14 PM, Blogger Binnur said...

Thank you:) I would suggest to you to make some mezes (appetizers). Such as;
Kisir or Lentil Pate (Mercimek Koftesi).
Tarator or Chicken with Walnuts (Cerkez Tavugu).
Potato Pate (Patates Koftesi).
Zucchini Pate (Mucver).
Hummus (Humus).
Potato Cigarette Borek (Patatesli Sigara Boregi) or Borek (cut in small pieces).
Grape Leaf Rolls with Olive Oil (Zeytinyagli Yaprak Sarmasi).
As a dessert;
Turkish Shortbread (Un Kurabiyesi).
These are great for picnic.....easy to prepare and serve:)
Have a great picnic:)

At 3:01 PM, Anonymous Anonymous said...

In my local kebab shop they do a kebab called chicken halep that halep sauce is the mutts nuts and wanted to make it my self can u give me the recipe please.
Thanks alot

At 8:49 PM, Blogger Binnur said...

Hi Terry,
Sorry, butI am not familiar what you ask for.
Take care,

At 10:30 PM, Anonymous Isabelle said...

Hi Binnur,

Great website by the way. I was in Turkey last year and in Istanbul I discovered a dish I fell in love with. It is called Beyti. Do you have a recipe/link posted on your website for this dish and the little tomato/garlic sauce that goes on top of it?
Thank you,

At 10:40 PM, Anonymous Isabelle said...

Hi, sorry I just saw that you had a recipe for Beyti sarma (wasn't looking properly :). Is the beyti kebab the same? Is it made with ground lamb?
Thanks again,

At 9:49 AM, Blogger Binnur said...

HI Isabelle,
Yes, they are the same:)
Take care,

At 5:42 PM, Anonymous Anonymous said...

Hi All,

Great site.. i returned from Turkey (near Antalya) in June and the kebabs were fantastic.. i picked a small place on the road were all of the taxi drivers went.. WOW! it was fantastic.. and if i was not 20 mins walk away from the place I would have gone back for another one! I have been given a recipe but it is in turkish.. can anyone help me please? I have been trying to remake this dish bit it is not working (on the bbq).

Turkish text is


Please help


At 8:01 PM, Blogger Binnur said...

Hi Mike,
In English is;
Cut the chicken in cubs. Season with salt and pepper, pour some oil, toss and cook.

At 4:18 AM, Blogger mikeyc_123 said...

Hi Binnur,

Thank you... what a rubbish recipe.

Best regards


At 3:10 PM, Anonymous Anonymous said...

Hi Binnur
What a great website. I've travelled a lot but the best food I've had was in Turkey. While in Istanbul we went to Doy Doy in Sultanahmet regularly, the lentil soup, kebaps, bulgur pilaf...everything was delicious. And so many other places in all the towns we visited were just fantasic. I look forward to trying many of your recipes!

At 12:04 PM, Blogger Céline-marine said...

Dear Binnur,

Thanks for your blog! My boy-friend and I just spent a few days in Istanbul and fell in love with the city - and the food. We particularly enjoyed a kebap, made with meat, yogurt, fresh herbs - not the yogurt kebap which recipe you gave, another one, called nasir kebap maybe?

I hoped you might be of help and incate where I could find the recipe.

Thanks in advance for your kind help!

At 12:57 PM, Blogger Binnur said...

Hi Céline,
I don't think Nasir is the kebab name. It could be the name of Kebab House:) If you give me more info I would be more helpful.

At 12:20 PM, Blogger Céline-marine said...

Thanks for your reply and kind help!!!

I don't think it was the name of the kebab house because we saw it at the menu of two different places but I know I forgot a part of the name and maybe even got that second part wrong... I should have written it down!

The meal was : one layer of hot eggplant puree, maybe with garlic, and with a fresh herb taste (but I don't know which ones), one layer of cold yoghurt, one layer of hot lamb (once the meat was ground lamb, the second time it was lamb slices).

Does it look like something you know?

Many, many thanks for your help. And good afternoon!

At 4:22 PM, Blogger Binnur said...

Hi Céline,
It is very good description and I was able to figure it out right away:) It is Ali Nazik! I've already posted the recipe under the Appetizer section, here is the address:

At 4:53 AM, OpenID uumum said...

Merhaba Binur Hanim!
You have helped me a few times with Turkish recipes and I finally purchased your book to keep working. I had to take some time off for some surgery. I had my stomach moved and my diaphragm rebuilt, I must say Salep was a wonderfully soothing drink to get me through the days I felt like nothing on my stomach would help!
I write to you now, in much better health, Alla şükür! Also, my fiance is only 7 months from coming to me from Turkiye. He speaks often of a type of kofte made from raw meat, and from what I gather, is very spicy. I think for safety reasons I may have to grind my own meat, but I have a grinder on my Kitchen Aid mixer so I can do this. I am looking for this recipe. I didn't see it in your book (maybe I am forgetting). I know people are hesetint to use raw meat but he really likes this and I would like to surprise him with it! Çok teşekkürler!


At 8:28 PM, Blogger Binnur said...

Mergaba Sevgili Suzy, tesekkur ederim iyiyim:)
First of all, I am sorry about your surgery. I hope you get well soon.
I've already posted the Cig Kofte (without using raw meat) recipe under the "Appetizers" section. Here is the address:
I wish you have good health and happiness.

At 1:52 PM, Anonymous Anonymous said...

I am wondering if anyone can add some information regarding haleb kebab / haleb sauce.

The kebab is usually, some cut up pitta bread (sometimes fried) layered on the bottom of a dish, then some haleb sauce (a tomato based sauce) then a layer of doner meat, this is covered with more sauce.

Can you explain what this is ?

I deally, a recipe for the sauce.


At 8:59 PM, Anonymous LeAnn said...

Hi, I was in Istanbul in September and ate this wonderful skewer kebab which was made with beef and/or lamb and pistachios (Fistikli kebab?). I have not been able to find a recipe anywhere. Could you help me with this? Also I just wanted to say I made the baklava recipe and it was abolutely heavenly! I had to hold myself back from eating the whole pain in one sitting! Thank you for your wonderful recipes.



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