Turkish Kebab Recipes
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).
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).
16 Comments:
Hi,
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?
Jeff
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:)
Cheers,
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
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:)
Sevgilerimle,
Dear Binnur,
Hergun gelip yemeklerinizin resimlerine bakiyorum,ellerinize saglik hepsi cok guzel.
Eger taste-test icin birisini ararsaniz,ben hazirim.
Inci
PA,USA
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 website:www.ciya.com.tr/
I know where I'm heading on my next trip to Turkey.
Inci
PA,USA
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:)
Sevgilerimle,
Merhaba Binnur!
Nasılsınız?
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!
Karla
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:)
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.
Spectacular.
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.
Hi,
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:)
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
Hi,
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:)
http://www.turkishcookbook.com/2005/07/noahs-pudding.php
thanks for the help
Selam:)
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
Selam,
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:)
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