B-grade gourmet kebab variety of Turkey

If you walk the streets of Istanbul, out of nowhere fragrant smell of meat ....
If you came to Turkey, kebab first anyway! It is a characteristic of Turkey meat is soft and high quality, smell is also little.
There is also a kebab shop called "Kebappuchu" and eaten willingly between and tourists with a good place.
It is a kebab which became a popular food all over the world now, but those who are interested in trying out the various kinds by all means at home.










Photo: P. Vasiliadis

Donell kebab

Classic doner kebab of "rotating roast" after all. And burn it while rotating so as to overlap the sheep meat. Sand type that eat sand to pan along with the vegetables, those thinly sliced ​​meat is popular in the streets. If you enjoy and sat down slowly, it's getting served in a dish also good.

Iskendell kebab

In Bursa kebab of origin, type of doner kebab. Spread a thin bread on top of the dish and put the lamb sliced ​​up and eat served with yogurt and tomato sauce. In a refreshing scent of yogurt and sour tomatoes, taste of the meat is pulled out!

Shish kebab

This is also familiar, kebab skewer of meat type. Bake in a charcoal fire in the skewered meat of sheep dipped in spices. You can enjoy the taste of meat originally by fragrant.
Skewer of small lamb is called a "chop Sissi", here also to eat across the meat in the pan Usuyaki.

Adana kebab

Adana of the Mediterranean in the home, red pepper entered the minced meat of lamb, kebabs spicy.
That vegetable pepper or red or green tomatoes baked, such as onion julienne come with various often on the side.

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