Cağ Kebab
Cağ Kebab (pronounced "Jah Kebab") is a specialty kebab from the Erzurum region in eastern Turkey. Unlike the more widely known doner kebab, cağ kebap is made from marinated lamb or beef skewered on a horizontal rotisserie. The meat is seasoned, cooked over an open wood or coal fire, and sliced directly onto skewers before serving, giving it a smoky flavor and tender texture. It’s a must-try dish for any kebab lover exploring Turkish cuisine!
Ingredients 📝
- Lamb or beef (typically marinated) 🐑🥩
- Salt 🧂
- Black pepper 🌶️
- Onion 🧅
- Yogurt 🥛
- Olive oil 🍈
Preparation Process 🍽️
Making cağ kebap requires marinating the meat and slow cooking it to perfection:
- Marinate the Meat: The meat is marinated in a mixture of onions, yogurt, and spices, often for hours or even overnight.
- Skewer and Roast: Skewered on a horizontal rotisserie, the marinated meat is cooked over a fire, giving it a deliciously smoky flavor.
- Slice and Serve: Slices of meat are carved off the skewer directly onto serving skewers and served immediately.
Serving Suggestions 🍽️
Cağ kebap is traditionally served with lavash or flatbread, fresh onions, parsley, and roasted tomatoes. Locals often enjoy it with ayran, Turkey’s savory yogurt drink, which complements the rich, flavorful meat.
How to Eat Like a Local 🧳
To enjoy cağ kebap the Turkish way, wrap the meat in a piece of lavash with onions and parsley. This is a hands-on meal, so dig in and enjoy each bite of tender, juicy meat. For a truly authentic experience, savor it with a refreshing glass of ayran.
Best Places to Eat Cağ Kebap in Istanbul 📍
While cağ kebap originated in Erzurum, Istanbul also has some great spots to try this regional specialty:
- Şehzade Erzurum Cağ Kebap – Known for its authentic Erzurum-style cağ kebap, prepared with traditional techniques.
- Erzurum Cağ Kebabı – Located in Istanbul’s Fatih district, this spot is popular among locals for its high-quality, flavorful cağ kebap.
- Cağ Kebapçı – A small, cozy spot that serves tender cağ kebap with all the traditional sides.
Fun Fact 💡
Cağ kebap is thought to be one of the earliest forms of kebab, with roots dating back to the Seljuk Turks. It’s considered the ancestor of the popular döner kebab, but with a unique horizontal rotisserie and an authentic twist!
