-
Adana kebap (Turkish:
Adana kebabı) aka
Adana kebab is a dish that
consists of long, hand-minced meat,
mounted on a wide iron
skewer and
grilled on an...
- Cağ
kebabı (Turkish: [ˈdʒaː ceˈbabɯ]) is a
horizontally stacked marinated rotating lamb
kebab variety,
originating in
Erzurum Province, Turkey. This uniquely...
- Çökertme
kebabı (pronounced 'Ch'kertme kebab') is a type of
kebab eaten in Anatolia, and ****ociated
particularly with the
Bodrum area of
South West Turkey...
- Ciğer
kebabı (English:
liver kebab) is a
common type of
skewered meat
served in
Anatolian cuisine,
usually eaten with
sliced onions,
salad and bread. Liver...
- Çardak
kebabı, 'arbor kebab' –
stuffed lamb meat in a crêpe. Çökertme
kebabı –
sirloin veal
kebap stuffed with
yogurt and potatoes. Çömlek
kebabı, 'earthenware...
- "İskender kebap", "Bursa
kebabı", or at
times with an
alternative one made up by the
serving restaurant such as "Uludağ
kebabı".
Turkey portal Food portal...
- Kağıt
kebabı is a type of
Turkish kebab peculiar to
Hatay province and its
administrative capital Antakya. Kağıt
kebabı is made from tomatoes, peppers...
- Soğan
kebabı (Onion kebab) is a
Turkish kebab dish made with
ground lamb
kofte baked inside sliced onions,
peppers and
pomegranate sauce. The dish comes...
-
Chicken soup
Dishes Arnavut ciğeri Ayva dolması Balık
ekmek Börek Buğu
kebabı Bulgur Bursa Cantik Pide Çorbalık
kesme Şevketibostan yemeği Şırdan Çiğ...
- west of Mendefera. The area is
primarily agricultural and
contains 20
kebabis (residential areas).
During the 18th century, the
hereditary chiefs (Shum-Gulti)...
