Türkiye
Photo: Eaeeae, CC BY 3.0, croppedCağ kebabı
/dʒaː cebaˈbɯ/JAH keh-bah-BUH
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- Taste
- SmokySavory
- Made with
- LambWheat & flour
History
Cağ kebabı is lamb marinated with onion, salt and pepper, stacked on a horizontal spit and cooked turning in front of a wood fire, then sliced off onto long thin skewers, cağ, and served with lavaş bread, onion and salad. It comes from Erzurum Province in eastern Türkiye, especially the town of Oltu, and it is thought by many to be one of the older forms of the rotating kebab that later became döner, which turns vertically. Erzurum Oltu cağ kebabı was registered as a geographical indication in 2010. Diners eat skewer after skewer as they come off the spit, and kebab houses count them.
Sources
