What is a Kebap?

There are many types of kebap.  The word kebap which originally referred to meat that was turned over an open fire, has evolved.  You are probably aware of meat cooked on a skewer that is call sis kebabi (pronounced shish kebabi.)  Did you know, though, that roasted chestnuts and corn on the cob are also included in the kebap category?

My favourite kebap is the iskender kebap, in which doner is combined with a delicious tomato sauce and butter, and served with a helping of thick, natural yogurt and hot, puffy pide.The doner (pronounced derner) kebab, an essential element of Turkish cuisine since the second half of the 19th centure is prepared with meat that is turned and roasted on a spit over a coal fire.  

Doner kebabs (or kebaps in Turkish) are typically made with lamb but can also be made with chicken or ground meat.  In Turkish restaurants,, this dish may be served over rice or alongside a loaf of pide (which arrives from the kitchen hot and puffy and then takes on the appearance of pita bread once the air has been released.)  On the street, however, doner is more likely to be made of ground meat from which shavings are enclosed in a wrap with salad and, if you like, hot peppers.  Referred to as durum (wrap) this is a Turkish “fast food” and is readily and inexpensively available at snack stands and small take-out kiosks.

I’m already looking forward to my next Turkish kebap!