MURAT YILDIRIM IN THE ARABIC MAGAZINES FAMOUS TURKISH FOOD | Page 16

Kokoreç/Kokoretsi cooking on a spit

Karnyark is a Turkish and Iranian Azeri dish consisting of an eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.

Kebab

refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles.

Adana kebap or kyma kebab – kebab with hand-minced (zrh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey.

Ali Paa kebab, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.

Alinazik kebab – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.

Bahçvan kebab, 'gardener's kebab' – Boneless lamb shoulder mixed with chopped onions and tomato paste.

Beykoz kebab – Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.

Beyti kebab – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yoghurt, traced back to the famous kebab house Beyti in stanbul and particularly popular in Turkey's larger cities.