A Traditional Turkish Palate Taste: Cag Kebab

Abstract

Cağ kebab is a sort of kebab similar to döner kebab that has traditionally been known and eaten in villages and city centres of Tortum, Uzundere, Oltu, Olur and Şenkaya districts of Erzurum province along with Yusufeli district of Artvin for centuries. Like döner kebab, skewered meat on a big skewer is roasted by turning around its long axis. However, what makes it different from döner is that the skewer of meat is not placed vertically, but is roasted horizontally in front of a wood fire or, preferably, embers of wood. Of course, the cooking technique is not the only difference that makes it unique. Perhaps the most important thing is the meat in this kebab which should be mutton or goat meat, especially from the leg and arms. The meat is prepared and left to rest for at least 12 to 24 hours before roasting.