Cağ kebabı for lunch, Erzurum
Erzurum, Turkey, is famous for its cağ kebabı, an early version of doner kebab originating here in the 18th C. It consists exclusively of lamb and lots of tail fat, sliced and marinated for a day in a mixture of salt and pepper, onions and basil and cooked on a huge horizontal spit (Cağ). Photo is of a usta (chef) cooking the meat in a restaurant.
02/04/2025 www.allenfotowild.com
Cağ kebabı for lunch, Erzurum
Erzurum, Turkey, is famous for its cağ kebabı, an early version of doner kebab originating here in the 18th C. It consists exclusively of lamb and lots of tail fat, sliced and marinated for a day in a mixture of salt and pepper, onions and basil and cooked on a huge horizontal spit (Cağ). Photo is of a usta (chef) cooking the meat in a restaurant.
02/04/2025 www.allenfotowild.com