Kuzu şiş (lamb shish) is a simple kebab dish, but delicious. Marinated cubes of lamb on skewers, cooked perfectly and served with special flat bread (which is hiding some of the meat in my photo above), rice, grilled peppers, onions and tomatoes, and raw onion salad with sumac sprinkled on top. Perfect when the meat is tender! My photo above was taken at Mozaik Bahçe in Fethiye, their presentation is especially impressive.
I always feel like ordering lamb or chicken shish kebab is so boring when eating out, but it’s so tasty I can never resist!
Kokoreç is a popular street food in Turkey – one that I’ve not yet been brave enough to try and I don’t think I ever will!
Kokoreç is made from sheep intestines. The intestines are cleaned then packed onto a large skewer and cooked horizontally over a coal fire, giving it a unique taste. The smell of it cooking is very strong and puts me off even more!
After it is cooked, it is carved off and finely chopped up into pieces then squished in between a half or quarter loaf of bread and eaten like a hot sandwich. Ayran is usually the drink which accompanies this feast!
Beyti kebab is a popular kebab dish. Minced beef or lamb is cooked on skewers, then wrapped in thin lavaş bread (similar to tortilla wraps). It’s then sliced up into inch-thick pieces and arranged in a circle on a plate. A tomato based sauce is poured over the top, and yogurt placed in the middle. It’s a bit spicy, and usually served with rice. The combination of the rice and lavaş bread makes it very filling!
I’ve actually never had this dish in Turkey, but have in two different Turkish restaurants, one in London, one in Essex. It was served slightly differently in each place, one served it with peppers and tomatoes, and a thicker sauce, the other served it with cucumber.
It’s a good one to try – as long as you’re not put off by the sight of yogurt on your dinner plate. It took me years to get the hang of that!