cağ rotating turkish kebab
Cağ kebabı (pronounced [ˈdʒaː cebabɯ]) is a rotating kebab variety, originating in Turkey's Erzurum Province. The cities of Tortum and Oltu in the said province and Yusufeli in the neighboring Artvin province are in a heated debate concerning the origin of the dish. As such, in Turkish metropolises, this dish can be called called "Oltu kebabı" or "Tortum kebabı" depending on the origins of the chef. Slices of lamb and large quantities of tail fat are left to marinate in a mixture comprising a lot of yoğurt, black pepper and sliced onions for the length of a day. They are then impaled on the spit (Cağ), and stacked heavily. The spit is then locked and transferred to the fire where there is a fairly complicated device that controls the cooking of the spit. This typically includes a mechanism for turning the meat, another one for raising and lowering it, and also dents on the side to move the stack towards the fire as it gets thinner after being served repeatedly.
Size: 5616px × 3744px
Location: Hocapasa Sok. 3/A, Sirkeci, Istanbul, Turkey
Photo credit: © Joep Rutgers / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: cag, cağ, erzurum, kebab, kebabi, restaurant, rotating, sehzade, traditional, turkey, turkish
