What is The Orjinall Kebap ?

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Introduction

Cag Kebab or Doner Kebab Doner kebab is a Turkish national dish made of meat cooked on a vertical spit and sliced off to order. The meat may be lamb, mutton, beef, goat, or chicken but some countries also use to pork. Mediterranean people , Muslim or Jewish people can not be eat pork because religion or cultural prohibition. The original form of today's doner kebab is Cag kebab. The original form it grilled horizontally and the slices are cut thicker, after inserting a special L-shaped Oltu shish along the surface. In the 19th century, the modern form was invented in Bursa. This original dish, known as iskender kebab, is still serving in many cities of Turkey. Iskender kebab is one of the most famous meat foods of Turkey and takes its name from its inventor, Iskender Effendi who lived in Bursa in the late 19th century. It is a kind of doner kebab prepared from thinly cut grilled lamp or beef basted with tomato sauce over pieces of pide bread and generously slathered with melted butter and yogurt.

Middle

Adana Kebab firstly made in old vegetable market, maker was Hasan Kolcuoglu 1910.6 Adana kebab 1970 s started to become famous. The original Adana Kebab is made from ground lamb; meat cleaned of its silver skin and mixed with fat from the lamb tail. Originally the meat is hand chopped but often you will see it machine ground in a single pass, mixed with fat in a proportion of one to four. If they use it for hands transform the meat to mince them, use a big knife named 'ZIRH'. When meat is transform do, mincemeat made by hand it has much better taste the mincemeat which is made by the machine. Only salt and dried red pepper flakes are added to the meat. Normally Adana kebab maker do making Adana kebab they put in little bit hot but some place does not use hot pepper. Adana Kebab to do a skill, talent and ability cannot make everyone like. They should cook for charcoal every place in the Turkey we cannot say they are not using other method but I did not see or heart about anything.

Conclusion

This is because the sheep has in the UK are treated and fed differently compared to Turkey. Finally, I prefer to eat Adana kebab because it tastes more delicious than the other types of kebabs. I can say it is more healthy than doner kebab, it is know doner kebab has all sorts of meat in it, in addition they use all parts of the meat also they use the nerves of the animal and usually they are not cleaned. Adana kebab makers also use male lamb meat because it is soft and especially used for making Adana kebab, hence Doner kebab makers use all the meat they got in their hands and, also they try to go for the meat that is cheaper. I ate and make it also I cooked both types of Kebabs and I recommend you to eat Adana Kebab or Sis Kebab rather than Doner kebab. In my opinion, there is a great difference with the kebab in UK and Turkey; I think the kebab tastes much better in Turkey. Reference: 1 http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html 2 http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html 3 http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html 4 http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html 5 http://www.expatica.com/de/news/local_news/berlin-the-real-birthplace-of-the-doner-kebab-30210.html?ppager=1 6 http://www.kolcuoglu.com/Tarihce.aspx 7 http://www.hasanustakebap.com/ceonunmesaji.htm ?? ?? ?? ??

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