The Turkish kebab tradition is the most systematically diverse in the world — encompassing at least 40 named preparations distinguished by meat type, cut, preparation method, cooking vessel, and accompaniment. The regional specificity is extraordinary: İskender kebab is specifically from Bursa; Adana kebab is specifically from Adana; Urfa kebab is specifically from Urfa (and is the milder, darker version of Adana). Each preparation has a specific character that the local cook considers non-negotiable.
The Turkish kebab system — its key preparations and technical principles.
SCANDINAVIAN NORDIC DEEP + TURKISH DEEP + INDIGENOUS NORTH AMERICAN