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Istanbul (Turkey)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
Kebab
How to order / say it
Say it
Kebap — [keh-bahp]
Order
I'd like the kebap, please.
Locally
Kebap istiyorum, lütfen.
Say locally
Grilled meat dish, often served with bread or rice.
Why try it?
Kebap is a signature of Turkish cuisine, showcasing the region's mastery of spices and grilling techniques. It's an essential experience to engage with Istanbul's culinary history.
How it tastes
Rich and savory with robust charcoal-grilled flavors, often accented with spices and a hint of smokiness.
Origin & History — first documented: 1400
The origins of kebap date back to the Ottoman Empire, around the 14th century, where it was developed as a way to cook meat over open flames, popularized in the streets and palaces.
Recipe
Ingredients
- 🥩 300 g lamb
- 🥛 100 g yogurt
- 🧄 1 medium onion
- 🧄 2 cloves garlic
- 🥕 1 medium tomato
- 🧂 2 teaspoons pepper
- 🧂 1 teaspoon paprika
Method
- 1 Marinate lamb with yogurt, minced onion, garlic, pepper, and paprika.
- 2 Let it rest for a few hours to absorb flavors.
- 3 Skewer the meat and grill on open flames.
- 4 Serve hot with fresh tomatoes and flatbread.
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