When it comes to discovering a country's culture, eating is perhaps one of the most complete experiences you can have. It engages all your senses: sight, smell, taste, touch, and even sound! And on Turkey tours, one thing's for sure - this kind of experience can be had practically every day!
Through a wide range of tempting dishes with endless variations from the country's different regions, the food choices available on Turkey tours may be overwhelming. There are a great many you can try on your fabulous food adventure, but there's nothing like the standard kebap (kebab) to get you started.
Meat Casseroles
The Kebap (Kebab)
Chances are you've already had kebabs back home. One thing is for sure, however, they are nothing like the kind of kebaps you will find on Turkey tours! Turkish kebaps are distinct in the way they are cooked, the spices used, and how they are presented - distinctions that vary depending on the region. Lamb and veal are the most common meats used in kebaps, but you can find them made of beef as well.
Popular Kebaps
The Adana kebap is perhaps the one you will encounter first, and most often, on your Turkey tours. Made with hand-minced (zırh), meat mixed with chilli on a flat wide metal skewer, it has its roots in the Adana region, but is popular all over the country.
Another common kebap you will find is the Iskender kebab - slices of meat piled on a rotating skewer and grilled vertically, served with yoghurt, tomato sauce and butter, which, while originally coming from Bursa, can pop up anywhere on your Turkey tours!
The Beyti kebap is made of ground beef or lamb that is seasoned and then formed into patties that are grilled on a skewer, then wrapped in lavash and served with toppings of tomato sauce and yoghurt. It began as a specialty of the famous Beyti kebap house in Istabul, and is now available in many large cities of Turkey.
Other Kinds of Kebaps
Among the other different types you may wish to try on Turkey tours are the Ali Pasha kebap- cubed lamb served with tomato, onion and parsley then wrapped in philo, Hünkâri kebabı; 'Sultan's kebab' -lamb slices mixed with patlıcan beÄŸendi or eggplant puree, basil, thyme and bay leaf; and Beykoz kebabı - Tomato and onion flavoured lamb mixed with lamb brains and then wrapped in eggplant slices.
Non-Grilled Kebaps
While you may have thought that kebap is merely the generic term for skewered and grilled meats, you'll soon find out on Turkey tours that this term encompasses meats cooked in stews, casseroles and more! Great examples of these are the Alinazik kebab, which is ground meat kebab sautéed with garlic, yogurt and eggplants in a saucepan; Tas kebab, or 'bowl kebab' which is a slow stewed kebab in a bowl; and Çömlek kebab, a meat and vegetable casserole with eggplant, carrots, shallots, beans, tomatoes and green pepper cooked in an earthenware bowl called a güveç in Turkish.
Great Kebap Adventures on Turkey Tours!
Gordon Trevennan works for Peter Sommer Travels, a company specialising in cultural, educational, and historical Turkey tours as well as gulet cruises and charters in Turkey, Greece, and Italy. Our experienced guides bring the past to life on all of the Turkey tours that we offer.
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