The authentic Turkish kebab is different from what many people think, and is not made of chicken, or pork. I think it is necessary to understand the background first ......

Turkish cuisine is diverse and is ranked as the third largest cuisine in the world besides Chinese and French. Of course there is no greater achievement than the popularity of Turkish kebab in various countries, with 600 tons of kebab consumed every day in Germany alone and sales reaching 35 billion euros a year.

There is a reason why Germany was mentioned earlier.

Strictly speaking, the birthplace of Turkish kebab is in Germany. In the 1990s, a Turkish man named "Nurman" sold kebab on the streets of Berlin, Germany, because of the delicious flavor and affordable price, soon spread by the spread, more and more people to join the industry. It soon became one of the hottest cuisines in the world

Turkey kebab in Germany is modified to suit local tastes. Similarly, the Turkish kebab, or Turkish "meat bun" in China is not authentic. Whether they claim to have secret ingredients or secret marinades, they have all been Chineseized.

Although not authentic, but the flavor is undeniable, quite delicious! It is very much in line with the national dietary habits and flavor standards.

The Chinese version of Turkish barbecue

Turkish barbecue can not be made with pork, because the Turks believe in Islam, dietary taboos are what we all know, do not have to go into detail.

Secondly, the Chinese version of meat loaf is made with pork in a pastry, served with lettuce and coated with salad dressing.

The other is grilled pork over rice, which is localized, with a side dish of basically shredded red radish, shredded cucumber, a squeeze of salsa and a sprinkle of white sesame seeds. Though monotonous, it's considered hearty among fast food. The charred flavor of the grilled meat, the thin and crispy starch, the refreshing shredded vegetables, the sweet and tangy sauce, and the full-bodied texture are undoubtedly delicious.

The original name for Turkish kebab, d?ner kebab, translates directly to "rotisserie," with the word "rotisserie" at the front and kebab at the back. " (roast dad).

In Turkey, kebab is a general term for all kinds of grilled meat, which can be divided into 3 categories:

1) regular kebab, i.e. kebab, beef kebab, turkey kebab, ...... and so on. Basically, the sides are marinated with tomatoes, garlic puree, crushed black pepper, butter, olive oil and spices. The flavor is naturally good, but maybe for some Chinese, they are not used to it when they eat it for the first time.

②Rotisserie, a prototype of the Chinese meat loaf often found in China. The practice is very different, the main ingredient is lamb, you need to marinate with eggs, cumin, smoked paprika, garlic, coriander, black pepper, salt, and Turkish spice powder.

The meat is then skewered on skewers to form "big meat columns," which are grilled with heat from the side grill. Sometimes the meat is layered with vegetables such as tomatoes and onions to enhance the flavor and prevent burning.

The sliced meat is served in Arabic bread with a vegetable salad, mixed with garlic yogurt or cilantro yogurt. It is also rolled up in a pastry. It's also served as a "turkey biryani", a sizzling grilled meat coated in a cold yogurt sauce, which has a distinctive flavor.