Some people call Kebab a Turkish barbecue. In fact, kebab is the general term for meat dishes in Turkish. Cooking methods include roasting, stewing and kiln firing. Cut mutton or chicken into small pieces, add tomatoes and green peppers, string them together with iron, and roast them on charcoal fire, which is the famous "Shish Kebap". There are many different kinds of kebabs in Turkish cuisine, such as kebabs in the most famous kiln in konya. There is also "Iskanda kebab", which is said to have been invented by Alexander. The method is not complicated. As long as you pour fresh meat on the pancake, with tomato juice and special yogurt, and then pour squeaky hot cream, the taste is absolutely refreshing. "adana Kebab" is a meatball made of beef and mutton stuffing and spices. I won't be disappointed if I love beef and mutton. In Turkey, there is also a kind of "Donna kebab", which means to turn to barbecue, which is probably the most familiar so-called Turkish barbecue. Donna's authentic kebab is sliced beef, mutton or chicken, grilled vertically with a big iron bar, and then sliced the meat with a knife to eat crispy bread, served with onions and various vegetables, and served with yogurt juice. It is the most popular Turkish light meal.
Bread is the staple food of Turks and even Mediterranean people, but rice is also a common food on the table. It's just that their rice is very different from that in China. Its shape is very long, and its taste is dry and hard, but in the dry and hard taste, it reveals the dry fragrance that China rice does not have, and it is crystal clear and unique.