Authentic Turkish barbecue is different from what many people think. It is not made of chicken or pork. I think it's necessary to understand the background first ...

Turkish cuisine is diversified, ranking third in the world besides Chinese food and French food. Of course, the greatest achievement is that Turkish barbecue is popular in all countries. In Germany alone, 6 tons of barbecue are consumed every day, and the sales in one year reach 35 billion euros. Authentic Turkish barbecue

There is a reason why Germany was mentioned earlier.

Strictly speaking, the birthplace of Turkish barbecue is in Germany. In the 199s, a Turk named "Nurman" sold barbecue on the streets of Berlin, Germany. Because of its delicious taste and affordable price, it quickly spread, and more and more people joined the industry. It soon became one of the hottest cuisines in the world.

The Turkish barbecue in Germany was modified and became more in line with local tastes. Similarly, the Turkish barbecue in China, or the "Chinese hamburger" in Turkey, is not authentic. No matter what secret ingredients and secret salting methods are claimed, they are all China.

Although it's not authentic, its taste is undeniable. It's delicious! It is in line with the eating habits and taste standards of Chinese people. China version of Turkish barbecue

Turkish barbecue can't be made with pork, because Turks believe in Islam, and everyone knows what the dietary taboos are, so it's unnecessary to elaborate.

Secondly, the China version of Chinese hamburger uses bread with pork, lettuce and salad dressing.

The other is barbecue with rice, which is localized. The side dishes are basically shredded carrots and cucumbers, and then squeezed with salad sauce and sprinkled with white sesame seeds. Although monotonous, it is rich in fast food. The burnt smell of barbecue, crisp starch, fresh shredded vegetables, sweet sauce and full taste are undoubtedly delicious. Authentic Turkish barbecue

The original name of Turkish barbecue is D? Ner kebab, directly translated as "rotary barbecue", the word in front of it is "rotary" and the word behind it is "barbecue" (roast dad).

in turkey, kebab stands for all barbecues, which can be mainly divided into three categories:

① ordinary barbecues, that is, kebabs of mutton, beef and turkey, etc. Basically, leftover materials are preserved with tomatoes, mashed garlic, chopped black pepper, butter, olive oil and spices. The taste is naturally good, which may be unfamiliar to some people in China when they eat it for the first time.

② rotary barbecue, a common prototype of Chinese meat loaf in China. The practice is very different. The main raw material is mutton, which needs to be pickled with eggs, fennel, smoked Chili powder, garlic, coriander, black pepper, salt and Turkish spice powder first.

It is then strung on a kebab to form a "big meat column", which is roasted by the heat energy emitted by the side oven. Sometimes vegetables such as tomatoes and onions are stacked on the skewers to enhance the flavor and prevent scorching.

The chopped meat is put in Arabic bread, and mixed with vegetable salad, garlic yogurt or coriander yogurt. Some are rolled up with bread. Also, some of them are used as "Turkish barbecue rice", and the sizzling barbecue is coated with cold yogurt sauce, which has a special flavor.