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Keepers of the Flame Worldwide

World Grilling

Turkey

Traditional Turkish word for grilling:Mangal

  

A signature mangal meal consists of grilled vegetables and marinated shish kebab (SIS KEBAP), a concept of roasting skewered food that originated in Persia. The term Shish Kebab is Turkish for “skewer” and “roast meat.” (So that's where it came from!)

From ancient times, marinated meat kebabs were a natural solution for nomadic tribes in Turkey and elsewhere to preserve, tenderize and flavor dishes based on lamb, goat and game.

Signature Dish

A signature mangal meal consists of grilled vegetables and marinated shish kebab (SIS KEBAP), a concept of roasting skewered food that originated in Persia. The term Shish Kebab is Turkish for “skewer” and “roast meat.” (So that's where it came from!)


From ancient times, marinated meat kebabs were a natural solution for nomadic tribes in Turkey and elsewhere to preserve, tenderize and flavor dishes based on lamb, goat and game.

Recipe

Adana Kebab

Try this spicy recipe from Adana, one of the most famous Kebab cities in Turkey.

In large mixing bowl, combine 1 lb EACH ground lamb and veal.
Mince 1 red bell pepper, 1 yellow onion and 3 garlic cloves and add to meat mixture.
Add 2 tsp. EACH red pepper flakes, ground coriander, cumin, black pepper, kosher salt and (optional) sumac and mix well.
Cover and refrigerate overnight.

Next day, pack the meat by hand around large, flat metal skewers.
Place on a hot grill for 3-4 min. per side. Fat drips as it cooks, causing the meat to bind and form a long, hollow tube of cooked deliciousness once the skewer is removed. Kebabs are done when they feel spongy.

Serve in pita bread with a sauce of plain yogurt mixed with a little lemon juice, fresh mint and diced red onion.

World Grilling

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