Tokat kebab
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Tokat kebab is associated with the Tokat region, it is made with marinated lamb, grilled inside an oven, together with aubergines, tomatoes, potatoes, entire onions and garlics and served over a special flatbread called lavaş (a thicker yufka) and softened with the juice of the meat and tomatoes.[1]
Meat cut into small pieces is seasoned with spices, peppers and onions and then left to be attached to lightly oiled skewers. A piece of tail fat is attached to the top of the skewers and the stem of the eggplant is attached to the end of the skewer so that the vegetables do not fall. A piece of meat, an aubergine and a piece of thinly cut potatoes are placed on the skewer. As soon as the eggplants are peeled, cut in half and long cypress chopped eggplants should be lightly salted beforehand. A bottle of garlic is attached separately.
Skewers are hung on the horizontal iron in the middle of the kebab cooker. It is left to cook with the fire of burning wood in the horizontal section on both sides of the oven. The oil dripping onto the hair tray at the bottom of the oven is collected. Specially cooked pitas are spread on a tray. Cooked meats and vegetables will peel over it. Put the cooked tomatoes in the middle of the tray. It is taken into service by sprinkling the oil collected on it. As the old masters say, Tokat kebab is a kebab that is cooked not only with heat but also with light.
References[edit]
- ↑ "tokat kebab". Unknown parameter
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