Cağ kebabı (), also called Yatik Döner, is a horizontally stacked marinated

rotating Rotation, or spin, is the circular movement of an object around a '' central axis''. A two-dimensional rotating object has only one possible central axis and can rotate in either a clockwise or counterclockwise direction. A three-dimensional ...

lamb

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

variety, originating in

Erzurum Province Erzurum Province ( tr, Erzurum ili) is a province of Turkey in the Eastern Anatolia Region of the country. The capital of the province is the city of Erzurum. It is bordered by the provinces of Kars and Ağrı to the east, Muş and Bingöl to the ...

, Turkey. This uniquely prepared kebab has become, as years passed, a trademark of

Erzurum Erzurum (; ) is a city in eastern Anatolia, Turkey. It is the largest city and capital of Erzurum Province and is 1,900 meters (6,233 feet) above sea level. Erzurum had a population of 367,250 in 2010. The city uses the double-headed eagle as ...

where all the famous ''Usta'',"Usta" is a Turkish word, similar in its sense to the French word "

chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...

" although its scope of use is wider, and it is a title, usually added after the first name, to denote a master of any craft or trade. like Şakir Aktaş and Kemâl Koç, run restaurants. Each claiming to be descending from the exclusive inventors. Note that while it is increasingly available in most Turkish cities, the Cağ kebabı is especially popular in

, whereas enjoying an ever-growing success in

Istanbul Istanbul ( , ; tr, İstanbul ), formerly known as Constantinople ( grc-gre, Κωνσταντινούπολις; la, Constantinopolis), is the List of largest cities and towns in Turkey, largest city in Turkey, serving as the country's economic, ...

and

Ankara Ankara ( , ; ), historically known as Ancyra and Angora, is the capital of Turkey. Located in the central part of Anatolia, the city has a population of 5.1 million in its urban center and over 5.7 million in Ankara Province, maki ...

History

Ottoman travel books of the eighteenth century cite a kebab cooked on wood fire consisting of a horizontal stack of meat, known as "Cağ Kebabı" in the Eastern Turkish province of

, which is probably the earlier form of

döner Doner kebab (, ; tr, döner or , ), also spelled döner kebab, is a type of kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cook ...

as known. Now, the kebab is very famous in Erzurum, Istanbul and many other States in the EU.

Etymology

The Turkish word of "cağ" borrowed from

Armeno Armeno (Piedmontese and Lombard: ''Armagn'') is a ''comune'' (municipality) in the Province of Novara in the Italian region of Piedmont, located about northeast of Turin and about northwest of Novara. Armeno borders the following municipaliti ...

Georgian Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) ** Georgians, an indigenous Caucasian ethnic group ** Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scrip ...

. It means " spit" or

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roastin ...

. Hence the name of the kebab that consists of meat impaled on a huge spit.

Preparation

Slices of lamb and large quantities of

tail fat Tail fat is the fat of some breeds of sheep, especially of fat-tailed sheep. It is fat accumulated in baggy deposits in the hind parts of a sheep on both sides of its tail and on the first 3–5 vertebrae of the tail. The weight of this part of a ...

are left to marinate in a mixture of

basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also kno ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

and sliced

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

for the length of a day. They are then impaled on the spit (Cağ), and stacked thickly. The spit is then locked and transferred to the fire, where there is a fairly complicated device that controls the cooking of the spit. This typically includes a mechanism for turning the meat, another one for raising and lowering it, and also dents on the side to move the stack towards the fire as it gets thinner after servings are repeatedly cut away. The meat used for Cağ kebabı is exclusively

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

. File:Cağkebabı1.jpg, Stacking the lamb slices on the cağ File:Cağkesilişbüyük.jpg, Cağ kebabı being cut File:Cağkebabı2.jpg, Newly impaled meat cooking on the cağ File:Oltukebabı.jpg, Cağ kebabı, served on a ''bico'', or individual skewer File:Cag Kebab.jpg, A restaurant in Ankara/Turkey that specializes in Cag Kebab (in Turkish "Cağ kebabı")

Notes

References

External links