Turkish cuisine is stuffed with amazing recipes of different forms of Turkish kebab. Although the recipes seem to be pretty much the same, but certain specific techniques of adding spices to them or cooking them cast quite a distinction between different forms of Turkish kebab.
What makes Turkish kebab a delight to the world is the essence of Turkish culture that is embedded in these kebabs. Different regions of Turkey have different forms of Turkish kebab and all of them are unique in their taste and leave an everlasting effect on people who get a chance to eat them. Cag kebab is also a type of Turkish kebab that is famous in the different districts of Erzurum province.
Cag kebabs are quite appetising and have the tendency to satiate your appetite. Their recipe is not complicated at all but they can hardly be cooked at homes. Usually they are prepared at various Turkish restaurants by following some specific techniques. The thing that differentiate it from the other Turkish kebabs made on skewers is that unlike other forms of Turkish kebab, it is roasted horizontally on the skewers in front of the wood fire at a height of 10-15 cm from the base. The ingredients are quite simple but the way to cook these kebabs is a bit complicated.
Slices of lamb
The slices of lamp and tail fat are marinated with Basil black pepper powder salt and sliced onions. Pizza Donner Then these meat leaves are refrigerated for 12 to 24 hours. Afterwards, these lamb slices are stacked on the Cag (spit) and are passed on to the fire to be roasted. The device that is used to cook these Cag kebabs includes a certain mechanism that helps in turning the meat and even raising or lowering it. When they are ready, they are dressed up with chopped onions tomatoes and green pepper and served with Tandoor bread.
The most important factor that makes Cag kebabs different from other forms of Turkish kebab is the meat that is used in their preparation. It is the special dish of the Erzurum province of Turkey that is why the meat that is used to make these kebabs is of the hogget that is especially raised in this region. If you want to make scrumptious Cag kebabs with the most flavourful and juicy essence ever than it is not at all Okay to use only beef. The meats from forelegs and hind should be preferred and the fat/lean ratio must be 1/3 or 1/4. This technique will help in making the best Turkish kebabs of the century. The meat that is used for making Cag kebabs must be slaughtered meticulously. The meat cuts should neither be too thin nor too thick. The thin slices will shrink while the thick ones will destroy the taste. In order to cook them perfect, use the moderate meat cuts. If you follow these methods, you will be able to cook the most delicious Cag kebabs of the in the whole world.Read More