{"id":17552,"date":"2012-04-13T12:03:12","date_gmt":"2012-04-13T09:03:12","guid":{"rendered":"http:\/\/www.nationalturk.com\/en\/?p=17552"},"modified":"2012-04-13T12:03:12","modified_gmt":"2012-04-13T09:03:12","slug":"turkish-cuisine-famous-from-america-to-china-is-more-than-kebab-doner-in-pita-17552","status":"publish","type":"post","link":"https:\/\/www.nationalturk.com\/en\/turkish-cuisine-famous-from-america-to-china-is-more-than-kebab-doner-in-pita-17552\/","title":{"rendered":"Turkish cuisine famous from America to China is more than kebab \/ d\u00f6ner in pita"},"content":{"rendered":"
\"Turkish
Turkish Kebabs : Meet the wonderful word of Turkish Kebabs<\/figcaption><\/figure>\n

Turkish kebab cuisine is really more than d\u00f6ner in pita, and the crap they sell in Germany at every corner is a disgrace for Turkish Kebab s. Turkish Kebab is a world of flavours where meat meats vegetables and spices, now that Turkish cuisine and kebab get more popular in America and Asia.<\/h1>\n

Istanbul \/ NationalTurk – Turkish kebabs are popular more than ever with many people across North America and the Middle East, according to a study conducted by a Turkish restaurant.<\/p>\n

The kebab is such an important food in Turkish cuisine that there are kebab restaurants in almost every neighborhood.\u00a0The best known foods of Turkish cuisine, the kebab, d\u00f6ner and pide (Turkish pizza), lahmacun (thin Turkish Pizza) continue to draw interest from around the globe. Turkish kebabs, with their variety of ingredients, as well as the varied types of pide, top the list of ‘must-eat foods’ for tourists traveling to Turkey. In Germany at every corner they sell d\u00f6ner kebab in pita but beware .. it is mostly\u00a0crap and real Turkish kebab cuisine offers so much better and delicous.<\/p>\n

The growing popularity of Turkish cuisine has caused some restaurant companies to consider opening new branches abroad, after determining the food demands of various places.<\/p>\n

According to Atilla K\u00fclek\u00e7io\u011flu, chairman of the executive board for a company in 35 locations in Turkey, the kebab is such an important food in Turkish cuisine that there are kebab restaurants in almost every neighborhood. His company aims to have 50 branches by the end of 2012.<\/p>\n

World-famous Turkish dishes should be available everywhere, in order to fight against the many foreign, fast food restaurants opening, K\u00fclek\u00e7io\u011flu said. ‘ For good business you have to show your quality and provide trust. You have show where the meat originates. We have established a production facility. People trust us,’ he exclaimed with pride. The number of fast food franchises in Turkey has reached 9,000, according to K\u00fclek\u00e7io\u011flu. He mentioned the fast food sector had a $1.5 billion turnover in 2011 and was expected to reach $1.8 billion this year.<\/p>\n

Some Turkish companies, like K\u00fclek\u00e7io\u011flu\u2019s, have been conducting studies in order to facilitate opening new restaurant locations abroad. ‘ We\u2019re in talks with global firms. We plan to open new branches in the Middle East and North America first. Our studies show there is a lot of interest in kebabs there. We also have business talks for a branch in Moscow. Russia is a very important market. There are restaurants there already, but we want to enter this market as a chain,’ he said. \u201cTurkish cuisine leaves many countries behind even with its kebab, pide and meatball. We have more dishes than are found in French and Italian cuisine and we want to show them to the world.\u201d<\/p>\n

Turkish kebab restaurant in newspaper headlines in Russia<\/h2>\n

Studies have shown Russians love Alinazik kebab (a type of kebab with eggplant puree, yogurt and ground meat) best, followed by pide and more traditional kebab, K\u00fclek\u00e7io\u011flu said.<\/p>\n

A kebab restaurant made headlines in a Russian newspaper a few weeks ago, K\u00fclek\u00e7io\u011flu said. \u201cThe owner says in the headline \u2018I got the turnover that I targeted for a year in only one month.\u2019 Russians adoreTurkish food. The story shows us that they need more.\u201d<\/p>\n

Turkish Kebabs : Meet the wonderful word of Turkish Kebabs<\/h3>\n

Adana Kebab\u0131 or K\u0131yma Kebab\u0131<\/strong> \u2013 Kebab with hand-minced (z\u0131rh) meat mixed with chili on a flat wide metal skewer (shish); associated with southern Adana region although very popular all over Turkey.<\/p>\n

Ali Pa\u015fa Kebab\u0131<\/strong> , ‘ Ali Pasha Kebab ‘ \u2013 Cubed lamb with tomato, onion and parsley wrapped in phillo.<\/p>\n

Alinazik Kebab<\/strong> \u2013 Ground meat kebab saut\u00e9ed in a saucepan, with garlic, yogurt and eggplants added.<\/p>\n

Bah\u00e7\u0131van kebab\u0131<\/strong> , ‘Gardener’s Kebab ‘ \u2013 Boneless lamb shoulder mixed with chopped onions and tomato paste.<\/p>\n

Beykoz Kebab\u0131<\/strong> \u2013 Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.<\/p>\n

Beyti Kebab<\/strong> \u2013 Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey’s larger cities.<\/p>\n

Bostan Kebab\u0131<\/strong> \u2013 Lamb and aubergine casserole.<\/p>\n

Bu\u011fu Kebab\u0131<\/strong> , ‘ Steamed Kebap’ \u2013 Cooked in low heat until the meat releases its moisture and reabsorbs it.<\/p>\n

Ca\u011f<\/strong> kebab\u0131<\/strong> , ‘ Spoke Kebab ‘ \u2013 Cubes of lamb roasted first on a ca\u011f (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.<\/p>\n

\u00c7ardak Kebab\u0131<\/strong> , ‘ arbor kebab’ \u2013 Stuffed lamb meat in a crepe.<\/p>\n

Ci\u011ferli ka\u011f\u0131t kebab\u0131<\/strong> , ‘liver paper kebab’ \u2013 Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.<\/p>\n

\u00c7\u00f6kertme kebab\u0131<\/strong> \u2013 Sirloin veal kebap stuffed with yogurt and potatoes.<\/p>\n

\u00c7\u00f6mlek kebab\u0131<\/strong> , ‘earthenware bowl kebab’ \u2013 Meat and vegetable casserole (called a g\u00fcve\u00e7 in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.<\/p>\n

\u00c7\u00f6p \u015fi\u015f<\/strong> , ‘ small skewer kebab ‘ \u2013 a specialty of Sel\u00e7uk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.<\/p>\n

Doner kebab<\/strong><\/p>\n

H\u00fcnk\u00e2ri kebab\u0131<\/strong> , ‘Sultan’s kebab’ \u2013 Sliced lamb meat mixed with patl\u0131can be\u011fendi (aubergine pur\u00e9e), basil, thyme and bay leaf.<\/p>\n

\u0130skender kebap<\/strong> \u2013 d\u00f6ner kebap served with yogurt, tomato sauce and butter, originated in Bursa. The kebab was invented by \u0130skender<\/p>\n

\u0130slim kebab\u0131<\/strong> , ‘steamed kebab’ \u2013 Another version of the aubergine kebab without its skin, marinated in sunflower oil.<\/p>\n

Ka\u011f\u0131t kebab\u0131<\/strong> \u2013 Lamb cooked in a paper wrapping.<\/p>\n

K\u0131l\u0131\u00e7 \u015fi\u015f<\/strong> \u2013 Brochette of swordfish<\/p>\n

K\u00f6fte kebap or Shish k\u00f6fte<\/strong> \u2013 minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.<\/p>\n

Kuyu kebab\u0131<\/strong> , ‘pit kebab’ \u2013 Prepared from the goat it is special for Ayd\u0131n region, similar to tand\u0131r kebab\u0131 .<\/p>\n

Kuzu incik kebab\u0131<\/strong> , ‘lamb shank kebab’ \u2013 Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.<\/p>\n

Kuzu \u015fi\u015f<\/strong> \u2013 Shish prepared with marinated milk-fed lamb meat.<\/p>\n

Manisa kebab\u0131<\/strong> \u2013 This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.<\/p>\n

Orman kebab\u0131<\/strong> , ‘forest kebab’ \u2013 Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.<\/p>\n

Patates kebab\u0131<\/strong> , ‘potato kebab’ \u2013 Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.<\/p>\n

Patl\u0131can kebab\u0131<\/strong> , ‘aubergine kebab’ \u2013 Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce.<\/p>\n

Ramazan kebab\u0131<\/strong> , ‘Ramadan kebab’ \u2013 Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.<\/p>\n

\u015ei\u015f kebab\u0131<\/strong> \u2013 Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.<\/p>\n

\u015ei\u015f tavuk or Tavuk \u015fi\u015f<\/strong>\u00a0 – Yogurt-marinated chicken grilled on a stick<\/p>\n

Sivas kebab\u0131<\/strong> \u2013 Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from<\/p>\n

Susuz kebap<\/strong> , ‘waterless kebab’ \u2013 Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.<\/p>\n

Tala\u015f kebab\u0131<\/strong> , ‘sawdust kebab’ \u2013 Diced lamb, mixed with grated onions, brown meat mixed with flour dough.<\/p>\n

Tand\u0131r kebab\u0131<\/strong> , ‘tandoor kebab’ \u2013 Lamb pieces (sometimes a whole lamb) baked in an oven called a tand\u0131r , which requires a special way of cooking for hours. Served with bread and raw onions.[1]\n

Tas kebab\u0131<\/strong> , ‘bowl kebab’ \u2013 Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga vurmak , (“butter infusion”), before the meat itself is cooked in the same grease.<\/p>\n

Testi kebab<\/strong>\u0131 , ‘earthenware-jug kebab’ \u2013 Ingredients are similar to \u00e7\u00f6mlek kebab\u0131 , prepared in a testi instead of a g\u00fcve\u00e7 , generally found in Central Anatolia and the Mid-Western Black Sea region.<\/p>\n

Tokat kebab\u0131<\/strong> \u2013 Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread.<\/p>\n

Urfa kebab\u0131<\/strong> \u2013 from Urfa, similar to Adana kebab, but not spicy<\/p>\n

Generally, pide made with cheese and white meats are consumed in Middle Eastern countries, according to K\u00fclek\u00e7io\u011flu. ‘ Turkish Kebabs come first in popularity in North America, but pide is consumed a lot as well. When I say kebabs I mean Adana and Urfa kebabs, as well as shish kebabs. Kebabs are well known in Europe. I lived in Germany for a long time and people in that country love kebabs with eggplant and tomato, as well as Adana kebab. Among the types of pide eaten, mushroom pide is preferred. All of Europe consumes d\u00f6ner and China loves it too. China is a very big region where people are interested in different tastes, since Chinese people eat anything thrown at them, be it dogs or fetus’ K\u00fclek\u00e7io\u011flu stated.<\/p>\n

‘ There should be a larger number of Turkish food companies abroad,’ he expressed.<\/p>\nError, group does not exist! Check your syntax! (ID: 3)<\/span>\n","protected":false},"excerpt":{"rendered":"

Turkish kebab cuisine is really more than d\u00f6ner in pita, and the crap they sell in Germany at every corner is a disgrace for Turkish Kebab s. Turkish Kebab is a world of flavours where meat meats vegetables and spices, now that Turkish cuisine and kebab get more popular in America and Asia<\/p>\n","protected":false},"author":562,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,30,80,74,63,118,37,117,174,184,194,173,14],"tags":[18821,18823,22528,20821,22526,16942,22525,22529,22530,22531,22527],"class_list":["post-17552","post","type-post","status-publish","format-standard","hentry","category-america","category-asia","category-breaking-news","category-culture","category-daily","category-hot","category-middle-east","category-travel","category-turkey-daily","category-turkey-economy","category-turkey-general","category-turkey-headlines","category-world","tag-doner-kebab","tag-doner-kebab-germany","tag-list-of-turkish-kebabs","tag-turkish-cuisine","tag-turkish-cuisine-kebab","tag-turkish-food","tag-turkish-kebab","tag-turkish-kebab-america","tag-turkish-kebab-istanbul","tag-turkish-kebab-russia","tag-turkish-kebabs"],"_links":{"self":[{"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/posts\/17552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/users\/562"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/comments?post=17552"}],"version-history":[{"count":0,"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/posts\/17552\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/media?parent=17552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/categories?post=17552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nationalturk.com\/en\/wp-json\/wp\/v2\/tags?post=17552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}