Kebab
Cağ kebab
Origin: Erzurum, Eastern Anatolia
Erzurum kebab of mutton marinated with onion and black pepper, roasted on a horizontal spit over wood and served on small skewers.
Cağ kebab is made from mutton. The geographical indication asks for sheep at least one year old, raised on pasture, with 25 to 30 percent fat in the meat. The meat is salted and rested for a day. It is then kneaded with very finely chopped onion and black pepper. The slices are stacked on a horizontal spit and turned over an oak or fruitwood fire. The cook cuts the browned outside 4 to 7 mm thick onto small cağ skewers of about 80 g each.
The registered name is Oltu cağ kebabı, after the Oltu district of Erzurum; the Oltu chamber of commerce applied in 2007. Go Türkiye calls it Erzurum's best-known dish. It is eaten straight off the skewer or wrapped in lavaş, with onion and tomato on the side.
Dietary notes: contains mutton and onion. Lavaş is wheat bread and contains gluten.