Cag Kebab

Cağ kebab is one of the strongest culinary symbols of Erzurum. The meat is seasoned, rested, slowly cooked by the fire and sliced onto small skewers for service. It is a social table experience as much as a dish.

Main ingredients: Lamb, salt, onion, black pepper and local seasoning depending on the master.

Where to eat: Traditional cağ kebab restaurants and local kebab houses in Erzurum.

Service: Served hot with lavash, onion, grilled tomato and ayran.

The meat is marinated, fixed on a horizontal spit, cooked by wood fire and served piece by piece on cağ skewers.