Cağ kebabı (pronounced [ˈdʒaː cebabɯ]) is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province. The cities of Tortum and Oltu in the said province and Yusufeli in the neighboring Artvin province are in a heated debate concerning the origin of the dish.

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  • Cağ kebabı (pronounced [ˈdʒaː cebabɯ]) is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province. The cities of Tortum and Oltu in the said province and Yusufeli in the neighboring Artvin province are in a heated debate concerning the origin of the dish. As such, in Turkish metropolises, this dish can be called "Oltu kebabı" or "Tortum kebabı" depending on the origins of the chef.This uniquely prepared kebab has become, as years passed, a trademark of Erzurum where all the famous Usta, 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 Bursa, whereas enjoying an ever-growing success in Istanbul and Ankara. (en)
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  • 2016-09-06 04:33:31Z (xsd:date)
  • 2016-10-21 18:16:44Z (xsd:date)
  • 2016-10-28 19:08:30Z (xsd:date)
  • 2017-09-28 01:55:52Z (xsd:date)
  • 2018-04-28 09:46:38Z (xsd:date)
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  • 7480611 (xsd:integer)
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  • 4669 (xsd:integer)
  • 4832 (xsd:integer)
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  • 2016-06-27 03:23:00Z (xsd:date)
  • 2018-02-13 23:18:55Z (xsd:date)
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  • Tortum kebabı, Oltu kebabı (en)
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  • The horizontally stacked meat on the rotating spit is being turned to be served. Note the wood fire behind the system, which is used to cook the meat. (en)
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  • Kebab (en)
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  • Disputed, with various lawsuits. Goes back to 18th century. (en)
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  • 300 (xsd:integer)
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  • Marinated slices of lamb, tail fat, onion, sweet basil, black pepper and salt. (en)
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  • Cağ kebabı (en)
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  • Cağ kebabı (pronounced [ˈdʒaː cebabɯ]) is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province. The cities of Tortum and Oltu in the said province and Yusufeli in the neighboring Artvin province are in a heated debate concerning the origin of the dish. (en)
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  • Cağ kebabı (en)
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