Where to find kebab

The Kebab House: Kebabçı/Kebab Evi & Ocakbaşı

A traditional kebab house or kebab evi is typically a large venue specializing in the grilled rather than stewed kebab varieties. The Ocakbaşı, a subcategory, is a specific kebab house where the large, Ottoman grill showcases as the dinning room's centerpiece. Guests are often encouraged to sit and dine around the grill, as it were a bar, where they can watch the usta or grill master work his magic up close.

Going out for kebab traditionally indicates a feast. The logic is as follows: In order to perk the appetite a round of cold, followed by a round of warm appetizers will precede the meal. And there's no question these will be accompanied by steaming homemade bread (just to tease any coeliacs). And don't forget the rakı, or traditional anise-flavored drink perfect for cleansing the palate between bites. To prove that it's the main course, you'll be bombarded with a giant portion of kebab that you'll never expect to finish. And when you finish it because it's just so tasty, of course, there are always plenty of desserts available to asist you with digestion.

It's important to note that these dishes are generally shared by the entire group, which also means beware of any bread dipping or spoon exchanging if you are sensitive to any of the items on the table. The quantity of food available at a kebab restaurant also means that us finicky foodies won't go hungry. Even if you can't find any suitable kebabs on the menu, there's a large selection of other things to try. So if you're traveling with a group, and you're the only one who suffers from food allergies (or the only vegetarian), you'll still find something to eat at a place like this.

Keeping that in mind, when it comes to kebab houses and food sensetivities, the more expensive, touristic restaurants are going to be more willing to cater to your demands. They have larger kitchens, and are more likely to have divided work stations—which means things like bread and vegetables will be cut on separate cutting boards. Their wait staff will also be more likely to speak foreign languages, be more informed about the foods they serve, and willing to inquire about your needs rather than tell you what they think you want to hear. Although, I'm still not making any promises. The more you stick to simplicity, the more you're likely to end up with a satisfied tummy.

Smaller, local kebab restaurants do offer their own benefits. These smaller versions often specialize in a certain variety of kebab, which may or may not be from the grill. For example, many restaurants in the Capadoccia region specialize in stewed, testi kebabı. They will most likely host a number of cold and warm appetizers like the larger kebab restaurants, however, it's also more common to order smaller or individual portions. In addition, the smaller the business, the more likely it is that the staff is familiar with the way the food is prepared. Since they specialize, it may also be easier to determine which options are suitable. And finally, because of their size it may be easier for them to pay special attention to your order. If, in addition, it's in a touristic region, chances are they will also speak some English.

Lokantas & Ottoman Cuisine

These restuarants are more likely to offer the oven roasted or stewed kebab varieties. They typically specialize in Ottoman Cuisine, but of course, even that will vary according to region. Again, some typical cold and warm appetizers or meze will be available in addition to soups, salads, main courses and desserts. Such venues will also host a variety of ev yemeği or homestyle dishes, which I will detail in subsequent posts. And similar to the smaller kebab restaurants, it's more acceptable to order smaller portions.

Cafeterias & fast food

The small buffet style cafeterias are a cheap, quick way to fill up. They generally offer döner kebabı, in addition to various others depending on the daily menu. The great thing about these cheap joints is that they tend to avoid using butter to reduce costs. Since many of the fancier restaurants like to cook their rice and douse their kebabs in butter, for some of us it may actually be a safer bet. Unfortunately, that doesn't completely rule out other potential hazards such as margarine or bullion. The source of meat and/or chicken may also pose a threat, as I wouldn't be surprised if the döner in some places contains soy or other flavoring. Furthermore, the stafff may lack sufficient English, and you'll need to be ready to explain quickly as you move through the line.

As you can see, each variety of kebab and vendor encompasses it's own risks. In the following post I will describe them all in a bit more detail according to each of the most common allergens.

Common kebabs

If you're at all familiar with Turkish or Middle-Eastern cuisine, the first thing that probably comes to mind is kebab. And if you're planning to visit Turkey, I'm sure you won't want to leave without a taste—unless of course you're vegan or vegetarian. So let me introduce you to the ins and outs of allergy fee kebabing.

There are about a bazillion different varieties of kebab in Turkey, as just about every region has developed it's own version. Let me start by introducing you to the most popular ones. You will no doubt be able to find most of these in any restaurant you encounter wherever you are in Turkey. However, I will have to leave the local varieties up to you. If you're really interested in trying the local flavor, you may run a higher risk.

Common varieties:

Adana – Named after a city in Southern Turkey, it's made of spicy minced lamb meat, grilled on a skewer. It generally includes sweet red peppers and perhaps some capsicum and garlic. When traveling near Adana it may be found under the name of kıyma kebabı.

Ali Nazik – Ground or cubed meat prepared in a tomato sauce, served over eggplant puree with a side of yogurt.

Beyti – Is a typical Istanbul kebab, also made of minced lamb. The minced meat is seasoned with parsley and fresh garlic. It is almost always wrapped in Dürüm or flat bread, drizzled in tomato sauce and served with yogurt.

Çömlek – Meat and vegetables stewed in an earthenware bowl or casserole known as a güveç.

Çöp Şiş – Marinated sheep, lamb or beef, cut into small pieces and grilled on small, wooden skewers.

Döner – This is the kind of kebab that turns on a spit, and is cooked as it turns by an adjacent source of heat. The meat is sliced off and served between bread or on top of rice.

Hünkar Beğendi – Similar to Ali Nazik, pieces of stewed meat over eggplant puree without the yogurt.

İskender – At fast food joints döner meat is used in this kebab, although the original is higher in quality, lower in fat and served in longer strips. The strips of meat are then drizzled with tomato sauce and sizzling butter, served on top of a layer of flat bread with a scoop of yogurt on the side.

Kağıt – Bits of lamb and mixed vegetables wrapped in parchment paper and oven roasted.

Orman – Chunks of lamb still on the bone, stewed with vegetables such as carrots, peas and potatoes.

Patlıcan – Minced meat, garlic, parsley and other spices formed into meatballs and grilled on a skewer or in the oven between slices of eggplant or aubergine.

Şiş – This is the term for any cubed meat roasted over coals on a skewer. The pieces are larger than çöp as the skewers are larger and metal. Varieties span from chicken or tavuk, lamb or kuzu, sheep or koyun, to beef or dana şiş kebabs.

Simit – Similar to Adana, but minced with bulgur wheat.

Tas- Stewed lamb or beef in a tomato sauce served with potatoes.

Testi – Similar to Çömlek kebabı, this stew is prepared in an earthenware jug. called a testi, which often must be cracked open to serve.

Urfa – Similar to Adana kebabı, but less spicy.

(Yufkalı) Saç – Lamb prepared on an iron metal plate or saç, with onions, tomatoes, green peppers and spices. This version can also be baked and served in yufka or phyllo dough as well.

As you can see, şiş (shish) kebabs are only the beginning: there are hundreds of different varieties of kebab to choose from. To complicate things further, different restaurants and different regions each specialize in their own varieties. Such a complicated subject is going to require a few entries, therefore, please read on to find out how to find the safest kebab for you.