全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

A Traditional Turkish Palate Taste: Cag Kebab

DOI: 10.4236/oalib.1104120, PP. 1-7

Subject Areas: Food Science & Technology

Keywords: Cag Kebab, Tortum Kebab, Oltu Kebab, Lavash Bread, Kadayif Dolmasi, Erzurum, Turkey

Full-Text   Cite this paper   Add to My Lib

Abstract

Cag kebab is a sort of kebab similar to doner kebab that has traditionally been known and eaten in villages and city centres of Tortum, Uzundere, Oltu, Olur and Senkaya districts of Erzurum province along with Yusufeli district of Artvin for centuries. Like doner kebab, skewered meat on a big skewer is roasted by turning around its long axis. However, what makes it different from doner is that the skewer of meat is not placed vertically, but is roasted horizontally in front of a wood fire or, preferably, embers of wood. Of course, the cooking technique is not the only difference that makes it unique. Perhaps the most important thing is the meat in this kebab which should be mutton or goat meat, especially from the leg and arms. The meat is prepared and left to rest for at least 12 to 24 hours before roasting. As this kebab is cooked by turning around its long axis in front of wood embers, roasted surface meat is cut in pieces after skewering on small skewers and then served on lavash bread with tomato, round chopped onion, and roasted green pepper. Cag kebab takes its name from the small skewers, called “cag”, although they may also be called “bico”. The difference in nomenclature is due to the material from which the skewer is made. If the skewer is made of iron, it is called “cag”, if it is made of wood, then it is called “bico”. However, this traditional palate taste is more commonly known as cag kebab and dealt with in detail in this paper to introduce and make it known to a wider mass of people.

Cite this paper

Kara, A. (2017). A Traditional Turkish Palate Taste: Cag Kebab. Open Access Library Journal, 4, e4120. doi: http://dx.doi.org/10.4236/oalib.1104120.

References

[1]  Cakir, S. (2015) Erzurum and Cag Kebab.
http://www.gonuldergisi.com/erzurum-ve-cag-kebabi-saban-cakir.html
[2]  Anonymous (2015) The History of the Oltu Cag Kebab.
http://www.dadasogluoltucagkebap.com/cktarihi.html
[3]  Yerasimos, M. (2014) Food Culture as Mentioned in Evliya Celebi’s Book of Travels (Seyahatname): Comments and Systematic Index. Kitapyayinevi, Istanbul, 555.
[4]  Koc, K. (2015) Koc MeShur Tortum Cag Kebab.
http://www.koccagkebap.com/
[5]  AktaS, S. (2015) Gel-Gor Tortum Cag Kebab.
http://www.gelgorcagkebabi.com/
[6]  Anonymous (2015) Cag kebab.
http://www.forumgercek.com/et-yemekleri/90053-cag-kebabi-
erzurum-ve-artvin-yoresi.html
[7]  Anonymous (2009) Geographical Sign Registration Certificate for Oltucag Kebab. Turkish Patent and Trademark Office, Ankara.
[8]  Guzel, H. (2015) Personal Communication. Uzundere Cag Kebap Salonu, Uzundere.
[9]  BaSer, A. (2011) The Nogais in the Seyahatname of EvliyaCelebi. Journal of Turkish World Studies, 11, 117-128.
[10]  Kahraman, S.A. (2011) Evliya Celebi’s Book of Travels in Contemporary Turkish Language. The Second Book of Volume 7, YapiKrediYayinlari, Istanbul.
[11]  Koc, K. (2015) Personal Communication, Koc Cag Kebap Salonu, Erzurum.
[12]  TAGEM (2009) Introductory Catalog for the Farm Animals Genetical Resources of Turkey, General Directorate of Agricultural Research and Policies, Ankara.
[13]  Anonymous (2015) Oltu Cag Kebab with All Subtle Details.
http://www.oltulular.com/cag_kebabi.asp
[14]  Anonymous (2015) Cag Kebab.
http://www.ercag.com/cagkebap.html
[15]  Anonymous (2008) Cag kebabi Will Be a Registered Trademark.
http://ekonomi.haber7.com/ekonomi/haber/312878-cag-kebabi-tescilli-marka-olacak
[16]  Mamikoglu, N.G. (2015) Trees and Bushes of Turkey. NTV Yayinlari, Istanbul.
[17]  Lin, Y., Pearson, T.E. and Cai, L.A. (2011) Food as a Form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research, 11, 30-48.
https://doi.org/10.1057/thr.2010.22
[18]  Yuncu, H. (2010) Gastronomy Tourism and PerSembe Plateau in Point of Sustainable Tourism. In: Sengel, S., Ed., The 10th Aybasti-KabataS Congress: Local Values and Plateau Tourism, Detay Anatolia Akademik Yayincilik, Ankara.
[19]  du Rand, G.E., Heath, E. and Alberts, N. (2003) The Role of Local and Regional Food in Destination Marketing: A South African Situation Analysis. Journal of Travel and Tourism Marketing, 14, 37-112.
https://doi.org/10.1300/J073v14n03_06
[20]  Everett, S. and Aitchison, C. (2008) The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England. Journal of Sustainable Tourism, 16, 150-167.
https://doi.org/10.2167/jost696.0

Full-Text


comments powered by Disqus

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133

WeChat 1538708413