Get to know our cağ kebab, a gastronomic wonder that will take your taste buds directly to the heart of Erzurum. Made from marinated lamb or mutton that's been mixed with special herbs and spices, our cağ kebab is a dish that will leave everyone who tastes it spellbound.
First known as Ahbap Kebabı, cağ kebab is mentioned even in Evliya Çelebi's travelogue. The dish was originally a special treat offered by Kipchak Turks during friendly gatherings and weddings for 300 years, before evolving into what we know today as cağ kebab.
Erzurum, a city spread across both the Black Sea and Eastern Anatolia regions of Turkey, has a rich and flavorful cuisine. As an "intermediate city," its cuisine brings together the richness of both regions, from the savory and spicy dishes of Eastern Anatolia to the diverse flavors of the Black Sea.
One of the most memorable features of cağ kebab is its tenderness, which is attributed to its cooking method. Rather than cooking it directly over fire, cağ kebab is slowly roasted over heat from burning wood. This slow cooking ensures the meat stays juicy and tender, resulting in a soft texture that melts in your mouth. The meat is cooked on a horizontal skewer over an open flame, also known as a rotating spit.
At Neyivar, we're proud to bring the authentic taste of Erzurum to your doorstep, delivering our cağ kebab to every corner of Turkey. We use only traditional methods and source our meat from local producers in Turkey. So why wait? Order now and experience the rich flavors of Turkish cuisine from the comfort of your own home!
In 2007, it was registered to the Turkish Patent and Trademark Office by the Oltu Chamber of Commerce and Industry.
Geographical Trademark Registry Document Of Erzurum Cag Kebab
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