Lamb is used to make Cag kebab, a regional specialty from Erzurum. This kebab, which is well-known in Turkish cuisine, is particularly associated with the Oltu neighbourhood. Meat that has been pre-seasoned is canned and cooked horizontally. The word “cag” refers to the skewers used to cook this kebab over a wood fire. Cag kebab contains 224 calories per 100 grams. There are 674 calories in a single portion of Cag kebab. There is no acknowledged creator of the Cag kebab. It is generally acknowledged that the recipe dates to the 18th century. Several “usta” from Erzurum currently assert that they prepare this kebab in the best manner possible.
What Is Cag Kebab?
Another delectable kebab variant from Turkish cuisine is the Cag kebab. Its origins are in the Turkish city of Erzurum, which is in the country’s Eastern Anatolia region. Cag Kebab may initially resemble a Doner Kebab, but it is cooked differently and has a different flavor. The city of Erzurum is renowned for its animal husbandry and distinctive regional cuisine. Local historians claim that Cag Kebab originated during the time of the Kipchak Turks, who inhabited the area between the eleventh and 12th centuries. The Ottoman Sultan Selim the Grim propagated this wonderful taste throughout the entirety of the Ottoman Empire’s borders. Today, there are several of the best Cag kebab places in practically every Turkish city.
Ingredients
We can sort the materials as follows: You can also add different spices as desired. It’s completely optional.
- 1 borderless, lean leg of lamb
- a hundred grams of yogurt
- 1 onion
- 5 to 6 peppers, green
- four tomatoes
- Black pepper, 1 teaspoon
- a pinch of salt
- There was enough lavash bread.
How To Make Cag Kebab?
To make the best Cag kebab, you must marinate the meat once the butcher has finished preparing it, then let it sit overnight. Probably the simplest step in this recipe is marinating the meat for the Cag kebabs. You only need rock salt, freshly ground black pepper, and sliced chopped onions. Additionally, a deep baking tray is required to cook the meat and prepare the marinade. Since you will be stacking the boneless leg of lamb and the boneless lamb meat one at a time, try to marinade them separately in the same tray. The meat will rest in the fridge for the night after the marination is complete.
The following day, once the meat has rested, it must be stacked on the rotisserie pitch before roasting can begin. Attach one piece of the lamb’s boneless leg meat to the rotisserie skewer. After that, place a single portion of boneless lamb meat on top of it. Continue until all of the meat in the marinade is finished. One of the few kebab types in Turkish cuisine that is cooked over a wood fire is the Cag kebab. Either an electric wind rotisserie or a manual wrapping rotisserie that you can set up is required to sufficiently cook the meat.
Meat can burn if it is placed too very near the heat source. The heat might be quickly lost if the stacked meat is placed too far from the source of warmth. By placing skewers into the top of the stacked meat, you must chop the cooked top portion of the halal Cag kebab once it has finished roasting. You must insert the skewer through the meat in order to cut the Cag Kebab’s roasted layer. The handle of the blade must then be cut, beginning at the point where the skewer ends. When prepared, the local chef uses a specialized small skewer to grab and chop the top layer. To keep the kebabs as fresh as possible, they are typically threaded on skewers.
How To Serve Cag Kebab?
Lavash bread and ayran are among the most preferred choices when serving Cag kebab. Due to its thin construction, lavash bread encourages you to devour it as you go. You cannot anticipate how much food you will consume, especially if you arrive at the dinner table ravenous. If you are trying to lose weight, you can plan your meals by finding out how many calories lavash has. The accompaniments of halal Cag kebab include onion, seasonal salad, hot mash, strained yogurt, and lavash. Because Cag kebabs require more time to cook over a wood fire and have a softer, more delectable aroma, their cost is a little higher than that of other kebab varieties. Kebab is typically served with bulgur pilaf, an onion or salad, and ayran or turnip juice.
How To Store Leftovers?
After slicing, the meat should rest for no longer than an hour in a cool location before going into the refrigerator. It’s crucial not to put items in the refrigerator like bags or paper. If it is stored in dishes and storage containers, it will be healthier. It takes no longer than 12 hours for the meat to defrost after being removed from the refrigerator. It can only be kept in the fridge for a single day after thawing. It should be swallowed as soon as possible.
What Is Cag Kebab Made Of?
Boneless lamb ribs or boneless legs of lamb are used to make Cag kebabs. Doner Kebab, on the other hand, is created with a mixture of boneless veal flesh and lamb meat. It is still produced and eaten in many regions of Turkey today. Pieces of prepared meat are completely kneaded with seasonings like onion, basil, salt, and pepper. The already cooked meat is rested in the fridge for 48 hours if it needs to be more flavorful.
What Is Cag Kebab In English?
The Turkish term “cag” is an Armenian-Georgian import. It is a skewer or “spit” word. Therefore the title of the kebab, which is made of meat that has been impaled on a sizable spit, Don’t forget to stop by Mama Fatma for the most delicious Cag kebab. You can experience dozens of kebab varieties with the rich menu options at Mama Fatma. Before you make an a la carte reservation, call Mama Fatma and don’t forget to make a reservation. Enjoy your meal.
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