When you say “kebab” most Australians think of a doner kebab, shaved meat wrapped in flat bread with additions of salad and sauce. Here we discover what a traditional Turkish kebab is, originating from the Gaziantep region: chunks of meltingly sweet lamb mixed with pistachio nuts, cooked on a charcoal BBQ and served with a smoked eggplant and garlic yoghurt sauce, as explained by Efendy Restaurant chef Somer Sivrioglu.
When you say “kebab” most Australians think of a doner kebab, shaved meat wrapped in flat bread with additions of salad and sauce. Here we discover what a traditional Turkish kebab is, originating from the Gaziantep region: chunks of meltingly sweet lamb mixed with pistachio nuts, cooked on a charcoal BBQ and served with a smoked eggplant and garlic yoghurt sauce, as explained by Efendy Restaurant chef Somer Sivrioglu.