We ❤ #testikebab
Desde Turquía nos enseñan una manera distinta de hacer los populares kebab.
Aquí les dejamos una breve reseña en inglés.
#kebabs have their own corner on the culinary scene with more than 50 versions stemming from the typical donor kebab frequently sold on street corners as fast food to go. Regional aspects and the availability of ingredients have played a large part in diversifying the standard recipe, which has been around for more than 10 centuries.
Different cooking methods such as boiling, stewing or baking also contribute towards the end flavour. Indeed, if you want to explore the kebab scene of Turkey, it is an eye opening experience with a lot of new facts to learn.
This version of kebab originating from the central Anatolian region is especially renowned for its cooking process which is extremely healthy with no added fat. Lamb or beef combined with tomatoes, onions, peppers, herbs and spices are sealed into a specially made clay pot and cooked at a high heat so that the juices from the ingredients combine.
The clay pot is sealed tightly but can be opened by a sharp knock to the neck. The testi kebab is then served onto the plate with simple white rice. Although the popularity of this kebab has spread to most restaurants throughout the country, it is better known to have stemmed from the Cappadocia region of Turkey.