Turkish barbecue is divided into three types: turn roast, second roast, skewer roast and adana barbecue.

Transfer examination originated in Ankara, the capital of Turkey. The main raw materials for barbecue are beef, mutton or chicken. Add the right amount of salt, yogurt, milk, onions, etc. Facing the meat, stir it, then grease it, and finally wear the meat piece by piece with a thick iron bar to make a huge meatball. The cook kept turning the iron bar to barbecue.

When the meat near the oven is cooked, the chef turns this side over and cuts it off piece by piece with a long knife. The sliced thin meat can be eaten after being stirred with the oil on the tray. The barbecue is dry, and the heat is very important when roasting.

Erkau originated in the oltu area of Erzurum in eastern Turkey, and the main raw material is mutton. Two roasting is two roasting. Add a proper amount of salt, pepper and onion to the meat, stir well, and then stick iron bars into the meat balls one by one, just like barbecue. Put the meatballs on a special tool and bake them with fire. Then, cut off the cooked meat on the surface and barbecue the bottom of the meat with a charcoal stove until the meat is cooked.

Mutton kebabs are similar to those in Xinjiang, China. Usually choose high-quality mutton, cut into small pieces after removing bones and muscles, and add salt, yogurt, oil and so on. And stir, then wear 6 pieces of mutton with iron wire and put it in the refrigerator for 6 to 48 hours. After the seasoning is tasty, roast the prepared mutton kebabs on a charcoal stove for 10 to 20 minutes, then remove the meat pieces from the wire one by one, put them on a plate, and serve with fresh onions.

Adana barbecue is a special barbecue in the southern Turkish town of adana. Its main raw material is mutton. Firstly, the fat and thin mutton is peeled separately, and then it is repeatedly cut with a special curved broadsword. When the meat is cut into small pieces, the fat and lean meat are combined and kneaded into meatballs. Meat balls are wrapped in prepared spring water on an iron bar about 50 cm long and barbecued on a charcoal stove.

Adana barbecue is rich in fat, a little greasy and sweet. When eating Turkish barbecue, you must eat some roasted peppers, tomatoes and salty yogurt. Green pepper and tomato can relieve boredom, and salty yogurt helps digestion.

Extended data:

The origin of Turkish barbecue;

Turkish barbecue fast food originated from the ancient Turkish court barbecue banquet and later spread to the people. Because of its simplicity, quickness and delicious taste, it has spread all over the Middle East. In 1960s, it was introduced to Europe and America. After continuous improvement and standardization, it has formed a complete and simple franchise management system, and now it has become one of the mainstream leisure fast food all over the streets.

Spectacular barbecue columns and overflowing aroma fill streets, shopping malls, restaurants, stations, amusement places and residential areas, becoming a beautiful landscape in the streets of Europe and America. Its enduring hot scene is breathtaking and unforgettable.

Process introduction:

Adopting unique production technology, using professional rotating equipment, taking electricity as energy source and microwave penetrating radiation as the principle, the meat is cooked and has strong visibility. Popular in European countries, it has become the mainstream of street leisure fast food in various countries. Turkey barbecue is made by soaking and pickling beef, sheep, chicken and other meats with more than ten kinds of seasonings. Using a rotary barbecue machine, after being cooked by electric heating, it is cut off from the barbecue column one by one, and added with salad and ingredients to make a special cake.