Kebap restaurants in Turkey never buy lamb mince. They always make their own using leg and belly meat, and a mighty machete called a zırh. A kebap master will choose an apprentice by putting a piece of paper between the chopping board and the lamb and asking the candidate to mince the meat using only a zırh. If there are no cuts in the paper, the candidate gets the job.
With this kebap it’s important to use the finest bulgur, which is known in G