Loquat Kebaps

Yenı Dünya Kebabi


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

This is one of the many seasonal kebaps of Gaziantep in southeastern Anatolia, appearing at the beginning of spring and served for only three weeks. It uses loquats picked just before they are ripe (if you can’t find loquats, try to use almost-ripe apricots). Usually a family will layer the fruit and meat in their own baking tray and get the kids to carry the tray to the nearest bakery to be cooked in a wood-fire oven. At other times of the year they might layer garlic, shallots a