Kebap (Grilling)

A common folk myth goes that kebap cooking was invented in the twelfth century by Turkish soldiers who skewered meat on their swords and cooked them over a fire. But an archaeological dig in Santorini, Greece, found kebap cookers called ‘fire dogs’ (with a hotbox carved into the shape of a dog) that were in use 3700 years ago. So it’s one of humanity’s most ancient forms of cooking, now evolved into a fine art.

First you must decide the form in which your lamb, beef or chicken will be cooked—whole, in lumps or minced into patties. Any mincing must be done with a giant sharp knife called a zırh. Then you must blend in your flavouring—a sophisticated mix of herbs, peppers, onions, spices and (with meat kebaps) lamb fat, which will drip out of the meat and turn into a fragrant smoke that will further complicate the ultimate flavour.