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Cağ Kebabı
Cag Kebab
The
cag kebab, which is special to Erzurum, is prepared by cooking the
previously marinated meat on a horizontal skewer with the help of wood
fire. It has been called so since it is served with skewers called cag.
The first time customers wonder about “cag” and “Tortum” mean. The
“skewer” is called as “cag” in Erzurum. The tale of the cag kebab,
which is also called "horizontal doner" is as follows.
"The
meat cooked on wood fire are arranged on the skewers and cut. The first
name of the cag kebab is fellow kebab. The fellow kebab, which is
prepared at the friends meetings, has been transformed into cag kebab
with the time. Tortum is a county of Erzurum. The original land for
the cag kebab is also Tortum.
Although
the cag kebab has looked like as if it was “too nourishing” at first
look, it is in demand quite a lot lately. The reason for this is the
cholesterol values of the lamb meat used for the cag kebab is similar
to the poultry meat and it is lower than the egg. We have hanged
panels on our walls that show the conclusions of the scientific reports
in relation to this issue. We prove that the cag kebab has low levels
of cholesterol with the documents.
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