Kebab, the cornerstone of Turkish cooking culture, is prepared with different flavors and techniques in each region. Kebabs are generally grilled over wood or coal fires and are often made from beef, lamb, or chicken.

Kebabs, which can also be prepared with sauce and in other ways, form the backbone of traditional cuisine. Varieties of kebabs such as İskender, Adana, Urfa, Beyti, Avci, Çökertme, Cag, Orman, İncik, İstim, Kaburga, Testi, Kuyu, Kıyma, Kağıt and Yörük Kebap are often served in restaurants and kebab lounges.

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