Antep Cuisine by Black Man January 18, 2018 - 0

What is the importance of kebab in Turkish cuisine?

The importance of kebab is very big in Turkish cuisine, so when you look at the restetons and look at the houses, hele hele all the promenade places in Antep are on Sunday. When you look at the forest like this, you think the whole barbecue is burned because of the barbecue. What is the situation in Istanbul or our big cities? Today, which restaurant you are going to have 1000-1500 restaurants, which tells us the importance of the kebab. At the same time we are telling our taste of palate, we see that kebab is an incredible precaution everywhere in Central Anatolia whether in Anatolia or west. But no, do we express this, but the truth as we kebab-loving nation.

What are the characteristics of pistachio kebab?

The best Kabap in the world, Turkey 'well done, Antep POTENTIAL Antep kebab is very healthy in nature. Antep kebab is eaten in many places with its onion kebab in winter season. On the side of the onion kebab is presented with a pomegranate molasses and is usually served with radishes next to the onion kebab. The Antep kebab consumed in this way is incredibly delicious and very healthy. Summer season is infinite, what can you eat next to your eggplant, tomatoes, peppers are wrapped in a lavasını taste is not satisfied, Antep kebabının.

What are the tricks for cooking kebabs? 

The trickery of cooking kebabs depends on the kind of kebab we cook. For example, if you are making a bird, you should dry it too much if you are doing a kebap, but inside it must be a pink color. We will not dry the minced pork again. If you are doing eggplant you will turn all four sides of the skewer, you will see fire on all sides. If the eggplants are softened, you will get a cup of kebab and you will put a little water in it and close the mouth of the cabin. If you are making onion kebab, you should definitely cook the onion kebab and then take a pot and add the pomegranate syrup diluted on it and we will put some pepper and pepper in your mouth and we will sweat again. If you are making a garlic kebab, you will see a tine fire, then take it in a pit cup and put some water on it to make it sweat. So some kebabs are eaten with sweating, some are eaten directly, and the direct eaters will not dry very much on the fire.

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