Cağ Kebab, a signature dish from Erzurum cooked over wood fire, has become a staple on iftar tables during Ramadan, adding a special touch to the dining experience. Fırat Nezih, a restaurant owner in Erzurum, highlighted the popularity of Cağ Kebab during Ramadan, inviting visitors to savor this renowned delicacy. The dish is prepared by meticulously selecting and marinating meat from pasture-raised sheep, then skewering and cooking it over a wood stove. The unique taste of Cağ Kebab is attributed to the special cooking process and the use of high-quality ingredients.
Nihat Kılıçoğulları – Mehmet Emin Kızılca