The long-debated origin of cağ kebab, claimed by both Erzurum and Artvin, has been traced back a thousand years to the Kipchak Turks, according to new research.
Artvin Çoruh University professor Hüdayi Ercoşkun stated that both cities lie in the region once inhabited by the Kipchaks, who brought the tradition of roasting meat on skewers from Central Asia. “Cağ kebab is not just a regional dish; it’s a cultural memory dating back to the Kipchaks,” he said.
Erzurum holds a geographical indication for “Oltu cağ kebabı,” while Artvin registered “Yusufeli cağ döner.” Today, both regions preserve this thousand-year-old culinary heritage, which has spread nationwide as a symbol of Türkiye’s rich gastronomic culture
Zafer Akpınar