Turkish kebab: From nomadic roots to global fame

The discovery of fire marked a turning point in human culinary practices. Cooking, which began as a simple process, soon evolved into a diverse and innovative art form. Primitive ovens were developed, and earthen pots and other cooking vessels came into use. These advancements in cooking techniques not only diversified food preparation but also laid the foundation for what we now recognize as food culture.

Over thousands of years, these practices accumulated to form the culinary identities of various nations, including Turkish, Chinese, French, Italian, and others, as well as the development of international gastronomic icons.

Culinary diversity and Turkish cuisine

Taste preferences naturally vary among different cultures and individuals, influenced by climate, geography, agriculture, economy, and cultural traditions. Preparation methods, ingredients, and even dish names often differ not only between nations but also across regions within a single country. This diversity can make tracing the origins of specific dishes challenging, if not impossible.

When examining Turkish culinary history, one must consider a vast geographical area. Turks settled in Central Asia during the Neolithic era, choosing the steppes between the Ural and Altay Mountains as their homeland. The nomadic lifestyle that emerged in these regions emphasized animal husbandry, which became a fundamental economic activity. After adopting a settled lifestyle in Central Asia and later in Anatolia, Turks continued their pastoral traditions, including practices such as transhumance, where livestock was moved between summer pastures and river valleys depending on the season.

Role of animal husbandry in Turkish cuisine

Turkish culinary traditions are deeply rooted in their pastoral heritage. Dairy products, meats, and wheat-based dishes were staples.

Despite limited access to fruits and vegetables, the dishes they created remain vibrant elements of Turkish cuisine today, spanning regions from the Urals to Anatolia.

Meat and dairy in Turkish cuisine

In the 11th century, Turks primarily consumed lamb, goat, and occasionally horse meat. Even though Islamic influences led to a decline in horse meat consumption, dishes like “kazi,” made from horse belly fat, were still cherished. Lamb and goat remained highly esteemed, with dishes such as “sogus” (cold cuts) showcasing the longevity of Turkish meat preparation traditions.

Dairy-based dishes, such as those incorporating yogurt, are ancestral legacies of Turkish nomadic culture. Meat-and-dough combinations like mantı (Turkish dumplings) also emerged from these traditions, offering unique flavors that continue to define Turkish cuisine today.

Types of Turkish kebabs

Kebabs, a hallmark of Turkish cuisine, have ancient origins. The term “kebab” is thought to have originated from the Sumerian word kabuba, meaning “to roast.” While some sources suggest its Arabic origins, kebab-making in Anatolia predates these claims, likely linked to Central Asian influences.

Traditional kebab varieties

1. Kuyu Kebabi (Pit Kebab): This method involves wrapping seasoned lamb in its own skin and slow-cooking it in a pre-heated underground pit covered with earth and hot coals.
2. Tandir Kebabi (Tandoor Kebab): Common in Central Anatolia, this kebab involves hanging seasoned lamb or goat in a hot tandir oven to roast.
3. Cevirme Kebabi (Rotisserie Kebab): Prepared by skewering an entire lamb, seasoning it, and slow-roasting it over an open flame or in specially designed ovens.

Kebabs in Ottoman era

Kebabs were also present in the Ottoman palace cuisine, though their prominence grew after the reign of Mehmed the Conqueror. A notable example is the “Sut Kebabi,” a dish where meat cooked on a spit dripped its juices into a pot of rice, enriching the flavor of the pilaf.

Historical records also highlight inventive kebab preparations, such as roasting meat on the stems of eggplants instead of skewers.

Evolution of Doner kebab

Doner Kebab, a globally recognized Turkish dish, traces its roots to the “lule kebabi” of Central Asia. In its modern form, it evolved in Anatolia during the 18th century, with travelers documenting the practice of roasting vertically stacked slices of lamb.

In addition to its iconic varieties like Adana and Urfa kebabs, Türkiye’s rich culinary heritage offers a dazzling array of other kebab types. For instance, the Iskender Kebab, originating from Bursa, delights with its layers of thinly sliced meat served over pita, drenched in tomato sauce and butter. Testi (Mug) Kebab, a specialty of Central Anatolia, is cooked in a sealed clay pot, combining tender meats and vegetables for a flavorful experience. Meanwhile, Sis (Shish) Kebab, a globally recognized skewer-based dish, highlights simplicity and balance. Each region in Türkiye contributes its unique touch, showcasing the diversity and ingenuity of Turkish kebab culture.

With its rich history and diverse culinary traditions, Turkish kebab stands as a testament to the creativity and adaptability of Turkish cuisine. From the steppes of Central Asia to the bustling kitchens of Anatolia, kebabs reflect the deep connection between Turks and their cultural heritage. As a central pillar of Turkish gastronomy, kebab continues to bridge the past and the present, bringing people together over its unmistakable flavors.