Tokat Kebabı
The fat of the meat pours down on the vegetables! Phantom Hanging Grill in a Dedicated Underground Kiln
Description
A dynamic dish where eggplants, potatoes, and lamb are threaded on a very long skewer and hung to roast inside an underground pit oven.
Restaurants serving Tokat Kebabı
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lamb
- Lamb fat
- Eggplant
- Potatoes
- Whole garlic heads
Instructions
- Separate lamb into lean and fat. Peel eggplants in stripes and slice thickly; slice potatoes thickly too. Use whole unpeeled garlic heads. Thread eggplant, lamb, fat, potato, and garlic repeatedly onto a very long skewer. Place the largest piece of fat at the top. Hang vertically in a special underground oven and roast over a wood fire. Melting fat from the top drips down, coating the vegetables in supreme umami.
Learn more Spice, substitutes, tips
Key spices
Sweetness of lamb fat and wood smoke
Substitutes at Japanese supermarkets
Irreplaceable (Requires special oven)
Pairing
Cold Grape Juice
Trivia
[Hardcore] Since it requires a custom oven from the Tokat region, it's a phantom kebab you can't eat even in Turkey without visiting the area. Its rarity tickles the hearts of hardcore fans.
Eating tips & etiquette
[Unique Eating] Squeeze the piping hot roasted garlic out of its skin with your fingers, wrap it with the incredibly tender meat in lavaş (thin bread), and eat boldly!
Allergen
Wheat