Cağ kebabı

Cağ kebabı is a distinctive type of marinated, rotating lamb kebab that originates from the Artvin Province in Turkey. Over time, it has become a signature dish of the region, with several renowned chefs claiming lineage from its original creators. Today, Cağ kebabı can be found in many Turkish cities, with significant popularity in Bursa, Istanbul, and Ankara.

The history of Cağ kebabı dates back to the eighteenth century, as noted in Ottoman travelogues. These texts describe a similar kebab called "Cağ Kebabı" from the Erzurum Province, which is considered the ancestor of the modern döner kebab.

The term "cağ" is derived from Armeno-Georgian and means "spit" or skewer, aptly describing the dish's preparation method. Marinated slices of lamb are threaded onto a large spit and stacked before being cooked over an open fire. The marinade, a flavorful blend of basil, black pepper, salt, and onions, exclusively accompanies lamb meat.

Cooking Cağ kebabı involves a sophisticated apparatus that controls the spit. This device can turn, raise, and lower the meat, and even adjust its proximity to the fire as it cooks, ensuring the meat is perfectly roasted.