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Cağ kebabı
Cağ kebabı () is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province. The cities of Tortum and Oltu in the said province and Yusufeli in the neighboring Artvin province are in a heated debate concerning the origin of the dish. As such, in Turkish metropolises, this dish can be called ''"Oltu kebabı"'' or ''"Tortum kebabı"'' depending on the origins of the chef.
This uniquely prepared kebab has become, as years passed, a trademark of Erzurum where all the famous ''Usta'',〔"Usta" is a Turkish word, similar in its sense to the French word "chef" although its scope of use is wider, and it is a title, usually added after the first name, to denote a master of any craft or trade.〕 like Şakir Aktaş and Kemâl Koç, run restaurants. each claiming to be descending from the exclusive inventors.
Note that while it is increasingly available in most Turkish cities, the Cağ kebabı is especially popular in Bursa, whereas enjoying an ever-growing success in Istanbul and Ankara.
==History==
Ottoman travelbooks of the eighteenth century cite a kebab cooked on wood fire consisting of a horizontal stack of meat, known as "Cağ Kebabı" in the Eastern Turkish province of Erzurum, which is probably the ancestor of döner as we know it.〔 〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Cağ kebabı」の詳細全文を読む
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