Tray Kebab

It is possible to eat beautiful Tepsi kebab everywhere in Antakya, but we still wanted to take advantage of the facilities in the historical place long bazaar. If we had continued on the path of the Gourmets who had fallen on the long bazaar road before us, we would have to take our breath away in the butchery of Pöç. We tried our luck in a small shop Özlem butcher.

Going to the town to eat kebab Kulaga does not feel very pleasant at first, but it is quite normal in Antakya. A synergy has been created between the tradesmen in the long bazaar There are several tables and chairs in each butcher, everything looks very normal except for the quality of the products.

When you come to town, you say what you want to eat, the master passes your meat in front of your eyes through a Tour of minced meat grinders and then through Zirhtan (I have received critical comments that the meat does not normally pass through the meat grinder, but I wrote it the way I saw it when I was preparing the master) and adds its spices, greens, salt and mortars. then spread this mortar on the Soil tray in the form of a work of art, add the sogan and peppers cut in the middle of a large amount of diluted tomato paste, and then immediately give it to the door neighbor oven to cook. The tray is cooked in a very hot oven in a short time, while your pitas come out of the hot oven and are served to your table in the butcher’s shop.

The taste is an exquisite. The juice of tomato paste evaporates in the oven in a short time and the taste of the tomato has passed to meat, if you are eating slowly, the butcher master takes your tray and heats it again in the oven.

Ozlem butcher Uzun çarşı Antakya