Cağ kebabı
{{Short description|Turkish meal}}
{{Use dmy dates|date=September 2022}}
{{Infobox food
| name = Cağ kebabı
| image = Cağkebabı5.jpg
| image_size =
| caption = Cağ kebabı, from Erzurum.
| country = Ottoman Empire
| region = Erzurum
| creator = Disputed, with various lawsuits. Goes back to 18th century.{{cite book
| last = Yerasimos
| first = Marianna
| title = 500 Yıllık Osmanlı Mutfağı (500 Years of Ottoman Cuisine)
| language = tr
| publisher = Boyut Kitapları Yayın Grubu
| year = 2005
| location = Istanbul
| pages = 307
| isbn = 975-23-0111-8}}
| course = Kebab
| main_ingredient = Marinated slices of lamb, tail fat, onion, sweet basil, black pepper and salt.
}}
Cağ kebabı ({{IPA|tr|ˈdʒaː ceˈbabɯ|lang}}) is a horizontally stacked marinated rotating lamb kebab variety, originating in Erzurum Province, Turkey.
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 claim to be descending from the exclusive inventors.
Cağ kebabı was registered and granted a geographical indication as 'Erzurum Oltu Cağ Kebabı' by the Turkish Patent and Trademark Office in 2010.{{cite web|access-date=4 July 2023 |archive-date=11 April 2023 |archive-url=https://web.archive.org/web/20230411145907/https://ci.turkpatent.gov.tr/Files/GeographicalSigns/127.pdf |title=Coğrafi İşaret Tescil Belgesi |url=https://ci.turkpatent.gov.tr/Files/GeographicalSigns/127.pdf |work=Türk Patent}}{{cite web|access-date=19 March 2021 |archive-date=25 July 2021 |archive-url=https://web.archive.org/web/20210725063303/https://www.turkpatent.gov.tr/TURKPATENT/resources/temp/8946322C-E661-4FE0-9286-ABFBC5B899B2.pdf;jsessionid=DEECEBB09A118FB1A2428B104E738738 |title=Arşivlenmiş kopya |url=https://www.turkpatent.gov.tr/TURKPATENT/resources/temp/8946322C-E661-4FE0-9286-ABFBC5B899B2.pdf;jsessionid=DEECEBB09A118FB1A2428B104E738738 |url-status=live}}{{cite web|access-date=8 February 2022 |archive-date=8 February 2022 |archive-url=https://web.archive.org/web/20220208161610/https://ci.turkpatent.gov.tr/cografi-isaretler/detay/37981 |title=Arşivlenmiş kopya |url=https://ci.turkpatent.gov.tr/cografi-isaretler/detay/37981 |url-status=live}}
Note that while it is increasingly available in most Turkish cities, the Cağ kebabı is especially popular in Erzurum, whereas enjoying an ever-growing success in Istanbul and Ankara.
History
Ottoman travel books 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 earlier form of döner as known.{{citation needed|date=February 2016}}
Now, the kebab is very famous in Erzurum, Istanbul and many states in the EU.
Isin, Priscilla Mary (15. Mai 2018). Reichhaltiges Reich: Eine Geschichte der osmanischen Küche. Reaktion Bücher. ISBN 978-1-78023-939-2 – über Google Books.Marks, Gil (17. November 2010). Enzyklopädie des jüdischen Essens. HMH. ISBN 978-0-544-18631-6 – über Google Books.Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, Hrsg. (2000). Die Cambridge World History of Food, Band 2. Cambridge University Press. p. 1147. ISBN 9780521402156 – über Google Books. Bursa ist die Stadt, in der das weltberühmte geboren wurde Döner Kebab, Fleisch auf einem vertikal drehenden Spieß geröstet.
Etymology
The Turkish word cağ ({{IPA|tr|ˈdʒaː|IPA}}) is borrowed from Armenian ճաղ čaġ, further from Georgian ჭალი č̣ali.{{cite encyclopedia | url=http://www.nisanyansozluk.com/?k=ca%C4%9F |encyclopedia= Nişanyan Sözlük - Türkçe Etimolojik Sözlük |title= cağ|lang= tr}}{{cite encyclopedia|url= http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&query=%D5%B3%D5%A1%D5%B2 |title= ճաղ|page= 178|year= 1971–1979|last= Ačaṙean|first= Hračʻeay|author-link= Hrachia Acharian|encyclopedia= Hayerēn armatakan baṙaran|trans-encyclopedia= Armenian Etymological Dictionary|lang= hy|edition= 2nd|location= Yerevan|publisher= University Press}} It means "spit" or "skewer".{{cite web|url=https://www.turkcebilgi.com/ca%C4%9F_kebab%C4%B1|access-date=19 April 2023|website=Türkçe Bilgi|title=Cağ Kebabı|language=tr}} Hence the name of the kebab that consists of meat impaled on a huge spit.
Preparation
Slices of lamb and large quantities of tail fat are left to marinate in a mixture of basil, black pepper, salt and sliced onions for the length of a day. They are then impaled on the spit (Cağ), and stacked thickly. The spit is then locked and transferred to the fire, where there is a fairly complicated device that controls the cooking of the spit. This typically includes a mechanism for turning the meat, another one for raising and lowering it, and also dents on the side to move the stack towards the fire as it gets thinner after servings are repeatedly cut away.
The meat used for Cağ kebabı is exclusively lamb.{{cite book
| last = Yaman
| first = Renan
| title = Döner Kebabın Hikâyesi (Story of the Döner Kebab)
| language = tr
| publisher = THKATV Yayınları
| year = 1993
| location = Ankara
| pages = 92–102 }}
File:Cağkebabı1.jpg|Stacking the lamb slices on the cağ
File:Cağkesilişbüyük.jpg|Cağ kebabı being cut
File:Cağkebabı2.jpg|Newly impaled meat cooking on the cağ
File:Oltukebabı.jpg|Cağ kebabı, served on a bico, or individual skewer
File:Cag Kebab.jpg|A restaurant in Ankara/Turkey that specializes in Cag Kebab (in Turkish "Cağ kebabı")
See also
{{portal|Turkey|Food}}
Notes
{{Reflist|group=nb}}
References
{{reflist}}
External links
- [https://web.archive.org/web/20100110123901/http://www.gelgorcagkebabi.com/ Gel&Gör Cağ Kebap Salonu "Lezzetin adresi"] - the restaurant of Şakir Aktaş in Oltu, Erzurum, claiming the invention
{{Cuisine of Turkey|kebab}}
{{DEFAULTSORT:Cag Kebab}}
Category:Middle Eastern grilled meats
Category:Mediterranean cuisine