Beyti is a Turkish dish made with minced meat and lamb, grilled on a skewer, wrapped in lavash, and served with tomato sauce and yogurt. Beyti is a Turkish dish consisting of minced meat and lamb, grilled on a skewer, wrapped in lavash, and served with tomato sauce and yoghurt.

Beyti, kıyma ve kuzu etinden oluşan, şişte ızgara yapılan, lavaşa sarılı, üzerine domates sosu ve yoğurt ilave edilerek servis edilen bir Türk yemeğidir.<br /> <br /> Beyti is a Turkish dish consisting of minced meat and lamb, grilled on a skewer, wrapped in lavash, and served with tomato sauce and yoghurt.<br />

Liver shish, associated with the Diyarbakır region, is also known as liver kebab. The liver is cut into cubes and threaded onto skewers, with tomatoes and peppers added alongside. The prepared liver is grilled on skewers and served wrapped in lavash. Liver shish, which is identified with the Diyarbakır region, is also known as liver kebab. Livers cut into cubes are dipped into skewers and tomatoes and peppers are added. After the prepared livers are cooked on skewers, they are served wrapped in lavash.

Diyarbakır yöresi ile özdeşleşen ciğer şiş, ciğer kebabı olarak da bilinir. Kuşbaşı şeklinde doğranan ciğerler şişe batırılır, yanına domates ve biber eklenir. Hazırlanan ciğerler şişte pişirildikten sonra, lavaşa sarılarak servis edilir.<br /> <br /> Liver shish, which is identified with the Diyarbakır region, is also known as liver kebab. Livers cut into cubes are dipped into skewers and tomatoes and peppers are added. After the prepared livers are cooked on skewers, they are served wrapped in lavash.<br /> <br /> <br />

Meat chopped into small pieces is ground into minced meat using a zırh, and the peppers are finely chopped. Salt is added to these prepared ingredients, and they are mixed. The kebab and tomatoes are then cooked together over coals and prepared for serving in portions. Meat chopped into small pieces is ground into minced meat, peppers are chopped finely. Salt is added to these prepared ingredients and mixed. Then, the kebab and tomatoes are cooked together over coals and prepared to be served in portions.

Küçük parçalar halinde doğranmış etler zırhta çekilerek kıyma haline getirilir biberler ince ince doğranır. Hazırlanan bu malzemeler içine tuz ilave edilerek karıştırılır. Daha sonra kebap ile domates birlikte kömürde pişirilir ve porsiyonlar halinde servise hazırlanır.<br /> <br /> Meat chopped into small pieces is ground into minced meat, peppers are chopped finely. Salt is added to these prepared ingredients and mixed. Then, the kebab and tomatoes are cooked together over coals and prepared to be served in portions.<br />

A type of kebab from the Kilis region. It is a type of kebab from the Kilis region.

Kilis Yöresine ait bir kebap çeşididir.<br /> <br /> It is a type of kebab from the Kilis region.

A type of grilled kebab made with minced beef. It is a type of grilled kebab made from minced beef.

Dana eti kıymasından yapılan, ızgara kebap çeşididir.<br /> <br /> It is a type of grilled kebab made from minced beef.<br />

Yaprak döner is a type of döner prepared by layering thin, leaf-shaped pieces of meat, without minced meat. It is served in a loaf of bread, with salad if desired. Yaprak döner is a doner dish prepared by arranging leaf-shaped pieces of meat without minced meat. Served with a loaf of bread and salad upon request.

Yaprak döner, yaprak şeklinde açılan et parçalarının kıyma olmadan dizilmesiyle hazırlanan bir dönerdir. Somun ekmek arasında isteğe göre salata ile servis edilir.<br /> <br /> Yaprak döner is a doner dish prepared by arranging leaf-shaped pieces of meat without minced meat. Served with a loaf of bread and salad upon request.<br />

Yaprak döner is a type of döner prepared by layering thin, leaf-shaped pieces of meat, without minced meat. It is served as a lavash wrap, with salad if desired. Yaprak döner is a doner dish prepared by arranging leaf-shaped pieces of meat without minced meat. It is served as a wrap between lavash bread and with salad upon request.

Yaprak döner, yaprak şeklinde açılan et parçalarının kıyma olmadan dizilmesiyle hazırlanan bir dönerdir. Lavaş ekmek arasında dürüm olarak isteğe göre salata ile servis edilir.<br /> <br /> Yaprak döner is a doner dish prepared by arranging leaf-shaped pieces of meat without minced meat. It is served as a wrap between lavash bread and with salad upon request.<br /> <br />

Yaprak döner is a type of döner prepared by layering thin, leaf-shaped pieces of meat, without minced meat. It is served on a plate with rice and salad. Yaprak döner is a doner dish prepared by arranging leaf-shaped pieces of meat without minced meat. It is served on a plate with rice and salad.

Yaprak döner, yaprak şeklinde açılan et parçalarının kıyma olmadan dizilmesiyle hazırlanan bir dönerdir. Tabağa pilav ve salata eşliğinde servis edilir.<br /> <br /> Yaprak döner is a doner dish prepared by arranging leaf-shaped pieces of meat without minced meat. It is served on a plate with rice and salad.<br />

Yaprak döner is a döner dish prepared by arranging pieces of meat, without minced meat, in leaf-like layers. It is served on a plate over a full portion of rice. Yaprak döner is a döner dish prepared by arranging pieces of meat without minced meat in the form of leaves. It is served on a plate, over a full portion of rice.

Yaprak döner, kıymasız et parçalarının yaprak şeklinde dizilmesi ile hazırlanan bir döner yemeğidir. Tabakta, tam porsiyon pilavın üzerinde servis edilir. <br /> <br /> Yaprak döner is a döner dish prepared by arranging pieces of meat without minced meat in the form of leaves. It is served on a plate, over a full portion of rice.

İskender kebab, also called İskender döner or Bursa kebab, is one of the famous kebab dishes of the Bursa region. It originated in Kayhan Bazaar in 1867. Although its basic ingredient is döner, what makes İskender distinctive is the butter and tomato sauce on top, the yogurt on the side, and the pieces of oily pide underneath. Iskender kebab, iskender doner or Bursa Kebab; It is one of the famous kebab dishes of the Bursa region. It started in 1867 in Kayhan Bazaar. In fact, although its basic ingredient is doner kebab, what makes Iskender Iskender is the butter, tomato sauce on top, the yoghurt on the side and the fatty pita pieces underneath.

İskender kebap , iskender döner veya Bursa Kebabı; Bursa yöresinin meşhur kebap yemeklerinden biridir. 1867 yılında Kayhan Çarşısı'nda başlamıştır. Aslında temel malzemesi döner olsa da iskenderi iskender yapan, üstündeki tereyağ, domates sosu, yanındaki yoğurt ve altındaki yağlı pide parçalarıdır. <br /> <br /> Iskender kebab, iskender doner or Bursa Kebab; It is one of the famous kebab dishes of the Bursa region. It started in 1867 in Kayhan Bazaar. In fact, although its basic ingredient is doner kebab, what makes Iskender Iskender is the butter, tomato sauce on top, the yoghurt on the side and the fatty pita pieces underneath.

Arnavut ciğeri is a Turkish dish made from cubes of lamb or beef liver fried in oil seasoned with hot pepper and spices. It is traditionally served with onion and parsley. Albanian liver is a Turkish dish made from deep-fried cubes of lamb or beef liver seasoned with hot peppers and spices, traditionally served with onions and parsley.

Arnavut ciğeri, geleneksel olarak soğan ve maydanoz ile servis edilen, acı biber ve baharatlanmış yağda kızartılmış kuzu veya dana karaciğer küplerinden yapılmış bir Türk yemeğidir.<br /> <br /> Albanian liver is a Turkish dish made from deep-fried cubes of lamb or beef liver seasoned with hot peppers and spices, traditionally served with onions and parsley.<br /> <br /> <br />

Served with rice, shepherd's roast, spinach, sautéed chicken, meatballs in broth, vegetable kebab, yaprak kebab, Arnavut ciğeri, and döner. Inside; It is served with rice, shepherd's roast, spinach, sautéed chicken, juicy meatballs, vegetable kebab, leaf kebab, albanian liver and döner.

İçerisinde; pilav, çoban kavurma, ıspanak, tavuk sote, sulu köfte, sebzeli kebap, yaprak kebap, arnavut ciğeri ve döner ile servis edilir. <br /> <br /> Inside; It is served with rice, shepherd's roast, spinach, sautéed chicken, juicy meatballs, vegetable kebab, leaf kebab, albanian liver and döner.<br />

A stew made with cubed meat and seasonal garnishes. It is a stew made with cubed meat and seasonal side dishes.

Kuşbaşı et ve mevsim garnitürleri ile yapılan bir sulu yemektir.<br /> <br /> It is a stew made with cubed meat and seasonal side dishes.<br />

Piti is a dish specific to Azerbaijani cuisine and Turkey's Eastern Anatolia region, particularly the cuisine of Kars. In some areas, especially Iğdır and its surroundings, it is also known as Bozbaş. Piti is a dish specific to Azerbaijani cuisine and Turkey's Eastern Anatolia Region, especially Kars cuisine. It is also called Bozbaş in some regions, especially in Iğdır and its surroundings. Piti is a dish specific to Azerbaijani cuisine and Turkey's Eastern Anatolia Region, especially Kars cuisine. It is also called Bozbaş in some regions, especially in Iğdır and its surroundings.

Piti, Azerbaycan mutfağına ve Türkiye'nin Doğu Anadolu Bölgesi, özellikle Kars mutfağına özgü yemek. Bazı yörelerde, özellikle Iğdır ve çevresinde Bozbaş olarak da anılır. <br /> <br /> Piti is a dish specific to Azerbaijani cuisine and Turkey's Eastern Anatolia Region, especially Kars cuisine. It is also called Bozbaş in some regions, especially in Iğdır and its surroundings.<br /> <br /> Piti is a dish specific to Azerbaijani cuisine and Turkey's Eastern Anatolia Region, especially Kars cuisine. It is also called Bozbaş in some regions, especially in Iğdır and its surroundings.

Çoban kavurma is a meat dish found across Turkey, with small variations in ingredients and preparation from region to region. It is also part of Thracian cuisine. It is especially delicious when made with lamb or mutton, which is more commonly used in Thracian cuisine. Shepherd's roast is a meat dish that can be prepared with small nuances and ingredient differences in almost every region on the taste map of Turkey. We also see this flavor in Thracian cuisine. It is much more delicious when prepared with lamb or mutton, and the use of this ingredient is more common in Thracian cuisine.

Çoban kavurma Türkiye lezzet haritasında, hemen hemen her yörede küçük nüans ve malzeme farklarıyla hazırlanabilen bir et yemeğidir. Bu lezzeti Trakya mutfağında da görüyoruz. Kuzu-koyun eti ile hazırlandığında çok daha lezzetlidir ve Trakya mutfağında bu malzemenin kullanımı daha yaygındır.<br /> <br /> Shepherd's roast is a meat dish that can be prepared with small nuances and ingredient differences in almost every region on the taste map of Turkey. We also see this flavor in Thracian cuisine. It is much more delicious when prepared with lamb or mutton, and the use of this ingredient is more common in Thracian cuisine.<br />

Lahmacun is a type of topped flatbread in Middle Eastern cuisine. It is made by spreading a mixture prepared with minced meat, parsley, onion, garlic, black pepper, and spices such as isot (red pepper) over rolled-out dough, then baking it in a stone oven. Lahmacun is a type of stuffed pita in Middle Eastern cuisine, made by spreading ingredients prepared with spices such as minced meat, parsley, onion, garlic, black pepper and isot (red pepper) on the rolled out dough and then baking it in a stone oven.

Lahmacun, açılmış hamurun üzerine kıyma, maydanoz, soğan, sarımsak, karabiber ve isot (kırmızı biber) gibi baharatlarla hazırlanan malzeme sürüldükten sonra taş fırında pişirilmesiyle yapılan Orta Doğu mutfağında bir çeşit içli pidedir.<br /> <br /> Lahmacun is a type of stuffed pita in Middle Eastern cuisine, made by spreading ingredients prepared with spices such as minced meat, parsley, onion, garlic, black pepper and isot (red pepper) on the rolled out dough and then baking it in a stone oven.<br />

Gaziantep-style lahmacun is made with lamb minced using a zırh, garlic, parsley, pepper, and various spices. Unlike other types of lahmacun, it contains no onion.

Gaziantep lahmacununda zırh ile çekilen kuzu kıyma, sarımsak, maydanoz, biber ve çeşitli baharatlar kullanılır. Diğer lahmacun çeşitlerinden farklı olarak soğan içermez.

Fındık lahmacun is a distinctive specialty from one of Turkey's regional cuisines. This variety takes its name from its small size and is known for being about the size of a hazelnut. Its dough is thin and crisp, similar to classic lahmacun.

Fındık lahmacun, Türkiye'nin yöresel mutfaklarından birine ait özgün bir lezzettir. Bu çeşit lahmacun, adını küçük boyutundan alır ve “fındık” büyüklüğünde olmasıyla bilinir. Fındık lahmacunun hamuru, klasik lahmacun hamuruna benzer şekilde ince ve çıtır bir yapıdadır.<br /> <br />