Barbecue, or “mangal” as it is commonly known in Türkiye, is a cherished culinary tradition that plays a significant role in Turkish culture and social gatherings.

Types of BBQ:

Türkiye barbecue typically features a variety of meats, including lamb, beef, chicken, and sometimes fish.

Popular dishes include:

Kebabs:

Skewered and grilled meat, often marinated with spices and herbs. Variants include Adana kebab (spicy minced meat) and Urfa kebab (milder).

Şiş Kebap:

Cubes of marinated meat grilled on skewers.

Köfte:

Grilled meatballs made from minced meat mixed with spices and herbs.

Cooking Method:

The traditional method involves grilling over charcoal, which imparts a distinct smoky flavor to the meat. Many families and friends gather around a mangal (grill) for socializing while cooking.

Regional Variations:

Different regions of Türkiye have their own unique styles and specialties when it comes to barbecue. For example, in southeastern Türkiye, spicy kebabs are more common, while in the Aegean region, seafood grilling is popular.

Accompaniments:

BBQ in Türkiye is often served with a variety of side dishes, including:

Pide:

Türkish flatbread that can be served alongside or used to wrap the meat.

Salads:

Fresh salads, such as shepherd’s salad (çoban salatası) made with tomatoes, cucumbers, and onions.

Meze:

A selection of appetizers, including dips like hummus and baba ghanoush.

Cultural Significance:

Barbecuing is more than just a cooking method; it is a social event. Family gatherings, picnics, and celebrations often feature a barbecue, fostering a sense of community and togetherness.

Street Food:

In urban areas, street vendors often sell grilled meats, making it accessible to everyone. Dishes like dürüm (wraps) filled with grilled meat are popular street food options.