Eat a traditional kebab in Turkey

“At Durumzade there were several different choices of meat (and maybe even a veggie option, but that’s not important here). The skewered meat was then cooked and charred atop an indoor charcoal grill. As Durumzade is just a small sandwich shop, the friendly staff spoke little English. Luckily for us, an ex-pat was in the restaurant and advised us that if we liked spice, we had to order the spicy lamb. The spice factor on the lamb was actually two-pronged – there was an extra dusting of a spicy seasoning on the lamb itself and the wrap was filled with spicy peppers. I’m not going to lie – my eyes were definitely watering. But it was fantastic. If they sold these in America I would eat them once a week (at least). I actually ordered a second Durum Kebab (because I’m a fatass at heart) but told them to hold the spice, as I’m pretty sure I had cartoon steam emitting from my ears.”

“First thing you’ll likely notice about Karadeniz is the long line full of Turks. From my experience, a long line of local people is always a good thing. Soon after noticing the line, you’ll notice a massive piece of meat rotating over a spit. It’s gigantic! As the meat spins around, the sides of the meat develop a nice char on the outside. It’s a sight to behold. A portion of meat is sliced directly off the rotating spit by a man wielding a giant carving knife. What I wouldn’t pay to have this guy on retainer… So the sandwich is comprised of the freshly carved meat, peppers and onions inside of a warm pita pocket. The meat is the real star of the sandwich. It’s surprisingly tender and some bites have an excellent charred crust.”