The 38 Best Istanbul Restaurants | Eater
"Cağ kebabı is like the ancestor of döner. The lamb meat is sliced thicker than döner and cooked horizontally on a big skewer over hot charcoal, before it’s cut and served on small skewers called cağ. The dish made its way to Istanbul years ago from Erzurum, a city in eastern Turkey, and Şehzade is the best place to try it. The succulent lamb is best devoured with thin lavash bread, onion, ezme (spicy tomato and herb salad), and yogurt. For dessert, try the kadayıf dolması, a fried sweet filled with nuts and soaked in simple syrup." - Tuba Şatana
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