Cağ kebabı is Erzurum's signature dish, first encountered in Erzurum in 2013. Famous restaurants in Iğdır featured Cem Karaca and Tarkan photos. Istanbul became preferred destination for cağ kebabı after 2013 journey
Adana kebab originates from southeastern Turkish province of Adana. Made from hand-minced lamb meat and tail fat seasoned with salt and chili powder. Meat should come from male lamb under 12 months old. Meat needs 24-48 hours rest after preparation
Aspava is a unique doner wrap restaurant in Ankara. Name means "Allah Sağlık Para Aşk Versin Amin". Originated in 1959 by Murat Davman in Ümit Deniz's novel