The Chef · Azra · Istanbul
Şehzade Cağ Kebabı
Everyone knows vertical döner; almost no visitor knows cağ. This is how the east cooks it, on its side over wood, and it's better. I eat it standing at the bar.
Horizontal-spit lamb from Erzurum, sliced onto a skewer and served upright. The eastern cousin of döner, done the old way.
— Azra, The Chef
The move — Azra's insider tip for Şehzade Cağ Kebabı — is in the app.
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