| According to many authors, this kebab was born out of a fusion of and cultures | If not done properly by an Usta, the meat will separate from the skewer during roasting |
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| External links [ ] Wikimedia Commons has media related to | It is accompanied by roasted tomatoes, green or red peppers and julienned onions with parsley and sumac |
| Sebzeli kebap: Another specialty of where red and green peppers as well as onions and parsley are hand-chopped together alongside the meat and the fat | The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a "" in February 2005, after subsequent legal trials |
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| The event turned into a nationwide popular street festival, street musicians playing drums and , entertain visitors all night long at the second Saturday night of every December | 5 cm thick, 3 cm wide and anywhere from 90 to 120 cm long |
The iron skewers are both long and heavy some weigh up to 15 kilograms and specially crafted.
25| Similar dishes are prepared in neighboring zones of , and , where the meat is hand-ground with the addition of tail fat and occasionally a non-spicy capsicum | "San Diego Olives: Origins of a California Industry" |
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| When the meat turns dark brown, it is ready | New Jersey: Jason Aronson Inc |
The melting fat is collected on flatbread by pressing pieces of flatbread against the meat as it roasts; this also serves to heat the bread.
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