There are several reasons why Kayseri lubrication is famous:
Meticulous preparation: It requires a careful preparation process, such as oiling, cooking the minced meat with onions over low heat, and hand-rolling the shebit.
unique taste: Minced meat and spiced mortar placed in layers between layers of lavash and garlic yoghurt poured over it offer a flavor specific to oiling.
popularity rise: In recent years, lubrication has gained wider fame, especially thanks to the interest of university students.
International recognition: According to chef Erkan Akkuş, lubrication has contributed to the international recognition of Turkish cuisine by ranking 25th in the list of the world’s 50 best breads.
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