Nederland

Rotterdam

Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire. The usta (master of his trade) will take a long skewer and slice off tender and succulent pieces of lamb until the skewer is full. The dish is traditionally consumed either straight from the skewer, or with the meat wrapped in warm, freshly baked lavash flatbread.

Cağ kebabı

Netherlands

Cafe Baskent

Every time i go to Rotterdam i always visit here to eat Cag kebab. The taste is really close to what we have in Turkiye.

Nice quality meat and it is all smooth. I always eat less cooked version which we call “tatari”. In one portion you will get 4 pieces but i ask it get one by one to eat it hot.

It comes with onion and tomatoes. I don’t eat the tomatoes but onion is a must.

I wish i live here to only eat this food 😂


Australia

This nourishing Australian soup is prepared with onions, potatoes, chicken stock, flour, water, cooked chicken, cream, corn, and flavorings such as salt, pepper, thyme, and cayenne pepper, if desired. There are many recipes for this hearty home-cooked soup, so ingredients may vary from one cook to another. Besides being easy to prepare, the soup is also a great way to use up leftover roast chicken. It is recommended to serve it warm, preferably with a foccacia or specialty bread on the side.

Chicken and Corn Soup

Really nice taste. Good ratio of chicken pieces and noodles. It was hot. I ordered the half size. Nice way to start eating.

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