Kebab

So juicy and delicious! These mini kebabs are just perfect for entertaining, served on Arabic pita or nan bread. A perfect beer or red wine pairing!

Serves: 6 Preparation time: 20′ Cooks in: 10′ Ready in: 30′

A Sydney dessert bar has introduced a saccharin equivalent of the doner kebab, complete with a rotating white and milk chocolate rotisserie, which is shaved as it spins.

Dulwich Hill’s Tella Balls Dessert Bar, which is best known for their over-the-top doughnut-topped tella ball milkshakes, is calling their new creation the “tellabab”.

Three colors constitute the traffic lights: Red, yellow and green. These three colors are also indicators of spring in Turkey. A plate of red cherries, yellow loquats and greengages has an unquestionable place at a spring table. This wonderful trio of fruits adorns tables in an inseparable combination often served instead of dessert, presented with a few ice cubes to emphasize juicy freshness.

A Turkish kebab restaurant owner in the Portuguese capital Lisbon has become an Internet hero after he defended himself with meat cleaver when a violent mob descended on his store.

According to reports from Portuguese media, a group of 50 young people raided into Mustafa Kartal's restaurant Palácio do Kebab in Don Luis Street on April 25 after leaving a party, firing guns.

Turkish kebab and Turkish delight are probably the duo that comes to one's mind when one thinks of Turkish cuisine. Well, yes, Turks eat kebab and nearly every city has a kebab cooking method of its own. But for some, it is all about maça, spirulina, chia and almond milk these days. 

As Turkey tries to lower daily salt consumption, thousands of restaurants could be preparing to remove the much-maligned condiment from their tables.       

Istanbul-based All Restaurants and Suppliers' Association is planning to discuss this issue during an executive meeting at the end of this month, an industry source said on condition of anonymity.

As one good friend from distant lands has reminded recently, Turkey these days looks like the man who shot Archduke Franz Ferdinand in Sarajevo. Once again, it's the never-ending struggle, the (Islamic) "dawa" - the fight for the advancement of Sunni Islamism. "Dawa" commands fighting the infidel at home and abroad, including in (non-Sunni) Muslim lands. 

The name of an upcoming annual street festival in the southern province of Adana has been changed amid controversy over its use of the word "rak?," a Turkish anise-based alcoholic drink consumed at the festival along with local foods and beverages. 

Greek moussaka
The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan.

When I first saw the call for papers on H-Turk, a list-serve of a history-focused group of academics, I said to myself, "That's for me!" The title was "From Kebab to ?evab?i?i: Eating Practices in Ottoman Europe." I was a bit intimidated at the beginning as it was organized by the research group "Ottoman Europe," a group of historians from Giessen University in Germany.