Milk Kebab

The Ottoman Cuisine

MILK KEBAB (Süt Kebabı)

One kilo of walnut-size mutton or lamb is mixed with salt and pepper and boiled in a saucepan in milk just to cover it. The boiled meat is then let to cool, placed on skewers and roasted on low fire by slowly rotting them. Hot milk is brushed on the meat chunks during roasting. The kebab is served hot after sprinkling cinnamon on them.