Cağ kebap originated in Erzurum, a city in eastern Anatolia. It looks like a horizontal döner, but tastes otherworldly.
Cağ kebap is made of lamb meat, rotating over a wood fire and cut off on a shish and served like this with a piece of lavash (a kind of tortilla shell).
Şehzade Cağ Kebap is one of a few restaurants left in Istanbul serving cağ kebap. It’s not far from the Sirkeci train station. It’s a small restaurant with a few tables on two floors and the menu is limited with cağ kebap, soup of day and side dishes.
My classic menu is 3 pieces of shish, ezme (spicy tomato salad) and hot turnip juice. Tea is complimentary as always, no different than in other restaurants of city.
If you can’t make it to Erzurum, pay a visit to Şehzade for this special taste.