Mardin Kebab

Inka Piegsa-Quischotte

On occasion, we are fortunate to have Inka Piegsa-Quischotte do a guest post for us. Today, she is giving us a wonderful recipe for Mardin Kebabs from Turkey.

Mardin Kebab

Turkey and kebabs are inseparable. All over the country the spicy ‘meat balls’ are sizzling on charcoal grills filling the air with their mouth watering scents. The east of Turkey, in particular a city called Mardin which is otherwise known as the window to Mesopotamia and  located close to the border with Syria on a hill overlooking the vast plane framed by the two biblical rivers Euphrates and Tigris, is famous for a particular tasty variety: the Mardin kebab.

The meat used is minced lamb instead of beef, spices are added and then comes the twist: crushed walnuts and tiny pieces of dried apricots or figs create a very special flavor. The dried fruit keep the meat juicy and the walnuts add a little bit of crunch.

Try it and ‘afiyet olsun’ ; enjoy your meal in Turkish.

Thank you Inka. Once again, you have given us a gem. Just so you know, Inka has a great blog and website called GlamourGrannyTravels. Check it out.

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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.