Originating from Türkiye’s Aegean region, çöp şis is a kebab variety which, in modern Turkish, could be translated as trash shish or garbage shish. Despite the indecent connotations, this delicious dish is made with roasted lamb scraps and fat, the leftovers from trimming the meat for the classic shish kebab.
The meat is traditionally flavored with garlic and tomatoes, marinated in a combination of olive oil, oregano, and black pepper, then placed on split wood skewers and quickly roasted. And that translated name mentioned earlier, garbage shish, is believed to refer either to the small wooden skewers or the fact that the dish is made with scraps and leftovers.
MOST ICONIC Çöp şiş
Other than serving styles and accompanying ingredients, there really isn't much difference between this Turkish classic and Arab shawarma, or Greek gyros, as all three preparations include barbecued meat, spit-roasted over coals. However, making şiş tavuk includes marinating chicken for at least several hours in a mixture of olive oil, lemon, and garlic before roasting.
The delicious Turkish chicken kebab is typically accompanied by various sauces and fresh vegetables, along with pita bread and a side of either rice or couscous.
MOST ICONIC Şiş tavuk
MAIN INGREDIENTS
Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including minced lamb (or lamb), chopped onions and tomatoes, spices, olive oil, and yogurt.
Originally, the dish was prepared by stuffing ground lamb and spices in brined grape leaves, but it evolved over time. Sfiha is also popular in Brazil and Argentina, where it was brought over by Levantine immigrants. It is usually consumed hot as a snack, accompanied by tahini sauce or a bowl of yogurt, while pomegranate seeds, coriander, or chopped cucumbers are often used as garnishes.