The video showcases a food tour of Ankara, Turkey, featuring a variety of traditional Turkish dishes. The hosts, Mino and Amina, visit several restaurants and cafes, trying popular dishes such as:
1. Cağ kebab: a horizontally stacked marinated rotating lamb kebab cooked over wood fire.
2. Turkish ice cream coffee (Yandurma): a unique coffee drink made with ice cream and finely ground coffee beans.
3. Doner kebab: a classic Turkish dish made with thinly sliced beef or lamb stacked and cooked on a vertical spit.
4. Pide: a type of Turkish bread, often served with various toppings.
5. Whole lamb barbecue: a traditional Turkish dish cooked over an open flame.
6. Çiğ köfte: Turkish vegan meatballs made with whole wheat and spices.
7. Kokoreç: a dish made with lamb's sweetbread wrapped in small intestine and large intestine, often served with spices and chili peppers.
8. Traditional Hatay-style breakfast: a spread of various dishes, including spicy Hatay pepper bread, Turkish sausage omelet, and Hummus with chili flakes.
Throughout the video, the hosts interact with locals, chefs, and musicians, showcasing the rich culture and hospitality of Turkey.
Here are the key facts extracted from the text:
1. Ankara is the capital and 2nd biggest city of Türkiye.
2. Cağ kebab is a horizontally stacked marinated rotating lamb kebab.
3. People use wood fire to roast Cağ kebab for the natural smoky flavor.
4. To make Cağ kebab, the meat is sliced into a suitable thickness to maintain texture and juiciness.
5. Turkish Ezme is a spiced onion dish.
6. Yandurma is a type of Turkish coffee with ice cream.
7. Turkish coffee is made with finely ground coffee beans and milk.
8. Turkish sweet rice pudding is made with milk, sugar, and rice.
9. Doner kebabs are made with 300kg of beef.
10. The beef is seasoned with salt and yogurt sauce.
11. Turkish ice cream, Dondurma, is used to make Yandurma.
12. Cağ kebab is cooked over charcoal.
13. The chef sprinkles salt over the beef and pours buckets of yogurt sauce.
14. The beef is stacked in buckets for proper seasoning.
15. Doner kebabs are made with minced lamb fat.
16. The stacking process of 300kg Doner kebab takes a long time.
17. A huge lamb fat is placed on top of the Doner kebab for the final step.
18. The Doner kebab is trimmed to ensure even cooking.
19. Kuşbaşılı Pide is a type of Turkish bread.
20. Sütlaç is a Turkish sweet rice pudding.
21. Turkish bread is made with milk, sugar, and rice.
22. The chef uses a copper coffee pot to make Turkish coffee.
23. Yandurma is served with a copper spoon.
24. The chef adds a special spicy sauce to the Turkish bread.
25. Cağ kebab is served with Turkish Ezme, spiced onion, and Cağ kebab.
26. The combination of sliced tender kebab, spicy tomato salad dip, and raw onion is perfect.
27. Turkish bread is dipped in lamb oil.
28. The chef makes a sandwich with crispy lamb, pickled cucumber, raw onion, and spicy Turkish Ezme salad.
29. Çiğ köfte is a type of Turkish vegan meatball.
30. Çiğ köfte is made with whole wheat, bulgur, and dried smoky chili pepper.
31. The chef squeezes pomegranate syrup on Çiğ köfte.
32. The chef rolls Çiğ köfte up with Turkish thin bread, Ekmek.
33. The chef brushes special spicy sauce on the bread.
34. Çiğ köfte is traditionally eaten in ball form with various vegetables.
35. Kokoreç is a super delicious dish made with lamb's sweetbread.
36. Kokoreç is wrapped with the small intestine and large intestine.
37. The chef sprinkles chili pepper, cumin, and dry thyme on Kokoreç.
38. Şalgam is a type of fermented turnip juice.
39. The chef makes spicy Hatay pepper bread.
40. The chef uses a tandoor to bake bread.
41. Sucuklu Yumurta is a Turkish sausage omelet.
42. Hatay pepper bread is made with fresh cottage cheese, chopped onion, coriander, thyme, and lots of chili peppers.
43. The chef makes a traditional Hatay style breakfast.
44. Kekik Salatası is a fresh thyme salad.
45. The chef serves 4 different cheeses melted in the oven.
46. The traditional music school and cafe have a lot of Neys.
47. They have traditional music concerts almost every evening.
48. Kiz Ney is recommended for beginners.
49. The chef makes a delicious combination of bitter, sweet, and savory taste.
50. The Turks preserve their art and culture in traditional music schools and cafes.