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TURKEY

CAĞ KEBAP (ERZURUM)

Erzurum city is a city that has more than 4000 years of history. Because of its strategic location; various
civilizations such as Romans, Byzantines, Kipchak Turks, Persians, and Seljuk Turks tried to control the city

to control the silk road during those years.Erzurum city is famous for its animal husbandry and its own local

tastes. According to the local historians, Cag Kebab is date back to the Kipchak Turks period that lived in the
region between the 11th and 12th Century. When you roast the Cag Kebab, you need to cut the roasted top

part by inserting skewers on the top layer of the stacked meat.

BULGARIA

Lukanka

Lukanka is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often

stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin

that is normally covered with a white fungus. The mix of small pieces of meat and fat give the interior a grainy

structure.Traditionally, lukanka salami is made of pork, veal, and spices (black pepper, cumin, salt), minced
together and stuffed into a length of dried cow's intestine as a casing. After stuffing, the cylindrical salami is

hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is