Lucky enough to spend the past two weeks in Turkiye, I have realized that the Turks have no peer in the preparation of carnivorous consumables. The meaty morsels varied from the exquisitely presented pirzola (lamb chops) above, to the bluntly straightforward Kofte pictured below.
I dined on more meat in two weeks than I had all of last year. Beef, mutton, lamb, chicken, and even some spicy Kokerec (lamb intestines) introduced me to the Turkish mastery of seasoned and grilled animal bodies. It is important to mention that I sampled some dishes from multiple establishments. Believe me when I say that pirzola can be just as deliciious from a Kebap house as it is from a Euro-style cafe.
Fully showcasing their meat mastery, there is no need for a grill with this dish of raw Kofte. The only heat neccessary is that which emanates from the cooks hands. This is why these little lumps look like someone "Kung-Fu gripped" the living bajeezus out of them.
