Regular readers of the blog are probably starting to notice some trends in the food I make. One, I like food with a Mexican flair, as evidenced by my taco casserole, quinoa enchilada soup, and lentil tacos. Two, I favor meals that can be prepped in one pot and serve as a stand alone dish, like my bean and lentil chili and sweet potato and chickpea curry. This week, I decided to combine these concepts: I give you taco chili.
This week in Cooking Around the World, I’m excited to feature Turkey. While there are, of course, many types of food that are common in Turkish cuisine, the most well known is the kebab. Even within the realm of kebabs, there are multiple types. From ground meats formed around a skewer to large cuts that are cooked similar to a rotisserie and then shaved off and served in a tortilla, I faced many options. In my attempt to recreate the most quintessential dishes, though, I opted for the classic shish kebab.