Bitlis23,90 €İncik Kebap
Lamb shank on the bone braised in the oven for about 5–6 hours with garlic, various fresh herbs and vegetables, served with potatoes, onions, tomatoes, spring onions, carrots, garlic and tomato paste, with rice
Flavour Map/Eastern Anatolia
Region 6 of 7
Erzurum, Kars and Van: highlands, butter, honey and lamb from the mountain pastures – slowly braised, hearty and warming.
The cuisine of the region
Eastern Anatolia is the roof of Turkey: high mountains, vast plateaus and winters with deep snow. In summer the herds move up to the high pastures, and from there come the butter, cheese, honey and lamb that shape the region's cuisine.
Cooking here is hearty and slow: meat braises for hours in the oven, and soups and dough dishes warm people through the winter. Van is famous for its lavish breakfast with otlu peynir, the herb cheese, Kars for its gravyer cheese and Erzurum for cağ kebabı from the horizontal spit.
At Ali Bey this region is represented by İncik Kebap – lamb shank, slowly braised until the meat falls off the bone.
Cities
Erzurum · Kars · Van · Bitlis
Flavours
Lamb, butter, mountain herbs, honey
Grape varieties
Öküzgözü
Good to know
Van's breakfast is said to be the richest in Turkey
On our menu
Freshly prepared – in the restaurant or for pickup. Add any dish straight to your cart.
Bitlis23,90 €Lamb shank on the bone braised in the oven for about 5–6 hours with garlic, various fresh herbs and vegetables, served with potatoes, onions, tomatoes, spring onions, carrots, garlic and tomato paste, with rice