Blog
The Quzu Ocakbaşı blog on cuts of lamb and beef, ocakbaşı kebabs, Antep-style mezes and Turkish table culture.
What is Ali Nazik and how is it made?
Smoked aubergine, garlic yoghurt and meat on top. A classic of Gaziantep cuisine, with minced and cubed versions.
Choosing mezes at an ocakbaşı, from cold dips to hot starters
How many mezes to order and which ones go together? A guide to balancing cold mezes, hot starters and the main course.
What is küşleme and which part of the lamb is it?
Küşleme is the tenderest cut of the lamb. Where it comes from, why there is so little of it and how it is cooked over the grill.