There’s a familiar image conjured by the words “Turkish BBQ”. A heaving plate of meat, skewers bent under the weight, rice piled so high it could double as a topographical feature and a smear of sauce trying to hold it all together. It’s the stuff of post-pub mythology – dependable, fast and best consumed half-reclining on a curb.
Kemal Demirasal is here to tell you that’s not a real kebab.
