Lamb preparations have attracted an international following due to their varied and flavorful culinary characteristics. Spanning from tender kebabs found in the Middle East to fragrant curries in India, and robust stews across Europe, these meat offerings present an extensive array of tastes and consistencies that appeal to diverse cultural preferences.
Considering this, Taste Atlas, an immersive online guide to traditional cuisine, which compiles genuine recipes, critiques by food experts, and research pieces about renowned ingredients and dishes, has recently unveiled its compilation of the ’50 Best Lamb Dishes in the World’.
Securing the top position is Turkey’s Iskender kebab, a delectable creation named in honor of Iskender Efendi, the pioneering butcher behind this savory delight.
“It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yoghurt are traditionally drizzled over the dish at the table,” the guide noted.
Claiming the second spot is another Turkish delicacy, the Cag kebabi. Hailing from the Turkish city of Erzurum, this kebab variant involves marinating lamb with a mixture of onions, salt, and pepper. The seasoned meat is then threaded onto a sizable horizontal skewer and expertly cooked over an open wood fire.
Next in line is Iran’s Kabab torsh, a dish deeply rooted in tradition and predominantly linked to the provinces of Gilan and Mazandaran.
“The kebab is usually made with lean cuts of beef or lamb which are marinated in a flavourful combination of pomegranate molasses, walnuts, garlic, parsley, and olive oil,” Taste Atlas noted.
