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It is easy to think about kebab - or kebap, you will learn more about that later - when Turkish cuisine gets into the conversation. Unsurprisingly though there is a wide world of flavors behind the most icon Turkish dish. The Turkish cuisine is definitely not only kebab, but it has several dishes that are a strong statement of integration between mediterranean, balkans and Middle Eastern's influences.

Even within Turkey itself, the cuisine has different twist. In Istanbul, Bursa and the rest of Asia Minor region it has inherited many Ottoman elements, such as usage of vegetables, stews and stuffed dolmas. In the Black Sea region instead the fish is prevalent. In the Southeast kebab and mezes, along side dough based desserts, are the key of the local nutrition. Mediterranean influence is strong on the coasts, with wide usage of olives, olive oil, rice, bread and vegetables.

Back to kebab, there's a slight difference between "kebab" and "kebap", but it doesn't involve the ingredients, while more the region. If "kebab" is strictly Turkish, "kebap" is a variant that is more easily found in Medina or Damascus.

In Turkish Cookbook by Adele Tyler you will find:

• Over 77 recipes for Turkish traditional food
• History of traditional Turkish food
• How to prepare kebab at home
• Kebab recipes cookbook
  

Even if kebab will hardly become an healthy dish, prepare it at home grants a better dosage of the ingredients and along side dozens of other tasty dishes, you will impress family and friends with original and entertaining recipes.