leaves. Patlıcan kebabı, 'aubergine kebab' – Special kebap meat marinated in spices and served with eggplant (aubergine), hot pide bread and a yogurt sauce. Ramazan kebabı, 'Ramadan kebab' – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread. Shish kebab – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled. Şiş tavuk or Tavuk şiş – Yogurt-marinated chicken grilled on a stick. Sivas kebabı – Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside. Susuz kebap, 'waterless kebab' – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan. Talaş kebabı, 'sawdust kebab' – Diced lamb, mixed with grated onions, brown meat mixed with flour dough. Tandır kebabı, 'tandoor kebab' – Lamb pieces (sometimes a whole lamb) baked in an oven called a tandır, which requires a special way of cooking for hours. Served with bread and raw onions. Tas kebabı, 'bowl kebab' – Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga vurmak, ("butter infusion"), before the meat itself is cooked in the same grease. Testi kebabı, 'earthenware-jug kebab' – Ingredients are similar to çömlek kebabı, prepared in a testi instead of a güveç, generally found in Central Anatolia and the Mid-Western Black Sea region. Tokat kebabı – Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread. Urfa kebabı – is similar to Adana kebabı, but less spicy. Fish Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama (poaching) method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. In fish restaurants,