meze from south-eastern Turkey meaning raw meatballs, prepared with bulgur wheat and raw minced meat (like beef or lamb). Today in most Turkish restaurants, the raw meat is usually omitted and instead extra-fine Bulgar is used. Terbiyeli Sulu Köfte is another meatball speciality cooked with flour, tomato paste and water in which lemon and egg sauce is added. Sucuk is a form of raw sausage (made with beef meat and a range of spices, and garlic) commonly eaten with breakfast. Instead of classical sausages (sosis), sucuk is the most used ingredient for snacks and fast-food style toasts and sandwiches in Turkey. Pastırma is another famous beef delicacy. Both pastırma and sucuk can be put in kuru fasulye (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with scrambled eggs, served in a small pan called sahan, is eaten at breakfast in Turkey. Kokoreç (the intestines of sheep) with spices is a traditional low-price fast food in Turkey. Liver is fried in Turkish cuisine. "Arnavut ciğeri" (meaning Albanian liver), served with onion and sumac, is usually eaten as a meze, in combination with other mezes such as fava. "Edirne ciğeri" is another famous liver dish from Edirne. Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried. Kelle (roasted sheep's head) Kuzu etli enginar (artichokes with lamb) Etli taze fasulye (green beans stew with meat) Etli bamya (okra with meat) İşkembeli nohut (chickpea with tripe) Piliç dolma (stuffed chicken with spice filling) Kebabs Kebab refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles. Adana kebap or kıyma kebabı – kebab with hand-minced meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey. Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo. Alinazik kebab – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added. Bahçıvan kebabı, 'gardener's kebab' – Boneless lamb shoulder mixed with chopped onions and tomato paste. Beyti kebab – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house