Sivas Leaf Kebab

The meat used is typically selected from the leg and rib cuts of calves raised on a natural diet in the high-altitude pastures of Sivas. Its most distinctive feature is the absence of heavy spices that would overpower the meat’s natural flavor. It is typically marinated only in onion juice, milk, and salt, then left to rest for 24–48 hours.

As its name suggests, the meat is threaded onto skewers in thin, flat slices without being ground. When sliced, it falls onto the plate as thin as paper and retains its original shape. It is a must-try delicacy when visiting Sivas.