Part 2 of my Turkish food exploration this week. Today I’m talking about döner vs. cağ kebab. The former is known around the world (aka gyros) as a vertical spit of lamb & beef. But few realize cağ was first – from Erzurum in Northeastern Turkey – as a horizontal stack of lamb only. Both are cooked over hardwood charcoal, and both are delicious. But I give a slight edge to the beguiling cağ, like the one I had at Sehzade in Istanbul.