Although the traditional Turkish kebab is made from chicken, lamb or beef, in recent years several Turkish food restaurants are incorporating changes to the recipe by introducing fish kebabs. This is the case of this restaurant located in Almus, a district in the Tokat province, which has decided to reinvent itself with a salmon döner kebab, of which Almus is a large producer that exports to countries such as Germany, China or Japan. “We wanted to try something different. We have salmon, so we said: why not try this?”, explains the owner of the restaurant, who says that everyone who tries it repeats.
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Pablo Gómez is a specialist in Turkey and has been editor-in-chief of Hispanatolia since 2011. He has been analysing current affairs and geopolitics in Turkey and the surrounding region since 2006.
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