Küşleme

Which part of the lamb is küşleme?

Küşleme is taken from the middle of the lamb's back, on both sides of the backbone. According to its registration record at the Turkish Patent and Trademark Office, only two pieces come from one lamb: each about two fingers thick, 17-18 centimeters long and weighing 150-200 grams. In other words, one lamb yields 300-400 grams of küşleme in total.

With no fat and no sinew, it is extremely tender, so it needs very little done to it. On menus it usually has its own name, separate from the other lamb kebabs.

Are küşleme and tenderloin the same?

For lamb, yes: küşleme is lamb tenderloin. The registration record also defines küşleme as the meat known as lamb tenderloin.

At the butcher, "tenderloin" on its own usually means beef tenderloin. In Gaziantep cuisine, the name küşleme is used for these two small pieces of lamb.

Is küşleme lamb or beef?

Küşleme is lamb. The registered recipe for Gaziantep Küşleme Kebabı calls for 150-200 grams of lamb küşleme per portion, a little salt and olive oil. The same cut from beef is sold as tenderloin.

How is küşleme cooked?

The whole craft of küşleme lies in its simplicity. Following the registered recipe, the meat is cut into large pieces, marinated lightly with salt and olive oil and threaded on square skewers; no spice or mixture is added.

The charcoal is brought to embers without flames, the fiercest heat is allowed to pass, and the skewer is turned on all four sides so the meat cooks without burning. The ideal doneness is medium; overcooked küşleme dries out.

What to eat with küşleme?

In Gaziantep, küşleme is served with thin pide bread, parsley and onion salad, roasted pepper and tomato. From the Lezzet-i Şark Gusto menu, roasted onion and garlic, shepherd's salad or purslane also go well; to drink, ayran or şalgam.