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Meat, sometimes mixed with vegetables, popular in the Eastern Mediterranean; they come in various forms -
Adana: spicy, minced lamb (named after the Turkish town).
Doner: slices of marinated lamb packed very tightly, and cooked on a vertical rotisserie.
Iskender: a doner kebab with tomato and yoghurt, generally served on bread.
Kofte: minced meat (generally lamb), with spices, eggs and onions.
Shaskik: lamb, rolled and skewered.
Shish: cubes of marinated meat - generally interspersed with tomatoes, onions and sweet peppers - then grilled on a skewer, often over charcoal. Known as souvláki in Greece.
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