HOW TO MAKE A MANGAL - Turkish BBQ

HOW TO MAKE A MANGAL - Turkish BBQ

Music: Koycegiz Yollari - Mugla Folk Song
Arranged and performed by: Elvan A. Ulucinar

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There is a large selections of hotels/hostels in DALYAN, where we spent our holiday this summer. Our preference was ENGUR PANSION. This small family hostel, located next to the Dalyan river was very clean, peaceful and extremely pleasant.

The breakfast (included) and dinner (avaible on request), were absolutely superb! Great presentations by Mrs. Bircan the hostel owner, was a real feast for eyes and the stomach. Her husband Mr. Behzat who is a boat captain, also knew how to command a grill and he was responsible for all the mangal events. And we filmed one of them so we can share it with you :)

DALYAN, a town in Mugla Province, is set in the most beautiful location on the Dalyan cayi, a river which connects Lake Koycegiz to the Mediterranean Sea. The town is known for many things such as Caretta Caretta, Blue Crab, Kaunos Ancient City, Rock Tombs, Giant Reeds, Mud Baths, Hot Sulphur Pools and Iztuzu Beach.

You have to see and live DALYAN to get to know it. It offers warm hospitality, rich nature and culture. It is quiet, unhurried and a budget destination. In my opinion, DALYAN is like heaven on earth.


Empty the ashes from last grilling session.
Get your charcoal and put a good layer of it into the mangal in a pyramid shape.
Place kindling or dry pieces of wood.
Pinecone as well.
Tree shells, leaves, napkins... Whatever dry and flammable can be used.
Carefully light the kindling and pinecone.
CAUTION: If the pinecone is not opened, do not use! It can move faster than a speeding bullet.
You can also add lighting fluid if desired, it accelerates the process.
Then leave it undisturbed for 5-10 minutes, fanning the fire occasionally.
There should be no smoke, give them a few more minutes if so.
Spread the charcoal evenly and place the grid.
Be sure to use a grill wire brush to clean your hot grid just before grilling.
Half of an onion or lemon can also be used.
Leave the mangal undisturbed once you are done cooking. No spilling on ground!
You can sprinkle salt if the smoke rises up when you place the meat.
Dip bread to warm it up, if desired.
You make sure to let the food cook and get a good sear on one sidebefore you try to flip.

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