The chef at Turkish restaurant Hazev in London’s Canary Wharf is trying to remind British takeaway fans of the meal’s rich history by creating a version worth a staggering £925.
The pricey kebab, made from Japanese Wagyu beef, fresh morel mushrooms and 25-year-old Italian vinegar is one of the most expensive dishes in London. In March this year, head chef Onder Sahan unveiled the kebab, saying he would pay over £1,000 to anyone who could make a better kebab than his.
In a video showing him prepare the dish, Sahan said, “I decided to make something unusual. I created that Royal Kebab.” He continued, “Yes, I think we do something nice and expensive. We used high-quality meat and vegetables and olive oil and nice 25-year-old vinegar.”
Other ingredients used in the dish include milk-fed lamb and goat minced into a traditional kofta. French Chaumes cheese is also used with courgette flowers, Turkish basil, Jerusalem artichokes and La Vallee des Baux olive oil. The vinegar used in the dish costs £185 for just a 10cl bottle.
“I’m really very very happy if someone does it and I’m very interested. I’m waiting if someone makes it better than this and I’m happy to pay more than 1,000,” added Sahan.
Mostly sold at inexpensive kebab shops open late at night in the British capital, the kebab is not seen as a luxury food item. But Sahan said he wanted to change that. “We try to change the kebab image, and then we show people if you have good taste and then you can make it whatever way you like it,” he said.
The name of the restaurant comes from the Turkish words ‘haz’- meaning ‘enjoyment’ – and ‘ev’ – meaning ‘home.’ The dish was made to mark the fourth British Kebab Awards earlier in March. Onder claimed the first prize as the country’s best kebab chef.
