Kebabcraft

New in 1.22.0: The Ottoman Update

• Janissaries: give a villager a börk and they join the corps. They take vanilla weapons, shields and armour, which shows in Ottoman designs, rise through three ranks, follow your banner in bands of twelve, guard villages by night, and charge at the sound of a goat horn. Crescent moon nights make them stronger.
• New people: Nasreddin Hoca rides his donkey backwards and sets riddles that can kill you, the aşık plays his saz from village to village, and the çorbacı looks after the corps.
• Soups and food: the copper cauldron with eight Turkish soups, pilav, dolma, sütlaç, hamsi from the sea and Anzer honey from the high meadows.
• Crafts and banners: çini tiles, ebru marbling, and nine historic banner patterns, from the Turkish crescent and star to the Göktürk wolf and the Orkhon runes.
• The world: rare Seljuk kervansarays, village fish markets, Kangal and Malaklı shepherd dogs, the lemon tree, and new tree shapes with falling leaves.

Kebabcraft brings a Turkish kitchen to Minecraft.

• Farm tomatoes, cucumbers, aubergines, green peppers, paprika, garlic, onions and sesame; find the vegetables growing on village farms, and peppers wild in the jungle. Pick olives, pomegranates, pistachios and walnuts from their trees. Pick sunflower seeds and roast them into çekirdek. Tea grows on hillsides, sumac on dry slopes, and coffee only in the jungle.
• Four woods: olive, pomegranate, pistachio and walnut, each with everything a vanilla wood has (doors, signs, boats, shelves…) in its own style.
• The döner spit turns while it roasts. Stack up to eight layers of beef, chicken or lamb, light kebab grills behind it with charcoal, and shave the side facing you with a sword or the döner knife. Keep cutting: a döner left on the heat burns.
• Kebabs your way: bread, pita or lavaş, 1–4 pieces of döner and up to five each of sixteen extras, from pickles and garlic to sumac and pomegranate molasses. That makes 3,102,084 different kebabs, and an advancement for making every one. The recipe book shows a few to start with.
• Juicy or burnt: baste the spit with olive oil and cut it evenly all round for juicy döner, which is more filling and heals a little in a kebab. Wait too long and it comes off burnt.
• A whole kitchen: a charcoal mangal for Adana and şiş kebab (turn the skewers while they brown for juicy ones, and don't forget them), cutting boards in all sixteen woods, a stone oven for lahmacun, pide, simit and baklava, a copper pan for menemen, imam bayıldı, künefe and İskender, jars for pickles and yogurt, a çaydanlık for çay, and a cezve in hot sand for Turkish coffee that tells your fortune.
• The tea table: set cups and tea glasses down on any block, full or empty, or on a copper tray or hanging tea tray, with a sugar bowl beside them. Hot çay and coffee steam. Sugar your çay, but not too much: ten lumps is a heart attack.
• Villages in the plains, desert, savanna, taiga and snow can have a kebab shop, built from what that village is built from (sandstone, acacia under thatch, a spruce cabin, stone and spruce), with the usta at his spits, white plastic tables and chairs, and a simit cart, and a bazaar with the spice seller. The usta bastes and cuts his own döner (so his comes off juicy), shops every morning, reloads his spit, keeps his grills lit, trades kebabs and feeds hungry passers-by. He remembers his regulars: extra meat after five meals, a free ayran each day after ten, and his own cookbook at twenty. Now and then a shop chest holds the usta's cookbook, and rarely a pala bıyık you can wear as a helmet.
• Garlic breath from a kebab with three or more cloves: animals and villagers keep away until you drink water and eat something.
• The Turkish flag, drawn to the official proportions, which nothing can destroy.
• Street food: kıyma and tantuni chopped on a cutting board, çoban salatası, İnegöl köfte, çiğ köfte, salça dried in the sun on a tray, şalgam fermented in a jar, and cağ kebabı from a horizontal spit.
• Sauces: pour garlic, red or hot sauce on any cooked meat, fish, döner, kebab or baked potato, and see it on the food.
• The travelling carpet seller, white-bearded and leading a camel in a kilim saddle, sells carpets in thirteen Turkish and Turkic patterns, from Star Uşak and Hereke silk to Turkmen, Kyrgyz and Uyghur ones. Carpets of one pattern laid together join into one rug with one border round it; hang them on a wall as kilims; weave the common patterns yourself; put them on llamas.
• An Ottoman room: sedirs along the walls, minder cushions to sit on cross-legged, and a copper sini to eat round, in every carpet pattern. Eating together fills you up more, and in the evening villagers sit down too.
• Nazar boncuğu: hang the blue eye bead by a door and zombies won't break it down, or give it to an animal to wear (never a pig).
• Spit holders in every wood and in dozens of stones.
• Learning as you go: no tutorial, just a tip the first time you place each kitchen block, the usta's cookbook with your first trade, and signpost advancements.
• Fits in with vanilla: chickens eat the new seeds, the mod's saplings go in pots, its plants compost and its wood burns (and makes charcoal), the wandering trader and farmers sell its seeds, and heroes of the village get kebab gifts.
• A terlik to throw, which stuns what it hits; a çaydanlık that whistles when the tea is ready; and a Kebabcraft advancement tab.

In English, Turkish, Dutch and German. Needs Fabric API. Install it on the server and on every player's game.