Kebab
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Kebab (from Persian کباب, kabāb) means "grilled (or broiled) meat" in Persian and Turkish (spelled Kebap in Turkish). Kebab is usually made of lamb and beef, although chicken and fish can be used for some styles. Pork is never used by Muslims because of religious belief but is sometimes used by non-Muslim sellers.
There are many varieties of kebab and the term means different things in different countries. The generic term kebab usually refers to döner kebab in Europe and to shish kebab in the United States, though its meaning can vary.
Perhaps the earliest recipe is in the tenth-century Kitab al-Tabeekh كتاب الطبيخ (book of cookery) by Ibn Sayyar al-Warraq of Baghdad. His recipe for Kebab Khalis uses thin slices of lean meat, salted and grilled in an ungreased frying pan.
Amongst airline crew and engineering staff kebab is in use as a slang term for an aircraft's jet engine - it spins and gets hot!
Shish kebab
Shish kebab (şiş kebap in Turkish) is a wooden or metal stick (a skewer) with small cubes of any kind of meat, fowl, fish, fruit, or vegetable (usually a combination) that is roasted on a grill. The name literally means 'skewer of grilled meat' in Persian. Vegetables typically used include eggplant, tomato, bell pepper, onion and mushrooms. A similar Greek food is called Souvlaki or Kalamaki.Some Kebab-variants
- Samak Kebab - grilled fish on a stick
- Shish Tawook or Shish Taouk - yogurt marinated chicken grilled on a stick (şiş tavuk in Turkish)
- Kabab Halabi a kind of Shish Kebab, very common in Syria and Lebanon, named after the city of Halab.
- Kofte Kebab or Shish köfte - minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
- Souvlaki, Greek preparation; the meat is wrapped in grilled Greek-style pitta bread with tomatos, onions and yorghut.
- Kabab Koobideh - (Persian) ground beef (usually sirloin), often mixed with parsley and chopped onions
- Kabab Barg - (Persian) grilled marinated flank steak (or filet mignon)
- Kabab Soltani - (Persian) combination of kabab koobideh and kabab barg
- Jujeh Kabab - (Persian) grilled chicken
- Chenjeh Kabab - (Persian) grilled lamb prepared similar to shish kabab, without the vegetables
- Shishleek - (Persian) grilled baby lamb chops (usually from the leg), typically marinated
- Kabab Bareh - (Persian) grilled lamb, typically marinated in yogurt with parsley
- Kabab Torsh - (Gilan - Northern Iran) Also called (Tursh - e - Kabab) grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil.
- Seekh kabab - Indian/Pakistani - marinated in spices and grilled on skewers
- Shami kebab - Indian/Pakistani - it is claimed they orginated in Syria
- Chapli Kabab - Pakistani - delicacy of Peshawar
- Boryani Kebab
- Senjeh Kebab
- Durum Kebab - (Turkish) kebab-meat in a pita roll.
- Lahmacun - (Turkish) a pizza-like kebab
- Adana Kebab - (Turkish) kebab meat with chili
- ''Urfa Kebab - (Turkish) similar to Adana Kebab, but not spicy.
- Alanya kebab - (Turkish) Pieces of beef, bread and tomatoes, with a spicy sauce.
- Patlican Kebab - (Turkish) Egg Plant, special kebab meat marinated in spices and served with hot pide bread and a yoghurt sauce.
- Beyti Kebab - (Turkish) Made with minced lamb. It has its own, individual spice mix, and a touch of garlic.
The dish called chelow kabab (rice with kabab) is one of the most common forms of serving kabab in Iran which combines a variety of Persian kababs with saffroned Basmati rice , lavash (a paper-thin bread), grilled tomato, raw onions, bell peppers, mushrooms and Somagh and often a side of salad shirazi, mast khiyar and doogh (nowadays carbonated). An old Iranian tradition is to break a raw egg yolk over the rice, along with plenty of butter, just before serving.
An Indian dish called Seekh Kebab is popular in many Indian restaurants. It is cooked in a tandoor, and is often served with chutneys or mint sauce. It is often included in Tandoori sampler platters, which contain a variety of Tandoor cooked dishes. A Seekh Kebab can also be served in a naan bread much like a Donor Kebeb traditionally is.
Shish Kebab in Other Languages
- Albanian: shishqebab
- American: kabob (plural: kabobs)
- Armenian: khorovats/khorovadz
- Bosnian/Croatian/Serbian: šiš ćevap, ražnjić (plural: ražnjići)
- Slovenian: ražnjič (plural: ražnjiči)
- Georgian: მწვადი (mtsvadi).
- Hebrew: kabab, plural: kababim.
Similar dishes
Anticuchos (Chile), Brochette (French), Ćevapi (Balkans), Espetada (Portuguese), მწვადი [mtsvadi] (Georgia), Satay (Southeast Asian), Shashlik (Russian), Souvlaki or Kalamaki (Greek), Yakitori (Japanese), Spiedies (New York State), Rablóhús (Hungarian)External links
- [Turkish Kebabs], at TurkishCook.com
- [The Chili Source], has images of several types of kebabs
- [Authentic Turkish Kebab Video], illustrates how a Turkish kebab is made
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