Kebab (also kabobs or kababs ) are a variety of meat dishes cooked, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world.
In Indian English and in Middle Eastern, other parts of Asia, and the Muslim world, kebab is a broad term that encompasses a wide variety of grilled meats. Although kebabs are often cooked with puncture, many types of kebabs are not. The kebab dish can consist of cuts of meat or seafood, sometimes with fruit and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in the oven, or as a stew; and served with various accompaniment in accordance with each recipe. Traditional meats for kebabs are most often mutton or lamb, but regional recipes may include beef, lamb, chicken, fish, or more rarely because of religious bans, pork.
In most English-speaking countries, the two most familiar and familiar kebab dishes are the shish kebab and doner kebabs. One of these is often simply referred to as "kebab" in English.
Video Kebab
Histori
Evidence of the use of hominins of fire and cooking in the Middle East dates back as far as 790,000 years, and prehistoric fires, earth ovens, and bones of burned animals spread throughout Europe and the Middle East at least 250,000 years ago. In ancient times, Homer in Iliad (1.465) mentions pieces of meat baked in spits ( ?????? ), and excavation in Santorini dug up stone support for the skewers used before the 17th century BC.
The Kebab dish comes from Persian and Turkish medieval kitchen. They are generally made with small pieces or slices of meat, or ground meat, often cooked on a skewer over a fire. This cooking method has a long history in the region, where it would be practically in towns where small pieces of meat are available at butcher shops, and where cooking fuel is relatively rare, compared to Europe, where the vast forests allow farmers to bake large chunks of whole meat.
The word kebab came to English at the end of the 17th century, from Arabic: ?????? ? ( kab? b ), partly through Urdu, Persian, and Turkish. In Persian, the word was borrowed from Arabic. According to Sevan Ni? Anyan, the Turkish etiologist, the Turkish word kebap is also derived from the Arabic word kab? B , which means grilled meats. However, it was not often found early in the Arabic books of the Middle Ages, and only became commonly used in connection with cooking in the Turkish period.
The word is first mentioned in the Turkish text of Kyssa-i Yusuf in 1377, which is the oldest known Turkish source where the kebab is called food. However, Ni? Anyan states that the word has the equivalent of "frying/burning" with "kab? Bu" in Old Akkadian, and "kbab?/????" in Aramaic. The American Heritage Dictionary also provides a possible origin of Semitic origin with meaning "burn", "char", or "roast", from Aramaic and Akkadian. These words indicate origin in Proto-Afro-asiatic prehistoric language: * kab - , to burn or to roast.
According to Ibn Battuta, a Moroccan traveler, in India, kebabs are served in royal houses during the Delhi Sultanate period (1206-1526 AD), and even ordinary folk will enjoy them for breakfast with naan.
Maps Kebab
National varieties
Africa
Suya is a spicy kebab which is a popular food in West Africa. It is traditionally prepared by Hausa people from northern Nigeria, Cameroon, Niger, Ghana and parts of Sudan (where it is called agashe ).
Kyinkyinga is common and popular in West Africa. It is a Ghanian dish, very similar or identical to Hausa suya kebab, also known as sooya, tsinga, chichinga, tsire agashi, chachanga or tankora .
Sosatie (pl sosaties ) is a traditional South African meat dish (usually lamb or goat) cooked with a skewer. The term comes from sate ("pierced meat") and sauce (spicy sauce). This is the origin of Cape Malay. Sosatie recipes vary, but generally the ingredients may include sheep, beef, chicken, dried apricots, onions and chili peppers.
Afghanistan
Afghan kebabs (Pashto/From: ????) are most often found in restaurants and outside vendor stalls. The most widely used meat is lamb. Recipes are different from any restaurant. Afghan Kebabs are served with naan, rarely rice, and customers have the option to sprinkle sumac or
Other popular kebabs include cuts of lamb, ribs, beef, buffalo, and chicken, all found in better restaurants.
Chapli kebab, typical Eastern Afghan food, is a patty made from minced beef. This is a popular barbecue meal in Afghanistan. The word Chapli comes from the word Pashto Chaprikh , which means flat. It is prepared flat and round, and served with naan. The original recipe of chapli kebab dictates half the meat (or less), half flour mixture, which makes it lighter in taste and cheaper.
Armenia
Kebabs in Armenia are prepared from ground beef peppered with pepper, parsley and other spices, and roasted on a skewer, known as "shish" in Armenia. Shish kebab is known as xorovac (Armenian: ??????? ) in Armenia, while Lule kebab is known only as "kebab". Like other cultures, kebabs are often served during special occasions. Onions are often added to the kebabs to enhance the flavor.
Azerbaijan
In the Azerbaijan Republic, the main varieties include tika kabab, lyula kabab (doyma kabab in some places), kababy bags and tava kabab. Meat for tika kabab is sometimes prepared in basdirma (onion sauce and thyme) and then goes to the skewer. It can be served, wrapped with lavash, with pomegranate addon like sauce (narsharab) and other spices.
Bangladesh
In Bangladesh there are different types of kebabs (Bengali ????? or "Kabab"). In the old capital of Bengal Subah in Dhaka, various Persian and Arabic dishes are being made. Among them are kebabs. In Bangladesh most kebabs are made using beef while Indian Bengali neighbors use chicken or goat to make them. Among the popular kebabs are:
Bulgarian
In Bulgaria, the word ????? (kebap) is a generic term for meat stew with little or no vegetables. DÃÆ'¶ner kebabs are widely distributed as fast food and are called ????? (dyuner). Shish kebap/shashlik is also common, and is called ????? (shishche - "skewer").
China
Chuanr (Mandarin: ? ; pinyin: chuÃÆ'n ), commonly referred to as "chua'r" all over the north, or kawap (?????) in Uyghur, is a variation of kebabs originating from Uyghurs in the western province of Xinjiang and popular dishes in Chinese Islamic cuisine. This dish has since spread throughout the country and became a popular street food.
Although most traditional chuanr forms use sheep or goat meat, other types of meat, such as chicken, beef, pork, and seafood, can be used as well. Small pieces of meat pierced and roasted or fried. Common herbs and spices include cumin called "ziran", pepper, sesame, and sesame oil.
Greek
While street food history in Greece returned to ancient times, the Greek icons gyros and souvlaki as known today appear only after the Second World War. Introduced to Athens in the 1950s by immigrants from Turkey and the Middle East, gyro was originally known only as the dÃÆ'¶ner kebab . It is usually served as sandwich rolled in pita bread, or on a plate, with french fries and various salads and sauces such as tzatziki. Then in the 1960s, sellers also started selling dishes of the same style made with souvlaki, which resembled Turkish kebabs, but usually made with pork.
Around the same time, the Greek word
Unlike the rest of Greece, in Athens, these two types of sandwiches can be called souvlaki , with pierced flesh called kalamaki .
Although gyros no doubt originated in the Middle East, the question of whether modern souvlaki came to Greece through Turkish cuisine, and should be regarded as the Greek style of the shish kebab, or a contemporary revival of Greek tradition dating from the 17th century BC Minoan civilization, is a topic sometimes hot debates, at least between Greece and Turkey. While English speakers may refer to souvlaki skewers as kebabs, they are not properly called it in Greek.
India
Ancient Hindu texts, like the Mahabharata, mention a dish made of marinated animal meat roasted on a large open fire. Modern kebabs in India track their origins with the influence of Mughlai cuisine in India. Some varieties of kebabs in India are more or less similar to other kebab dishes along with their distinctive taste, which can be credited for the use of Indian spices. Although there are different versions like Tunde to kabab , Tikka kebab , Shami kebab , Soovar ki Saanth (Abdomen pork kebabs from Rajasthan) and Rajpooti soolah , which is native to India. Also, due to the widespread prevalence of vegetarianism in India, there are many local Kebab varieties, made from Paneer or potatoes.
All varieties like sheesh, doner (known as shawarma), shammi, tikka, and other grilled and roasted forms are enjoyed in India. Some popular kebabs are:
Iran
There are several different Persian varieties of kebabs (Persian: ???? ?). Kebabs can be served with steamed or steamed steamed Basmati rice or steamed rice and called chelow kabab ( ?????? ), which is considered as Iran's national dish. It can also be served with the most common types of bread eaten in Iran, such as lavash.
This dish is served with the basic accompaniment of Iranian food, in addition to grilled tomatoes on the side of rice and butter on the rice. It is an old northern tradition (probably originally in Tehran) that raw egg yolk should be placed on the rice as well, although this is highly optional, and most restaurants will not serve rice in this way unless specifically requested. "Somagh", powdered sumac, is also available and its use varies according to taste to a small strip of rice or heavy sprinkling on rice and meat, especially when used with red meat (beef/beef/lamb).
In Persian restaurants, a combination of one kabab toga and one koobideh kabob is usually called Soltani , which means "sultan's feast". The traditional drink of choice to accompany the kebab is doogh, sour yogurt drink with mint and salt.
In the ancient bazaar tradition, rice (covered with a lid of cans) and accompaniment is served first, immediately followed by a kebab, brought to the table by the waiter, holding some skewers in his left hand, and a piece of flat bread (usually nan-e lavash) on his right. The satay skewers are placed directly over the rice and while holding kebabs over the rice with bread, the puncture is quickly pulled out. With two of the most common kebabs, fresh and koobideh, two skewers are always served. In general, the kebab bazaar restaurant only serves these two varieties, although there are exceptions.
In Azerbaijan Iran, "Binab (also Bonab) Kebabi" is very famous in Azerbaijani cuisine because of its large size. It is named after the city of Binab in eastern Azerbaijan province. Kebabs and other types (eg, Shishlik, kubide, Berge, Gelin, etc.) Can be served alone or with rice and fresh salad on the side. In this area kebabs come usually with yogurt, hot bread, tomatoes, onions, parsley and peppers, and tarragon.
Kabobideh (> ????????? ) is k? bide ( ?????? ) is a mincemeat of Iran made from lamb, beef , or chicken, often mixed with parsley and chopped onions.
Koobideh Kabob contains: ground meat, onion, salt, pepper, turmeric, and spices. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mixture stick together. The mixture is then pressed around the skewer. Koobideh Kabab usually has a length of 18 to 20 cm (7-8 inches).
Kab? be barg (Persian: ???? ??? ?) is Persian-style lamb meat, chicken or beef dish kebab. The main ingredient of Kabab Barg - short form of this name - is beef fillet tenderloin, sheep calf or chicken breast, onions and olive oil.
Marinade is prepared with a mixture of half a cup of olive oil, three onions, garlic, half a teaspoon of saffron, salt and black pepper. One kilogram of lamb cut into 1 cm thick and 4-5 cm thick. It should be soaked overnight in the refrigerator, and the container should be closed. The next day, the sheep was moored on a long, thin skewer. It was brushed with a bath and burned for 5-10 minutes on each side. Kabab-e Barg
J? je-kab? b ( ????????? ) consists of pieces of chicken first soaked in chopped onions and lemon juice with The saffron is then roasted over the fire. Sometimes served with tomatoes and roasted pepper. Jujeh kabab is one of the most popular Persian dishes.
Kabab Bakhtiari is a combination of Jujeh kabab (kabab kabab) and Kabab barg (beef or lamb) on the same skewer. Its name comes from the Bakhtiari region of Iran.
Kenjeh Kabab , also known as Chenjeh ( ??????? ) is a traditionally created kabab with soaked lamb chunks. Usually served with roasted tomatoes and rice or bread.
Iraq
Some types of kebabs are popular in Iraq, although the word kebabs in local use are reserved for flavored lamb stew, traditionally baked on natural wood charcoal to give special flavor kebabs. The pieces of roasted bacon are called tikka, the most popular being chicken tikka.
Kebabs in Iraq are consumed any time of the day, including for breakfast.
Israel
Mizrahi Jews bring various types of grilled meat from their native lands in the Middle East to Israel, where they are an important part of Israeli cuisine. Among the most popular are long-spiced ground-meat skewers, called kabab (Hebrew: ??? , qabab ), which has become a staple dish Israeli meat restaurant and main course of traditional Israeli holiday barbecue, in addition to shishlik. They are generally made from beef, although sheep are also occasionally used, and almost always served with local pita bread, hummus and vegetable salad.
The Levant and Egypt
Several varieties of kebabs can be found in most of the restaurants that represent this region. Among the most common are the taouk shish, which is a baked chicken skewer soaked in olive oil and spices, and lahem meshwi , a charcoal grilled skewer of a main lamb cube flavored with mild spice.
Shawarma, though not considered a kebab in most of the Levant and Egyptian countries, is another type of very popular roast beef preparations that characterize this area.
Nepal
In Nepal, this is a popular dish in Nepalese cuisine as well as Newa cuisine and is known as Sekuwa. These are roasted meats in natural wood/firewood in a real traditional Nepalese country style. At first when the meat is still in the raw stage mixed with natural spices and natural herbs and other necessary ingredients. The sequence can be from pigs, sheep, goats or chickens, or mixes. Sekuwa is very popular in Nepal, especially in Eastern Nepal and Kathmandu. Tarahara, a small town in the Sunsari District of Koshi State in Eastern Nepal can be called the Nepali capital of Nepal.
Pakistan
Kebabs in Pakistan track their origins with the influence of Mughlai cuisine.
Pakistani cuisine has different kebabs. Meat includes beef/buff, chicken, lamb and fish used in kebabs. Some popular kebabs are:
- Chapli kebab
- Boti kebab
- Bun kebab
- Reshmi kebab
- Shami kebab
- Seekh kebab
Southeast Asia
Sate is a kebab of spiced, pierced, and baked meat, served with a sauce. This is a Southeast Asian dish, especially Indonesia, Malaysia, and Thailand.
Sate may consist of diced chicken or slices, goats, sheep, goats, cows, pigs, fish, other meats, or tofu. Traditional satay skewers of coconut leaf midrib are used, although bamboo skewers are often used instead. It is roasted or burned on a wood or charcoal fire with spicy flavor. It can be served with a variety of sauces, although most often a combination of soy and peanut sauce. Therefore, peanut sauce is often called satay sauce.
Sate is developed by Java street vendors as a unique adaptation of Indian kebabs. The introduction of satay, and other well-known dishes such as tongseng and goat curry based on meat such as goats and sheep, coincides with the entry of Indian and Arab traders and immigrants beginning in the 18th century. It is available almost anywhere in Indonesia, where it has become a national dish. In Sri Lanka, this has been a staple food of local food as a result of the influence of the local Malay community.
Turkish
Shish kebab is a dish consisting of small cubes of meat or fish poked into a skewer and baked. ? i? , pronounced [? i?] , is a Turkish word meaning "sword" or "skewer". Tradition says that the dish was created by medieval soldiers who used their swords to bake meat on open flames.
In Turkey, shish kebabs usually do not contain vegetables, although they may be cooked on a separate skewer. It can be prepared with lamb, beef, chicken or fish, but pork is not used.
Ca? kebab? is similar to a kebab doner, but is cooked on a horizontal spout rather than vertically. This is related to Erzurum province in East Turkey.
DÃÆ'¶ner kebab , literally "twisting kebab" in Turkish, slices of lamb, beef, or chicken, slowly baked on top of a vertical rotating lontar. Middle Eastern Shawarma, Mexican taco pastor, and Greek gyros are all derived from the Turkish kebab dÃÆ'¶ner, which was found in the Bourses in the 19th century.
The German style kebab sandwich, sometimes called "kebab" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular foods in Germany and much of Europe. It is generally sold by Turkey, and is considered a Turkish-German specialization, in Germany.
? The baked skender is a dish made with kebab doner meat, served with ketchup, melted butter, and yogurt, on the pita bread. It is named after the cook from Bursa which is often credited with the discovery of the kebab doner.
Adana kebabs? (or k? yma kebab?) is a long minced meat kebab knitted on a wide iron skewer and baked on charcoal. Generally "hot" or savory. The traditional Adana Kebab is made using lamb, with high fat content cooked on hot coals. Only three ingredients are used in Adana Kebab, minced lamb, red capsicum (pepper) and salt.
Steam kebab (Turkish: Bu? u kebab?) is a Turkish soup cooked in a pot or casserole of pottery. The casserole cover is sealed for cooking the meat with its own juice. The dish is prepared with pearl onion, garlic, thyme, and other spices. At Tekirda ?, served with cumin; in Izmir, served with mastic.
Testi kebab is a dish from Central Anatolia and the Central-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in clay pots or pitchers on fire ( testi jug in Turkish). The pan is sealed with bread or foil dough and broken when served.
Other variants
Burrah
Burrah kebab is another kebab from India. These are usually made from mutton or lamb, soaked with herbs and charcoal. It uses cuts of meat and not other cuts of meat
? evapi
? evapi ( pronounced [t ?? v: pi] ) or ? evap? i? i (formal small, [t ?? v pt? it? i] , ????????? ), derived from the word kebab , is a roasted minced meat dish, a kind of skinless sausage, found in a traditional in southeast European countries (the Balkans). They are considered national dishes in Bosnia and Herzegovina and Serbia and are also common in Croatia, Kosovo, Montenegro, Albania, Slovenia, as well as in the Republic of Macedonia, Bulgaria, Romania. ? evapi has its origins in the Balkans during the Ottoman period, and is a regional specialty similar to kofte kebabs. Dishes with similar origin in Romania are called mititei.
Chapli
Chapli kebab is a patty made of beef, onion, tomato, green chilli, coriander seeds, cumin seeds, salt, black pepper, lemon juice or promegranate seeds, eggs, cornstarch and cilantro. Chapli kebabs are a common dish in Pashtun cuisine and popular in Afghanistan, Pakistan. Kebabs are from Afghanistan. Mardan is famous for its not only local but also international chapli kabab.
Chapli kebabs are prepared flat and round and are generally served with naan.
The word Chapli is derived from Pashto Chaprikh , which means "flat".
Galouti
The Galouti kebab is a dish from South Asia, made from minced goat and green papaya. It should have been made for Nawab in Lucknow who can not eat regular kebabs because of weak teeth. Like Lucknowi biryani and Kakori kebabs, that is the hallmark of Awadhi cuisine.
Many of India's leading hotel chains have popularized the Awadhi food tradition, with the galouti kebab being piÃÆ'¨ce de rÃÆ' Â © sistance . This kebab house is Lucknow. It is most famous in the most iconic restaurant "Tundey Miyan" in Old Lucknow.
Kakori
Kakori kebab is an Indian kebab associated with the city of Kakori in Uttar Pradesh, India. The kebab is made from finely chopped mutton with spices and then charcoal grilled on a skewer. Usually served with Roomali Roti (very thin bread), onions and mint chutney (sauce). The flesh is finely ground and moisturized so that the texture is soft. There is a legend that was first prepared for the old and toothless pilgrims.
Kalmi
Kalmi kebab snacks are popular in Indian cuisine. This dish is made by soaking the chicken drumstick and placing it on the tandoor. Various types of freshly milled Indian spices are added to the yoghurt used for marrying chickens. When prepared, the drumsticks are usually decorated with mint leaves and served with onions and Indian bread.
Kebabi Halabi
A kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, is named from the city of Aleppo ( Halab ). Kebabi Halabi has about 26 variants including:
- Kebab kebab (cherry kebab in Arabic): meatballs (lamb) along with cherry and cherry paste, pine nuts, pomegranate sugar and molasses. This is considered one of the main dishes of Aleppo.
- Kebab khashkhash: lamb guling or beef with chili paste, parsley, garlic, and pine nuts.
- Hindi Kebab: bacon rolled with tomato paste, onion, paprika capsicum and pomegranate.
- Kebab kamayeh: soft meat with truffle pieces, onion and various beans.
- Kebab kebaya (kebab tray in Arabic): lamb chopped lamb chops on a tray added with chili, onion, and tomato.
Pinchitos
Pinchitos or Pinchos Morunos is a Moorish kebab dish in Spanish cuisine. The name pinchitos is used in the autonomous communities of southern Spain of Andalusia and Extremadura. They are made up of small cubes of meat threaded into skewers (spanish languages: pincho ) cooked traditionally on charcoal. Similar dishes in North Africa or other Muslim-majority countries tend to be sheep-based, but pork and chicken are the most popular meat for dishes in Spain. Pinchitos is also very popular in Venezuela, due to Spain's great influence in Venezuelan cuisine over the years.
Shashlik
Shashlik is similar to, or sometimes synonymous to, shish kebabs. It's popular in many countries, especially in Eastern and Central Europe, the Caucasus, and the Baltic. In non-Muslim-majority countries, shashlik and equivalent dishes such as Romanian frig? Rui is sometimes prepared with pork.
Kebabs in Western culture
Kebab cuisine has spread all over the world along with Muslim influence. Although non-Muslim Westerners may be increasingly familiar with some other international kebab dishes, only two have become part of a well-established and popular culture in many Western countries. In English, the word kebab usually refers to shish kebab and, outside of North America, to dÃÆ'¶ner kebab or related fast food.. These dishes are also served in many other countries, where they may have different names.
Shish Kebab
In English, shish kebab , or just kebab , is the culinary term for small pieces of meat cooked on a skewer, derived from the Turkish: ? I? kebap . The earliest known usage of the shish kebab in English is 1914, from the novel Our Mr. Wrenn, in a section that explains eating at an Armenian restaurant in New York City.
In many English-speaking countries, this refers to today's well-known dishes prepared with meat or seafood flavored with vegetables such as onions, tomatoes and peppers tossed on a skewer, also sometimes known as shashlik >. This preparation is different from the typical Turkish kebab shish style, where vegetables are usually cooked on separate skewers. Shish kebabs are usually prepared in homes and restaurants, and are usually cooked on a grill or barbeque, or baked in an oven.
The word kebab can also be used as a generic term in English to describe similarly imitated foods, such as brochette, satay, souvlaki, yakitori, or many small pieces of the food served on a stick. This is different from its use in the Middle East, where shish (Persian/Mazandarani: ???, Turkish: ? I? ) is a word for a skewer, while kebab comes from the word for toasting.
Doner Kebab
English speakers from countries outside North America may also use the word kebab generally to interpret the popular fast-food versions of the Turkish kebab dÃÆ'¶ner, or related shawarma or gyros, and sandwiches made with them , available from the kebab shop as take-away food. This use can be found in some non-English sections in Europe as well. In North America, Greek gyros are the most widely known variant.
DÃÆ'¶ner kebabs originated in 19th century Turkey, but became very popular in the West only in the second half of the 20th century. Many layers of meat are stacked into a large vertical spinning spit; the outer surface is gradually cooked and cut, and is usually served as a sandwich on a ribbon or flatbread with salad and dressing. Sandwiches are served the same way, but with other meats or cheeses, sometimes they can also be called "kebabs". It's available in most of Europe, and many other countries, although sometimes with different names or presentation styles. In Germany, a very popular sandwich, introduced by Turkish immigrants, is called dÃÆ'¶ner , although the Arabian shops there serve shawarma .
Similar plates
See also
References
Source of the article : Wikipedia
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