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In English, kebab, or in North America also kabob, often occurring as shish kebab, is now a culinary term for small pieces of meat cooked on a skewer. [3] The word kebab, most likely derived from Persian, [6] has been used with various spellings in this sense since at least the 17th century, [13] while the Oxford English Dictionary records the ...
Ciğer kebabı (liver kebab) Lamb liver kebab on a skewer (a.k.a. ciğer şiş) Çökertme kebabı: Sirloin veal kebap stuffed with yogurt and potatoes Çöp şiş (small skewer kebab) A specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers ...
A skewer is a thin metal or wood stick used to hold pieces of food together. [1] The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, brochette is a borrowing of the ...
Shish kebab is an English rendering of Turkish: şiş (sword or skewer) and kebap (roasted meat dish), that dates from around the beginning of the 20th century. [6][7] According to the Oxford English Dictionary, its earliest known publication in English is in the 1914 novel Our Mr. Wrenn by Sinclair Lewis. [6][8] The word kebab alone was ...
Kapsalon is a Dutch food item consisting of French fries topped with doner or shawarma meat, garlic sauce, and a layer of Gouda cheese, baked or broiled until melted, and then subsequently covered with a layer of dressed salad greens and more sauce. The dish is usually served as fast food in a disposable metal tray.
Preparation and cooking. Koobideh Kebab is a type of Iranian kebab made from ground meat. According to Daryabandari 's esteemed cookbook, [4] there are two main styles of koobideh: a soft, tender type served with Iranian flatbreads like sangak and lavash, and a firmer but juicier type served with rice. Both styles use the same ingredients, with ...
Afghan Kabuli palaw. Rice with kofta (meatballs) and corn. Rice is a core staple food in Afghan cuisine and the most important part of any meal. [9] Challow, or white rice cooked with mild spices, [11] is served mainly with qormas (korma: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, qorma, and ...
Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in the Russian ...
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