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Adana kebab (Turkish: Adana kebabı) is a dish that consists of long, hand-minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana , the fifth-largest city of Turkey , and was originally known as the kıyma kebabı (lit: minced meat kebab ) or kıyma in Adana-Mersin ...
Adana kebap (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals.
Adana kebabı: Also known as kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey. [39] Ali Paşa kebabı (Ali Pasha kebab) Cubed lamb with tomato, onion and parsley wrapped in filo [39] [40] Alinazik kebab
Alinazik kebab, or simply Ali Nazik, [1] is a home-style Turkish dish which is a specialty of the Gaziantep province of Turkey. [2] It is made from smoked and spiced eggplant , grilled and then pureed, topped with cubes of sauteed lamb , previously seasoned and marinated.
[1] [2] [3] "Kebapçı İskender" is trademarked by the İskenderoğlu family, who still run the restaurant in Bursa. [ 4 ] [ 5 ] This dish is available in many restaurants throughout the country mostly under the name "İskender kebap", "Bursa kebabı", or at times with an alternative one made up by the serving restaurant such as "Uludağ kebabı".
It is a part of Awadhi cuisine. It is said to incorporate 160 different spices. [ 2 ] Ingredients include finely minced buffalo meat , [ 3 ] [ 4 ] plain yogurt , garam masala , grated ginger , crushed garlic , ground cardamom , powdered cloves , melted ghee , dried mint, small onions cut into rings, vinegar , saffron, rose water, sugar, and lime.
Ottoman travel books of the eighteenth century cite a kebab cooked on wood fire consisting of a horizontal stack of meat, known as "Cağ Kebabı" in the Eastern Turkish province of Erzurum, which is probably the earlier form of döner as known.
First pages from a 25 Juz' of the Qur'an commissioned by Sultan Uljaytu with verse 46 of chapter Fussilat in muhaqqaq. Mosul, 1310/1311 (710 AH). British Library. Fuṣṣilat (Arabic: فصلت, fuṣṣilat [1] "are distinctly explained" or "explained in detail"), also known as Sūrat Ḥā Mīm as-Sajdah (Arabic: سورة ﺣﻢ ﺍﻟﺴﺠﺪﺓ), [2] is the 41st chapter of the Qur'an with ...