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This is an accepted version of this page This is the latest accepted revision, reviewed on 18 November 2024. Culinary tradition Serving in Palestine restaurant including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas ...
The doner kebab and its derivatives served in a sandwich form as "fast food" came to worldwide prominence in the mid- to late 20th century. The first doner kebab shop in London opened in 1966 [21] and such shops were a familiar sight in provincial cities by the late 1970s. Gyros was already popular in Greece and New York City in 1971.
Doner kebab [e] [89] Turkey, Germany, and elsewhere Meat (often veal mixed with lamb) cooked on a vertical rotisserie; usually served wrapped in a flatbread with salad and condiments [ 90 ]
Doner kebab on a vertical spit A kürtőskalács spit cake cooking on a spit roast. Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. [4] Cabrito al pastor – a northern Mexican dish consisting of a whole goat kid carcass that is opened flat and cooked on a spit
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 [44] Doner kebab: İskender kebap
Shish kebab with (orzo pilaf), onions with sumac, a grilled pepper, a grilled slice of tomato, and rucula leaves. Shish kebab or shish kebap is a popular meal of skewered and grilled cubes of meat. [1] It can be found in Mediterranean cuisine. [2] It is one of the many types of kebab, a range of meat dishes originating in the Middle East.
Shatkora doner kebab; Chapli kebab (Urdu: چپلی کباب) – A spiced, tangy round kebab made of ground beef and cooked in animal fat. A speciality of Peshawar in Khyber-Pakhtunkhwa. Bihari kebab (Urdu: بہاری کباب) – Skewer of beef mixed with herbs and seasoning. Kalmi kebab (Urdu: کلمی کباب) Sheesh kebab (Urdu: شیش ...
Ćevap arrived in Bosnia and Herzegovina as a variant of Turkish kebab around 1500. Although most first think of "doner kebab", kebab is translated from Turkish as "grilled meat". In the beginning, this simple dish was not too well known and popular among South Slavic peoples.
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