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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.
İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread, and generously slathered with melted special sheep's milk butter and yogurt.
In Bangladesh they make variations of kebab (Bengali কাবাব or "Kabab"). In the old Mughal province of Bengal Subah's capital of Dhaka, various Pakistani and Indian-influenced dishes started to be made. Amongst these were kebabs. In Bangladeshi cuisine, most kebabs are made using fish or beef.
The menu will include Persian beef and chicken kabobs at first. In the future, it could add falafel, stew and other Persian dishes. Cyrus, through Sayeh's interpreting, said the spices and cooking ...
They’re easy to make and great for taking to parties—although if you do, you should probably attach a warning label to the plate. You won’t be able to have just one. Get the Buckeyes recipe .
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Name Image Description Chuanr: Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan — The most popular Xinjiang dish in China: chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste.
Other popular kabobs include the lamb chop, ribs, kofta (ground beef), and chicken. Chapli kebab, a specialty of eastern Afghanistan, is a patty of minced beef. It is a popular barbecue meal in Afghanistan. It is prepared flat and round and served with naan.