| Revision as of 21:45, 16 January 2016 view source222.164.238.45 (talk) More accurate section name because most of this section is about the etymology.← Previous edit | Revision as of 20:58, 17 January 2016 view source 70.27.168.20 (talk) ←Replaced content with 'Kebab refers to Turkish people'Tag: blankingNext edit → | ||
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| Kebab refers to Turkish people | |||
| {{otheruses}} | |||
| {{Infobox prepared food | |||
| | name = Kebab | |||
| | image = Jooje Kebab.jpg | |||
| | caption = ], roast chicken kebab in ] | |||
| | country = Middle East | |||
| | course = Main course | |||
| | served = Hot | |||
| | main_ingredient = ] | |||
| }} | |||
| '''Kebab''', (also '''kebap''', '''kabob''', '''kebob''', or '''kabab''') is a ], ], and ] dish of pieces of meat, fish, or vegetables roasted or grilled on a ] or ]<ref>, Oxford Dictionaries</ref> originating either in the Eastern Mediterranean<ref name="To Vima in Greek">, 6-2-2011 (picture 2 of 7)</ref><ref name="How to Cook Like a Mycenaean">, Archaeology Magazine</ref> or the ],<ref>{{cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT597&dq=origin+of+kebab+Persian&hl=en&sa=X&ei=pYYeU5mhL7O80QHuz4HoCQ&ved=0CDgQ6AEwAQ#v=onepage&q=origin%20of%20kebab%20Persian&f=false|title=Encyclopedia of Jewish Food|publisher=|accessdate=1 November 2014}}</ref><ref>{{cite book|url=https://books.google.com/books?id=caBlQu0YwC4C&pg=PA30&dq=origin+of+kebab+persia&hl=en&sa=X&ei=vYceU8bvL7PM0gGKv4DQBg&ved=0CDcQ6AEwAg#v=onepage&q=origin%20of%20kebab%20persia&f=false|title=Punjabi Khana|publisher=|accessdate=1 November 2014}}</ref> before spreading worldwide. In ], ''kebab'' with no qualification refers to ] cooked on a skewer,<ref name=encyclopedia>{{cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |pages=296 |url= https://books.google.com/books?id=ojc4Uker_V0C&pg=PA296&dq=kebab+origin+Persia#v=onepage&q=kebab%20origin%20Persia&f=false}}</ref> whereas in Europe it refers to ]. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or as ]. | |||
| The traditional meat for kebab is ], but depending on local tastes and ], other meats may include ], ], ], ] or ]. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. ] is popular in ] as a snack after a night out.<ref>, ''USAToday'', 4/11/2010</ref> | |||
| ==Etymology and history== | |||
| According to ], an etymologist of the Turkish language, the word ''kebab'' is derived from the Persian word "kabab" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where ''kebab'' is mentioned as a food. However, he emphasizes that the word has the equivalent meaning of "frying/burning" with "kabābu" in the old ], and "kbabā/כבבא" in ].<ref name="Online">Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü, , </ref> | |||
| Tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.<ref name="Check on Google Books">Food Around the World, p.45, Oxford University Press, 1986, </ref><ref name="books.google.com">Middle Eastern Kitchen, Ghillie Basan | |||
| Hippocrene Books, 2007, p.70, </ref> Persian kebab was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with ] or ].<ref name="Google Books">The New Persian Kitchen, p. 83, Random House LLC, 2013, </ref><ref name="Indian">{{cite book|last=Achaya|first= K. T.|title=A Historical dictionary of Indian Food|publisher=Oxford University Press|location=Delhi|year=1998|pages=115}}</ref> | |||
| ==National varieties== | |||
| ], a related dish. Note that the meat is horizontally stacked.]] | |||
| {{main|List of kebabs}} | |||
| ===In Afghanistan=== | |||
| {{expand section|date=August 2014}} | |||
| The Afghan variant of the kebab is the "kabob" (]/]: کباب). | |||
| ===In Armenia=== | |||
| {{Main|Khorovats}} | |||
| Kebabs in Armenia are prepared of ground meat spiced with pepper, parsley and other herbs and roasted on skewers. | |||
| ===In Azerbaijan=== | |||
| ], ], north-eastern Azerbaijan]] | |||
| The main varieties include tika kabab, lyula kabab (doyma kabab in some places), tas kababy and tava kabab. The meat for tika kabab is sometimes prepared in basdirma (an onion gravy and thyme) and then goes onto the ramrods. It may be served, wrapped in ], with sauce-like ] addon (]) and other condiments. | |||
| ===In Bulgaria=== | |||
| In ], the word ''кебап'' (kebap) is a generic term for meat stews with few or no vegetables. The döner kebab is widespread as fast food and is called ''дюнер'' (döner). ] / ] is also common, and is called ''шишче'' (shishche - "small skewer"). | |||
| {{citation needed|date=October 2015}} | |||
| ===In China=== | |||
| ] | |||
| {{main|chuanr}} | |||
| ] ({{zh|c=串|p=chuàn}}), often referred to as "chua'r" in Pekingese and throughout the North, or kawap (كاۋاپ) in ], is a variation of kebab originating from the ] in the Western province of ] and a popular dish in ]. The dish has since spread across the rest of the country and become a popular ]. | |||
| Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include ] called "ziran", ], ], and ]. | |||
| ]s]] | |||
| During ], it is common to find ], fruit kebabs candied and covered with a hard candy sugar coating. At the famous ] in Beijing, it is very common to find many kinds of fruit kebabs of everything from bananas, strawberries, and seasonal Chinese fruits, as well as scorpions, squids, and various Japanese-flavored kebabs all year long. | |||
| ===In Greece=== | |||
| {{Main|Souvlaki}} | |||
| ]{{clarify|date=October 2015}} is a popular ] fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served either on the skewer or in a ] ] with garnishes and sauces, or on a dinner plate, often with ]. | |||
| ===In India=== | |||
| ], India]] | |||
| Ancient ] texts, such as ], mentions a dish made of marinated game meats roasted on large, open fires.<ref>http://m.economictimes.com//articleshow/19155291.cms</ref> Modern day kebabs in India trace their origin to the influence of the ] in India. Kebabs in ] are more or less similar to most other kebab preparations along with their distinct taste, which can be credited to the use of ]. | |||
| All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in ]. Some popular kebabs are:{{Div col|2}} | |||
| * Kakori kebab | |||
| * ] | |||
| * Kalmi kebab | |||
| * Kacche gosht ke chapli kebab | |||
| * Tunda kebab (prepared with pumpkin) | |||
| * Sambhali kebab | |||
| * Galawati | |||
| * Boti kebab | |||
| * Hara bhara kebab | |||
| * Kathi kebab | |||
| * Reshmi kebab | |||
| * Lasoni kebab | |||
| * Chicken malai kebab | |||
| * Tikka kebab | |||
| * Tangdi kebab (''tangdi'' meaning "leg of the chicken") | |||
| * Kaleji kebab | |||
| * Hariali chicken kebab | |||
| * Bihari kebab | |||
| * Soovar ki saanth (Pork belly kebabs from Rajasthan) | |||
| * Rajpooti soolah (Game meat-wild boar, deer & partridge barbecue kebabs made with a special "Kachari" (wild melon) sauce by Rajputs in Rajasthan) | |||
| {{Div col end}} | |||
| ===In Iran=== | |||
| ] In ]]] | |||
| {{Main|Chelow kabab}} | |||
| Kabab ({{lang-fa|کباب}}), of which there are several distinct Persian varieties, is a ] of ]. Kebab may be served with either steamed, ]ed ] or Persian ] (''chelow kebab''; {{lang-fa|چلو کباب}}) or with Persian ]. | |||
| Iran has more than seven types of kebab, which form a significant part of the Iranian diet.{{citation needed|date=April 2014}} | |||
| It is served with the basic Iranian meal ], in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in ]) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered ], is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat. | |||
| At Persian restaurants, the combination of one ] and one ] is typically called ''Soltani'', meaning "sultan's feast". The traditional beverage of choice to accompany kebab is ], a sour yogurt drink with mint and salt. | |||
| In the old ] tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, ] and ], two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions. | |||
| ====Kabab koobideh==== | |||
| {{Main|Kabab koobideh}} | |||
| '''Kabab koobideh''' ({{lang-fa|کباب کوبیده}}) or '''''kūbide''''' ({{lang-fa|کوبیده}}) is an Iranian ] meat kabab which is made from ground lamb, beef, or chicken, often mixed with ] and ]. | |||
| Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically {{convert|7|to-|8|in|cm|disp=flip|sp=us}} long. | |||
| ====Kabab barg==== | |||
| {{Main|Kabab barg}} | |||
| '''Kabāb-e barg''' ({{lang-fa|کباب برگ}}) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of ''Kabab Barg'' – a short form of this name – are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil. | |||
| ], an Iranian chicken kebab]] | |||
| ] is prepared by the mixture of half a cup of olive oil, three ]s, ], half teaspoon ], salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side. | |||
| ====Jujeh kabab==== | |||
| {{Main|Jujeh kabab}} | |||
| '''Jūje-kabāb''' ({{lang-fa|جوجهکباب}}) consists of pieces of chicken first ] in minced onion and lemon juice with ] then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh kabab is one of the most popular Persian dishes. | |||
| ====Kabab Bakhtiari==== | |||
| Kabab Bakhtiari is a combination of ] (chicken kabab) and ] (beef or lamb meat) in a decussate form and its name comes from the ].{{citation needed|date=November 2015}} | |||
| ===In the Levant and Iraq=== | |||
| {{Main|Shawarma}} | |||
| Shawarma and other varieties of kebabs can be found at most restaurants representing this region. The preparation of Shawarma consists of chicken, turkey, beef, veal, or mixed meats being placed on a spit (commonly a vertical spit in restaurants), and being grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a pita bread sandwich or wrap made with shawarma meat. The Lebanese ] is called ''lahem meshwi''.{{Citation needed|date=November 2015}} | |||
| ===In Malaysia=== | |||
| Kebabs in ] are adapted from the Turkish döner kebab. They are generally sold at ] (night markets) and in ] ]s. | |||
| Normally, the meat, after being cut from the spit, is pan-fried with onions and ] then placed into a ] bread pocket before being filled with condiments such as tomatoes, mayonnaise, onion, and lettuce.{{Citation needed|date=January 2009}} | |||
| ===In Nepal=== | |||
| ] | |||
| In ] it is a popular dish in ] as well as ] and known as ]. It is a meat roasted in a natural wood/log fire in a real traditional ]ese country style. At first while the meat is still in its raw stage is mixed with homemade natural herbs and spices and other necessary ingredients. Sekuwa could be of pork, lamb, goat or chicken, or a mixture. Sekuwa is very popular in ], especially in the Eastern Nepal and ]. ], a small town in Sunsari District of Koshi State in the Eastern Nepal could be called as the sekuwa capital of Nepal.{{citation needed|date=September 2012}} | |||
| ===In Norway=== | |||
| ] | |||
| The kebabs in ] are commonly served in inexpensive fast-food shops selling both hamburgers and kebabs. The most common variety, called ''kebab i pita'' or often simply ''kebab'', is a pita bread filled with chunks or shavings of finely ground meat, shredded lettuce, various other vegetables and liberal amounts of sauce. ] kernels, slices of fresh ] and sliced raw ] are very common ingredients, however some shops offer a much wider variety of vegetables. The sauces are usually varieties of creamy ], sometimes supplemented with a ] if the customer prefers a spicy kebab. Common sauces include garlic dressing, curry dressing and a sauce reminiscent of ] but with a deeper red color and spicier flavor featuring chili and garlic. The garlic dressing variety is usually served together with chili sauce.{{Citation needed|date=November 2015}} | |||
| The ] in 2007 issued a warning about cheap kebabs. According to '']'' they estimated that more than 80% of kebab shops in Oslo use illegally produced meat. It was warned that such meat could be dangerous to eat because it could contain ] or other bacteria, and that it could be connected to organised crime.<ref name="norway">{{cite web|url=http://www.vg.no/pub/vgart.hbs?artid=167470|title=Advarer mot billig kebabmat|accessdate=27 October 2007| publisher=vg.no|year=2007|author=Ivar Brandvol|language=Norwegian}}</ref> | |||
| ===In Pakistan=== | |||
| ] | |||
| Kebabs in Pakistan trace their origin to the influence of the ] in South Asia. ] is rich with different kebabs. Meat including beef, chicken, lamb and fish is used in kebabs. Some popular kebabs are: | |||
| {{Div col|2}} | |||
| * ] ({{lang-ur|بن کباب}}) | |||
| * ] ({{lang-ur|چپلی کباب}}) | |||
| * ] ({{lang-ur|شامی کباب}}) | |||
| * Shawarma | |||
| * Adraki Murgh Kebab (Ginger Chicken Kabab) | |||
| * Bihari kebab ({{lang-ur|بہاری کباب}}) | |||
| * Chicken kebab ({{lang-ur|مرغ کباب}}) | |||
| * Dhaga kebab | |||
| * Macchli kebab (Fish Kabab) | |||
| * Fry kebab | |||
| * Gola kebab (Meatballs) | |||
| * Kache Qeema kebab (Half cooked minced-meat Kabab) | |||
| * Beef kebab ({{lang-ur|کبابِ برہ گوشت}}) | |||
| * Pasanday ({{lang-ur|پسندے}}) | |||
| * Peshawari kebab | |||
| * Reshmi kebab ({{lang-ur|ریشمی کباب}}) | |||
| * Seekh kebab ({{lang-ur|سيخ کباب}}) | |||
| * Tikka kebab ({{lang-ur|تکہ کباب}}) | |||
| {{Div col end}} | |||
| ===In Turkey=== | |||
| ] served in ], Turkey]] | |||
| ].]] | |||
| ] | |||
| ].]] | |||
| {{See also|Turkish cuisine}} | |||
| Before taking its modern form, as mentioned in ] travel books of the 18th century,<ref>{{cite web|authorlink=Dönercibaşı |title=Döner Hakkında – Dönerin Tarihçesi |language=Turkish |publisher=Dönercibaşı- Özbilir Grup |url=http://www.donercibasi.com/doner.htm |accessdate=3 March 2009 |deadurl=yes |archiveurl=https://web.archive.org/20081204040944/http://www.donercibasi.com:80/doner.htm |archivedate=4 December 2008 }}</ref><ref name="iskender">{{cite web| last = İskenderoğlu| first = Yavuz| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate =3 March 2009}}</ref> the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the ] of the ] province of ]. | |||
| In his family biography, İskender Efendi of 19th century ] writes that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical ]". | |||
| Since then, Hacı İskender is known as the inventor of Turkish döner kebab.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., Cambridge World History of Food, Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147.</ref><ref>{{Cite journal| last = İskenderoğlu| first = Yavuz| location = "Yüzyıllardır yerdeki ateşe paralel olarak pişirilen kuzuyu, dik mangalda ayağa kaldırma!"| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate =3 March 2009| postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> With time, the meat took a different marinade, got leaner, and eventually took its modern shape.<ref name="iskender"/> The Greek gyro, along with the similar ] ] and ] ] al pastor, are derived from this dish.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147</ref> | |||
| ====Shish==== | |||
| {{Main|Şiş kebap}} | |||
| Shish kebab (''Şiş'', pronounced {{IPA-tr|ʃiʃ|}}, meaning "skewer" is a ] word<ref>{{cite book|title=Food culture in Russia and Central Asia|author=Glenn Randall Mack, Asele Surina|publisher=Greenwood Publishing Group|year=2005|pages=83–84|url=https://books.google.com/books?id=j7MTx_zcIR0C&pg=PA84&dq=shish+means&cad=3#v=onepage&q=shish%20means&f=false}}</ref><ref> of ]</ref>) is a dish consisting of meat threaded on a ] and ]. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include ], ], ]s, and ]. | |||
| In the US, the word "kebab" usually refers to shish kebab.<ref name="oxford">{{cite book|last=Davidson|first=Alan|title=]|publisher=Oxford University Press|location=Oxford|year=1999|pages=429}}</ref><ref name="larGast">{{cite book|editor=Prosper Montagne|title=]|year=2001|publisher=Clarkson Potter|location=New York|isbn=0-609-60971-8|pages=646}}</ref> | |||
| ====Döner==== | |||
| {{Main|Doner kebab}} | |||
| Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical ]. The Middle Eastern ], Mexican ], and Greek ] are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century by a cook named Hacı İskender.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147.</ref> | |||
| The German-style döner kebab was supposedly invented by a Turkish immigrant in Berlin in the 1970s and became a popular German take-away food during the 1990s. It is almost exclusively sold by Turks and considered a Turkish specialty in Germany.<ref name=Berlin>{{cite web|title=Doner kebab 'inventor' Kadir Nurman dies in Berlin|url=http://www.bbc.co.uk/news/world-europe-24685617|publisher=BBC|accessdate=1 November 2013}}</ref> | |||
| Health concerns about döner kebab, including unacceptable salt and fat levels and improper labeling of meat used, are repeatedly reported in UK media.<ref>.</ref><ref name=bbcmag>, ] ''Magazine'', 21 January 2009</ref><ref>, BBC News, 27 January 2009</ref> | |||
| ====Adana==== | |||
| {{Main|Adana kebabı}} | |||
| ] kebabı (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. It is generally "hot" or piquant. A "less hot" version is generally called ] kebabı. | |||
| ====Steam kebab==== | |||
| Steam kebab (]: ]) is a ] ] which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with ]s, ], ], and other spices. In ], it is served with ]; in ], it is served with ].<ref>, Turkish Ministry of Culture and Tourism</ref> | |||
| ====Testi kebab==== | |||
| A dish from ] and the Mid-Western ], consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (''testi'' means ''jug'' in Turkish). The pot is sealed with bread dough or foil and is broken when serving.<ref>. Retrieved on 22 May 2009</ref><ref>. Retrieved on 22 May 2009 (scroll to the bottom of the page)</ref> | |||
| ==Other variants== | |||
| {{For|a list of kebab variants|List of kebabs}} | |||
| ===Kebab kenjeh=== | |||
| Kebab Kenjeh (کنجه کباب) is a meat, specifically and traditionally lamb, dish in the Middle East. Originating in Iran, kebab kenjeh is now found worldwide.{{Citation needed|date=September 2015}} The meat is cooked with olive oil, lemon juice, salt, and pepper and served with rice, grilled tomato, and raw onion. | |||
| ===Kebab Halabi=== | |||
| ]]] | |||
| A kind of kebab served with a spicy tomato sauce and ], very common in ] and ], named after the city of ] (''Halab''). Kebab Halabi has around 26 variants<ref>{{cite web|url=http://www.kuna.net.kw/ArticlePrintPage.aspx?id=1591518&language=ar|title=Kuwait News Agency (KUNA)|publisher=|accessdate=1 November 2014}}</ref> including: | |||
| * Kebab karaz (cherry kebab in Arabic): meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of ]'s main dishes especially among ]. | |||
| * Kebab khashkhash: rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. | |||
| * Kebab Hindi: rolled meat with tomato paste, onion, capsicum and pomegranate molasses. | |||
| * Kebab kamayeh: soft meat with truffle pieces, onion and various nuts. | |||
| * Kebab siniyye (tray kebab in Arabic): lean minced lamb in a tray added with chili pepper, onion and tomato. | |||
| ===Kakori=== | |||
| Kakori kebab is a ] kebab attributed to the city of ] in ], India. There is much folklore about this famous kebab that takes its name from a hamlet called Kakori on the outskirts of Lucknow.<ref name="Avadh">{{cite book |url=https://books.google.com/books?id=jW5XVl4o-iQC&pg=PT14&dq=Kakori+kebab&cd=3#v=onepage&q=Kakori%20kebab&f=false |title=Classic Cooking of Avadh - Google Books |publisher=books.google.co.uk |accessdate=2 January 2010 }}</ref> | |||
| One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab.<ref name="Avadh"/> After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab.<ref name="Avadh"/> The winning formula that his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices.<ref name="Avadh"/> | |||
| ], ]]] | |||
| ==={{anchor|Chapli}}Chapli/Chappal=== | |||
| Chapli/Chappal kebab is a ] made from beef or chicken mince, onions, tomatoes, green chilies, coriander seeds, cumin seeds, salt, black pepper, lemon juice or promegranate seeds, eggs, cornstarch and coriander leaves.<ref name="Multicultural Cookbook">{{cite book |url=https://books.google.com/books?id=gcxqvnsIPeMC&pg=PA161&dq=Chapli+Kabab&cd=1#v=onepage&q=Chapli%20Kabab&f=false |title=The multicultural cookbook for students - Google Books |publisher=|accessdate=2 January 2010 }}</ref> Chapli kebab is a common dish in ] and a popular meal in ], ] and northern parts of ]. The kebab originates from north western ].<ref name="Multicultural Cookbook"/> ] is famous for chapli kabab not only locally but also internationally.{{Citation needed|date=December 2015}} | |||
| Chapli kebab is prepared flat and round and generally served with naan.<ref name="Multicultural Cookbook"/> | |||
| The word ''Chapli'' comes from the ] word ''Chaprikh'', which means "flat".<ref name="Multicultural Cookbook"/> | |||
| ===Burrah=== | |||
| Burrah kebab is another kebab from Mughlai Cuisine, fairly popular in South Asia. This is usually made of goat meat, liberally ] with spices and charcoal grilled. | |||
| ===Kalmi=== | |||
| ], India]] | |||
| Kalmi kebab a popular snack in ]. The dish is made by ] chicken drumsticks and placing them in a ]. Various kinds of freshly ground ] are added to the yogurt used for the marination of the chicken. When prepared, the drumsticks are usually garnished with mint leaves and served with onions and ]. | |||
| ===Galouti=== | |||
| ], India]] | |||
| The Galouti kebab is a dish from South Asia, made of minced goat, gaur or buffalo meat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and spices, the very finely ground meat is shaped into patties and fried in pure ] until it is browned.<ref>{{cite web|last=Kapoor|first=Sanjeev|title=Galouti Kabab|url=http://www.zeekhanakhazana.com/recipe/galouti-kebab|publisher=Zee Khana Khazana|accessdate=15 November 2013}}</ref> Like Lucknowi biryani and Kakori kebab, it is a hallmark of ].{{Citation needed|date=June 2013}} | |||
| Many leading Indian hotel chains have taken to popularising the Awadhi food tradition, with the Galouti kebab being a ''pièce de résistance''. The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery "Tundey Miyan" at Old Lucknow. | |||
| Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. ''Galawati'' means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days.{{Citation needed|date=June 2013}} The original recipe that brought many a smile on the Nawab's face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.{{Citation needed|date=June 2013}} | |||
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| ==Society== | |||
| In Europe, kebab has become a symbol of immigration from the Muslim world. For example: speaking Norwegian with an Arab accent or with a lot of words and expressions borrowed from the Pakistani, Turkish, Arabic, and Persian languages is sometimes referred to as ''Kebabnorsk'' (]).<ref>{{cite news|title=Er du oppdatert på kebabnorsk?|trans_title=Are you up to date on kebab Norwegian?|url=http://tjenester.aftenposten.no/quiz/quiz.htm?id=11712|accessdate=5 November 2015|work=]|language=Norwegian}}</ref> In 2009, the Italian city of ] banned new ethnic restaurants from opening in its centre, a ruling which had a marked effect on vendors of kebab.<ref>{{cite news|title=A Walled City in Tuscany Clings to Its Ancient Menu|url=http://www.nytimes.com/2009/03/13/world/europe/13lucca.html?_r=0|accessdate=5 November 2015|work=The New York Times|date=12 March 2009}}</ref> ], the mayor of the French city of ], known for his opposition to Islam and immigration, banned new kebab restaurants, claiming that they were threatening French culture.<ref>{{cite news|last1=Taylor|first1=Adam|title=French mayor rants against kebabs so critics declare an international kebab festival|url=http://www.independent.co.uk/news/world/europe/french-mayor-rants-against-kebabs-critics-declare-an-international-kebab-festival-a6721101.html|accessdate=5 November 2015|work=The Independent|date=4 November 2015}}</ref> | |||
| ==Similar dishes== | |||
| {{Main|List of kebabs}} | |||
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| ;Africa | |||
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| ;Americas | |||
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| *] (U.S. - Canada) | |||
| *]s (]) | |||
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| ;Asia | |||
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| ;Europe, Caucasus, central Asia | |||
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| *Rablóhús (]) | |||
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| *] (Σουβλάκι; ]) | |||
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| ==See also== | |||
| {{portal|Food}} | |||
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| ==References== | |||
| {{Reflist|30em}} | |||
| ==Further reading== | |||
| * ]. ''New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij''. ISBN 0-934211-34-5 | |||
| ==External links== | |||
| {{Commons category|Kebabs}} | |||
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| {{Cuisine of Turkey}} | |||
| {{African cuisine}} | |||
| {{Barbecue}} | |||
| {{Meat|state=expanded}} | |||
| {{Use dmy dates|date=February 2011}} | |||
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Revision as of 20:58, 17 January 2016
Kebab refers to Turkish people