Kebab
Kebab (Persian:كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap) is a wide variety of meat dishes originating in Persia and later on adopted by Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.
Etymology
The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to burn, char". The term was used in the Babylonian Talmud in discussion of Temple animal offerings that they not be kabbābā (burned). The Persian term kabāb was adopted by medieval Arabs, and Turks as kebab. In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the medieval period. Kebab was used frequently in Persian books of that time to refer to meatballs made of ground or pounded chicken or lamb. In the modern period, kebab gained its current meaning of shish kebab, whereas earlier shiwā` شواء had been the Arabic word for grilled meat. Kebab still retains its original meaning in the names for stew-like dishes such as tas kebab (bowl kebab). Similarly, kebab halla is an Egyptian dish of stewed beef and onions.
History
The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop. The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Turkic soldiers who used their swords to grill meat over open-field fires. In India Ibn Battuta records that kebab was served in the royal houses since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan. The dish has been native to the Near East and ancient Greece since antiquity; an early variant of kebab (Ancient Greek: ὀβελίσκος - obeliskos) is attested in Greece since 8th century BCE (archaic period) in Homer's Iliad and Odyssey and in classical Greece, amongst others in the works of Aristophanes, Xenophon and Aristotle. Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed stone sets of barbecue for skewers (Ancient Greek: κρατευταί - krateutai) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base constitutes mechanism of supplying the coals with oxygen so that they are maintained light up during its use.
Variants
The kebab term is applied to Azerbaijani, Armenian , Afghan , Arabic, Turkish, Cypriot, Kurdish, Iranian, Iraqi, Pakistani, Indian, Central Asian, South Asian and some of the African cuisines.
Shish
- See also Shashlik
Shish kebab (in which şiş (Turkish pronunciation: ), is the Turkish word for "skewer," but is also the Persian word for "six") is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include eggplant, tomato, bell pepper, onions, and mushrooms.
In North American English, the word "kebab" usually refers to shish kebab.
Döner
Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor and Greek gyros are all derived from the Turkish döner kebab which was invented in Bursa in the 19th century by a cook named Hacı İskender. Döner kebab is most popularly served in pita bread, as it is best known, with salad, but is also served in a dish with a salad and bread or French fries on the side, or used for Turkish pizzas called pide or "kebabpizza". Take-out döner kebab or shawarma restaurants are common in many parts of Europe. Döner kebab is popular in many European countries, Canada, New Zealand and Australia. In the turkish language Döner means spin, which is how the döner kebab is cooked.
In Europe 'kebab' usually refers to döner kebab in pita. Australian Doner Kebabs are usually served in wraps which are toasted before eating.
In Australia and the UK, kebabs (or döner meat and chips) are most popularly eaten after a night out, representing a large part of nightlife culture. As a result, many kebab shops (and vans) will do their main business in the hours around closing time for local pubs and clubs (usually from 10 pm to 4 am). The same applies for Belgium, the Netherlands, Ireland, New Zealand, Canada, Scandinavia and Italy. It is therefore not uncommon to find similar late-night kebab vending shops in holiday-clubbing destinations such as Ibiza.
Health concerns about döner kebab, including unacceptable salt and fat levels and improper labeling of meat used, are repeatedly reported in UK media. 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, but is almost exclusively sold by Turks and considered a Turkish specialty in Germany.
Kathi
Cooked in a tandoor, Kathi kebab is one of the most famous tandoori dishes, besides tandoori chicken, which has made tandoori cuisine famous worldwide. Made with beef, chicken or lamb meat, it is mostly prepared with a mix of spices, and cooked in a tandoor with skewers. The radiant heat from the tandoor slowly cooks the meat and due to the lack of direct heat from the fire, the juices remain inside while adding flavour, keeping the meat's moisture intact. It is usually served with rice, or a variety of Indian breads, along with onions and mint sauce.
Kakori
Kakori kebab is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India. The kebab is made of finely ground mince goat meat with spices and then charcoal grilled on a skewer. It is commonly served with Roomali Roti (a very thin bread), onion and a mint chutney (sauce). The meat is ground to a fine paste and kept moist so the texture is soft. There is a legend that it was first prepared for old and toothless pilgrims.
Chapli
Chapli kebab or chappal kebab (Urdu chappal meaning 'sandal', due to its shape) is a patty made from beef mince, and is one of the popular barbecue meals in both Pakistan and Afghanistan. It is prepared flat and round and served with yoghurt sauce (raita), rice, salad and naan. The dish originates from Mardan (Takhtbhai) and Mansehra (Qalanderabad) regions of Pakistan. Mardan is famous for chapli kabab not only locally but also internationally. Umar Kabab at Mardan City, Daood and Farman Kabab from Takht Bai, Mayar Kabab from Mayar and Shankar Kabab are famous around the country in all seasons. In Mansehra, shinkiari and ichrean are very famous for chapal kabab.
Burrah
Burrah kebab is another kebab from Mughlai Cuisine, fairly popular in South Asia. This is usually made of goat meat, liberally marinated with spices and charcoal grilled.
Kalmi
Kalmi kebab is one of the popular snacks in Indian cuisine. The dish is made by marinating chicken drumsticks and placing them in a tandoor. Various kinds of freshly ground Indian spices are added to the yogurt used for the marination of the chicken. When prepared, the drumsticks are usually garnished by mint leaves and served with onions and Indian bread.
The origins of this dish trace to Balochistan. It became popular in northern India during the Mughal era and its popularity in various parts of India, especially Delhi, has been maintained since. The kebab is also popular among the Indian diaspora around the world.
Galouti
One of the more delicate kebabs from South Asia, made of minced goat / buffalo meat. It was supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth.
The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.
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. It is also a recommended speciality at the popular restaurant "Great Kabab Factory" at the Radisson Hotels in Delhi and Chennai.
Testi
A dish from Central Anatolia and the Mid-Western Black Sea region, 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.
Chelow
Chelow kebab (Persian: چلوکباب) is a national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.
It is served with the basic Iranian meal accompaniments, 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 Tehran) 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 sumac, 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.
In the old bazaar 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, barg and koobideh, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions.
The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.
Kabab Koubideh
Kabab koobideh (Persian: کباب کوبیده) or kūbide (Persian: کوبیده) is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.
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 7–8 inches (18–20 cm) long.
Kabab Barg
Kabāb-e Barg (Persian: 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.
Marinade is prepared by the mixture of half cup size olive oil, three onions, garlic, half teaspoon saffron, 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 thread on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side. [1]
Sultan's Feast
At Persian restaurants, the combination of one Kabab Barg and one Kabab Koobideh is typically called Soltani, meaning 'Sultan's Feast.'
Joujeh Kabab
Jūje-kabāb (Persian: جوجهکباب) consists of pieces of chicken first marinated in minced onion and lemon juice with saffron 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
Combination of Jujeh Kabab and Kabab Barg in a decussate form.
National varieties of Kebab
In Afghanistan
The main varieties include kabob e chopan, chapli kabob, teka kabob, and shaami kabob.
In Azerbaijan
The main varieties include tika kabab, lyulya kabab (doyma kabab in some places), tas kababa and tava kabab. The meat for tika kabab is prepared in basdirma (an onion gravy) and then goes onto the ramrods. When served, it could be adorned with sauce-like pomegranate addon () and other condiments, and may also be served wrapped in Lavash.
In China
Chuanr is a variation of kebab originating from the Western Chinese province of Xinjiang and a popular dish in Chinese Islamic cuisine. It has since spread across the rest of the country and become a popular street food. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin, pepper, sesame, and sesame oil. Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, can be used as well.
In India
Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited to the spices native to the sub-continent. All the varieties such as Sheekh, Doner (known as Shawarma), Shammi Tikka, and other forms of roasted and grilled meats are savoured in this part of the world. Some popular Kababs are:
In Malaysia
Kebabs in Malaysia are generally sold at pasar malam(night markets) and in shopping mall food courts. Normally the meat, after being cut from the spit is pan fried with onions and chilli sauce then placed into a pita bread pocket before being filled with condiments such as tomatoes, mayonnaise, onion and lettuce.
In Pakistan
Pakistani cuisine is rich with different kebabs. Meat including beef, chicken, and lamb is used in kababs. Some popular Kebabs are:
Steam kebab
Steam kebab (Turkish Buğu kebabı) is a Turkish kebab dish which is prepared in an earthenware casserole. The casserole's lid is sealed with dough in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme, and other spices. In Tekirdağ, it is served with cumin; in Izmir, it is served with mastic.
Similar dishes
References
See also
Bibliography
Retrieved from : http://en.wikipedia.org/wiki/Kebab
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