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Kubideh
''Kabab koobideh'' ( fa, کباب کوبیده) or ''Kobide' ( fa, کوبیده) is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. Etymology ''Koobideh'' comes from the Persian word ''koobidan'' (کوبیدن) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a ''seekh'' (), Persian for ' skewer'. It is similar to the Turkish Adana kebab. Preparation and cooking Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight. Kabab koobideh is grilled on wide, flat skewers, traditionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golpayegan
Golpayegan ( fa, گلپایگان, Golpāyegān; also known as Shahr-e Golpāyegān meaning "City of Golpayegan") is a city and capital of Golpayegan County, Isfahan Province, Iran. At the 2006 census, its population was 217,849, in 44,263 families. Golpayegan is located northwest of Isfahan and southeast of Arak, Iran, Arak, situated at an altitude of 1,830 m. Its temperature fluctuates between +37° and -10° Celsius. Its average annual rainfall is 300 mm. Land of tulips Historically, the name of the town has been recorded as Vartpadegān, Jorfadeghan, Darbayagan, Kuhpayegan, and Golbādagān. Golpayegan means "fortress of flowers" and "land of tulips" ( fa, سرزمین گلهای سرخ, translit= Sarzamin-e golha-ye sorkh). According to Ḥamd-Allāh Mostawfi, the town of Golpāyegān was built by the daughter of Bahman, named Samra, also known as Homāy Bente Bahman in Persian language, Persian. History After Parsadan Gorgijanidze was dismissed from his post as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adana Kebabı
Adana kebabı is a dish that consists of long, hand-minced meat. It is similar to or synonymous with a dish called kabab koobideh from Iranian cuisine. Mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item 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 and the southeastern provinces of Turkey. History Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria. According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab. The version prepared and consumed today in the province of Adana also has a history rooted in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as ''adana kebabı'' and ''ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (''menchi-katsu'', Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and ''böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Şiş Köfte
Shish kofta () ( Turkish) is a type of kebab-style kofta dish in Turkish cuisine. The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a ''şiş'' (skewer) and grilled. It is typically served with ''pilav'' (Turkish-style rice or bulgur wheat) and salad. There are several regional variations on shish kofta. '' Tire köfte'' is made mainly with veal. The city of Burdur is known for its distinct variant of shish kofta known as ''Burdur şiş'', which is traditionally made with minced goat meat (or more commonly with beef today), with salt but no spices or herbs, and eaten with special type of pita bread. ''Burdur şiş'' was officially recognised as a distinct variant of shish kofta by the Turkish Patent and Trademark Office in 2010. Shish kofta is also the basis of ''yoğurtlu kebap'' (kebab with yogurt). See also * Ćevapi * Burdur Şiş * Kebab * List of kebabs * Şiş kebap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lula Kebab
Lula kebab ( hy, լուլա քյաբաբ, lula kʿyabab, az, lülə kabab) is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian, Azerbaijani, and other cuisines of countries in South Caucasus, the Middle East, and Central Asia. Ingredients * Mutton (or minced sheep and beef meat by 50:50) * Onion * Sheep tail fat * Salt * Pepper * Sumac (optional) * Lavash (optional) Preparation The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed, to make it stay on the skewer. The meat mash is mixed well and stored in a cold for an hour. Later the mince is extracted from the refrigerator and is mixed well. The mince is wrapped around the skewer. The mince gets slightly long form on a slightly wide skewer. Then it gets fried on coal barbecue, called a mangal. It's cooked for 10-15 minutes. The kebab is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Kebabs
This is a list of kebab dishes from around the world. Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine and the Muslim world. Although kebabs are often cooked on a skewer, many types of kebab are not. Afghanistan Azerbaijan China Cyprus Ghana Greece India Iran Not every dish containing the word "kebab" is listed below. For example, (, ) is not listed, because it is a meal consisting of cooked rice and one of the many kebab types listed below. Such is the case of (, Persian variation of shawarma), (, actually a stew), (, cutlets). or (, pan-fried ground beef). Levant Nigeria Pakistan Portugal Romania South Africa Spain Turkey Others See also * List of meat dishes * List of spit-roasted foods Notes References External links 50 Kebabs ''Food Network Magazine. {{DEFAULTSORT:Kebabs * Middle Eastern grilled meats +Kebab World cuisine Kebab Kebab (, ; ar, كباب, l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kofta
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutton, or a mixturemixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from which in turn is derived from Classical Persian , contemporarily . The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ''ʿAlī Nāma''. It was first used in English in ''Qanoon-e-Islam'' in 1832, and then by James Wise in 1883. The languages of the re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Barg
Kabāb-e Barg ( fa, کباب برگ, ''Kabāb-e Barg''; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. The main ingredients of ''Kabab-e Barg'' are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil. Kabab Barg and kabab koobideh are often among the most popular dishes served in Persian cuisine restaurants. Preparation The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas .... At Iranian restaurants, the combination of one Kabab Barg and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chelow Kabab
Chelow kabab ( fa, چلوکباب ) is an Iranian dish consisting of steamed rice () and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty. Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes. The traditional beverage accompanied with chelow kebab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water. In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash). A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out. Varieties * Barg - barbecued and marinated lamb, chicken or beef kabab dish. The most popular form is filet mignon Filet mignon (; ; ) is a cut of meat taken from the smal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ćevapi
Ćevapi (, ), ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Serbia and Bosnia and Herzegovina, and is also common in Croatia, Montenegro, Kosovo, North Macedonia and Slovenia. Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the köfte kebab. They are usually served in groups of five to ten pieces on a plate or in a flatbread (''lepina'' or ''somun''), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of beef, lamb or pork, or a mixture. Name and etymology The word ''ćevap'' is derived from the Turkish ''kebab''. The word is sometimes used in conjunction with the common South Slavi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
