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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] |
South Caucasus
The South Caucasus, also known as Transcaucasia or the Transcaucasus, is a geographical region on the border of Eastern Europe and Western Asia, straddling the southern Caucasus Mountains. The South Caucasus roughly corresponds to modern Armenia, Georgia, and Azerbaijan, which are sometimes collectively known as the Caucasian States. The total area of these countries measures about . The South Caucasus and the North Caucasus together comprise the larger Caucasus geographical region that divides Eurasia. Geography The South Caucasus spans the southern portion of the Caucasus Mountains and their lowlands, straddling the border between the continents of Europe and Asia, and extending southwards from the southern part of the Main Caucasian Range of southwestern Russia to the Turkish and Armenian borders, and from the Black Sea in the west to the Caspian Sea coast of Iran in the east. The area includes the southern part of the Greater Caucasus mountain range, the entire Lesser C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. Balkan cuisine can also be found in Vienna as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. A restaurant selling Romani cuisine opened in Slovenia 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. History The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asian Cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. Background Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. Excavations at Adji Kui in the Kara Kum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. ''Triticum turgidum'' and ... [...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] |
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] |
Adana Kebab
Adana (; ; ) is a major city in southern Turkey. It is situated on the Seyhan River, inland from the Mediterranean Sea. The administrative seat of Adana province, it has a population of 2.26 million. Adana lies in the heart of Cilicia, which was once one of the most important regions of the classical world. Home to six million people, Cilicia is an important agricultural area, owing to the large fertile plain of Çukurova. Twenty-first century Adana is a centre for regional trade, healthcare, and public and private services. Agriculture and logistics are important parts of the economy. Adana Şakirpaşa Airport is close to the city centre, and the town is connected to Tarsus and Mersin by TCDD train. Etymology One theory holds that the city name originates from a hypothetical Indo-European term; ''a danu'' ( en, on the river). Many river names in Europe were derived from the same Proto-Indo-European root: Danube, Don, Dnieper and Donets.Osman Fikri Sertkaya, " Adana, B ... [...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] |
Mangal (barbecue)
Mangal is a Middle Eastern barbecue—both the event and the grilling apparatus itself. Etymology The word ''mangal'' is derived from the Arabic word ''manqal'' (منقل) meaning "portable" and originally referred to portable heaters used by Bedouin to warm tents during the cold desert evenings. The portability of heating equipment - as well as all other belongings - is vital for the Bedouin's nomadic lifestyle. Today, these Mangals have largely been replaced by modern heaters and stoves. Mangal also refers to the social gathering of family or friends in gardens or picnic areas. Description A mangal is typically used to grill various cuts of meat, such as steak, hamburgers, 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 wor ..., shashlik, chicken wings and chicken breasts. ... [...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] |
Lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the ''tonir''. In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to ''yufka'', but in Turkish cuisine lavash (''lavaş'') is prepared with a yeast dough while ''yufka'' is typically unleavened. Origin Accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhus Coriaria
''Rhus coriaria'', commonly called Sicilian sumac, tanner's sumach, or elm-leaved sumach, is a deciduous shrub to small tree in the cashew family Anacardiaceae. It is native to southern Europe and western Asia. The dried fruits are used as a spice, particularly in combination with other spices in the mixture called za'atar. Etymology The word originally comes from Aramaic ''summāqā'' 'red', via Arabic, Latin, and French.''Oxford English Dictionary'', 3rd edition, September 2019''s.v.''/ref> Distribution and habitat ''Rhus coriaria'' is native to the Eastern Mediterranean, Crimea, Caucasus and northern Iran, but is now naturalized in most of the Mediterranean Basin as well as Macaronesia. Cultivation The plant will grow in any type of soil that is deep and well-drained.Plants for a Future database accessed August ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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