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Shashlik, or shashlick (russian: шашлык ''shashlyk''), is a Dish (food), dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in Iran, the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as ''shashlik'' across much of the Russian Empire and nowadays in the Russia, Russian Federation and former Soviet republics.
/ref> In Turkic languages, the word ''shish'' means skewer, and ''shishlik'' is literally translated as "skewerable". The word was coined from the crh, "şış" ('spit (cooking aide), spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was ''verchenoye'', from ''vertel'', 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Shashlik was originally made of lamb and mutton, lamb, but nowadays it is also made of pork, beef, or venison, depending on local preferences and religious observances.
Шашлык
'. In: В. В. Похлёбкин, ''Кулинарный словарь от А до Я''. Москва, Центрполиграф, 2000, (William Pokhlyobkin, ''Culinary Dictionary''. Moscow, Tsentrpoligraf, 2000; Russian) The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, edible mushroom, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of ''shish kebab'') is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.Marinade recipes for shashlik
at RusslandJournal.de
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a Mangal (barbecue), mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
Etymology and history
The word ''shashlik'' or ''shashlick'' entered English from the Russian language, Russian ''shashlyk'', of Turkic languages, Turkic origin.American Heritage Dictionary Entry: shashlik/ref> In Turkic languages, the word ''shish'' means skewer, and ''shishlik'' is literally translated as "skewerable". The word was coined from the crh, "şış" ('spit (cooking aide), spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was ''verchenoye'', from ''vertel'', 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Preparation
Shashlik was originally made of lamb and mutton, lamb, but nowadays it is also made of pork, beef, or venison, depending on local preferences and religious observances.Шашлык
'. In: В. В. Похлёбкин, ''Кулинарный словарь от А до Я''. Москва, Центрполиграф, 2000, (William Pokhlyobkin, ''Culinary Dictionary''. Moscow, Tsentrpoligraf, 2000; Russian) The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, edible mushroom, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of ''shish kebab'') is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.
at RusslandJournal.de
See also
* List of kebabsReferences
{{Street food Armenian cuisine Azerbaijani cuisine Barbecue Belarusian cuisine Caucasian cuisine Central Asian cuisine Cuisine of Georgia (country) Iranian cuisine Iraqi cuisine Skewered kebabs Kurdish cuisine Latvian cuisine Russian cuisine Grilled skewers Soviet cuisine Street food Tajik cuisine Turkish cuisine Turkmenistan cuisine Ukrainian cuisine Uzbekistani cuisine