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Cağ Kebabı
Cağ kebabı () is a horizontally stacked marinated rotating lamb kebab variety, originating in Erzurum Province, Turkey. This uniquely prepared kebab has become, as years passed, a trademark of Erzurum where all the famous ''Usta'',"Usta" is a Turkish word, similar in its sense to the French word "chef" although its scope of use is wider, and it is a title, usually added after the first name, to denote a master of any craft or trade. like Şakir Aktaş and Kemâl Koç, run restaurants. Each claim to be descending from the exclusive inventors. Cağ kebabı was registered and granted a geographical indication as 'Erzurum Oltu Cağ Kebabı' by the Turkish Patent and Trademark Office in 2010. Note that while it is increasingly available in most Turkish cities, the Cağ kebabı is especially popular in Erzurum, whereas enjoying an ever-growing success in Istanbul and Ankara. History Ottoman travel books of the eighteenth century cite a kebab cooked on wood fire consisting of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erzurum
Erzurum (; ) is a List of cities in Turkey, city in eastern Anatolia, Turkey. It is the largest city and capital of Erzurum Province and is 1,900 meters (6,233 feet) above sea level. Erzurum had a population of 367,250 in 2010. It is the site of ancient Theodosiopolis. The city uses the double-headed eagle as its coat-of-arms, a motif that has been a common symbol throughout Anatolia since the Bronze Age. Erzurum has winter sports facilities, hosted the 2011 Winter Universiade, and the 2023 Winter Deaflympics (in March 2024). Name and etymology The city was originally known in Armenian language, Armenian as Karno K'aghak' (), meaning city of Karin, to distinguish it from the district of Karin (wikt:Ô¿Õ¡Ö€Õ«Õ¶, Ô¿Õ¡Ö€Õ«Õ¶). It is presumed its name was derived from a local tribe called the Karenitis. Darbinian, M. "Erzurum," Armenian Soviet Encyclopedia. Yerevan: Armenian Academy of Sciences, 1978, vol. 4, p. 93. An alternate theory contends that a local princely family, the Kams ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spit (cooking Aide)
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. History In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits (" roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Lamb Dishes
Turkish may refer to: * Something related to Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities in the former Ottoman Empire * The word that Iranian Azerbaijanis use for the Azerbaijani language * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era * Turkish, a character in the 2000 film '' Snatch'' See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey * Turkic languages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
İzmir Kebabı
İzmir is the List of largest cities and towns in Turkey, third most populous city in Turkey, after Istanbul and Ankara. It is on the Aegean Sea, Aegean coast of Anatolia, and is the capital of İzmir Province. In 2024, the city of İzmir had a population of 2,938,292 (in eleven urban districts), while İzmir Province had a total population of 4,493,242. Its built-up (or metro) area was home to 3,264,154 inhabitants. It extends along the outlying waters of the Gulf of İzmir and inland to the north across the Gediz River Delta; to the east along an alluvial plain created by several small streams; and to slightly more rugged terrain in the south. İzmir has more than 3,000 years of recorded history, recorded urban history, and Yeşilova Höyük, up to 8,500 years of history as a human settlement since the Neolithic period. In classical antiquity, the city was known as Smyrna – a name which remained in use in English and various other languages until around 1930, when governmen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spit-roasted Foods
This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Spit-roasting typically involves the use of indirect heat, which usually cooks foods at a lower temperature compared to other roasting methods that use direct heat. When cooking meats, the nature of the food constantly revolving on a spit also creates a self- basting process. Spit roasting dates back to ancient times, and spit-roasted fowl and game "was common in ancient societies". Spit-roasted foods * Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. * Cabrito al pastor – a northern Mexican dish consisting of a whole goat kid carcass that is opened flat and cooked on a spit * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean cuisine, Mediterranean. Lamb and mutton are very popular in Central Asian Cuisine, Central Asia and in Indian cuisine, India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Cuisine of Australia, Australia. Barbecued mutton is also a specialty in some areas of the United States of America, United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abbacchio – Italy * ... [...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 Bangladesh * Jali kabab * Shami kabab * Shish kabob 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). Japan Kenya Korea 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 Food Network is an American basic cable ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...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 (the 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 che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
