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Shish kebab with (orzo pilaf), onions with sumac, a grilled pepper, a grilled slice of tomato, and rucula leaves. Shish kebab or shish kebap is a popular meal of skewered and grilled cubes of meat. [1] It can be found in Mediterranean cuisine. [2] It is one of the many types of kebab, a range of meat dishes originating in the Middle East.
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. [3] [4] 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 ...
Custards require a slow oven for example, bread a moderate oven, and pastries a very hot oven. Cooks estimated the temperature of an oven by counting the number of minutes it took to turn a piece of white paper golden brown, or counting the number of seconds one could hold one's hand in the oven. [ 3 ]
' cooked rice plus kebab ') 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 kabāb turki ( کباب ترکی , Persian variation of shawarma ), Tāskabāb ( تاسکباب , actually a stew), kabāb shāmi ( کباب شامی , cutlets). or Tābeh kabāb ...
Other dishes shared regionally, either as fast food or as an appetizer, include manti (steamed meat dumplings), tushbera , sambusa (a triangular pastry with either a meat and onion stuffing or a pumpkin and onion stuffing, baked in a tandoor oven), and belyash (pl. belyashi, Tajik: беляши, deep-fried cakes made of yeast dough and filled ...
Seekh kebab is a type of kebab, native to the Indian subcontinent, [2] [1] made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.
Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union ...
The lamb can also be marinated in milk and oil for up to 48 hours prior to cooking and left in a refrigerator. The cubed lamb is then placed on a skewer and cooked over a charcoal grill to get a smokey flavour. [2] Peppers and tomato can also be cooked on a grill and served as an accompaniment to the meat. [3]