Various types of meat can be used according to the customs of each country: lamb, veal, turkey, chicken, pork. The doner kebap is served in a round Turkish bread, whole grain bread or half a loaf, in the case of a classic kabab, a durum or pita in a baguette is often used. Shish kebab East Meadow especially topped with lettuce, tomatoes and onions although other vegetables can be added.
Several sauces can accompany it. One of the most common is the white sauce, a kind of sesame sauce (tahini) more or less spicy. There is also the samurai sauce, cocktail sauce, mayonnaise, harissa, tzatziki, ketchup, mustard or Andalusian sauce. Each sauce can be raised by adding pul biber or red pepper flakes.
This type of kebabs is prepared on a conventional grill. Later, a chef named Hamdi Kastamonu started frying meat on a vertical position. A finished piece is then shredded typically weighing between 20 and 40 kilos. Shish kebabs are pieces of whole or minced meat marinated and grilled on small skewers.
With Turkish immigrants spread across the globe since the 1970s, the development helped advance kebabs to be a popular street meal. There are many who claim to be its creators in many parts of world outside Turkey. One theory is that it was Mehmet Aygun who in 1971 went from West Germany to Turkey created the German/European version of Turkish kebabs.
Therefore, the solution entails a spear placed upright. The origin of meat vary by geography. Meat that is part of a doner is usually selected based on the area's agricultural activities, lamb is used in areas with a lot of sheep.
Among Arab and Turkish populations located in Europe, this entrepreneurship has developed partly in response to the dramatic fall of industrial jobs for which they had previously been employed after migrating. Increasingly kebab seeks to win acclaim and chefs try to propose a version of quality with well-chosen ingredients or biological origin (homemade bread, meat, homemade sauce). As already observed in New York, some people are predicting that the kebap will become increasingly a product that goes upmarket like the burger there in a few years time.
There are hundreds of kinds of kebab. Adana kebap: with minced mutton and pepper stuck around a thick flat skewer. Alanya kebap: pieces of mutton, bread and tomatoes with a spicy sauce. Iskender Kabab: meat cooked on a vertical spit, served with bread, tomato sauce, yogurt and rice. SIS kabab: meat sheep on a skewer. In the United States, the term generally refers to this kebab variety. Durum kabab or Lebanese: the bread is replaced by a rolled pancake.
The Turkish cuisine has become popular all over the world due to immigration from the Middle East. The most famous type is probably doner kebab. However, in Italy, (especially in the northern regions) the best-known variant consumed is definitely the durum kebab. The Turkish cuisine spread in the Mediterranean when populations from North Africa by learnt about this cooking technique from the settled communities that often greeted those passing nomads and Palestine where it is also recognized in the Israeli cuisine.
Several sauces can accompany it. One of the most common is the white sauce, a kind of sesame sauce (tahini) more or less spicy. There is also the samurai sauce, cocktail sauce, mayonnaise, harissa, tzatziki, ketchup, mustard or Andalusian sauce. Each sauce can be raised by adding pul biber or red pepper flakes.
This type of kebabs is prepared on a conventional grill. Later, a chef named Hamdi Kastamonu started frying meat on a vertical position. A finished piece is then shredded typically weighing between 20 and 40 kilos. Shish kebabs are pieces of whole or minced meat marinated and grilled on small skewers.
With Turkish immigrants spread across the globe since the 1970s, the development helped advance kebabs to be a popular street meal. There are many who claim to be its creators in many parts of world outside Turkey. One theory is that it was Mehmet Aygun who in 1971 went from West Germany to Turkey created the German/European version of Turkish kebabs.
Therefore, the solution entails a spear placed upright. The origin of meat vary by geography. Meat that is part of a doner is usually selected based on the area's agricultural activities, lamb is used in areas with a lot of sheep.
Among Arab and Turkish populations located in Europe, this entrepreneurship has developed partly in response to the dramatic fall of industrial jobs for which they had previously been employed after migrating. Increasingly kebab seeks to win acclaim and chefs try to propose a version of quality with well-chosen ingredients or biological origin (homemade bread, meat, homemade sauce). As already observed in New York, some people are predicting that the kebap will become increasingly a product that goes upmarket like the burger there in a few years time.
There are hundreds of kinds of kebab. Adana kebap: with minced mutton and pepper stuck around a thick flat skewer. Alanya kebap: pieces of mutton, bread and tomatoes with a spicy sauce. Iskender Kabab: meat cooked on a vertical spit, served with bread, tomato sauce, yogurt and rice. SIS kabab: meat sheep on a skewer. In the United States, the term generally refers to this kebab variety. Durum kabab or Lebanese: the bread is replaced by a rolled pancake.
The Turkish cuisine has become popular all over the world due to immigration from the Middle East. The most famous type is probably doner kebab. However, in Italy, (especially in the northern regions) the best-known variant consumed is definitely the durum kebab. The Turkish cuisine spread in the Mediterranean when populations from North Africa by learnt about this cooking technique from the settled communities that often greeted those passing nomads and Palestine where it is also recognized in the Israeli cuisine.
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