Kebab has rapidly become a famous and tasty delicacy across the world, popularly seen as the perfect finish to a fun night out.
Let’s see some interesting facts about kebab!
- Donair meat is sliced from a conical loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices. The sauce is distinctively sweet compared to doner, being made from condensed milk, sugar, vinegar, and garlic.Researchers found that the average kebab provided 98 per cent of the daily salt quota for an adult. A typical example also contained nearly 1,000 calories, which is half the daily recommended maximum for women, and 148 per cent of the daily saturated fat limit.
- The practice of cooking meat on a stick or skewer originates in prehistorical times, possibly as long as a million years ago, when early humans began cooking with fire.
- Excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use.
- According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word “kabab” meaning “fry”.
- The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where this food is mentioned as a food.
- It is considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires.
- The true shish kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewers that are grilled over a fire suspended by a skewer holder, without the meat ever touching the grilling grate.
- There are numerous varieties of it from many countries.
- Persian type was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with naan or pita.
- In Europe, It has become a symbol of immigration from the Muslim world.
- Robert Ménard, the mayor of the French city of Béziers, known for his opposition to Islam and immigration, banned new kebab restaurants, claiming that they were threatening French culture.
- The variety of it is seemingly endless. The word kebab means “to roast,” which is what grilling is, properly speaking. Besides the familiar shish kebab there are Adana kebab which is whole roasted lamb, çoban a shepherd’s-style roast of meat stuck through a stick that is driven into the ground before an open-field fire; süt is meat parboiled or marinated in milk, then skewered and roasted; shish kebab is another skewered and roasted ; koyun is a whole lamb roasted in a covered pit; kabarma is a grilled spatchcocked fowl (split open at the belly, kept whole, and flattened with a mallet); kefenli is roast meat wrapped in a “shroud” of bread.
- It has a vital place in true traditional Pakistani cuisine. Some of the most famous types include Seekh, Shami, Reshmi, Chapli, Bihari, Tikka, Chicken, Fish, Dhags, Doner, Pasanday, Peshawari, Qeema, and many more.
- Every Turkish cookbook has a chapter called kebaplar, where dozens more recipes exist.
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