11/19/2023 0 Comments Shush kebabI won’t insult the local ustas by claiming to know how to make the perfect shish kebab. A recipe from the heart of Turkish kebab land Third, grilling over very hot coals, allowing fat to drip into the embers and smoke to permeate the meat. Each usta, chef and home cook has his own. The best Turkish kebabs also have small pieces of fat – tail fat from a very fat bottomed type of sheep – skewered in between the bits of meat. This means meat with a little bit of fat – preferably lamb. But let me suggest three things that will help you on the way to a great kebab.įirst, good quality meat. For me, though, it’s the ones grilled over hot coal I’m after.Įvery usta has own secret to the perfect shish kebab, and I’m in no place to tell you what they might be. Like in the Middle East, the word “kebab” can refer to a wide range of primarily grilled dishes. But I love a good quality Turkish kebab, expertly prepared by the usta, the Turkish catch-all word for the master of any trade.Īnd while the döner kebab is ubiquitous in Turkey as well, the varieties of kebabs are endless. I’ve been fortunate enough to eat a lot more traditional Turkish kebabs than bastardised German-Turkish ones in my life. Needless to say, it was a huge success, and it is this version which comes to mind to most people in the West when they hear the word “kebab”. I’m not sure when the garlic dressing entered the fray, perhaps an inspiration from other take-away joints. And stuffed both the kebab and most of the stuff from the small plates into a piece of bread, selling it for on-the-go. Some smart brain looked out onto the streets and concluded that the people of their newly adopted country were rather more happy to eat their food on the go than the Turks were used to. The entrepreneurial chefs and cooks soon found, however, that the Germans wanted none of their traditional kebabs, by which they meant a sit-down meal, with a few small plates of appetisers, copious amounts of bread, perhaps a glass of ayran. And why not? When comparing Turkish cuisine to German, one must naturally conclude that there should be a huge market potential for the former. When large numbers of Turks, mostly from the countryside, emigrated to Germany in the 1960s, many of them sought opportunities within food. The Turks cannot free themselves completely from this bastardised version of a kebab, though. If a fruit or vegetable can be threaded onto a skewer it will probably "kebab"! For some items, like potatoes, you may want to par-cook them in advance so they will finish cooking along with the rest of your skewers.The stuffed pitas with strips of döner kebab, salad, canned corn, garlic dressing and god knows what, don’t exist in Turkey. You can adjust the marinade ingredients according to your personal tastes, e.g., add more or less garlic, use low-sodium soy sauce, substitute brown sugar or maple syrup for the honey, try balsamic or apple cider vinegar.Allow the meat to marinate in the refrigerator for at least 30 minutes, but for maximum flavor overnight is even better.Shish kebab (or shishkabob) is the Americanized version of kebabs that are usually prepared on skewers and may include chicken, beef, fish, pork, and/or vegetables. Pork versions are usually excluded due to religious reasons in Middle Eastern cooking. They may also be grilled without skewers or prepared in a pan on the stove or in the oven. Traditional kebabs can consist of either fish, lamb, or beef meat that are grilled on skewers with vegetables and/or fruit. Kebabs refer to Middle Eastern dishes that contain grilled meat, which are sometimes placed on wooden skewers, but not always. What's the Difference Between Kebabs and Shish Kabobs?
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