Tag:cuisine=kebab

Kebab (from Persian kabâb "fried meat"— is a common name for fried meat dishes in the countries of the Middle East, Central Asia, Transcaucasia and the Balkans.

There are a lot of varieties of kebab in the Middle East: fried kebab, grilled kebab, dishes of stewed pieces of meat of different sizes and even minced meat. Kebab is served in plates, as well as in the form of sandwiches. In English-speaking countries, kebab is called shish kebab served on a skewer, as well as dener kebab — meat sliced from puff meat fried on a vertical spit.

Varieties of kebab

• Döner kebap literally "rotating kebab" in Turkish is sliced lamb, beef or chicken, slowly fried on a vertical rotating spit. Middle Eastern shawarma, Mexican tacos al pastor and Greek gyros - all this comes from the Turkish kebab dener
• İskender kebap
• Alinazik
• Adana kebap
• Beyti kebap
• Buğu kebabı
• Bostan kebabı
• Tavuk şiş
• Cağ kebap
• Ciğer kebabı
• Çökertme kebabı
• Çöp şiş, "small skewer kebab"
• Patlıcan kebabı, 'aubergine kebab'
• Testi kebabı, 'earthenware-jug kebab'
• Kağıt kebabı
• Shish kebap
• Kuzu şiş

How to use

1. If they cook the whole range of kebab cuisine (usually restaurants), and not just doner kebab — cuisine=kebab.
2. If only gyros are cooked on a vertical spit (usually stalls) — cuisine=gyros.

Gallery

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  Torsh kebab, a traditional sour Iranian kebab

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  Pasta with kebab at Kebab House restaurant in Jyvaskyla, Finland

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  Kebab-a dish cooked on coals

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  Kebab served as a sandwich