12/30/2023 0 Comments Tikka chicken kebabsThe Babylonian Talmud instructs that Temple offerings not be kabbaba (burned). The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian. In contrast, food historian Gil Marks says that the medieval Arabic and Turkish terms were adopted from the Persian kabab, which probably derived from the Aramaic. Nişanyan states that the word has the equivalent meaning of 'frying, burning' with kabābu in the old Akkadian language, and kbabā כבבא in Aramaic. 'the story of Joseph'), though still in the Arabic form. It appears in Turkish texts as early as the 14th century, in Kyssa-i Yusuf ( lit. According to linguist Sevan Nişanyan, the Turkish word kebap is also derived from the Arabic word kabāb, meaning roasted meat. The word kebab likely came to English in the late 17th century from the Arabic kabāb, partly through Hindustani, Persian and Turkish. Kebab dishes have been adopted and integrated with local cooking styles and innovations, from the now-ubiquitous doner kebab fast food, to the many variations of shish kebab, such as the satays of Southeast Asia. According to Ibn Battuta, a Moroccan traveller, kebab was served in the royal houses during the Delhi Sultanate (1206–1526 CE), and even commoners would enjoy it for breakfast with naan. This cuisine has spread around the world, in parallel with Muslim influence. Though the word has ancient origins, it was popularized in the West by Turks to refer to this range of grilled and broiled meat, which may be cooked on skewers, but also as stews, meatballs, and other forms. However, while the word kebab or shish kebab may sometimes be used in English as a culinary term that refers to any type of small chunks of meat cooked on a skewer, kebab is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia and Anatolia. In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook Kitab al-Tabikh ( Arabic: كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there are descriptions of kabāb as cut-up meat, either fried in a pan or grilled over a fire. History A kebabforush (kebab seller) in late Qajar Iran 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 prohibitions). 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. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread. Kebab ( UK: / k ɪ ˈ b æ b/, US: / k ɪ ˈ b ɑː b/ Kurdish: Kebab, Persian: كباب, kabāb, Arabic: كباب, Turkish: kebap, ), kabob (North American), or kebap or kabab is a type of cooked meat dish that originates from cuisines of the Middle East.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |