List of Kebabs

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This is a list of kebab variants from around the world.

Contents

[edit] Turkey

[edit] Iran

  • Chelow kabab - (rice with kebap) is one of the most common forms of serving kebab in Iran which combines a variety of Persian kebabs with saffroned Basmati rice, lavash (a paper-thin bread), grilled tomato, raw onions, bell peppers, mushrooms and sumac and often a side of salad shirazi, mast o khiyar and doogh (nowadays carbonated). An old Iranian tradition is to break a raw egg yolk over the rice, along with plenty of butter, just before serving, but not many follow this tradition these days anymore.
  • Kabab Barg - Grilled marinated sirloin.
  • Kabab Torsh - (Gilan - Northern Iran) Also called (tursh-e-kabab) grilled beef marinated in a mixture of pomegranate juice, crushed walnuts, parsley, crushed garlic, and olive oil.
  • Berenj Goje Kabab
  • Chenjeh kabab - Grilled lamb prepared similar to shish kebab, without the vegetables
  • Dandeh Kebab
  • Ghaz Kabab
  • Jujeh kabab - Grilled chicken on skewers, in Iran and Afghanistan.
  • Kabab bareh - Grilled lamb, typically marinated in yogurt with parsley.
  • Kabab digy Pan Kabab
  • Kabab Hosseini -lamb or beef cooked on skewers with onions, tomatoes and green peppers
  • Kabab Isphahani
  • Kabab Koobideh- Kabab of Iran.
  • Kabab Jigar-o del-o gholveh
  • Kabab Kermanshahi
  • Kabab Kubideh - Ground beef or lamb (usually sirloin), often mixed with parsley and chopped onions.
  • Kabab Kurdi -ground lamb or beef,onions,garlic,tomatoes
  • Kabab loghmeh - Minced lamb meatballs first fried and the grilled over charcoal fire, eaten with chopped parsley, chopped onions, and sumac. A summer outing favorite.
  • Kabab Mahitabeh
  • Kabab Rashti or * Kabab Shomali - include almond & pistachio & barberry
  • Kabab Shamshiri -it's huge kabab,kabab-barg on side of skewer and kabab-kubideh otherside
  • Kababe Shandiz
  • Kabab Shirazi
  • Kabab soltani - Combination of kabab koobideh and kabab barg.
  • Kabab Bakhtiari - Combination of Jujeh kabab and kabab barg.
  • Kabab Vaziri
  • Kabab va Naan
  • Kabab-e donbalan Lamb Fries Kabab
  • Kababe barre
  • Loghme Kabab
  • Maahi Kabab barbecued fish with lime juice, olive oil, saffron, and herbs
  • Pers Kabab
  • Sonati Kabab

[edit] Afghanistan

  • Jujeh kabab- Kabab of Iran and Afghanistan.
  • Chenjeh Kabab- Kabab of Afghanistan. Originated from southeast Afghanistan, marinated in a variety of herbs and spices.
  • Khate Aalo ke Kabab
  • Lola kabab/Gola Kabab - Kabab of Afghanistan- rolled meatballs originated in Kandahar and invented by Pashtuns..
  • Seena kabab - Kabab of Afghanistan - Rotesseried grilled chicken breast and drumsticks.
  • Shami kabab - it is claimed that it originated in Afghanistan.

[edit] India and Pakistan

  • Bihari kabab - Skewered pieces of beef marinated in spice. Although they may related to the area of Bihar, many Bihari people have also been surprised at the popularity of their normal cuisine.
  • Chapli kabab - delicacy of Pakistan. Marinated beef in spices and grilled on skewers.
  • Seekh kabab - made of minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab. - Kebab of Pakistan
  • Shami kabab - made of minced meat, with chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried. Best results are obtained when fried animal fat or ghee in a brass utensil over a coal fire. In some places, a binding agent is used to keep the kabab together. Most found and relished in Lucknow, where its said to have been a favourite food of the erstwhile Nawabs and the aristocracy. A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab.
  • Shikampur kabab - Kabab of India
  • Tandoori kebab - Kabab of India/Pakistan - chunks or strips of meat marinated in spices and yogourt
  • Dora kabab- Kabab of India

[edit] Azerbaijan

  • Lulya kebab - (Russian: люля кебаб) - served skewered or wrapped by lavash bread.[3]
  • Sham kebab
  • Tava kebab

[edit] Jordan, Lebanon and Syria

  • Kabab halabi a kind of kebab served with a spicy tomato sauce, very common in Syria and Lebanon, named after the city of Aleppo (Halab).
  • Kabab tuhal Lamb rounds stuffed with parsley, hot green peppers and pine kernels.[4]

[edit] Scandinavia

  • Kebabpizza - Kebabpizza is a standard pizza with tomato sauce and cheese, with the addition of döner kebab meat. A sour cream based dressing is usually put on top (sometimes with garlic and/or chili or a milder variety). Other ingredients can be fresh tomatoes and/or salad, mushrooms or almost any other standard pizza toppings.
  • Kebab roll - A kebab roll is a rolled kebab, made of a flat bread (dürüm), döner kebab meat, salad, tomatoes, sour cream dressing and then rolled. It goes under the name "kebabrulle" (Sweden), "rullekebab" (Norway, Denmark) "dürüm" (Denmark) and "rullakebab" (Finland) respectively.

[edit] Xinjiang, China

  • Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan - The most popular Xinjiang dish in China, being slices of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste. Across Xinjiang, and neighbouring regions such as Kyrgyzstan, the mutton fat is valued equivalent to or more than the meat itself, as it provides sufficient energy during the harsh winter months.

[edit] Greece

  • Gyros - Gyros is small pieces of pork, served in a pitta bread that has been rolled into a cone shape.
  • Souvlaki - Souvlaki consists of small skewers of pork, barbecued, then served plain, in a pitta, or with salad.

[edit] Others

  • Biryani kebab
  • Samak kebab - grilled fish on a stick
  • Senjeh lebab
  • Shishleek - a term with various uses: in Iran it refers to grilled baby lamb chops (usually from the leg), typically marinated; in Palestine, to grilled pieces of lamb, and in Israel, to grilled turkey.
  • Shashlyk

[edit] Gallery

[edit] References

  1. ^ a b c d e f g h i j Turkish Cookery by M.Günür ISBN 9-754-79100-7
  2. ^ a b c d e f The Complete Book of Turkish Cooking, A.Algar (1985) ISBN 0-710-30334-3
  3. ^ recipe
  4. ^ The Cooking of the Middle East, Time-Life Books (1969)

[edit] External links

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