Kebab

To be honest I haven’t known this kebab, it seems a big show at the table…, in this“Bedesten Ottoman Cuisine’s menu comprises ottoman Cuisine and dishes from Mediterranean countries. Mr.Özdemir has developed a patented dish named “Topuz Kebab” (means ball mace) which combines the mace, a war tool used since ancient ages, with concepts of Ottoman Cuisine.

By the way, you can see the different colours of drinks, they are all sherbet, it is another traditional part in Ottoman cuisine. They are made of some flowers, like rose, yasmine, etc. It is traditional drink and we call it “şerbet” (sherbet), comes from Ottoman culture. When the Ottoman Sultans, children, birth, and those who visit after the birth they serve sherbet. On the third day especially the tradition of sending sherbet was so popular. Sherbet or Sorbet served various materials, gold, silver and precious as crystal placed in containers and those who visit the new born baby, they had been served. According to the famous food historian Alan Davidson, the period of Ottoman relations with the Byzantine-Venice, sherbet came into Italian cuisine like “sorbetto”. By learning from the Italians,French people named it “sorbet” and they added a new recipe which is similar to ice-frosted sherbet. Thus, sherbet “sorbet” traditional drink had been known in the entire world . British travellers took the “sherbet” in their own language like that.Actually there wasn’t only rose sherbet, in the Ottoman tradition, there were some other flowers too, like poppy sherbet, Prairie Violet, lily, jasmine flower, oleaster flower,pomegranate flower,cranberry sherbets…

But this kebab was interesting. There are several kind of kebab in our cuisine, here are some of them,

  • Adana kebabı or kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey.
  • Ali Paşa kebabı, “Ali Pasha kebab” – cubed lamb with tomato, onion and parsley wrapped in phillo.
  • Alinazik kebab – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
  • Bahçıvan kebabı, ‘gardener’s kebab’ – Boneless lamb shoulder mixed with chopped onions and tomato paste.
  • Beykoz kebabı – Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.
  • Beyti kebab – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in İstanbul and particularly popular in Turkey’s larger cities.
  • Bostan kebabı – Lamb and aubergine casserole.
  • Cağ kebabı, ‘spoke kebab’ – Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.
  • Çardak kebabı, ‘arbor kebab’ – Stuffed lamb meat in a crepe.
  • Ciğerli kağıt kebabı, ‘liver paper kebab’ – Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.
  • Çökertme kebabı – Sirloin veal kebap stuffed with yogurt and potatoes.
  • Çömlek kebabı, ‘earthenware bowl kebab’ – Meat and vegetable casserole (called a güveç in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
  • Çöp şiş, “small skewer kebab” – a specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.
  • Doner kebab
  • Hünkâri kebabı, ‘Sultan’s kebab’ – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.
  • İskender kebap – döner kebap served with yogurt, tomato sauce and butter, originated in Bursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
  • İslim kebabı, ‘steamed kebab’ – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
  • Kağıt kebabı – Lamb cooked in a paper wrapping.
  • Buğu kebabı, “steamed kebap” – cooked in low heat until the meat releases its moisture and reabsorbs it.
  • Kılıç şiş – Brochette of swordfish
  • Köfte kebab or Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
  • Kuyu kebabı, ‘pit kebab’ – Prepared from the goat it is special for Aydın region, similar to tandır kebabı .
  • Kuzu incik kebabı, ‘lamb shank kebab’ – Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
  • Kuzu şiş – Shish prepared with marinated milk-fed lamb meat.
  • Manisa kebabı – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
  • Orman kebabı, ‘forest kebab’ – Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.
  • Patates kebabı, ‘potato kebab’ – Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
  • Patlıcan kebabı, ‘aubergine kebab’ – Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce.
  • Ramazan kebabı, ‘Ramadan kebab’ – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
  • Şiş kebabı – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.
  • Şiş tavuk or Tavuk şiş or – Yogurtmarinated chicken grilled on a stick
  • Sivas kebabı – Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside.
  • Susuz kebap, ‘waterless kebab’ – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
  • Talaş kebabı, ‘sawdust kebab’ – Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
  • Tandır kebabı, ‘tandoor kebab’ – Lamb pieces (sometimes a whole lamb) baked in an oven called a tandır, which requires a special way of cooking for hours. Served with bread and raw onions.
  • Tas kebabı, ‘bowl kebab’ – Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga vurmak, (“butter infusion”), before the meat itself is cooked in the same grease.
  • Testi kebabı, ‘earthenware-jug kebab’ – Ingredients are similar to çömlek kebabı, prepared in a testi instead of a güveç, generally found in Central Anatolia and the Mid-Western Black Sea region.
  • Tokat kebabı – Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread.
  • Urfa kebabı – from Urfa, similar to Adana kebab, but not spicy
  • the source 
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4 thoughts on “Kebab

  1. I love kebab, but it has to be made from fresh chicken, lamb or beef, not that pressed terrible stuff .. nearly impossible to yet – when living in Brighton there was a place on the seafront that served REAL kebabs – loved it … Very interesting video and I didn’t know that you had that many different kinds of kebab. Thanks for bringing Turkey to me.

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