A kabab grill is used to grill the stock. It has an electric or LPG-powered vertical elements and a rotating arm to put the meat on. The meat rotates slowly cutting thin slices with a kebabskalare while the log is rotated. One can even use the grill for cooking gyros or Turkish doner, and then placing thin slices of meat on top, instead of traditional shish kebab East Meadow consisting pressed meat.
Several sauces can accompany it. One of the most common is the white sauce, a kind of sesame sauce (tahini) more or less spicy. There is also the samurai sauce, cocktail sauce, mayonnaise, harissa, tzatziki, ketchup, mustard or Andalusian sauce. Each sauce can be raised by adding pul biber or red pepper flakes.
Depending on the number of establishments and their history, words denoting the same type of sandwich therefore vary, the term Greek sandwich is for often used in cities where Greeks have settled. The Arabic word for this preparation is shawarma (rotating movement). It is not uncommon to find kebap shops of Turkish and Syrian origin established in other parts of the world. The sandwich is then wrapped in unleavened bread. Restaurants offering takeaway kebabs have become common in many European regions. They started spreading from the 1990s, first in large cities with large immigrant populations and then gradually elsewhere.
France, Switzerland, the United Kingdom, Belgium and the Netherlands, host a large share of fast food restaurants offering kebabs. Since the late 2000s, there was a sharp increase in this type of fast food outlets in Asia, especially in Japan. They are part of an overnight culture: it is common for young people to go eat a kebab during nights on the town for reasons of cost and late opening.
Thus, kebab shops exceed those of McDonald's and Burger King in many locations. These restaurants are a form successful ethnic entrepreneurship.
Among Arab and Turkish populations located in Europe, this entrepreneurship has developed partly in response to the dramatic fall of industrial jobs for which they had previously been employed after migrating. Increasingly kebab seeks to win acclaim and chefs try to propose a version of quality with well-chosen ingredients or biological origin (homemade bread, meat, homemade sauce). As already observed in New York, some people are predicting that the kebap will become increasingly a product that goes upmarket like the burger there in a few years time.
In Europe, the kebab is usually a sandwich or a cake made of grilled meat and cut into thin slices, served on bread with salad, possibly fries and sauce. The type of grill used for sandwiches is called doner, a term literally meaning rotating grill.
The Turkish cuisine has become popular all over the world due to immigration from the Middle East. The most famous type is probably doner kebab. However, in Italy, (especially in the northern regions) the best-known variant consumed is definitely the durum kebab. The Turkish cuisine spread in the Mediterranean when populations from North Africa by learnt about this cooking technique from the settled communities that often greeted those passing nomads and Palestine where it is also recognized in the Israeli cuisine.
Several sauces can accompany it. One of the most common is the white sauce, a kind of sesame sauce (tahini) more or less spicy. There is also the samurai sauce, cocktail sauce, mayonnaise, harissa, tzatziki, ketchup, mustard or Andalusian sauce. Each sauce can be raised by adding pul biber or red pepper flakes.
Depending on the number of establishments and their history, words denoting the same type of sandwich therefore vary, the term Greek sandwich is for often used in cities where Greeks have settled. The Arabic word for this preparation is shawarma (rotating movement). It is not uncommon to find kebap shops of Turkish and Syrian origin established in other parts of the world. The sandwich is then wrapped in unleavened bread. Restaurants offering takeaway kebabs have become common in many European regions. They started spreading from the 1990s, first in large cities with large immigrant populations and then gradually elsewhere.
France, Switzerland, the United Kingdom, Belgium and the Netherlands, host a large share of fast food restaurants offering kebabs. Since the late 2000s, there was a sharp increase in this type of fast food outlets in Asia, especially in Japan. They are part of an overnight culture: it is common for young people to go eat a kebab during nights on the town for reasons of cost and late opening.
Thus, kebab shops exceed those of McDonald's and Burger King in many locations. These restaurants are a form successful ethnic entrepreneurship.
Among Arab and Turkish populations located in Europe, this entrepreneurship has developed partly in response to the dramatic fall of industrial jobs for which they had previously been employed after migrating. Increasingly kebab seeks to win acclaim and chefs try to propose a version of quality with well-chosen ingredients or biological origin (homemade bread, meat, homemade sauce). As already observed in New York, some people are predicting that the kebap will become increasingly a product that goes upmarket like the burger there in a few years time.
In Europe, the kebab is usually a sandwich or a cake made of grilled meat and cut into thin slices, served on bread with salad, possibly fries and sauce. The type of grill used for sandwiches is called doner, a term literally meaning rotating grill.
The Turkish cuisine has become popular all over the world due to immigration from the Middle East. The most famous type is probably doner kebab. However, in Italy, (especially in the northern regions) the best-known variant consumed is definitely the durum kebab. The Turkish cuisine spread in the Mediterranean when populations from North Africa by learnt about this cooking technique from the settled communities that often greeted those passing nomads and Palestine where it is also recognized in the Israeli cuisine.
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