Kebab is a thin-sliced meat (originally lamb) that is pulled up on a rotisserie and then cut off as it becomes fully cooked. Shish kebab East Meadow was introduced in the Kreuzberg district of Berlin by Turkish immigrants in the early 1970s. Some restaurants and snack bars do not process meat themselves but get it delivered. Since the 1980s, the industrial production of this delicacy emerged in many countries outside its regions of origin. Many manufacturers have added the meat to their product list.
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.
This type of kebabs is prepared on a conventional grill. Later, a chef named Hamdi Kastamonu started frying meat on a vertical position. A finished piece is then shredded typically weighing between 20 and 40 kilos. Shish kebabs are pieces of whole or minced meat marinated and grilled on small skewers.
The kebab rotating grilling refers to the method in which the reel is built. A doner is built with marinated leaves or slices of meat. The meat is usually of high quality, as tendons, bones and the like are very hard to hide while serving. Doner kebab, as it is known today, has its origins in Bursa, Turkey. The idea of doner is that the juice and the power of meat preparation should not to disappear into the fire, as it can be done through horizontal cooking.
Thus, kebab shops exceed those of McDonald's and Burger King in many locations. These restaurants are a form successful ethnic entrepreneurship.
The roll is a major alternative accompanied by a rolled pizza base or a thin bread roll. The meat is used as a filling for some types of pizza and shish pizza has become widely available. There are several types of processed meat filling in a kebab, such as beef, lamb, pork or chicken. Beef is the most popular. Pork variants are called gyros.
Some variants include minced or sliced meat, lard and spices pressed into a cylinder and grilled in a machine. Thin strips are cut off when it's finished. In some instances the most abundant variant is served with harder bread than the usual pita bread. A piece consists of several layers of marinated meat. It contains salt, spices, onion, oil, milk and yogurt.
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.
This type of kebabs is prepared on a conventional grill. Later, a chef named Hamdi Kastamonu started frying meat on a vertical position. A finished piece is then shredded typically weighing between 20 and 40 kilos. Shish kebabs are pieces of whole or minced meat marinated and grilled on small skewers.
The kebab rotating grilling refers to the method in which the reel is built. A doner is built with marinated leaves or slices of meat. The meat is usually of high quality, as tendons, bones and the like are very hard to hide while serving. Doner kebab, as it is known today, has its origins in Bursa, Turkey. The idea of doner is that the juice and the power of meat preparation should not to disappear into the fire, as it can be done through horizontal cooking.
Thus, kebab shops exceed those of McDonald's and Burger King in many locations. These restaurants are a form successful ethnic entrepreneurship.
The roll is a major alternative accompanied by a rolled pizza base or a thin bread roll. The meat is used as a filling for some types of pizza and shish pizza has become widely available. There are several types of processed meat filling in a kebab, such as beef, lamb, pork or chicken. Beef is the most popular. Pork variants are called gyros.
Some variants include minced or sliced meat, lard and spices pressed into a cylinder and grilled in a machine. Thin strips are cut off when it's finished. In some instances the most abundant variant is served with harder bread than the usual pita bread. A piece consists of several layers of marinated meat. It contains salt, spices, onion, oil, milk and yogurt.
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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