Kebab
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2008-07-14T06:22:02Z
The Cat and the Owl
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[[Image:Kebab.jpg|border|thumb|Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant.]]
'''Kebab''' (also transliterated as '''kabab''', '''kebap''', '''kabob''', '''kibob''', '''kebhav''','''kephav''') refers to a variety of meat dishes in [[Turkey]],[[Middle Eastern cuisine|Middle Eastern]], [[Mediterranean cuisine|Mediterranean]], [[Cuisine of Africa|African]], [[Central Asian cuisine|Central Asian]], and [[South Asian cuisine|South Asian]] cuisines, consisting of [[Grilling|grilled]] or [[broiled]] meats on a skewer or stick. The most common kebabs include [[lamb (food)|lamb]] and [[beef]], although others use [[goat]], [[chicken]], [[fish]], or [[shellfish]]. Observant Muslims and Jews do not use [[pork]] for kebabs because of religious prohibition, but pork kebabs can be found in India, especially in the state of [[Goa]]. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of American and European cuisine.
==Etymology==
[[Image:before grilled Kebab.jpg|right|thumb|Beef kebabs, before they are grilled]]
The word ''kabab'' (کباب) is ultimately from [[Persian language|Persian]]<ref name="m-w">{{cite web |url=http://www.m-w.com/dictionary/kebab|title=kebab|accessdate=2007-04-23 |work=Merriam-Webster Online}}</ref><ref>{{cite web|url=http://encarta.msn.com/dictionary_/kebab.html|work=Encarta World English Dictionary [North American Edition]|publisher=Microsoft Corporation|title=kebab definition|accessdate=2007-04-25}}</ref> but originally meant [[Frying|fried]] meat, not grilled meat.<ref name="oxford">{{cite book|last=Davidson|first=Alan|title=[[Oxford Companion to Food]]|publisher=Oxford University Press|location=Oxford|year=1999|pages=429}}</ref> The Arabic word possibly derives from [[Aramaic language|Aramaic]] כבבא ''kabbābā'', which probably has its origins in [[Akkadian language|Akkadian]] ''kabābu'' meaning "to burn, char".<ref>{{cite web |url=http://www.bartleby.com/61/roots/S157.html|title=Semitic roots of kbb|accessdate=2008-03-16|work=The American Heritage Dictionary}}</ref> In the [[14th century]], ''kebab'' is defined to be synonymous with ''tabahajah'', a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the [[Middle Ages|medieval]] period, and as a result, ''kebab'' was used infrequently in Arabic books of that time. Only in the [[Ottoman Empire|Turkish]] period, ''shish kebab'', did ''kebab'' gain its current meaning, whereas earlier ''shiwa`'' شواء had been the Arabic word for grilled meat. However, ''kebab'' still retains its original meaning in the names for stew-like dishes such as [[tas kebab]] (bowl kebab).<ref name="oxford"/> Similarly, "kebab halla" is an Egyptian dish of stewed beef and onions.
==Variants==
{{for|a list of Kebab variants|List of Kebabs}}
===Shish kebab===
[[Image:Shish-kebab-MCB.jpg|thumb|left|Shish kebab (lamb, tomato, bell pepper, onion)]]
Shish kebab ({{Lang-tr|şiş kebabı}}) is a dish consisting of small cubes of meat threaded on a [[skewer]] (''şiş'' in Turkish) that are [[Grilling|grilled]] or [[roasting|roasted]]. Any kind of meat may be used, and fruit or vegetables are often placed on the skewer as well. Typical vegetables include [[eggplant]], [[tomato]], [[bell pepper]], [[onion]]s, [[pickle]]s and [[mushroom]]s. Small slices of toasted [[bread]] (usually [[sourdough]], but other breads can be used as well) are also sometimes put onto the kebab stick with the meats and vegetables. The phrase literally means '[[skewer]]ed grilled-meat' in [[Turkish language|Turkish]].<ref>[http://www.m-w.com/dictionary/shish%20kebab Merriam-Webster Online - Shish kebab]</ref> In [[Greece]] and [[Cyprus]], essentially the same dish is called "[[souvlaki]]" and in Serbia vesalica "raznjici".
In most dialects of North American English, the word ''kebab'' usually refers to shish kebab.<ref name="larGast">{{cite book|editor=Prosper Montagne|title=[[Larousse Gastronomique]]|year=2001|publisher=Clarkson Potter|location=New York|isbn=0-609-60971-8|pages=646}}</ref><ref name="oxford"/> The origin of shish kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.<ref name="oxford"/> Although the phrase is essentially Turkish in origin and tradition has it that the dish was invented by medieval [[Turkic peoples|Turkic]] soldiers who used their swords to grill meat over open-field fires<ref name="feast">{{cite book|last=Wright|first=Clifford A.|title=A Mediterranean Feast|publisher=William Morrow|location=New York|year=1999|pages=333}}</ref>, the dish, however, has been native to the [[Near East]] and [[East Mediterranean]] -especially in Greece- since ancient times.<ref name="oxford"/> Indeed, there exist pictures of [[Byzantine Greeks]] preparing shish kebabs and such food is attested in [[Ancient Greece]] as early as 8th century BCE ([[Archaic period in Greece|archaic period]]) in [[Homer]]'s [[Iliad]] <ref>Homer, "Iliad" 1.465</ref> and [[Odyssey]]<ref name="feast"/> and in [[Classical Greece|classical Greece]], amongst others in the works of [[Aristophanes]]<ref>Aristophanes, "Acharnians" 1007, "Clouds" 178, "Wasps" 354, "Birds" 388, 672</ref>, [[Xenophon]]<ref>Xenophon, "Hellenica" HG3.3.7</ref> and [[Aristotle]] <ref>Aristotle, "Politics" 1324b19</ref>.
[[Ibn Battuta]] records that shish kebab was served in the royal houses of [[India]] since at least the [[Delhi Sultanate|Sultanate]] period, and even commoners would enjoy it for breakfast with [[naan]].<ref name="indian">{{cite book|last=Achaya|first= K. T.|title=A Historical Dictionary of Indian Food|publisher=Oxford University Press|location=Delhi|year=1998|pages=115}}</ref>
In [[Andalusia]], a variant of the shish kebab, known as ''Pinchos Morunos'' or Moorish sticks, is very popular, usually eaten during summer [[barbecue]]s. These are usually made of pork or chicken meat. In the town of [[Melilla]], [[beef]] meat is generally used.
Recently, shish kebabs have been making their way into [[Barbecue in the United States|American barbecue]]. In [[Louisiana]], for example, [[brochette]], the French version of shish kebab, is also cooked at the barbecue because the barbecue style of the state is influenced by [[Cajun cuisine]], which in turn was influenced by [[French cuisine]], a major branch of [[Mediterranean cuisine]].
===Döner kebab===
[[Image:Iskender kebap.jpg|right|thumb|right|300px|[[İskender kebap]], the original [[döner kebab]] invented in [[Bursa]], [[Turkey]].]]
{{main|Döner kebab}}
Döner kebab, literally "rotating meat" in [[Turkish language|Turkish]], is sliced lamb or chicken loaf which is slowly roasted on a vertical [[Rotisserie|rotating spit]]. It is similar to [[gyros]] and [[shawarma]]. Döner kebab is most popularly served in [[pita]] bread, as it is best known, with salad, but is also served in a dish with a salad and bread or [[French fries]] on the side, or used for Turkish pizzas called ''pide'' or "kebabpizza". [[Take-out]] döner kebab or shawarma restaurants are common in some parts of Europe. Döner kebab is said to be the best-selling fast food in [[Germany]], [[Poland]] and [[Romania]] as well as being popular in [[Austria]], the [[UK]], [[France]], [[Spain]], [[The Netherlands]], [[Belgium]], [[Norway]], [[Denmark]], [[Sweden]], [[Finland]], [[Italy]], [[Canada]], [[Ireland]] and [[Australia]].
In the [[UK]] kebabs (or Döner meat and chips) are most popularly eaten after a night out, representing a large part of British clubbing culture. As a result many kebab shops (and vans) will do their main business in the hours around closing time for local pubs and clubs. <ref>[http://lifeandhealth.guardian.co.uk/food/story/0,,1888933,00.html Guardian Health - Kebab anyone?]</ref>The same applies for The Netherlands, Ireland, Australia, New Zealand, Canada and Scandinavia. It is therefore not uncommon to find similar late-night kebab vending shops in holiday-clubbing destinations such as [[Ibiza]].
===Chelow kabab===
({{PerB|چلوکباب}}) is a [[national dish]] of [[Iran]]. The meal is simple, consisting of steamed, [[saffron]]ed [[basmati]] or Persian [[rice]] (''chelow'') and [[kebab|kabab]], of which there are several distinct [[Culture of Iran|Persian]] varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.
It is served with the basic Iranian meal [[Cuisine_of_Iran#Essential_accompaniments|accompaniments]], in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. It is an old northern tradition (probably originating in [[Tehran]]) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. ''Somagh'' (powdered [[sumac]]) is also made available, and if desired, only a dash should be sprinkled upon the rice.
In the old [[bazaar]] tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the ''kababs'', which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically ''nan-e lavash'') in his right. A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kababs, ''[[Kabab Barg|barg]]'' and ''[[Kabab Koobideh|koobideh]]'', two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.
The traditional beverage of choice to accompany ''chelow kabab'' is ''doogh'', a Persian sour [[yogurt]] drink, flavored with salt and mint, and sometimes made with carbonated mineral water.
===Kathi kebab===
Cooked in a tandoor, this is one of the most famous tandoori dishes, besides tandoori chicken, which has made tandoori cuisine famous worldwide. Made with beef, chicken or lamb meat,it is mostly prepared with a mix of spices, and cooked in a tandoor with skewers. The radiant heat from the [[tandoor]] slowly cooks the meat and due to the lack of direct heat from the fire, the juices remain inside while adding flavour, keeping the meat's moisture intact. It is usually served with rice, or a variety of Indian breads, along with onions and mint sauce.
==Similar dishes==
* [[Anticuchos]], an [[Andean States|Andean]] dish of skewered marinated meat, often containing cow heart or other organ meat and [[potato]]
* [[Brochette]] ([[French cuisine|French]]), [[Ćevapi]] ([[Balkans]]), [[Pinchitos]] (Spanish), [[Espetada]] (Portuguese), [[Espetinho]] ([[Cuisine of Brazil|Brazilian]]), [[Shashlik|mtsvadi]] (მწვადი -[[Georgia (country)|Georgian]]), [[Souvlaki]] (Σουβλάκι- Greek), [[Kebakko]] ([[Finland]]), [[Satay]] (Southeast Asia), [[Shashlik]] ([[Russian cuisine|Russian]]), [[Yakitori]] ([[Cuisine of Japan|Japanese]]), [[Rablóhús]] ([[Cuisine of Hungary|Hungarian]]), [[Frigărui]] ([[Cuisine of Romania|Romania]]), [[Spiedies]] (New York State), [[Spiedino]] ([[Italian cuisine]]), [[Suya]] ([[Nigeria]]), [[Kkochi]] ([[Cuisine of Korea]]), [[Sosatie]] ([[Cuisine of South Africa]]), [[Chuanr|Kawap]] ([[Uygur]]), [[Chuanr]] (Chinese), [[Banderilla]] ([[México]]) [[Horovatz]] ([[Armenia]]).
==References==
{{Reflist}}
==External links==
{{commons|Category:Kebabs|Kebab}}
{{Turkish cuisine|grname=kebab}}
[[Category:Skewered foods]]
[[Category:Spit-cooked foods]]
[[Category:Meat]]
[[Category:Middle Eastern grilled meats]]
[[Category:Arab cuisine]]
[[Category:Mediterranean cuisine]]
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[[Category:Levantine cuisine]]
[[Category:Afghan cuisine]]
[[Category:Armenian cuisine]]
[[Category:Azerbaijani cuisine]]
[[Category:Indian cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Israeli cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Palestinian cuisine]]
[[Category:Iranian cuisine]]
[[Category:Syrian cuisine]]
[[Category:Bengali cuisine]]
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