Kebab
mesna jela s ražnja ili roštilja s Bliskog Istoka
Kebab (turski i arapski کباب) je naziv za razna jela s ražnja ili roštilja s Bliskog istoka. Osnovu čini janjetina, govedina ili piletina, razne vrste povrća i umaci.[1][2][3][4][5][6][7]
Kebab se priprema na razne načine. U Europi je najčešći doner i jufka, SIS, ili iskender kebab. Vrlo je rasprostranjen u svijetu. Meso za kebab obično se peče u vertikalno postavljenom ražnju koji se okreće. Meso se kombinira s kruhom i raznim povrćem (uglavnom zelena salata, zelje, rajčice i luk) i raznim umacima.
Vidite jošUredi
ReferenceUredi
- ↑ Kebab, Oxford Dictionaries
- ↑ To Vima (in Greek), 6-2-2011 (picture 2 of 7)
- ↑ How to Cook Like a Mycenaean, Archaeology Magazine
- ↑ Homer, "Iliad" 1.465, on Perseus Digital Library
- ↑ Encyclopedia of Jewish Food. http://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT597&dq=origin+of+kebab+Persian&hl=en&sa=X&ei=pYYeU5mhL7O80QHuz4HoCQ&ved=0CDgQ6AEwAQ#v=onepage&q=origin%20of%20kebab%20Persian&f=false. Pristupljeno 1 November 2014.
- ↑ Punjabi Khana. http://books.google.com/books?id=caBlQu0YwC4C&pg=PA30&dq=origin+of+kebab+persia&hl=en&sa=X&ei=vYceU8bvL7PM0gGKv4DQBg&ved=0CDcQ6AEwAg#v=onepage&q=origin%20of%20kebab%20persia&f=false. Pristupljeno 1 November 2014.
- ↑ Gil Marks (2010). Encyclopedia of Jewish Food. John Wiley and Sons. str. 296. http://books.google.com/books?id=ojc4Uker_V0C&pg=PA296&dq=kebab+origin+Persia#v=onepage&q=kebab%20origin%20Persia&f=false.
LiteraturaUredi
- Batmanglij, Najmieh. New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij. ISBN 0-934211-34-5
