"also sometimes known as ""shashlik"". This preparation is different from the typical Turkish shish kebab style, where vegetables are usually cooked on a separate skewer. Shish kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbecue, or roasted in an oven. The word ""kebab"" may also be used as a general term in English to describe any similar-looking skewered food, such as brochette, satay, souvlaki, yakitori, or numerous small chunks of any type of food served on a stick. This is different from its use in the Middle East, where ""shish"" (Persian/Mazandarani: شیش,"
"Shish kebab Shish kebab (; Persian/Mazandarani: شیش کباب, ""šiš kabāb"") is a popular meal of skewered and grilled cubes of meat. It is similar to or synonymous with a dish called shashlik, which is found in the Caucasus region. It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In English, the word ""kebab"" alone often refers to shish kebab, though outside of North America, ""kebab"" may also mean doner kebab. It is traditionally made of lamb (""kuzu şiş"") but there are also versions with beef or veal (""dana şiş""), swordfish"
"may have different names. In English, ""kebab"", often occurring as ""shish kebab"", is now a culinary term for small pieces of meat cooked on a skewer. The word ""kebab"", most likely derived from Arabic, has been used with various spellings in this sense since at least the 17th century, while the Oxford English Dictionary records the earliest known publication of the term ""shish kebab"", derived from , in 1914. In many English-speaking countries, it refers to the now well-known dish prepared with marinated meat or seafood together with vegetables such as onions, tomatoes, and bell peppers threaded onto the skewer,"
"""Our Mr. Wrenn"" by Sinclair Lewis. Shish kebab Shish kebab (; Persian/Mazandarani: شیش کباب, ""šiš kabāb"") is a popular meal of skewered and grilled cubes of meat. It is similar to or synonymous with a dish called shashlik, which is found in the Caucasus region. It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In English, the word ""kebab"" alone often refers to shish kebab, though outside of North America, ""kebab"" may also mean doner kebab. It is traditionally made of lamb (""kuzu şiş"") but there are also versions with"
"serve ""shawarma"". Kebab Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In most English-speaking countries, a ""kebab"" is commonly the internationally-known ""shish kebab"" or ""shashlik"", though outside of North America a ""kebab"" may be the ubiquitous fast-food ""doner kebab"" or its variants. In contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a ""kebab"" is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have"
"with considerable variation from the original recipe. Shashlyk is a form of Shish kebab (marinated meat grilled on a skewer) popular in former Soviet Union countries, notably in Georgia, Russia, Armenia, Azerbaijan, and Uzbekistan. It often features alternating slices of meat and onions. Even though the word ""shashlyk"" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century, according to Vladimir Gilyarovsky's ""Moscow and Moscovites"". From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and"
"Shish taouk Shish taouk (; ; or ""tavuk şiş""; ) is a traditional marinated chicken shish kebab of Middle Eastern cuisine. It is widely eaten in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Palestine, Iraq, and Israel. A similar dish in Persian cuisine is the traditional jujeh kabab. It is also served in kebab houses in many cities around the world. ""Shish"" Syrian-Arabic dialects or ""şiş"" means skewer in Turkish. Some scholars assert that it is itself a Persian loanword from ""sikh"", others say that it comes from the root ""sı"" in old Turkish meaning ""to cut"" . It has been"
"Shashlik Shashlik or shashlyk is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names, in the Caucasus and Central Asia, and from the 19th century became popular as ""shashlik"" across much of the Russian Empire. The word ""shish"" means skewer. The word ""shishlik"" is literally translated from Turkic languages as ""skewerable"". Even though the word ""shashlyk"" was borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, shashlik did not reach Moscow until the late 19th century. From then on, their"
"Kebab Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In most English-speaking countries, a ""kebab"" is commonly the internationally-known ""shish kebab"" or ""shashlik"", though outside of North America a ""kebab"" may be the ubiquitous fast-food ""doner kebab"" or its variants. In contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a ""kebab"" is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"served as a sandwich rolled in pita bread, or on a plate, with french fries and various salads and sauces such as tzatziki. Later in the 1960s, vendors also began selling dishes in the same style made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork. Around the same time, the Greek word ""gyros"" replaced ""döner kebab"", and the Greek style of the dish spread to become popular, particularly in North America, and various other parts of the world. In contrast to other areas of Greece, in Athens, both types of sandwich may be called ""souvlaki"","
"traditional sources (e.g. Ali-Bab) and in recipes from contemporary chefs and restaurants. ""Choucroute garnie"" is available throughout France in canned or microwavable ready-to-eat form. A Hungarian version includes stuffed cabbage leaves in addition to the other ingredients. Shredded cabbage can also be added along with the sauerkraut to produce a somewhat less acidic version. Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the"
"Arabic form. Etymologist Sevan Nişanyan states that the word has the equivalent meaning of ""frying/burning"" with ""kabābu"" in the old Akkadian language, and ""kbabā/כבבא"" in Aramaic. The earliest literary evidence for the Turkish word as a food utensil comes from the 11th-century ""Diwan Lughat al-Turk"", attributed to Mahmud of Kashgar. He defines shish as both a skewer and ""tool for arranging noodles"" (""minzam tutmaj""), though he is unique in this regard as all subsequent known historical references to ""shish"" define it as a skewer. The term 'shish kebab' had its first literary publication in English in 1914 in the novel"
"grilled. ""Şiş"", pronounced , is a Turkish word meaning ""sword"" or ""skewer"". Tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer. It can be prepared with lamb, beef, chicken, or fish, but pork is not used. Cağ kebabı is similar to doner kebab, but cooked on a horizontal spit rather than vertical. It is associated with the Eastern Turkish province of Erzurum. Döner kebab, literally ""rotating kebab"" in Turkish, is"
"as a unique adaptation of Indian kebab. The introduction of satay, and other now-iconic dishes such as ""tongseng"" and ""gulai kambing"" based on meats such as goat and lamb, coincided with an influx of Indian and Arab traders and immigrants starting in the 18th century. It is available almost anywhere in Indonesia, where it has become a national dish. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Shish kebab is a dish consisting of small cubes of meat or fish threaded on a skewer and"
"of shish kebab, and like all other international variants, is cooked on a grill. It is traditionally made of lamb, but there can also be pork, beef, ground seasoned beef, chicken, or sturgeon ""shashlik""s. Barbecue in Scandinavia is very similar, if not identical, to barbecue in Germany, even having the same name. It also uses traits of traditional Scandinavian gourmet cuisines. In addition to more traditional meats such as chicken, beef, lamb, pork and sausages, wild game, especially venison, is common. A sauce made from juniper berries is often put on top of the meats when served. Local fish like"
"with the skewered meat being called ""kalamaki"". Although gyros is unquestionably of Middle Eastern origin, the issue of whether modern-day souvlaki came to Greece via Turkish cuisine, and should be considered a Greek styling of shish kebab, or is a contemporary revival of Greek tradition dating as far back as 17th century BC Minoan civilization, is a topic of sometimes heated debate, at least between Greeks and Turks. While English speakers may refer to souvlaki skewers as kebabs, they are not properly called that in Greece. Ancient Hindu texts, such as Mahabharata, mention a dish made of marinated game meats"
"sandwich version comes generally in a flatbread or as a dürüm, and frequently accompanied by lettuce, tomatoes, and pickled turnips. In Israeli cuisine it is served with a sumac flavored tahini, fried onions, flatbread/pita and grilled hot chili peppers along with tabbouleh or Israeli salad and pickles (olives, carrots, bell peppers, cabbage and turnip) Shish taouk Shish taouk (; ; or ""tavuk şiş""; ) is a traditional marinated chicken shish kebab of Middle Eastern cuisine. It is widely eaten in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Palestine, Iraq, and Israel. A similar dish in Persian cuisine is the traditional jujeh"
"(""kılıç şiş"") and chicken meat (""tavuk şiş"" or ""şiş tavuk""). In Turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer. ""Shish kebab"" is an English rendering of (sword or skewer) and ""kebap"" (roasted meat dish). The word ""kebab"", alone, came to English in the late 17th century, from the (""kabāb""), partly through Urdu, Persian and Turkish. The Turkish word ""kebap"" is derived from the Arabic word, meaning roasted meat. It appears in Turkish texts as early as the 14th century, in ""Kyssa-i Yusuf"" (the story of Joseph), though still in the"
"Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of the name include: ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou"
"in modern fusion cuisine the term ""satay"" has shifted to satay style peanut sauce instead. For example, the fusion ""satay burger"" refers to beef hamburger served with so-called ""satay sauce"", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter. The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine ""Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant"" is actually frog legs in peanut sauce. The Indomie instant noodle is also available"
"Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ""choucroute"" is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ""hochepot""). It is similar to ""garbure"" and ""pot-au-feu"". The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef,"
"Central Europe, the Caucasus, and the Baltics. In non-Muslim-majority countries, shashlik and equivalent dishes like Romanian ""frigărui"" may sometimes be prepared with pork. Kebab cuisine has spread around the world together with Muslim influence. Although non-Muslim Westerners may be increasingly familiar with some of the many other international kebab dishes, only two have become an established and widely popular part of the culture in many Western countries. In English, the word ""kebab"" commonly refers to ""shish kebab"" and, outside of North America, to ""döner kebab"" or related fast-food dishes. These dishes are also served in many other countries, where they"
"of the cooking process. In neighbouring Cambodia, there is an almost identical dish called ""Lok lak"". It is a Cambodian cuisine version of the dish, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice, salt and black Kampot pepper (""tek merec""). Bò lúc lắc Bò Lúc Lắc (Sauté Diced Beef) is a cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine. The name literally translate to “shaking beef”, which is cut into small cubes the size of playing dice (""hột lúc lắc"") before"
"large variety of dishes cooked on skewers are kebabs (meat dishes prevalent in Middle Eastern cuisine and the Muslim world), or derived from them. Examples include Turkish ""shish kebab"", Iranian ""jujeh kabab"", Chinese ""chuan"", and Southeast Asian satay. However, ""kebab"" is not synonymous with ""skewered food"", and many kebab dishes such as chapli kebab are not cooked on skewers. On the other hand, English speakers may sometimes use the word ""kebab"" to refer to any food on a skewer. Dishes, other than kebabs, prepared with skewers include American city chicken and corn dog, Brazilian ""churrasco"", indigenous Peruvian ""anticucho"", Italian ""arrosticini"","
"restaurants and imported their traditional food. Kebabs are generally regarded as fast food, often served in late-night restaurants also serving pizza, as well as shopping malls. There are over 1000 currently active restaurants that serve kebab foods in Finland, making one kebab restaurant for every 5000 people in mainland Finland. A typical ""kebab"" consists of bread stuffed with döner meat shavings, lettuce, sliced tomato and onions, with a choice of sauce including sauce blanche, a mayo-yogurt sauce. Kebabs are usually served with french fries, often stuffed into the bread itself. In Paris, this variation is called ""Sandwich grec"" (""Greek sandwich"")."
"were developed in Russia at that time. The French term ""de volaille"" means literally ""of poultry"" but denotes almost exclusively chicken dishes in French cookbooks. The name ""côtelette de volaille"" means thus simply ""chicken cutlet"". Despite the original French name, the Russian recipe is unknown in French cuisine, where the term ""côtelette de volaille"" refers to chicken breasts in general and is used nearly synonymously with chicken ""filet"" or ""suprême"". The French term also denotes a minced chicken cutlet-shaped patty. The general Russian term for chicken cutlets, ""kurinaya kotleta"" (куриная котлета), refers predominantly to minced cutlets, whereas ""kotleta de-voliay"" is"
"Shanklish Shanklish ( ""shanklīsh"" or شنغليش ""shanghlīsh""), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za'atar and Aleppo pepper, and then aged and dried. The most common spice is thyme, thus giving the cheese its appearance somewhat resembling a rum ball. Shanklish is also sold in much smaller balls or unformed. In Egypt, shanklish is made by fermenting Areesh cheese. Shanklish varies greatly in its texture and flavour. Fresh cheeses"
"fried, stir-fried, or eaten raw (""asbeh nayeh"" or ""sawda naye"" in Lebanese cuisine, or liver sashimi in Japanese cuisine. In many preparations, pieces of liver are combined with pieces of meat or kidneys, as in the various forms of Middle Eastern mixed grill (e.g. ""meurav Yerushalmi""). Well-known examples include liver pâté, foie gras, chopped liver, and leverpastej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages may also be used as spreads. A traditional South African delicacy, skilpadjies, is made of minced lamb's liver wrapped in ""netvet"" (caul fat), and grilled over an open fire."
"Shami kebab Shami kabab or shaami kabab (, ) is a local variety of kebab, originating from the Indian subcontinent. It is part of the cuisine of the Indian subcontinent and a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat generally beef, but occasionally lamb or mutton, with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer. Shami Kebab is served to guests especially in the regions of Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh. Shami kebabs are a"
"is unnecessary. Note: Despite the use of ""chef"" in English as the title for a cook, the word actually means ""chief"" or ""head"" in French. Similarly, ""cuisine"" means ""kitchen"", but also refers to food or cooking generally, or a type of food or cooking. Brigade de cuisine Brigade de cuisine (, ""kitchen brigade"") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as ""kitchen staff"" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846-1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the"
"story is often told of medieval Middle Eastern soldiers - usually Turkish or Persian, depending on the storyteller - who cooked meat skewered on their swords. One of the most well-known skewered foods around the world is the shish kebab. The earliest literary evidence for the Turkish word (shish) as a food utensil comes from the 11th-century ""Diwan Lughat al-Turk"", attributed to Mahmud of Kashgar. He defines shish as both a skewer and 'tool for arranging noodles' (""minzam tutmaj""), though he is unique in this regard as all subsequent known historical references to ""shish"" define it as a skewer. A"
"Levantine cuisine (also known as the Eastern Mediterranean) which includes more regions like Cyprus, Israel, Jordan, Lebanon, Palestine, and part of southern Turkey. So, cherry kebab is also found in those regions. In the Jewish part of Jerusalem, the dish is very common, it was brought by Aleppian Jews in the late 19th or early 20th century, it is called kabab dubdeban, the Jerusalemite variation is made with sumac, making it more sour. Cherry kebab is a stew-like preparation. The specific of this dish is that the true version of cherry kebab requires the use of St. Lucie cherries. St."