History of kebab
Kebab unquestionably is the first dish that man has learned to cook. Our ancestors in ancient times learned to cook on the fire and coals. But do not think they have time and desire for a long time to cast over the dead mammoth, horse, or bear, to give the meat an animal any unusual taste. Hundreds of centuries later, on the skewer from the muskets and arquebuses grilled meat in the old days, hunters and soldiers.
Many people unfamiliar with the history, had the notion that the barbecue – some special dish of the Caucasian peoples, peculiar only to them. This is totally untrue. Exactly the same kebab can be found in many nations around the world.
Incidentally, the word “barbecue” is not of Caucasian origin and in the Russian language was accidental.
Kebab – a fragrant, juicy, smelling coals meat with a good glass of dry wine. This is a dish that is considered in Russia and around the world typically Caucasian, all familiar to many pastoral, pastoral peoples, particularly in mountainous areas. As for the title – skewers, then, despite its undoubted Turkic origin, no one in the Caucasus, including Azerbaijan, Turkic, can not explain the word, based on the vocabulary of their language.
In Armenia, barbecue called “khorovats”, while in Azerbaijan – “kebab” in Turkey – shish kebab. “Kebab – is something like cutlets, with lots of mint. All this mass strung on wooden sticks and roasted over charcoal. In the West and in America “spinning” dishes have become a “reversible” – there is in the habit of cooking meat on the grid in a roasting pan, referred to as “barbecue.” In some parts of Africa, local Aborigines make shish kebab from a liver. In Georgia, for the most important guests make “mtsvadi” dry vine. Small pieces of meat on skewers and spread in Southeast Asia: Thailand, Malaysia, Indonesia, – called satay.
There is a tradition of cooking kebab and Latin America. In Brazil, for example, barbecue called “shuraska. A huge piece of meat strung on a skewer and cooked over an open fire. When the top layer of fried, its large and very sharp knife cut on the plate.
In Japan, China, Indonesia, dressed meat on skewers (sharp wooden sticks), fry in oil, then dip into the sauce and serve. While in Japan for making kebabs are used primarily seafood (“Tempora”). Japanese cook on the coals is very rare. They believe that coal has the property to absorb odors, and when he was incited, it transmits the smells of foods. Therefore, the Japanese with barbecue, cooked over an open fire, be sure to eat pickled ginger – it beats odors.
Small pieces of marinated lamb cooked in many countries, from Afghanistan to Morocco. In French North Africa, referred to as “brochettes”. Since the country’s desert, the coals for barbecue is Haloxylon and boxwood. Such coals are very hot and long-running “with a fragrant smoke.
In Korean cuisine has a dish – orikogikui (skewers of duck). We advise you to cook it. Duck with spices, herbs and powdered sugar as you can broil or bake in the oven. Meat should not overdo, as its taste disappears.
Mutton kebab – a very subtle, like himself, east business. Mutton should be young and lean, the best to take the youthful ram to 8 pounds of weight. Excess fat to cut and chop meat into small pieces. Bow scrolls through a meat grinder and mixed with meat, so meat is soaked in onion juice. Onion rings, no benefit, despite its attractive appearance. Salt and pepper added to taste. The meat is then mixed with this adzhika (only cooked tomatoes, peppers and spices) and marinate overnight.
And the meat can soak in everything. Classic folk ways – the meat in vinegar or wine – are not particularly good. Vinegar, though, and makes the meat softer, but it kills its natural taste. Likewise, however, like wine.
Crimean Tatars prefer sour milk, and you can still enjoy dining carbonated water. Today, it is convenient to apply for these purposes mayonnaise, ketchup, beer, various juices – such as pomegranate. But Australians are a barbecue at all in a sturdy case is soaked. Pieces of string to tightly to each other. And so the coals are ready, and tender slices of pink rouge on the heat.
To beef shish kebab should be made dry red wines. In no event should not eat barbecue for vodka or beer. To the table should serve wine at room temperature. Red wine is not cool even in hot weather.
Skewers of birds – are also worthy dish. You can use the fillet, but you can chop the whole bird on the uniform small pieces. For the marinade used the same sauce as before. Chicken should marinate longer than the pork. After which it remains only to enjoy the delicate flavor and aroma of the wonderful barbeque. Drink with skewers of birds only need a dry white wine. It particularly emphasizes the taste of these dishes. In this case, the white wine in summer and winter should bring to the table cold. In contrast to the red, white wine – very easy, so you need to stock up enough for everyone.
All snacks should be beneficial to emphasize the taste of kebab and combined with it. It should be borne in mind that you have a table only one main dish – a barbecue, on which to focus, so the snacks should only excite the appetite, rather than detract from the never-ending pleasure.
1000 g mutton
200 g onions
30 ml of 3% vinegar
1 / 2 teaspoon sugar
Salt and pepper to taste
50 g green onions
100 ml of barbecue sauce
Meat clean from the film and the fat, cut into pieces of 40 – 50 g, salt and pepper, add onion, cut into rings. All shift in an enamel bowl, sprinkle with sugar to vinegar, stir and pour this solution meat. Put the meat weight and marinate in a cool place about a day.
When the meat marinate, to cleanse it from bow to impose on the skewers close to each other, hurting and roast over hot coals, turning constantly to a barbecue formed crust, but inside the meat remains pink. During roasting skewers continually sprinkled with the marinade.
Serve skewers on a warmed platter is recommended, watering sauce.