Hardly anyone - that will doubt that the world cookery began with a shish kebab. The meat fried on a fire - one of the most ancient inventions of mankind. And perhaps, the most popular.
This first course which our ancestors learned to cook. They baked on a spit both the whole carcasses, and separate parts of wild boars and bisons since nezapyamyatny times.
The shish kebab is considered the southern dish just because this word came from Turkey to us: "shish" - "spit", "face" - "for", that is twirled for meat. In Turkey it is called shish-as kebab. There the fried thoroughly mutton pulp cut by pieces watered with lemon juice seasoned with salt, black ground pepper and matured in this marinade within 2 hours is strewed with the crushed almonds, filled in with the shaken-up sour milk and given without removing from a skewer, Also it is called and prepare in Bulgaria which language and kitchen came under strong Turkish influence.
In Georgia it is popular mtsvad - a shish kebab from a big piece of the bull cutting which is put on a spit and densely tied to it by a severe thread. Previously or in the course of frying it is covered with nut or other vegetable oil. Salt, pepper, season with adjika already fried thoroughly shish kebab - so meat turns out is more juicy. Ready mtsvad are removed from a spit, cut as sausage. Jam greens or entirely the tomatoes fried on a spit.
Azerbaijan calls a shish kebab kebab. Here lamb is split into pieces together with stones and cartilages, lay over meat the onions cut by rings, salted, pepper and pickled within 3 hours. Then string pieces on skewers and fry over the heated coals without forgetting to overturn. Serve kebab with spicy greens.
Small pieces of meat on skewers are widespread also in Southeast Asia: Thailand, Malaysia, Indonesia - here they are called satey. Juicy spicy red meat or chicken are fried on a grill with charcoal, Given with rice pie, cucumbers and peanut sauce,
In the West and "vercheny" dishes turned into the USA in "overturned" - there usually fry meat on a lattice in the braziers called a barbecue.
Also the nomenclature of the used products extended.
Both in barbecue sets, and on traditional skewers prepare not only pieces of meat, but also fish, mushrooms or vegetables, previously having taken in marinade or having rubbed with spices. And by tradition call a shish kebab - vegetarian or fish. But from it it did not become less tasty.
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