The History And Varieties of The World-Famous Turkish Kebab
The History of Kebab:
We can say that in ancient times, when people found fire, they switched to today’s food culture. The beginning of cooking the nutrients that come with the fire soon turned into a variety. In this diversity, primitive ovens were developed, pots and cooking pots were made from the soil, and in the short stages that followed, the variety of dishes became apparent with the cooking techniques. This prominence also marked the beginning of food culture. This beginning is peculiar to both nationalities ( Turkish, Chinese, French, Italian, Greek, Russian, German cuisine, etc.b.) he Deconstructed national cuisines and also ensured the development of international culinary icons. As for kebaba, the favorite of local Turkish cuisine, which is our main topic;
Turks XI. they ate the most mutton in the XIII century. Again, despite the fact that the innovation of horse meat is gradually decreasing due to Islamic influences, Kashgarli reports that one of the most favorite meats of the Turks is fatty meat obtained from the horse’s belly and called kazi. From another point of view, it seems that fresh and fat lamb is also welcome. From this sentence, we know that the Oguzes call the lamb and capricorn soghush for making kebabs, which is useful, although the nature of fame is more or less different, we can say that soghush has at least a thousand-year history in our language.
As can be seen, the Turks, who have a long historical history, have a rich culture in terms of cuisine. This wealth manifests itself in a wide variety of dishes, as well as behavioral patterns related to all foods and beverages have been developed. It has also influenced various civilizations with its culture.
Our kebab means meat cooked directly on the fire or without water in a container. it can also be explained by the word “kabuba”, which means something like roasting. According to some sources, kebab is included as the general definition given to meat dishes of Arab origin. Arabic Hebrew/Canaanite, Abyssinian, Akkadian, and other languages of Semitic origin (Arabic, Hebrew/Canaanite, Hebrew, and Akkadian). ) we should not forget that kebab, which means “cooked, fried” as a word in most of it, is actually a name that is also used for different juicy dishes. It is stated that the arrival of kebab in Anatolia was by the fellahs who migrated to Adana to harvest teams from Arab countries, which is obvious from the statement of ayan that it is not so. Is incorrect.
It is assumed that the first traces of Doner Kebab, which forms an integral part of Turkish cuisine, were seen in Central Asia under the name of Lule Kebab and acquired its present form in Anatolia. Doner Kebap, it’s only 18. we know that the mutton meat, which was fried by passing it on skewers rotating vertically, was mentioned in the Anatolian travelogues mentioned in the century.
Taste kebab, which is one of the world-famous flavors of local Turkish cuisine. Because our country is the country with the largest number of kebab varieties. There is a type of kebab in Turkey that belongs to almost every locality. Although the materials used to make kebabs are the same, the types of kebabs, the way they are made; they are different from each other when necessary. In this article, we will tell you about the different varieties of the world-famous Turkish kebab. Here are all kinds of delicious kebabs from each other…
As we can understand from the name; It belongs to the Adana region and is one of the most consumed kebab types. Minced meat is used, and it is very similar to the Urfa kebab. The only difference is that it is more bitter. For Adana kebab, minced meat obtained from certain parts of the meat is specially cooked on a wood fire by wrapping a bottle. Then it is served with rice and roasted vegetables. At Foodie-ist, it is carefully prepared by our award-winning chefs and your mouth-worthy adana kebab is specially presented to you. How about visiting our restaurant and eating this local cuisine on-site?
The amazing eggplant kebab, which belongs to the Gaziantep region, is consumed frequently in the Southeastern Anatolia region and especially during the winter seasons. In the making of eggplant kebab, meatballs made from eggplant and minced meat made with care are used. Meatballs and eggplants for eggplant kebab are laid out Decently on a tray, and peppers and tomatoes are placed between them and carefully cooked. Eggplants must be peeled off when eating their skins. You can decide before your arrival by reviewing our kebab varieties on the foodie-ist menu!
Mixed Grilled Kebabs
It is the most delicious and preferred kebab of our restaurant. It consists of lamb skewers, chicken skewers, tomato kebabs, urfa kebabs, Hazelnut lahmacun, Hazelnut cheddar. We always get 10 points from our customers in the face of the presentation and taste of this kebab prepared by our award-winning chefs, so when will you meet foodie-ist for our local tastes? Would you like to try our mixed kebab, which attracts attention with its rich contents, on our iftar tables during the 11th month of Sultan Ramadan?
Find out more about Foodie-ist to experience the delicious varieties of kebabs that are carefully prepared for you, steaming!
Instagra don’t forget to follow us!