Kebab

Variety of meat dishes originating in the Middle East

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Kebab

Kabab koobideh, an Iranian variant of kebab

Course| Main course
Region or state| Middle East
Serving temperature| Hot
Main ingredients| Meat

* Cookbook: Kebab
* Media: Kebab

Kebab (UK: /kɪˈbæb/, US: /kɪˈbɑːb/; Persian: كباب,[1] kabāb, Arabic: كباب,[2] [kaˈbaːb]; Turkish: kebap, [cebɑp]), kabob (North American), or kebap or kabab is roasted meat that originates from the Middle East and has been popularised by Iranian, Arabic and Turkish cuisine. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.

Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab.[3][4] The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

## History[edit]

A kebabforush (kebab seller) in late Qajar Iran

In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook Kitab al-Tabikh (Arabic: كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there are descriptions of kabāb as cut-up meat, either fried in a pan or grilled over a fire.[5]

However, while the word kebab or shish kebab may sometimes be used in English as a culinary term that refers to any type of small chunks of meat cooked on a skewer,[3] kebab is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia and Anatolia.[6] Though the word has ancient origins, it was popularized in the West by Turks to refer to this range of grilled and broiled meat, which may be cooked on skewers, but also as stews, meatballs, and other forms.[3][6] This cuisine has spread around the world, in parallel with Muslim influence.[3] According to Ibn Battuta, a Maghrebi traveller, kebab was served in the royal houses during the Delhi Sultanate (1206–1526 CE), and even commoners would enjoy it for breakfast with naan.[7] Kebab dishes have been adopted and integrated with local cooking styles and innovations, from the now-ubiquitous doner kebab fast food, to the many variations of shish kebab, such as the satays of Southeast Asia.[3]

The word kebab likely came to English in the late 17th century from the Persian kabāb, partly through Hindustani, and Turkish.[8][2] According to linguist Sevan Nişanyan, the Turkish word kebap is also derived from the Persian word kabāb, meaning roasted meat. It appears in Turkish texts as early as the 14th century, in Kyssa-i Yusuf (lit. 'the story of Joseph'), though still in the Persian form. Nişanyan states that the word has the equivalent meaning of 'frying, burning' with kabābu in the old Akkadian language, and kbabā כבבא in Aramaic.[9] In contrast, food historian Gil Marks says that the medieval Arabic and Turkish terms were adopted from the Persian kabab, which probably derived from the Aramaic.[6]

The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian.[10] The Babylonian Talmud instructs that Temple offerings not be kabbaba (burned).[6] These words point to an origin in the prehistoric Proto-Afroasiatic language: *kab-, to burn or roast.[11]

## Varieties by region[edit]

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For a list of kebab variants, see List of kebabs.

In most English-speaking countries, a kebab may be the classic shish kebab or souvlaki – small cubes of meat cooked on a skewer[3][8] – or made with minced (ground) meat, as in doner kebab.[12][8][6] By contrast, in Indian English, Bangladeshi English, Pakistani English[13][14] 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 in their local languages, such as the Chinese chuan.

### East Asia[edit]

#### China[edit]

Main article: Chuan (food)

Chuan-style lamb kebab sticks sold by a street vendor

Chuan (Chinese: 串; pinyin: chuàn), often referred to as "chuan" throughout the north, or kawap (كاۋاپ) in Uyghur, is a variation of kebab originating from the Uyghur people in the western province of Xinjiang and a popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food.

Although the most traditional form of chuan uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin called "ziran", pepper, sesame, and sesame oil.

### Europe[edit]

#### Greece[edit]

Main articles: Gyros and Souvlaki

Gyro kebab sandwiches in Greece served with fixings and tzatziki sauce in pita bread

While the history of street foods in Greece goes back to ancient times, the iconic Greek gyros and souvlaki as it is known today arose only following the Second World War. Introduced to Athens in the 1950s by Greek refugees from Turkey and the Middle East, gyros was originally known simply as döner kebab. It is typically 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.[15]

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.[16]

In contrast to other areas of Greece, in Athens, both types of sandwich may be called souvlaki, 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,[17] is a topic of sometimes heated debate, at least between Greeks and Turks.[18] While English speakers may refer to souvlaki skewers as kebabs,[19] they are not properly called that in Greece.

### West Asia and North Africa[edit]

#### South Caucasus[edit]

Both Armenian and Azerbaijani cuisine feature oblong kofta-style mincemeats kebabs known as lula or lyulya kebab, while Armenian cuisine refers to shish-style kebabs as khorovats,[20][21] and doner kebab as Karsi khorovats after the city of Kars which became known for the dish during the time of the Ottoman Empire.[21]

#### Iran[edit]

Main article: Iranian cuisine

Kabab chenjeh in Khorramabad

There are several distinct Persian varieties of kebab (Persian: کباب). Kebab may be served with either steamed, saffroned basmati or Persian rice and called chelow kabab (چلوکباب), which is considered the national dish of Iran.[22] It may also be served with the various types of bread that are the most commonly eaten in Iran, such as lavash.

It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.

At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called Soltani, meaning "sultan's feast". The combination of one kabab barg, one jujeh kabab and kabab koobideh is typically called Sah abbasi, meaning "shah's meal". The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.

In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, barg and koobideh, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions.

In Iranian Azerbaijan, "Binab (also Bonab) Kebabi" is very famous in Azerbaijani cuisine for its large size.[23] It is named after the city of Binab in East Azerbaijan province. This kebab and other types (e.g., Shishlik, kubide, Berge, Gelin, etc.) can be served alone or with rice and fresh salad on the side. In this region Kebabs come usually with yogurt, hot bread, tomato, onion, parsley and paprika-salt, and tarragon.

Iranian Kabab Koobideh (Bonab style)

Kabab koobideh (کباب کوبیده) it kūbide (کوبیده) is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions.

Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically 18 to 20 centimeters (7–8 in) long.

Kabāb-e barg (Persian: کباب برگ) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab Barg – a short form of this name – are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.

Marinade is prepared by the mixture of half a cup of olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side. Kabab-e Barg

Jūje-kabāb (جوجه‌کباب) consists of pieces of chicken first marinated in minced onion and lemon juice with saffron then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh kabab is one of the most popular Persian dishes.

Kabab Bakhtiari is a combination of Jujeh kabab (chicken kabab) and Kabab barg (beef or lamb meat) on the same skewer. Its name comes from the Bakhtiari region of Iran.

Kabab Kenjeh, also known as Chenjeh (کنجه‌کباب, چنجه) is a kabab traditionally made with chunks of marinated lamb meat. It is typically served with grilled tomatoes and rice or bread.[24]

Kabab torsh is an Iranian kabab from the northern provinces of Gilan and Mazandaran, renowned for its sour, pomegranate based seasoning.[25]

Kabab Lari, Kabab Tabe (pan), Dande Kabab, Kabab Shandiz, Shishlik Kabab, Kabab Ghafghazi, Uzun kabab of Tabriz, Doosh Kabab of Guilan, Chump (Jump) kabob of Sistan, Kabab Toori of Tabriz, Kabob Golpayegan, Kabab Tanoorcheh of Baluchestan, Kabab Soltani, Kabob Vaziri, Kabob Loghmeh, Taas kabab, Mahi kabab (fish kabab) and Kabab Jegar (sheep liver) are among other types of Kabab popular in Iran.

#### Iraq[edit]

Traditional Iraqi Kebab, made out of ground lamb and known for its oily texture.

Several types of kebab are popular in Iraqi cuisine, although the word kebab in local use is reserved for skewers of spiced ground lamb, traditionally grilled on natural wood charcoal to give the kebab its special flavor. Skewers of grilled marinated meat chunks are called tikka.[6]

#### The Levant and Egypt[edit]

Several varieties of kebabs can be found in Levantine cuisine. Among the most common are shish taouk, which are grilled chicken skewers marinated in olive oil and spices, and lahem meshwi, charcoal-grilled skewers of prime lamb cubes lightly seasoned with herbs.[6]

Mizrahi Jews brought various types of grilled meat from their native Middle Eastern countries to Israel, where they have become an essential part of Israeli cuisine.[6] Among the most popular are skewers of elongated spiced ground meat, called kabab (Hebrew: קבב), which have become a staple dish of meat restaurants and the main dish of the traditional holiday barbecues, alongside the shishlik. They are commonly made of beef, though lamb is also occasionally used, and are almost always served with the local pita bread.

Shawarma, although not considered a kebab in most countries of the Levant and Egypt, is another very popular type of grilled meat preparation that characterizes this region.

#### Turkey[edit]

See also: Turkish cuisine and List of Middle Eastern dishes

Beyti kebab served with pilav Şiş kebap with "şehriyeli pilav" (orzo pilaf), onions with sumac, a grilled pepper, a slice of tomato (also grilled) and rucula leaves Cağ kebabı İskender kebab

* Adana kebap (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals. Only three ingredients are used in a proper Adana kebab, minced lamb, red capsicum (pepper) and salt.
* Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.[26]
* Alinazik – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
* Beyti kebap – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.
* Bostan kebabı – Lamb and aubergine casserole.[26]
* Buğu kebabı – Steam kebab, is a Turkish stew which is cooked in a pan or an earthenware casserole. The casserole's lid is sealed in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme and other spices. In Tekirdağ, it is served with cumin; in İzmir, it is served with mastic.[27]
* Cağ kebap, 'spoke kebab' – Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.
* Ciğer kebabı, 'liver kebab' - usually eaten with sliced onions, salad and bread.
* Çökertme kebabı – Sirloin veal kebap stuffed with yogurt and potatoes.
* Çöp şiş, "small skewer kebab" – a speciality of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.[28]
* Döner kebap, literally "rotating kebab" in Turkish, is sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century.[29] The German-style döner kebab sandwich, sometimes called simply "a kebab" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular take-away foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany.[30]
* Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.[26]
* İskender kebap – döner kebab served with yogurt, tomato sauce and butter, originated in Bursa. This kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical.
* İslim kebabı, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.[26][28]
* Kağıt kebabı – Lamb cooked in a paper wrapping.[28]
* Kuzu şiş – Shish prepared with marinated milk-fed lamb meat.
* Manisa Kebab – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
* Patlıcan kebabı, 'aubergine kebab' – Special kebap meat marinated in spices and served with eggplant (aubergine), hot pide bread and a yogurt sauce.[28]
* Shish kebap – is a dish consisting of small cubes of meat or fish threaded on a skewer and grilled. Şiş, pronounced [ʃiʃ], is a Turkish word meaning "sword" or "skewer".[31][32] According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.[33][34] In Turkey, shish kebab does not normally contain vegetables, though they may be cooked on a separate skewer.[35] It can be prepared with lamb, beef, chicken, or fish, but pork is not used. The Pontian Greeks made a dish similar to shish kebabs, although theirs were cooked in a saucepan.[36][37]
* Tavuk şiş – Yogurt-marinated chicken grilled on a stick.[28]
* Testi kebabı, 'earthenware-jug kebab' – is a dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (testi means jug in Turkish). The pot is sealed with bread dough or foil and is broken when serving.[38]

### South Asia[edit]

Kofta kebab with naan

South Asia has a rich kebab tradition with a great variety of different kebab dishes. Many modern kebabs in Bangladeshi, Indian and Pakistani cuisine trace their origins back to the time of the Mughals and the strong influence of Mughlai cuisine. Kebab dishes common to one or more of these countries include:

* Tandoori kebab (Urdu: تندوری کباب)
* Naga doner kebab
* Tikka kebab
* Kathi Kebab (including Porota Kababs, kebab wraps)
* Shami kebab (Urdu: شامی کباب) - A Shami kebab is a small patty of minced beef or chicken and ground chickpeas and spices.
* Seekh kebab (Urdu: سيخ کباب) - A long skewer of beef mixed with herbs and seasonings, it takes its name from the skewer.
* Tunde ke kabab (Urdu: ٹنڈے کے کباب)
* Bun kebab (Urdu: بن کباب) - A unique kebab sandwich with beef, lamb, fish or chicken.
* Shatkora doner kebab
* Chapli kebab (Urdu: چپلی کباب) - A spiced, tangy round kebab made of ground beef and cooked in animal fat. A speciality of Peshawar in Khyber-Pakhtunkhwa.
* Bihari kebab (Urdu: بہاری کباب) - Skewer of beef mixed with herbs and seasoning.
* Kalmi kebab (Urdu: کلمی کباب)
* Sheesh kebab (Urdu: شیش کباب)
* Burrah kebab \- made from goat or lamb chops, liberally marinated with spices and charcoal grilled.

#### Afghanistan[edit]

Main article: Afghan cuisine

Chopan kebab being prepared in Afghanistan

Afghan kebab (Pashto/Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. In Afghan cuisine, kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac or ghora, dried ground sour grapes, on their kebab. The quality of kebab is solely dependent on the quality of the meat. Pieces of fat from the sheep's tail (jijeq) are usually added with the lamb skewers to add extra flavor.

Other popular kebabs include the lamb chop, ribs, beef, buffalo, and chicken, all of which are found in better restaurants.

Chapli kebab, a specialty of Eastern Afghanistan, is a patty made from beef mince. It is prepared flat and round, and served with naan. The original recipe of chapli kebab dictates a half meat (or less), half flour mixture, which renders it lighter in taste and less expensive.

#### Bangladesh[edit]

Main article: Bangladeshi cuisine

A kebab shop in Dhaka, Bangladesh

In Bangladesh they make variations of kebab (Bengali কাবাব or "Kabab"). In the old Mughal province of Bengal Subah's capital of Dhaka, various Pakistani and Indian-influenced dishes started to be made. Amongst these were kebabs. In Bangladeshi cuisine, most kebabs are made using fish or beef.

#### India[edit]

Main article: Indian cuisine

Modern-day kebabs in India mostly trace their origin to the influence of Mughlai cuisine.[3] Some Indian kebabs have very specific geographic attributions, such as Kakori kebab, which is made of finely ground, soft mince and attributed to the city of Kakori in Uttar Pradesh, where legend has it that it was first prepared for old and toothless pilgrims.[39]

#### Pakistan[edit]

Main article: Pakistani cuisine

Pakistani-style seekh kebabs

In Pakistan kebabs trace back their origin during the time of the Mughals Mughlai cuisine, and their influence on the cuisine of modern-day Pakistan. There are all sorts of kebab varieties such as seekh, chapli, shammi and other forms of roasted and grilled meats. As Pakistan is a predominantly Muslim country, pork is not used. Instead meats like beef, chicken, lamb, fish and sometimes buff are used in the making of kebabs.

### Southeast Asia[edit]

Main article: Satay

Grilled chicken satay served with peanut sauce in Jakarta

Satay is a kebab of seasoned, skewered, and grilled meat, served with a sauce.[40] It is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand.[41]

Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, or tofu. Traditionally skewers from the midrib of the coconut palm frond are used, although bamboo skewers are often used instead. It is grilled or barbecued over a wood or charcoal fire with spicy seasonings. It may be served with various sauces, though most often a combination of soy and peanut sauce.[42] Hence, peanut sauce is often called satay sauce.[43]

Satay was developed by Javanese street vendors as a unique adaptation of Indian kebab.[41][44] 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.[45] It is available almost anywhere in Indonesia, where it has become a national dish.[46][47][48] In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.[49]

### Sub-Saharan Africa[edit]

#### South Africa[edit]

Sosatie (plural sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers.[50] The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.

#### West Africa[edit]

Suya is a spicy kebab which is a popular food item in West Africa that originated in Nigeria.[51][52] It is traditionally prepared by the Hausa people of Nigeria, Cameroon, Niger, Ghana and some parts of Sudan (where it is called agashe).

Kyinkyinga is common and popular in West Africa.[53][54] It is a Ghanaian dish, very similar to or synonymous with the Hausa suya kebab, also known as sooya, tsinga, chichinga, tsire agashi, chachanga or tankora.[55][56][57]

## Other variants[edit]

### Ćevapi[edit]

Main article: Ćevapi

Ćevapi (pronounced [tɕɛv̞ǎːpi]) or ćevapčići (formal diminutive, [tɕɛv̞ǎptʃitɕi], ћевапчићи), which comes from the word kebab, is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina[58] and Serbia[59][60][61] and are also common in Croatia, Kosovo, Montenegro, Albania, Slovenia, as well as in North Macedonia, Bulgaria, Romania. Ćevapi has its origins in Bosnia and Herzegovina during the Ottoman period, and represents a regional speciality similar to the kofte kebab. A dish with similar origins is in Romania called mititei.[62]

### Pinchitos[edit]

Main article: Pinchitos

Pinchitos or Pinchos Morunos is a Moorish-derived kebab dish in Spanish cuisine. The name pinchitos is used in the southern Spanish autonomous communities of Andalusia and Extremadura. They consist of small cubes of meat threaded onto a skewer (Spanish: pincho) which are traditionally cooked over charcoal braziers. Similar dishes in North Africa or other Muslim majority countries tend to be lamb-based, but pork and chicken are the most popular meats for the dish in Spain. Pinchitos are also extremely popular in Venezuela, due to the heavy influence Spain had in Venezuelan cuisine during many years.

### Shashlik[edit]

Main article: Shashlik

Shashlik is similar to, or sometimes a synonym for, shish kebab. It is popular in many countries, particularly in Eastern and Central Europe, the Caucasus, and the Baltics. In non-Muslim-majority countries, shashlik and equivalent dishes like Romanian frigărui[6] may sometimes be prepared with pork.

## Kebab in Western culture[edit]

Rullakebab, a roll wrapped kebab in Lappeenranta, Finland

Kebab cuisine has spread around the world together with Muslim influence.[3] 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.[6] These dishes are also served in many other countries, where they may have different names.[63][64]

Kebabs have also met opposition: in Italy, several cities banned kebab shops in order to preserve Italian culinary culture.[65][66] Many protested against these bans as "racist".[65]

### Shish kebab[edit]

Main article: Shish kebab

Shish kebab on a plate

In English, kebab, or in North America also kabob, often occurring as shish kebab, is now a culinary term for small pieces of meat cooked on a skewer.[3] The word kebab, most likely derived from Persian,[8] has been used with various spellings in this sense since at least the 17th century,[13] while the Oxford English Dictionary records the earliest known publication of the term shish kebab, derived from Turkish: şiş kebap, in 1914.[67] There are two etymologies suggested for Shish Kabob in the Persian dictionary of Dehkhoda: Shish being the Persian word "Shish" for the number 6, which refers to the original six pieces of meat of a standard Kabob skewer, or "Shish" being driven from Late Middle Persian (aka. Sassanid Pahlavi) "Sich" meaning a skewer. The word "Kabob" is most probably driven from the Arhameic word kbābā (to roast).[68] 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, also sometimes known as shashlik.[69] This preparation is different from the typical Turkish shish kebab style, where vegetables are usually cooked on a separate skewer.[35] 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, Turkish: şiş) is the word for skewer, while kebab comes from the word for grilling.[6]

### Doner kebab[edit]

Main article: Doner kebab

A German-style Döner

English speakers from countries outside North America may also use the word kebab generally to mean the popular fast food version of the Turkish döner kebab,[63] or the related shawarma or gyros, and the sandwiches made with them, available from kebab shops as take-away meals. This usage may be found in some non-English parts of Europe as well. In North America, the Greek variant gyros is most widely known.

The döner kebab originated in 19th century Turkey, but it became widely popular in the West only in the latter half of the 20th century. Many layers of meat are stacked onto a large vertical rotating spit; the outer surface is gradually cooked and sliced off, and typically served either mixed or topped with vegetables and sauces in a sandwich made with pita or other flatbreads. Certain regional variants also include cheeses. Sandwiches served in the same manner, but with other meats or cheese, may also sometimes be called a "kebab". It is available in most parts of Europe, and many other countries, though sometimes with different names or serving styles. In Germany, the highly popular sandwich, introduced by Turkish immigrants, is called a Döner, though Arab shops there serve shawarma.[70]

## Similar dishes[edit]

Main article: Skewer

Americas

* City chicken (U.S.)
* Spiedies (New York State)
* Anticuchos (Andean)
* Espetinho (Brazilian)

Africa

* Sosatie (South African)
* Suya (Nigerian)
* Kyinkyinga (Ghanaian)

Asia

* Chuan (Chinese)
* Kkochi and jeok (Korean)
* Kushiyaki and kushikatsu (Japanese)
* Satay (Indonesian, Malaysian, Singaporean and Thai)

Europe

* Kebakko (Finnish)
* Brochette (French)
* Espetada (Portuguese)
* Souvlaki (Σουβλάκι; Greek)
* Arrosticini (Italian)
* Pinchitos (Spanish)
* Shashlik (Шашлык; Russian)

|
|
|

## See also[edit]

* Food portal

* Kazakh cuisine
* List of barbecue dishes
* List of kebabs
* List of spit-roasted foods
* Ottoman cuisine
* Syrian cuisine
* Uzbek cuisine

## References[edit]

1. ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. "The Persian term was adopted by medieval Arabs and Turks as kebab"
2. ^ a b "kebab – definition of kebab in English". Oxford Dictionaries. Oxford University Press. Archived from the original on 3 August 2017. Retrieved 3 August 2017.
3. ^ a b c d e f g h i Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. p. 442\. ISBN 9780191040726 - via Google Books.
4. ^ Akin, Engin (6 October 2015). Essential Turkish Cuisine. Abrams. ISBN 9781613128718 - via Google Books.
5. ^ Nasrallah, Nawal (2007). Annals of the caliphs' kitchens: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook. Brill. p. 40\. ISBN 9789047423058.
6. ^ a b c d e f g h i j k Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0-544-18631-6.
7. ^ Achaya, K. T. (1998). A Historical Dictionary of Indian Food. Delhi: Oxford University Press. p. 115.
8. ^ a b c d Zubaida, Sami (2010). "Vocabularies of Middle Eastern Food". In Hosking, Richard (ed.). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium on Food and Cookery. Prospect Books. p. 386\. ISBN 978-1-903018-79-8 - via Google Books.
9. ^ "Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü". Archived from the original on 22 September 2013. Retrieved 6 July 2013.
10. ^ The Editors of the American Heritage Dictionaries. "Appendix II – Semitic Roots". American Heritage Dictionary. Houghton Mifflin Harcourt. Retrieved 5 June 2016.
11. ^ Vladimir Orel; Olga V. Stolbova (1995). Hamito-Semitic Etymological Dictionary: Materials for a Reconstruction. E. J. Brill. pp. 307. ISBN 978-9004100510.
12. ^ Shilcutt, Katharine (9 April 2014). "World's Second-Largest Döner Kebap Chain Headed to Houston". Houstonia Magazine. Retrieved 19 June 2020.
13. ^ a b "cabob". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
14. ^ "Kebab". Dictionary.com. Retrieved 23 February 2016.
15. ^ Matalas, Antonia-Leda; Yannakoulia, Mary (2000). "Greek Street Food Vending: An Old Habit Turned New". In Simopoulos, Artemis P.; Bhat, Ramesh Venkataramana (eds.). Street Foods. Karger Medical and Scientific Publishers. p. 6\. ISBN 978-3-8055-6927-9.
16. ^ "The Gyro, a Greek Sandwich, Selling Like Hot Dogs". The New York Times. 4 September 1971. p. 23. Retrieved 22 February 2016.
17. ^ Tassoula Eptakili (9 October 2015). "Prehistoric Gastronomy". Greece Is. Retrieved 21 February 2016.
18. ^ Gold, David L. (2009). Studies in Etymology and Etiology With Emphasis on Germanic, Jewish, Romance and Slavic Languages. Universidad de Alicante. p. 323\. ISBN 978-84-7908-517-9. "Greeks and Turks also battle over the similar dishes which the first call soublaki (> english souvlaki) and the second şiş kebabı (> English shish kebab), each claiming to be the originators."
19. ^ "Souvlaki (Wicked kebabs)". Jamie Oliver Recipes. Retrieved 22 February 2016.
20. ^ Petrosian, Irina (2011). Albala, Ken (ed.). Food Cultures of the World Encyclopedia. Vol. 4: Europe. ABC-CLIO. pp. 1–10. ISBN 9780313376269 - via Google Books.
21. ^ a b Petrosian, Irina; Underwood, David (2006). Armenian Food: Fact, Fiction & Folklore. Yerkir Publishing. ISBN 9781411698659 - via Google Books.
22. ^ Shaida, Margaret (1992). Chellow Kabab – The National Dish of Iran. Oxford Symposium on Food and Cookery 1991: Public Eating. [London]: Prospect Books. p. 272\. ISBN 9780907325475. Retrieved 21 April 2018.
23. ^ "5,000 Bonab Kebabs per Day". Financial Tribune Daily. 1 March 2015. Archived from the original on 11 August 2016. Retrieved 13 June 2016.
24. ^ Dana-Haeri, Jila (2014). From a Persian kitchen : fresh discoveries in Iranian cooking. London: I.B.Tauris. pp. 117–118. ISBN 9781780768014. OCLC 859880780.
25. ^ "Kabab Torsh". thecaspianchef. 21 May 2019.
26. ^ a b c d Turkish Cookery by M.Günür ISBN 975-479-100-7
27. ^ Kebab aux petits oignons Archived 14 January 2015 at the Wayback Machine, Turkish Ministry of Culture and Tourism
28. ^ a b c d e The Complete Book of Turkish Cooking, A.Algar (1985) ISBN 0-7103-0334-3
29. ^ Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., Cambridge World History of Food, Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147.
30. ^ "Doner kebab 'inventor' Kadir Nurman dies in Berlin". BBC. Retrieved 1 November 2013.
31. ^ Glenn Randall Mack, Asele Surina (2005). Food culture in Russia and Central Asia. Greenwood Publishing Group. pp. 83–84. ISBN 9780313327735.
32. ^ Internet dictionary Archived 14 January 2013 at the Wayback Machine of Turkish Language Association
33. ^ Food Around the World, p.45, Oxford University Press, 1986, Check on Google Books Archived 1 November 2022 at the Wayback Machine
34. ^ Middle Eastern Kitchen, Ghillie Basan Hippocrene Books, 2007, p.70, Check on Google Books
35. ^ a b Steven Raichlen (28 May 2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. pp. 214–. ISBN 978-0-7611-5957-5.
36. ^ "Pontian pork skewers with atzika and tsatsibeli". Pontos News. 17 April 2020.
37. ^ The Rough Guide to Europe on a Budget. Rough Guides. 2017. ISBN 9780241307816. "Slightly up-market though still good value, sleek kebab restaurant, serving Armenian and Pontian dishes."
38. ^ Testi kebab: a specialty of Cappadocia Archived 20 November 2008 at the Wayback Machine. Retrieved on 22 May 2009 (scroll to the bottom of the page)
39. ^ Jiggs, Kaira (2005). Jiggs Kalra's Classic Cooking Of Avadh. Allied Publishers. p. 14\. ISBN 978-81-7764-567-5.
40. ^ "Grilled Beef Satay". Food Reference.com. Retrieved 6 July 2010.
41. ^ a b Alan., Davidson (2006). The Oxford Companion to Food (2nd ed.). Oxford: OUP Oxford. ISBN 9780191018251. OCLC 862049879.
42. ^ Marx, Pamela (1996). The Travel-the-world Cookbook. Good Year Books. p. 30. ISBN 9780673362544. "indonesian satay peanut sauce."
43. ^ "Peanut butter and satay sauce – recipe". The Guardian. 2 May 2014.
44. ^ Bruce Kraig; Colleen Taylor Sen (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 183\. ISBN 9781598849554.
45. ^ Christina Andhika Setyanti (30 August 2016). "Sepotong Sejarah Autentik Indonesia dalam Semangkuk Tongseng". CNN Indonesia (in Indonesian).
46. ^ Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN.
47. ^ Owen, Sri (1999). Indonesian Regional Food and Cookery By Sri Owen. Frances Lincoln. ISBN 9780711212732. Retrieved 7 July 2010.[permanent dead link]
48. ^ Sara Schonhardt and Melanie Wood (15 August 2011). "40 of Indonesia's best dishes". CNN Travel. Retrieved 6 July 2014.
49. ^ Bullis, Douglas; Hutton, Wendy (1 April 2001). Food of Sri Lanka. Tuttle. ISBN 9781462907182.
50. ^ Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries (in German). Workman Publishing Company. p. 251\. ISBN 978-0-7611-6447-0. Retrieved 26 May 2017.
51. ^ Fareeda Abdulkareem (23 February 2017). "A Brief History of Suya, West Africa's Answer to Shish Kebab". Culture Trip. Retrieved 24 August 2021.
52. ^ EKE, IRABOR ,OKOYE; et al. "THE MICROBIAL STATUS OF COMMERCIAL 'SUYA' MEAT PRODUCTS IN EKPOMA, EDO, NIGERIA" (PDF). International Journal of Community Research. Archived from the original (PDF) on 24 September 2021. Retrieved 5 April 2014.`{{cite web}}`: CS1 maint: multiple names: authors list (link)
53. ^ Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing Company. p. 38\. ISBN 978-0-7611-6447-0. Retrieved 23 May 2016.
54. ^ Raichlen, S.; Fink, B. (2008). The Barbecue! Bible. Workman Pub. pp. 157–158. ISBN 978-0-7611-4943-9. Retrieved 23 May 2016.
55. ^ Osseo-Asare, Fran (2005). Food culture in sub-Saharan Africa. Greenwood Press. p. 41\. OCLC 58527114.
56. ^ Dako, Kari (2003). Ghanaianisms : a glossary. Accra: Ghana Universities Press. pp. 59, 201. ISBN 9789964303013. OCLC 53432897.
57. ^ Adjonyoh, Zoe (2017). Zoe's Ghana Kitchen. UK: Hachette. ISBN 9781784721985.
58. ^ "Bosnia and Herzegovina". Encyclopædia Britannica. 2009. Retrieved 27 July 2009.
59. ^ Encyclopædia Britannica (2002). The New Encyclopædia Britannica. Vol. 1\. Encyclopædia Britannica. ISBN 978-0-85229-787-2.
60. ^ Ember, Melvin; Ember, Carol R (2001). Countries and Their Cultures: Saint Kitts and Nevis to Zimbabwe. Macmillan Reference USA. p. 68\. ISBN 9780028649467.
61. ^ "Serbian cuisine". TravelSerbia. Retrieved 9 August 2010.
62. ^ "Reteta originala de mititei de la Caru cu Bere". Ceva Bun (in Romanian). 21 May 2009. Retrieved 14 January 2018.
63. ^ a b "kebab Definition in the Cambridge English Dictionary". The Cambridge English Dictionary. Retrieved 23 February 2016.
64. ^ Prosper Montagne, ed. (2001). Larousse Gastronomique. New York: Clarkson Potter. p. 646\. ISBN 978-0-609-60971-2.
65. ^ a b Chantal Saint-Blancat (2014). "Italy". In Jocelyne Cesari (ed.). The Oxford Handbook of European Islam. p. 276\. "One of the best ways to preserve Italian traditions and culinary culture has been the 'anti-kebab regulations' introduced in Brescia and Bergamo, in Bussolengo closed to Venice, and in Prato and Lucca in Tuscany...Italian civil society reacted firmly to these discriminatory practices... formed a coalition of protest against 'racist acts' and 'apartheid climax' using the defence of human rights"
66. ^ "Italian town's kebab ban enrages migrant community". 7 August 2011.
67. ^ "shish kebab". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
68. ^ "Kabob - Dehkhoda". Vajehyab (in Persian). Retrieved 4 August 2023.
69. ^ "Shashlik – definition of shashlik by The Free Dictionary". The Free Dictionary. Retrieved 23 February 2016.
70. ^ Doner kebab becomes Germany's favorite fast food Archived 27 April 2016 at the Wayback Machine, USAToday, 4/11/2010

* v
* t
* e

Bangladeshi dishes

Main and side dishes|

* Achar
* Akhni
* Alu gosht
* Alur Dom
* Beef Satkara
* Bhorta
* Begun bhorta
* Alu Bharta
* Bini/biran bhat
* Biryani
* Haji biryani
* Chacchari
* Chatni
* Chicken korai
* Chicken tikka
* Chingri malai curry
* Chira
* Dal
* Durus kura
* Fried fish
* Forash
* Gosht
* Hash O Bash
* Hutki Shira
* Jalfrezi
* Kala bhuna
* Kebab
* Seekh kebab
* Shami kebab
* Keema matar
* Khichra
* Khichuri
* Norom khichuri
* Kofta
* Korma
* Machh bhaja
* Machher Jhol
* Mezban
* Mogoz bhuna
* Murgi musollom
* Mutton curry
* Nihari
* Panta bhat
* Paya
* Polao
* Ponir
* Posondo
* Roast chicken
* Roust
* Shak
* Shorba
* Shukto
* Shorshe ilish
* Tandoori chicken
* Tehari
* Tikka
* Torkari
* Zorda polao

Snacks and sauces|

* Alu chaat
* Alur chop
* Beguni
* Bela Biscuit
* Bhelpuri
* Chaat
* Chanachur
* Chhana
* Chotpoti
* Doi bora
* Haleem
* Jhalmuri
* Nankhatai
* Paan
* Pakora
* Phuchka
* Raita
* Samosa

Breads|

* Bakarkhani
* Bhatoora
* Chapati
* Luchi
* Naan
* Porotha
* Alu porotha
* Moghlai porotha
* Puri (food)
* Ruti
* Rumali ruti
* Tandoor bread

Beverages|

* Akher rosh
* Aamrosh
* Beler Sharbat
* Borhani
* Cha
* Dudh cha
* Masala cha
* Seven Color Tea
* Ghol
* Khejur rosh
* Lachhi
* Matha
* Rooh Afza
* Shorbot
* Taler rosh

Sweetmeats|

* Borfi
* Bundia
* Chhanamukhi
* Chhenabara
* Chomchom
* Doi
* Mishti doi
* Nabadwip-er lal doi
* Faluda
* Gulabjam
* Gur badam
* Halua
* Gajorer halua
* Jilapi
* Chhena
* Shahi
* Kheer
* Kulfi
* Laddu
* Malpua
* Mimi Chocolate
* Morobba
* Nimki
* Pantua
* Pitha
* Ashke pitha
* Bhapa pitha
* Chunga pitha
* Nunor bora
* Roshkodom
* Roshmolai
* Roshogolla
* Khondoli
* Shemai
* Shondesh
* Shonpapri
* Tiler Khaja
* Tusha Shinni

Bangladeshi diaspora|

* Chicken tikka masala
* Phall

* Category
* Commons
* Cookbook
* Food portal
* Bangladesh portal

* v
* t
* e

Turkish cuisine

Beverages|

Non-alcoholic beverages
Mırra
Pekmez
Rize tea
Salep
Şalgam
Şerbet
Şıra
Turkish coffee
Turkish tea
Fermented beverages
Ayran
Hardaliye
Boza
Kefir
Yayık ayranı
Beers
Beer in Turkey (main article)
Efes
Bomonti
Pera
GaraGuzu
Tekel (inactive)
Distilled beverages
Rakı
Kanyak
Wines
Turkish wine (main article)
Adakarası
Boğazkere
Çalkarası
Kalecik Karası
Öküzgözü
Papazkarası

Breads|

* Bazlama
* Boyoz
* Çerkes simidi
* Gözleme
* Kandil simidi
* Katmer
* Lavaş
* Nokul
* Pide
* Pişi
* Poğaça
* Saj bread
* Simit
* Tandır bread
* Kete (food)

Appetizers
and salads|

* Meze (main article)
* Acuka
* Bakla Ezmesi
* Cacık
* Çiğ köfte
* Çoban salad
* Deniz börülcesi salatası
* Dolma
* Humus
* Katık
* İçli köfte
* İmam bayıldı
* Kabak çiçeği dolması
* Kısır
* Kokoreç
* Lakerda
* Mercimek köftesi
* Midye dolma
* Pastırma
* Patlıcan salatası
* Pilaki
* Piyaz
* Sarma
* Sucuk
* Şakşuka
* Taramasalata
* Tarator
* Turkish cold bulgur soup
* Yoğurt

Cheeses|

* Beyaz peynir
* Braided cheese
* Circassian cheese
* Civil peyniri
* Çömlek cheese
* Dolaz cheese
* Hellim
* Kars gravyer cheese
* Kaşar cheese
* Kaşkaval cheese
* Künefe peyniri
* Lavaş cheese
* Lor cheese
* Mihaliç cheese
* Saganaki cheese
* Teleme peyniri
* Tomas peyniri
* Tulum cheese
* Van herbed cheese

Soups|

* Çorba (main article)
* Analı kızlı soup
* Balık çorbası
* Ezogelin
* İşkembe
* Kuzukulağı çorbası
* Mercimek
* Tarhana
* Toyga soup
* Yayla çorbası
* Erişte aşı
* Keledoş
* Kelle paça
* Chicken soup

Dishes|

* Arnavut ciğeri
* Ayva dolması
* Balık ekmek
* Börek
* Buğu kebabı
* Bulgur
* Bursa Cantik Pide
* Çorbalık kesme
* Şevketibostan yemeği
* Şırdan
* Çiğ börek
* Çılbır
* Colocasia with lamb
* Corn poppy with lamb
* Domates dolması
* Etli makarna
* Kabaklı peynirli börek
* Kavurma
* Erişte
* Kelle Paça
* Kömbe
* Kuru köfte
* Elma dolması
* Harput meatballs
* Ispanaklı Selanik Böreği
* İçli Pide
* İzmir köfte
* Kapuska
* Karnıyarık
* Keşkek
* Kuru fasulye
* Lâpa
* Lahmacun
* Lepsi
* Libje lebje basta
* Mallow with lamb
* Mantı
* Menemen
* Mirik meatball
* Musakka
* Papucaki
* Patlıcan dolması
* Patlıcan kızartması
* Patlıcan kebabı
* Perdeli pilav
* Pilav
* Piyaziye
* Puf Böreği
* Siron
* Su Böreği
* Soğan dolma
* Tas kebap
* Tatar böreği
* Türlü
* Uzun erişte
* Van köfte
* Yahni

Grilled meats|

* Kebab (main article)
* Adana kebab
* Akçaabat meatballs
* Alinazik kebab
* Beyti kebab
* Cağ kebab
* Döner kebab
* İnegöl meatballs
* İskender kebab
* Köfte
* Miskender
* Eggplant kebab
* Pideli köfte
* Şiş kebab
* Şiş köfte
* Şiş tavuk
* Tire meatballs

Desserts|

* Turkish desserts (main article)
* Acıbadem kurabiyesi
* Aşure
* Ayva tatlısı
* Balparmak tatlısı
* Baklava
* Bülbül yuvası
* Cevizli sucuk
* Cevizli kuru incir tatlısı
* Cevizli Irmik Tatlısı
* Cezerye
* Dilber dudağı
* Dibile
* Dondurma
* Ekmek kadayıfı
* Fig roll
* Fenike tatlısı
* Güllaç
* Helva
* Hanım göbeği
* Hoşaf
* Hoşmerim
* Ispanaklı kek
* İzmir Bomb Kurabiye
* Kabak tatlısı
* Kalburabastı
* Kavala Almond Cookies
* Kazandibi
* Kaysefe
* Kestane şekeri
* Keşkül
* Köylü pastası
* Kurabiye
* Künefe
* Lokma
* Lokum
* Macun
* Mesir macunu
* Muğla halkası
* Muhallebi
* Murabbalı mecidiye
* Nevzine tatlısı
* Orcik candy
* Pepeçura
* Pestil
* Pişi
* Pişmaniye
* Şambali
* Şekerpare
* Şıllık
* Supangle
* Sütlaç
* Revani
* Sütlü Nuriye
* Şöbiyet
* Tahin-pekmez
* Tahini roll
* Tavukgöğsü
* Trileçe
* Tulumba
* Un kurabiyesi
* Vezir parmağı
* Zerde

Frequent ingredients|

Vegetables
Bean
Bell pepper
Eggplant
Leek
Lentil
Spinach
Tomato
Herbs & spices
Almond
Black pepper
Chestnut
Cinnamon
Cumin
Dried apricot
Garlic
Hazelnut
Mint
Nut
Onion
Oregano
Paprika
Parsley
Pistachio
Pul biber
Red pepper
Thyme
Urfa pepper
Walnut

Unique instruments|

* Cezve
* Çaydanlık
* Kazan
* Mangal
* Oklava
* Sac
* Semaver
* Tandır

Related cuisines|

* Arab
* Balkan
* Caucasian
* Central Asian
* Greek
* Iranian
* Kurdish
* Levantine
* Mediterranean
* Middle Eastern
* Mongolian
* Ottoman
* Tatar

* Food portal
* Turkey Portal

* v
* t
* e

Iranian cuisine

Ingredients|

| Vegetables|

* Beans
* Bell pepper
* Cabbage
* Chickpea
* Cowpea
* Eggplant
* Lentil
* Pomegranate
* Split pea
* Spinach
* Tomato
* Tarkhineh

|

Herbs and spices|

* Advieh
* Barberry
* Black pepper
* Balgur
* Chestnut
* Cinnamon
* Cumin
* Garlic
* Golpar
* Hazelnut
* Nut
* Leek
* Mint
* Nut
* Onion
* Oregano
* Paprika
* Parsley
* Pistachio
* Red pepper
* Saffron
* Walnut

Breads and nans|

* Barbari
* Dushabi
* Ghandi
* Gisu
* khuske-shirin
* khuske-e-tanour
* Lavash
* Naan
* Sangak
* Shirmal
* Taftan

Salads|

* Mazeh (main article)
* Shirazi salad
* Salad Shoor
* Yogurt

Cheeses|

* Lighvan cheese
* Feta
* Beyaz Peynir

Soups and āshes|

* Abgoosht
* Aush (main article)
* Aush reshteh
* Ash-e-Anar (Pomegranate)
* Aush-e-doogh
* Aush-e-Shalqham
* Aush-e-Sholeh-Ghalam-Kar
* Bozbash
* Chorba (main article)
* Haleem
* Dizi
* Sirabi

Dishes|

| Kabab|

* Chelow kabab
* Jujeh kabab
* Kabab chenjeh
* Kabab bakhtiari
* Kabab barg
* Kabab koobideh
* Kabab mahi
* Kabab torsh
* Shashlik

|

Polo|

* Albaloo polo
* Baghali polo
* Kalam polo
* Kateh
* Loobia polo
* Morasa polo
* Sabzi polo
* Shirin polo
* Isfahan Beryani
* Tahdig
* Tahchin
* Zereshk polo

Khoresh|

* Baghala ghatogh
* Khoresh bademjan
* Khoresh bādenjān lapeh
* Khoresh bāmieh
* Khoresh bāmieh lapeh
* Khoresh Beh
* Khoresh alou esfenaj
* Fesenjān
* Khoresh havij
* Khoresh kadu
* Khoresh qārch
* Ghalieh mahi
* Khoresh gheimeh
* Khoresh ghormeh sabzi
* Khoresh kangar
* Khoresh karafs
* Khoresh lubia-sabz
* Khoresh reevaas

Other|

* Kale pache
* Kashkak
* Nargesi
* Kofta
* Tabriz meatballs
* Ashpal
* Omelette
* Port sausage
* Reshteh
* Samosa
* Tarhana
* Tas kebab
* Yakhni

Sauces|

* Delal sauce
* Mahyawa

Hors d'oeuvre|

* Zeytoon Parvardeh
* Dolma
* Labne
* Kashk e bademjan
* Kuku
* Mast-o-Khiar
* Mirza Ghassemi
* Torshi

Sweets and desserts|

* Baklava (Azerbaijani pakhlava)
* Bamiyeh
* Bastani
* Berenji
* Cookie
* Faloodeh
* Gaz
* Gosh-e Fil
* Halva
* Sarshir
* Koloocheh
* Kolompeh
* Lavashak
* Murabba
* Noghl
* Nokhodchi
* Masghati
* Pashmak
* Poolaki
* Qottab
* Qurabiya
* Samanu
* Shekarbura
* Sholezard (Shole-zard)
* Sohān
* Sohan asali
* Sorbet
* Tabrizi Lovuez
* Zoolbia
* Yazdi cake

Beverages|

* Aragh sagi
* Mey
* Doogh
* Sharbat
* Turkish coffee
* Kefir

Instruments|

* Jezve
* Mangal
* Oklava
* Taveh/Sac
* Samovar
* Tanoor

Related cuisines|

* Iranian
* Caspian
* Southern Iranian
* Afghan
* Balochi
* Caucasian
* Armenian
* Azerbaijani
* Georgian
* Assyrian
* Iraqi
* Kurdish
* Levantine
* Middle Eastern
* Tajik
* Turkish / Ottoman
* Uzbek

* Iran portal
* Food portal

* v
* t
* e

Egyptian cuisine

Beverages|

| Non-alcoholic beverages|

Amar eddin
Aseer asab
Black tea

Kushari
Sa‘idi
Karkadeh
Kharob
Sahlab
Sharbat
Tamr hindi
Sobia
Turkish coffee

|

Alcoholic beverages|

* Beer in Egypt (main article)
* Bouza
* Stella

Egyptian wine (main article)

* Egypt portal

Breads|

* Bataw
* Eish baladi
* Eish fino
* Eish merahrah
* Eish shamsi

Appetizers
and salads|

* Baba ghanoug
* Duqqa
* Hummus
* Salata baladi
* Tehina
* Torshi

Cheeses|

* Egyptian cheese (main article)
* Areesh
* Domiati
* Mish
* Rumi

Soups|

* Molokhiya
* Shorbet ‘‍‍ads
* Shorbet khodar

Dishes|

* Bamia
* Besarah
* Eggah
* Falafel
* Fatteh
* Fesikh
* Feteer
* Ful medames
* Hawawshi
* Kamounia
* Kushari
* Macaroni béchamel
* Mahshi
* Mesaqa‘ah
* Molokhiya
* Mombar
* Sayadiya
* Shakshouka
* Torly
* Qolqas

Grilled meats|

* Kebab
* Kofta
* Shawarma

Desserts|

* Baqlawa
* Basbousa
* Eish essaraya
* Feteer meshaltet
* Ghorayiba
* Halawa
* Kahk
* Kunafa
* Luqmet el qadi
* Malban
* Om Ali
* Qatayef
* Rozz belaban

Common ingredients|

| Vegetables|

Bean
Bell pepper
Lentil
Spinach
Tomato

|

Herbs & spices|

Cumin
Coriander
Cardamom
Chili
Aniseed
Bay leaves
Dill
Parsley
Ginger
Cinnamon
Mint
Cloves

Related cuisines|

* Arab
* Ancient Egyptian
* North African
* Mediterranean
* Middle Eastern

* v
* t
* e

Levantine cuisine

Beverages|

Non-alcoholic beverages
Arabic coffee
Turkish coffee
Arabic tea
Jallab
Mur
Mate
Dibs
Sahlab
Sharbat
Qamar al-Din
Tamarind
Mint lemonade
Fermented beverages
Ayran
Leben
Distilled beverages
Arak
Beers
Beer in Lebanon
Beer in Syria
Beer in Palestine
Beer in Jordan
Beer in Israel
Wines
Lebanese wine
Syrian wine
Palestinian wine
Jordanian wine
Israeli wine

Breads|

* Ka'ak
* Khubz
* Pita
* Khubz tannoor
* Taboon bread
* Samoon
* Markook
* Nokul

Appetizers
and salads|

* Meze (main article)
* Arab salad
* Baba ghanoush
* Falafel
* Hummus
* Msabbaha
* Ful medames
* Gigandes plaki
* Kibbeh
* Labneh
* Yabrak
* Tabbouleh
* Fattoush
* Raheb
* Kibbeh nayyeh
* Sujuk
* Balila
* Torshi
* Muhammara
* Tahini
* Toum
* Tarator
* Yogurt

Dairy products|

* Syrian Cheese (main article)
* Ackawi
* Shanklish
* Hallum cheese
* Nabulsi cheese
* Tzfat cheese
* Tresse cheese
* Baladi cheese
* Braided cheese
* Kashkawan cheese
* Jameed
* Labneh
* Feta
* Kashk
* Laban
* Kashkaval
* Qishta

Soups and stews|

* Chorba (main article)
* Yakhni
* Lentil soup
* Chicken soup
* Vegetable soup
* Harees
* Shakriyyeh
* Pacha
* Mulukhiyah
* Fasolia
* Fasoulia Khadra
* Bamia
* Sumaghiyyeh

Pastries|

* Fatayer
* Lahmajoun
* Samosa
* Börek
* Sfiha
* Manakish
* Musakhan

Dishes|

* Mfarakeh
* Mansaf
* Maqluba
* Kabsa
* Mujaddara
* Makdous
* Mahshi
* Stuffed peppers
* Stuffed squash
* Stuffed eggplants
* Bulgur
* Falafel
* Freekeh
* Fried eggplant
* Fried cauliflower
* Kibbeh Labanieh
* Kibbeh Bil Sanieh
* Grilled Kibbeh
* Shushbarak
* Batata harra
* Fawaregh
* Fatteh
* Tharid
* Shakshouka
* Jazz Mazz
* Makhlouta
* Galayet bandora
* Awarma
* Maftoul
* Musaqa‘a
* Cabbage roll
* Zarb
* Siyyadiyeh
* Mfaraket Koussa

Grilled meats|

* Kebab (main article)
* Kebab Halabi
* Shish kebab
* Cherry kebab
* Kebab Khashkhash
* Kebab Hindi
* Shish taouk
* Kafta
* Shawarma

Desserts|

* Kanafeh
* Halawet el Jibn
* Booza
* Luqmat al-Qadi
* Baklawa
* Basbousa
* Fig roll
* Halwa
* Ma'amoul
* Muhallabia
* Phoenicia dessert
* Qatayef
* Qurabiya
* Raha
* Shaabiyat
* Dragée
* Stuffed dates
* Meghli
* Sfouf
* Murabba
* Nougat
* Kanafeh Mabrooma
* Balah El Sham
* Meshabek
* Awameh
* Qashtaliyyeh
* Ballorieh
* Znoud El Sit
* Kallaaj
* Mabrooma
* Makaron
* Barazek
* Osh El Bulbul
* Othmalliyya
* Taj El Malik
* Swar El Sit

Unique instruments|

* Raʾwa
* Manqal
* Tabun oven
* Tandoor

Related cuisines|

* Arab
* Mediterranean
* Middle Eastern
* Israeli
* Mizrahi
* Sephardic
* Armenian
* Iranian
* Kurdish
* Ottoman
* Jewish
* Mesopotamian

* Food portal
* Drink portal

* v
* t
* e

Barbecue

Cooking
styles|

* Asado
* Barbacoa
* Char siu
* Churrasco
* Indirect grilling
* Inihaw
* Korean barbecue
* Mangal
* Mixed grill
* Mongolian barbecue
* Schwenker
* Shaokao
* Shisa nyama
* Siu mei
* Yakiniku

Regional
variations|

* United States
* Chicago
* Kansas City
* Memphis
* North Carolina
* South Carolina
* Santa Maria
* St. Louis
* Texas

Cookers
and related|

* Barbecue grill
* Barrel barbecue
* Buccan
* Charbroiler
* Chimney starter
* Disposable grill
* Flattop grill
* Gridiron
* Grilling
* Hibachi
* Kamado
* Pit barbecue
* Shichirin
* Smoking (Smoke ring)

Foods and
dishes|

* List of barbecue dishes
* List of smoked foods
* Anticuchos
* Arrosticini
* Bakkwa
* Barbecue chicken
* Barbecue sandwich
* Barbecue sauce
* Brochette
* Bulgogi
* Bull roast
* Burnt ends
* Cha siu bao
* Chuan
* Churrasco
* Cocoloși
* Corn on the cob
* Espetada
* Fatányéros
* Frigărui
* Galinha à africana
* Isaw
* Jeok
* Jujeh kabab
* Kabab barg
* Kai yang
* Kebab
* Khorkhog
* Khorovats
* Kofte kebab
* Méchoui
* Meurav Yerushalmi
* Mixiote
* Mućkalica
* Neobiani
* Pig pickin'
* Pig roast
* Pinchitos
* Provoleta
* Pulled pork
* Ražnjići
* Red slaw
* Ribs
* Beef
* Pork
* Spare ribs
* Satay
* Sausage sizzle
* Shashlik
* Shish kebab
* Shish taouk
* Sosatie
* Souvlaki
* Suckling pig
* Suya
* Texas smoked brisket
* Tsukune
* Yakitori

Societies
& festivals|

* Big Pig Jig
* International Bar-B-Q Festival
* Kansas City Barbeque Society
* Leskovac Grill Festival
* Lexington Barbecue Festival
* Memphis in May
* North Carolina Barbecue Society
* Roanoke-Chowan Pork-Fest

Misc.|

* Barbecue restaurant
* List
* Churrascaria

* Food portal
* Category
* Commons
* WikiProject Food and drink

* v
* t
* e

Meat

Poultry|

* Cassowary
* Chicken
* Duck
* Emu
* Goose
* Ostrich
* Pigeon
* Quail
* Rhea
* Turkey

Livestock|

* Alpaca
* Beef
* Beefalo
* Bison
* Buffalo
* Camel
* Cat
* Goat
* Dog
* Donkey
* Snails
* Frog
* Guinea pig
* Horse
* Lamb and mutton
* Llama
* Pork
* Veal
* Yak
* Żubroń

Game|

* Alligator
* Bat
* Bear
* Boar
* Crocodile
* Elephant
* Iguana
* Kangaroo
* Monkey
* Pangolin
* Rat
* Hare
* Rabbit
* Snake
* Turtle
* Venison
* Dog
* Wolf

Fish|

* Anchovy
* Basa
* Bass
* Carp
* Catfish
* Cod
* Crappie
* Eel
* Flounder
* Grouper
* Haddock
* Halibut
* Herring
* Kingfish
* Mackerel
* Mahi Mahi
* Marlin
* Milkfish
* Orange roughy
* Pacific saury
* Perch
* Pike
* Pollock
* Salmon
* Sardine
* Shark
* Sole
* Swai
* Swordfish
* Tilapia
* Trout
* Tuna
* Walleye

Shellfish and
other seafood|

* Abalone
* Calamari
* Chiton
* Clam
* Crab
* Crayfish
* Dolphin
* Lobster
* Mussel
* Octopus
* Oyster
* Scallop
* Seal
* Shrimp/prawn
* Sea urchin
* Whale

Insects|

* Ants
* Black soldier fly maggots
* Cicada
* Crickets
* Flour
* Grasshoppers (locust)
* Mealworm
* Mezcal worm
* Silkworm
* Mopane worm
* Palm grub

Cuts and
preparation|

* Aged
* Bacon
* Barbecued
* Biltong
* Braised
* Burger
* Charcuterie
* Chop
* Corned
* Cured
* Cutlet
* Dried
* Dum
* Fillet/supreme
* Fried
* Ground
* Ham
* Jerky
* Kebab
* Kidney
* Liver
* Luncheon meat
* Marinated
* Meatball
* Meatloaf
* Offal
* Pickled
* Poached
* Roasted
* Salt-cured
* Salumi
* Sausage
* Smoked
* Steak
* Stewed
* Tandoor
* Tartare

List articles|

| Meat dishes|

* Beef
* Chicken
* Fish
* Goat
* Lamb
* Pork
* Ham
* Seafood
* Veal
* Steaks
* Meatball
* Smoked foods
* Sausage

|

Other|

* Countries by meat consumption
* Countries by meat production
* Food and drink prohibitions
* Meat substitutes

Ethics and
psychology|

* Ethics of eating meat
* Carnism
* Animal rights
* Psychology of eating meat
* Meat paradox

Alternatives|

* Vegetarianism
* Semi-vegetarianism
* Pescetarianism
* Pollotarianism
* Plant-based diet
* Meat alternative
* Veganism

Related
subjects|

* Arachnophagy
* Bushmeat
* Butcher
* Cannibalism
* Case-ready meat
* Cultured meat
* Entomophagy
* Factory farming
* Feed conversion ratio
* Environmental impact
* Marbled
* Meat cutter
* Meat science
* Meat tenderness
* Non-vegetarian
* Pink slime
* Preservation
* Raw meat
* Red meat
* Slaughter
* Slaughterhouse
* White meat

* Food portal
* Category: Meat

* v
* t
* e

Street food

* Acarajé
* Aloo chaat
* Aloo tikki
* Anticucho
* Apam balik
* Arancini
* Arepa
* Asinan
* Bagel
* Bakpau
* Bakso
* Balık ekmek
* Banana cue
* Bánh hỏi
* Bánh mì sandwich
* Bánh xèo
* Batagor
* Beef Pares
* Beguni
* Belgian waffle
* Beondegi
* Bhel puri
* Binaki
* Binatog
* Biryani
* Bourekas
* Bratwurst
* Brochette
* Bublik
* Bubur ayam
* Bun cha
* Bungeo-ppang
* Bunny chow
* Burrito
* Breakfast burrito
* Calzone
* Calamares
* Camote cue
* Cart noodle
* Chaat
* Chebureki
* Chiko Roll
* Chimichanga
* Chinese bhel
* Cockle (bivalve)
* Cōng yóu bǐng
* Covrigi
* Coxinha
* Crêpe
* Crescia
* Currywurst
* Dahi puri
* Dak-kkochi
* Dim sum
* Donkey burger
* Dosa
* Doubles
* Douhua
* Empanada
* Enchilada
* Esquites
* Falafel
* Farinata
* Fish ball
* Focaccia
* French fries
* French tacos
* Fried chicken (Korean, Taiwanese)
* Navajo frybread
* Galette-saucisse
* Ginanggang
* Gorengan
* Ghugni
* Gukhwappang
* Gyeranppang
* Gyro
* Haleem
* Hot dog
* Inihaw
* Isaw
* Idli
* Jhalmuri
* Jiaozi
* Kaassoufflé
* Kachori
* Kapsalon
* Kati roll
* Karantika
* Kebab
* Chapli kebab
* Doner kebab
* Kyinkyinga
* Shami kebab
* List of kebabs
* Kerak telor
* Ketoprak
* Khachapuri
* Khanom Tokyo
* Kikiam
* Knish
* Kwek Kwek
* Laksa
* Lángos
* Luchi
* Malatang
* Mami
* Maruya
* Masala puri
* Meat pie
* Mie ayam
* Murtabak
* Naan
* Nem chua rán
* Obwarzanek krakowski
* Pad thai
* Pajeon
* Pakora
* Paneer tikka
* Pani câ meusa
* Panini
* Panipuri
* Panzerotti
* Papri chaat
* Paratha
* Pasty
* Pav bhaji
* Pempek
* Pepito
* Peremech
* Pho
* Piadina
* Picarones
* Pilaf
* Pinasugbo
* Pirozhki
* Pizza al taglio / Pizza by the slice
* Pizzetta
* Plăcintă
* Pljeskavica
* Poha
* Poutine
* Pretzel
* Punugulu
* Puri
* Quail eggs
* Quesadilla
* Rat-on-a-stick
* Ražnjići
* Rogan josh
* Rojak
* Roti
* Roti bakar
* Roti john
* Roujiamo
* Rumali roti
* Rustico
* Sabich
* Samosa
* Sandwich
* Sardenara
* Satay
* Scaccia
* Seblak
* Sevpuri
* Sfenj
* Shao Kao
* Shashlik
* Shawarma
* Sicilian pizza
* Siomay
* Soto
* Souvlaki
* Stigghiola
* Stromboli
* Taco
* Korean taco
* Tahri
* Tahu gejrot
* Tahu sumedang
* Takoyaki
* Tamale
* Tandoori chicken
* Tangbao
* Taquito
* Tauge goreng
* Tornado potato
* Turon
* U' pastizz 'rtunnar
* Vada
* Vada pav
* Vastedda
* Vietnamese noodles
* Xôi
* Yakitori
* Zapiekanka

By location|

* Hong Kong
* India
* Chennai
* Mumbai
* Indonesia
* Mexico
* Philippines
* South Korea
* Taiwan
* Thailand

Mobile catering|

* Field kitchen
* Food booth
* Food cart
* Food truck
* Food truck rally
* Hot dog cart
* Hot dog stand
* Ice cream van
* Sausage wagon
* Taco stand
* Yatai
* Pojangmacha
* Würstelstand

Lists|

* List of street foods
* List of food trucks

See also|

* Food street

Food portal Category: Street food
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