Muffins recipes

National dish of Turkey

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  • Independence: -
  • Capital: Ankara
  • Official language: Turkish
  • Population: 74 724 269
  • Area: 783 562 km2
  • International code: TR
  • Currency: Turkish lira (TRY)
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Doner kebab

Ingredients:

  • 500g lean lamb mince
  • 3 garlic cloves, crushed
  • 1 tbs plain flour
  • 2 tbs each olive oil and chopped parsley
  • 2 tsp each ground cumin and cinnamon
  • 3 tsp ground coriander
  • 1 egg, beaten
  • Lemon, warmed pita, salad, natural yoghurt and mint, to serve
Doner kebab is national food (dish) of Turkey

Instructions:

Preheat grill to medium-high. Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl. Press into an even layer in the pan.

Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through. Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.

Info:

Kebab is a wide variety of meat dishes originating in Persia and later on adopted in the Middle East, Turkey, South Asia and Asia Minor, that are now found worldwide. In North American English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Döner kebab, 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 by a cook named Hacı İskender. Döner kebab is most popularly served in pita bread, as it is best known, with salad, but is also served in a dish with a salad and bread or French fries on the side, or used for Turkish pizzas called pide or "kebabpizza". Take-out döner kebab or shawarma restaurants are common in many parts of Europe. Döner kebab is popular in many European countries, Canada, New Zealand and Australia. In parts of Europe 'kebab' usually refers to döner kebab in pita. Australian Doner Kebabs are usually served in wraps which are toasted before eating. In Australia and the UK, kebabs (or döner meat and chips) are most popularly eaten after a night out, representing a large part of nightlife culture. As a result, many kebab shops (and vans) will do their main business in the hours around closing time for local pubs and clubs (usually from 10 pm to 4 am). The same applies for Belgium, the Netherlands, Poland, Ireland, New Zealand, Canada, Scandinavia and Italy. It is therefore not uncommon to find similar late-night kebab vending shops in holiday-clubbing destinations such as Ibiza and Thailand. Health concerns about döner kebab, including unacceptable salt and fat levels and improper labeling of meat used, are repeatedly reported in UK media. The German-style döner kebab was supposedly invented by a Turkish immigrant in Berlin in the 1970s, and became a popular German take-away food during the 1990s, but is almost exclusively sold by Turks and considered a Turkish specialty in Germany.

 
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