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Sosatie
Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from '' sate'' ("skewered meat") and ''saus'' ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans—the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecued) shish kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. Preparation To prepare, mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled. However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots or prunes. See also * List of African dishes * List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espetada
''Espetada'' (also known as ''espetinho'', especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. ''Espetada'' is a traditional dish in Portuguese cuisine. In Portugal, ''espetadas'' can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and ''chouriço'' are placed between the meat pieces. ''Espetada'' is usually accompanied by white rice or potatoes, and salad. In Madeira, beef on bay laurel skewers is a typical dish, with origins in the Strait of Câmara de Lobos. The meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic, and bay leaf. It is then cooked over hot coals or wood chips. '' Bolo do caco'' is usually eaten with it, or '' milho frito'', fried squares or tri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. African dishes See also * Botswana cuisine * Caribbean cuisine * List of cuisines * List of African cuisines * List of Ethiopian dishes and foods * List of Middle Eastern dishes References Further reading * {{DEFAULTSORT:African dishes African cuisine, * Cuisine-related lists, African Dishes Africa-related lists, Dishes Food watchlist articles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean cuisine, Mediterranean. Lamb and mutton are very popular in Central Asian Cuisine, Central Asia and in Indian cuisine, India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Cuisine of Australia, Australia. Barbecued mutton is also a specialty in some areas of the United States of America, United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abbacchio – Italy * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinchitos
Pinchitos or pinchos morunos is a Moorish-derived food in Spanish cuisine, similar to kebab. The name ''pinchitos'' is used in the southern Spanish autonomous communities The autonomous communities () are the first-level administrative divisions of Spain, created in accordance with the Spanish Constitution of 1978, with the aim of guaranteeing limited autonomy to the nationalities and regions that make up Spai ... of Andalusia and Extremadura. They consist of small cubes of meat threaded onto a skewer () which are traditionally cooked over charcoal braziers. Similar dishes in North Africa or other Muslim majority countries tend to be Lamb and mutton, lamb based, but pork and Chicken (food), chicken are the most popular meats for the dish in Spain. In other countries Puerto Rico In Puerto Rico, they are called pinchos and they are so popular that they are almost considered as a traditional dish. Unlike other countries, pinchos are made throughout the year. Pinchos ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ražnjići
Ražnjići ( sr-Cyrl, Ражњићи) is a popular Serbian specialty of grilled meat on a skewer, equivalent of the Greek ''souvlaki'' and Turkish ''şaşlık Shashlik, or shashlyck ( ''shashlyk''), is a Dish (food), dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, an ...''. The name is derived from Serbian word ''ražanj'' () meaning "skewer". Raznjici originates from Southern Serbia, specifically the city of Leskovac. Raznjici is part of famous Serbian Leskovacki rostilj (the Leskovac barbecue). References Sources * * * * * * Meat dishes Street food Grilled skewers Balkan cuisine Serbian cuisine {{Serbia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkochi
''Kkochi'' () is a category of Korean food cooked on skewers. The word ''kkochi'' means "skewer" in Korean. Varieties See also * ''Jeok ''Jeok'' () is a Korean meat dish served with skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chic ...'' References Skewered foods Street food in South Korea {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khorovats
Khorovats (, ) is an Armenian barbecue. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, fish, or even veal. This is generally a dish reserved for "festive occasions". Etymology The word " խորոված" ''khorovats'' means "grilled" in Armenian and comes from the verb "խորովել" ''khorovel'' (to grill). Description Khorovats can be made with lamb, pork, beef, chicken, or less commonly veal. Some type of vegetable is usually served with the meat. A common preparation for green vegetables like asparagus or green beans is to fry them and combine with whipped eggs, a dish which resembles scrambled eggs with vegetables. It is usually cooked in a tonir. A typical khorovats is made of chunks of meat grilled on a shampoor (շամփուր) or skewer, although steaks or chops grilled without skewers may be also used. 2006 book ''Armenian Food: Fact, Fiction & Folklore'' gives three tips for making good khorova ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebakko
Kebakko is a type of ready-meal in Finland. Kebakkos are very similar to meatballs in Finland. It consists of meat, breadcrumbs, onions, eggs, and spices. The difference is mostly in shape; instead of a ball, kebakko is a piece of meat about 12 cm in length on a wooden stick, and is usually sold in packs of five to twelve. The name comes from kebab, and the Finnish word ''kepakko'', meaning "small stick." Kebakko represents fusion cuisine. It combines kebab with traditional Finnish meatloaf. The usual way to serve kebakkos is to heat them and serve them with various sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...s for dipping; the stick enables the kebakkos to be dipped and eaten by hand. References Skewered kebabs Barbecue Finnish cuisine {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Torsh
''Kabab torsh'' or Kabab-e torsh () is a traditional Kabab, kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or Beef tenderloin, tenderloin, in recent years it has been made with Chicken as food, chicken too. Red or white meat is Marination, marinated in a Paste (food), paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic. It is then cooked on skewers over charcoal. Traditionally, it is eaten with ''kateh'' (boiled rice) and a vast variety of Gilani side dishes. The most important point for preparing this kebab is to use a type of local vegetable called "chochāgh/chochaagh" (, a plant like Eryngium planum; but this kind of plant grows only in northern Iran and gives a special taste to Kabab torsh. See also *Iranian cuisine * List of kebabs External links Kabab torsh Recipe (in Persian)Kabab Torsh Recipe References Iranian cuisine Middle Eastern grilled meats Skewered kebabs Gilan provi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frigărui
''Frigărui'' (, singular: ''frigăruie'') is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel. The word ''frigăruie'' is a diminutive form of ''frigare'' "skewer", which is derived from ''a frige'', meaning "to grill" or "to fry". This in turn comes from the Latin ''frῑgĕre'' "roast, fry" and as such is a cognate of the English ''" ''fry''"''. See also * Brochette A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roastin ... Notes and references Meat dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
City Chicken
City chicken is an American entrée consisting of cubes of meat, typically pork, which have been placed on a wooden skewer (approximately long), then fried or baked. Depending on the recipe, they may be breaded. Despite the name of the dish, city chicken almost never contains chicken. History A similar dish once known as "mock chicken" was described as early as 1908. The first references to city chicken appeared in newspapers and cookbooks just prior to and during the Depression Era in a few cities such as Pittsburgh. City chicken is typically a makeshift drumstick fashioned from meat scraps by skewering them. It was a working-class food item. During the Depression, cooks used pork or veal because it was then cheaper than chicken in many cities, especially meat packing centers such as Detroit, Cincinnati, Cleveland, Louisville, and Pittsburgh, where such cuts were more readily available than chicken. Sometimes cooks would grind the meat and use a drumstick-shaped mold to form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuanr
Chuan (, , pinyin: chuàn, "''kebab/skewer''"; , кавап, "''kawap''"), especially in the north-east of China referred to as chuan'r (), are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims. Overview Chuan are small pieces of meat roasted on skewers over charcoal or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type of kebab. Chuan was traditionally made from lamb (''yáng ròu chuàn'', 羊肉串, lamb meat chuan), which is still the most common kind, but now, chicken, pork, beef and various types of seafood can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
