|Panggonan asal||Caucasus, Central Asia|
|Woworan pokok||Meat, marinade, onions|
|Buku masakan: Shashlik Médhia: Shashlik|
Shashlik, utawa shashlyk, punika sajian saka skewered persagi lan garang saka daging, padha utawa sinonim karo kebab kebab . Dikenal kanthi tradhisional, kanthi maneka jeneng liyane ing Kaukasus lan Asia Tengah, lan wiwit abad kaping 19 dadi kawentar minangka shashlik ing saindenging Kekaisaran Ruslan .
Referensi[besut | besut sumber]
- Kraig, Bruce; Taylor Sen, Colleen (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. kc. 64, 294–295, 384–385. ISBN 9781598849554 – lumantar Google Books.
An ancient dish, well known to herders and nomads across a wide swath of the Caucasus and Central Asia, shashlyk became popular in Russia in the mid-19th century after Georgia, Azerbaijan, and part of Armenia were absorbed into the Russian Empire. In those regions, shashlyk originally referred to cubes of grilled lamb cooked on skewers, whereas basturma was the grilled beef version of this dish. But Russians have broadened the term shashlyk to mean any kind of meat–pork, beef, lamb, venison–cut into cubes, marinated for several hours, threaded onto skewers, and cooked over hot coals.
- Pokhlebkin, William Vasilyevich (2004) . Natsionalnye kukhni nashikh narodov (Национальные кухни наших народов) [National Cuisines of Our Peoples] (ing basa Rusia). Moskva: Tsentrpoligraf. ISBN 5-9524-0718-8.
- Culture and Life. Union of Soviet Societies for Friendship and Cultural Relations with Foreign Countries. 1982 – lumantar Google Books.
The Russian term, shashlik, has an interesting etymology: it would seem natural for the word to be borrowed from one of the Caucasian languages. But no, the Georgian for it is mtsvadi, the Azerbaijani, kebab, and the Armenian, horovts. Shashlik is a Zaporozhye Cossack coinage from the Crimean Tatar sheesh (spit), brought to Russia in the 18th century, after Field-Marshal Mienich's Crimean campaign. Prior to the 18th century, the dish was called verchenoye, from the Russian vertel, spit.
- Davidson, Alan (2014). Jaine, Tom (èd.). The Oxford Companion to Food. Oxford: Oxford University Press. kc. 442. ISBN 9780191040726 – lumantar Google Books.
- Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. kc. V3:51, V4:35, V4:304. ISBN 9780313376269 – lumantar Google Books.