Shish taouk

Shish taouk ^[1] ( Arab: شيش طاووق‎‎ ; Ivri: שישליק עוף‎

  ; Basa Turki: tavuk şiş   ; ^[2] ^[3] Basa Azéri: toyuq kababı   ) minangka kebab shish ayam tradisional sing diasinake saka masakan Ottoman sing banjur dadi bagean saka masakan Timur Tengah . Iki akeh dipangan ing Armenia, Turki, Azerbaijan, Libanon, ^[4] Mesir, Yordania, Suriah, Palestina, Irak, lan Israel. Masakan sing padha ing masakan Persia yaiku kabab jujeh tradisional. Uga kasedhiya ing omah kebab ing pirang-pirang kutha ing saindenging jagad. ^[5]Piring kasebut awujud persagi daging pitik sing diasinake, banjur diresep lan dibakar. Marinade umum adhedhasar yogurt lan jus lemon utawa puree tomat, sanajan ana variasi liyane.

Cara ngladeni

Piring kasebut dipangan minangka sandwich utawa ing piring kanthi sayuran, kadang nganggo nasi utawa kentang goreng . Versi masakan Turki umume disajikake karo nasi, yoghurt, lan sayuran panggang tusuk sate. Versi Siria lan Libanon biasane disajikake karo toum (saus tempel bawang putih), hummus lan tabbouleh . Versi sandwich umume kasedhiya ing roti lapis utawa minangka dürüm, lan asring diiringi salad, tomat, lan turnip acar. Ing masakan Israel, disajekake nganggo tahini sing dihiasi nganggo sumac, bawang goreng, roti lapis / pita lan lombok cabai panas panggang bareng karo tabbouleh utawa salad lan acar Israel (zaitun, wortel, paprika, kubis lan turnip).

Referensi

↑ Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. kc. 573–. ISBN 978-1-4496-5968-4.
↑ Virginia Maxwell (15 September 2010). Istanbul. Lonely Planet. kc. 145–. ISBN 978-1-74220-404-8.
↑ Ozcan Ozan (13 December 2013). The Sultan's Kitchen: A Turkish Cookbook. Tuttle Publishing. kc. 179–. ISBN 978-1-4629-0639-0.
↑ Lisa M. Ross; Lisa Akoury-Ross (1 June 2009). New American Cuisine for Today's Family: Fresh Ideas to Prepare Healthy Mediterranean Meals in Under 30 Minutes. SDP Publishing LLC. kc. 69–. ISBN 978-0-9824461-1-9.
↑ Yvonne Yazbeck Haddad; Jane I. Smith (1 January 2002). Muslim Minorities in the West: Visible and Invisible. Rowman Altamira. kc. 138–. ISBN 978-0-7591-0218-7.

[Edelstein2010-1] Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. kc. 573–. ISBN 978-1-4496-5968-4.

[Maxwell2010-2] Virginia Maxwell (15 September 2010). Istanbul. Lonely Planet. kc. 145–. ISBN 978-1-74220-404-8.

[Ozan2013-3] Ozcan Ozan (13 December 2013). The Sultan's Kitchen: A Turkish Cookbook. Tuttle Publishing. kc. 179–. ISBN 978-1-4629-0639-0.

[RossAkoury-Ross2009-4] Lisa M. Ross; Lisa Akoury-Ross (1 June 2009). New American Cuisine for Today's Family: Fresh Ideas to Prepare Healthy Mediterranean Meals in Under 30 Minutes. SDP Publishing LLC. kc. 69–. ISBN 978-0-9824461-1-9.

[HaddadSmith2002-5] Yvonne Yazbeck Haddad; Jane I. Smith (1 January 2002). Muslim Minorities in the West: Visible and Invisible. Rowman Altamira. kc. 138–. ISBN 978-0-7591-0218-7.

[1]

[2]

[3]

[4]

[5]