Eating the streets, how the Iraqi kebab was made from 100% lamb | Iraqi street food
Kebab is a food prepared from minced meat with fat using grilled skewers and grilled over charcoal. In many countries, kebabs are called “grills.” The origin of kebabs is an Aramaic word. The origin of kebabs goes back to the famous Aleppo cuisine, where the Aleppo people were the first to attend kebabs. History records the people of Aleppo’s fondness for many types of grills and their uniqueness with luxurious types of kebabs, which spread in many countries. It has its own flavor in Iran. For example, saffron is added to meat before grilling. In Turkey, the varieties and seasoning methods vary from city to city. There are Orfali kebabs in Urfa, Antioch kebabs in Antioch, and Sultani kebabs in Istanbul. The kebab in Syria in general and in Aleppo in particular is characterized by its unique taste due to the quality of the luxurious meat. The Syrian Awassi has a distinct taste and because of the good pasture, where the city of Al-Bab in Aleppo and the city of Hama is famous for its fertile pasture, which produces sheep with luxurious meat, where the meat of these sheep forms the backbone of most dishes in the kitchen Halabi, including the famous Aleppo kebab, where the people of Aleppo prepare it in many ways, either without additions. And mint and the mixture destroyed, and it is called kebab poppy. Kebab spread in various countries of the world, especially in the countries of the Middle East, such as Turkey, Egypt, Greece, Syria, Jordan, Cyprus, Lebanon, Palestine (illustration), Afghanistan and Iraq