Kebab is a food that is abundant in Iraq and is 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 distinguished by its unique taste because of the quality of the luxurious Syrian Awassi meat with 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 Al-Halabi, including the famous Aleppo kebab, where the people of Aleppo prepare it in many ways, either without additions. And mint and the mixture is destroyed, and it is called the poppy kebab. Kebabs 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 (clarification), Afghanistan and Iraq.
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The name kebab can be traced back to the ancient Syrian Aramaic 'kababoo', which means burning and charred. In the fourteenth century, the word was used to denote the method of grilling minced meat in a spherical shape. Shish kebab also denotes grilled pieces of meat that are grilled on a skewer (the word shish means skewer). In the Western world, the word is used to denote grilling on skewers, such as veggie kabob, which is grilled vegetables, or corn chicken kabob, which is minced skewers of chicken covered with sweetened corn flour.
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The kebab mixture varies from country to country. In North America, meat is covered in a sugary hickory sauce. In Greece and Turkey, it is dazzled with pepper and salt only. In Lebanon, lightly greased meat is purified to impart a special flavor and mixed with meat. Syria is famous for the Aleppo kebab, which is widely known in many countries, and the city of Aleppo is distinguished by the types of Aleppo kebabs, which are more and more diverse, and have their own mixture and distinctive delicious taste.
its types
Kebab or kofta, which is minced meat with spices and some vegetables such as parsley and onions. In Lebanon, veal is mixed with lamb meat to add a distinctive, creamy flavor.
Shish kebab, which are cubes of meat that are stacked on a skewer and grilled over charcoal. Vegetables such as onions, bell peppers or zucchini can be added. In Syria and Palestine (clarification), pieces of fat are added from the tail of the sheep (the toy)
Vegetable kebabs, which are grills for cutting vegetables such as zucchini, tomatoes, eggplant, onions, and bell peppers of all kinds, red, yellow and green.
Orfali grilled minced meat kebab with eggplant.
Aleppo kebabs. Parsley and garlic may be added to the mixture of minced meat for kebabs, so it is called - in Aleppo - “kebab ”.
In Iran and Iraq, parsley is not added to the mixture.
Sometimes sumac is sprinkled on kebabs, as in Syria and the streets of Iraq.
Nutritional information for kebab kofta
Kofta kebab is prepared using meat, onions, hot pepper paste, salt, cornbread and parsley. Yogurt and crushed tomatoes are used to prepare the sauce. According to the Shahiya website, the kebab meal approximately 150g contains the following nutritional informati
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