Ho Raha Tha Atyachaar

Bakhre Ne Manga Jawab

Naseeb Dekho Bechare Ki

Ban Gaya Lazeez Shami Kabab!!!


Celebrated Chef Marut Sikka says, “India being customarily a veggie lover nation, was not the origination of kebabs. Just the regions that relied upon wild game, as Rajputana have a meat-eating history. No big surprise the principal proof of meat, which has a remote closeness with kebab is Soola (Maans Ka Soola) which was made with game meat, for the most part wild boar or deer.” “On the off chance that you take a gander at the political limits and work together it with history, the trail pursued by Changez Khan’s military transecting Mongolia, Middle-East and up to Spain and around, saw the development of kebabs in different structures. Despite the fact that we have Yakitori in Japan and Satay in Indonesia and Malaysia, yet in sauces and flavours they can’t be contrasted with kebabs” includes Sikka.

It is believed that the origin of this kabab is from Syria and the name traces from the old name of Syria – Bilad-al-Shaam. Later a kabab from Bilad-al-Shaam turns into Shaami Kabab. This kabab is eaten in the evening as a snack and which allows to believe that as Shaam which means Evening in Dari, Urdu and Hindi refers the name. Some people also believe that Shami Kababs originate from the famous village of Sham Churasi in the Hoshiarpur district of Punjab. The name may also derive from the scent of an itr called shamama. Shami kebab was presented in the South Asia during the Mughal time with the movement of Muslims from Middle East. The Muslims got occupations in the illustrious kitchens and the credit of its development goes to an exceedingly skilled cook of a toothless Nawab of Lucknow.

Shammi kabab made of beef is the most prominent variety prepared in the Bangladeshi food and tastes not the same as the conventional Shammi kabab. This kabab nearly seems like a patty or cutlet which is seared and presented with mint or coriander chutney, cut onions and lemon juice. Shammi kababs are royally prepared during the Iftar parties of the Ramzan season or on Eid days alongside Sheer Kurma. This is a nutritious and solid kabab.

Generally Shami Kabab is produced using mincemeat, the kababs are round patties loaded up with spicy shocks and the tart ‘kairi’ or raw green mango. The uniqueness of this kebab is the masala which is a family secret and prepared by ladies in the family.

A kabab in the Indian culture are for the most part eaten as starters; superb spice filled precursors to the gastronomical enjoyments to pursue. They are once in a while folded in roti wraps to make what we call kathi rolls, however for the most part delighted in individually. Shammi Kababs gives an inconspicuous naturalness taste and a softening surface. The kababs look quite similar to large meatballs but they have a very different bite to them. The onion mixture melds into the kabab to impart its flavours to the whole. The blend is raised with warmth of flavours like cinnamon, cardamom and cloves, loaded down with onion and coriander, rolled into thickish patties, dipped in egg and shallow fried in ghee to make a feast that is lovely, both on your dish and to your palette.

Kabab Fact:

  1. Researchers found that the average kebab provided 98 per cent of the daily salt quota for an adult.
  2. The practice of cooking meat on a stick or skewer originates in prehistorical times, possibly as long as a million years ago, when early humans began cooking with fire.
  3. Excavations in Santorini, Greece, unearthed stone sets of barbecues for skewers used before the 17th century BC. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use.
  4. According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word “kabab” meaning “fry”.
  5. The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kebab is mentioned as a food.
  6. Kebab is considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires.
  7. The true shish kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewers that are grilled over a fire suspended by a skewer holder, without the meat ever touching the grilling grate.
  8. Kebabs in Armenia are prepared of ground meat spiced with pepper, parsley and other herbs and roasted on skewers.
  9. In Bulgaria, the word кебап (kebap) is a generic term for meat stews with few or no vegetables.
  10. Although gyros is unquestionably of Middle Eastern origin, the issue of whether modern-day souvlaki came to Greece via Turkish cuisine, and should be considered a Greek styling of shish kebab, or is a contemporary revival of Greek tradition dating as far back as 17th century BC Minoan civilization is a topic of sometimes heated debate, at least between Greeks and Turks.
  11. The German-style döner kebab was supposedly invented by a Turkish immigrant in Berlin in the 1970s and became a popular German take-away food during the 1990s. It is almost exclusively sold by Turks and considered a Turkish specialty in Germany.
  12. In Europe, kebab has become a symbol of immigration from the Muslim world.
  13. Speaking Norwegian with an Arab accent or with a lot of words and expressions borrowed from the Pakistani, Turkish, Arabic, and Persian languages is sometimes referred to as Kebabnorsk (Kebab Norwegian).
  14. Robert Ménard, the mayor of the French city of Béziers, known for his opposition to Islam and immigration, banned new kebab restaurants, claiming that they were threatening French culture.
  15. In France kebabs are usually served with french fries, often stuffed into the bread itself. In Paris, this variation is called Sandwich grec (“Greek sandwich”).
  16. The variety of kebabs are seemingly endless.
  17. The kebab has a vital place in true traditional Pakistani cuisine. 18. Every Turkish cookbook has a chapter called kebaplar, where dozens more recipes exist.
5 years ago