2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Who invented barbecue? What people do we have to thank for the fact that a way was invented to improve the taste of meat? Searching for the state or country in which barbecue first appeared is a useless exercise. Even the ancient peoples, having learned how to get fire, tasted beef cooked on a fire. Several centuries ago, brave warriors roasted meat (mainly beef) on swords.
Historical facts about barbecue
In Armenia, barbecue is called "khorovats", and in Azerbaijan - "kebab". In Turkey, the dish is called "fig kebab". And in the countries of the Mediterranean, roast meat is a delicacy that resembles meatballs with a lot of mint. They are strung on wooden sticks and baked on coals. In America, "twisted" dishes were transformed into "turned" ones. Americans cook beef on a grid in braziers called "barbecue". But, where did kebabs come up with?
Small pieces of marinatedlamb is cooked on fire or coals in numerous states, from Afghanistan to the Land of the Rising Sun.
In French-speaking Africa they are called "brochettes". Since this state is, for the most part, a desert, bushes and buksus go to barbecue coals. Such coals give enough heat, and also burn for a very long time and exude fragrant smoke.
In some regions of Africa, indigenous people barbecue liver. Pieces of the heart, liver and kidneys are strung on skewers. Then carefully s alted and sprinkled with pepper. And only then they are roasted on coals.
Chronicle of the emergence of barbecue
Who invented barbecue? It is believed that Asia - Persia (Iran), Lebanon, Iraq and the Caucasus is considered the homeland of this dish. But it is useless to look for exactly in which state the tradition of cooking meat originated. Therefore, we will not puzzle over who invented barbecue and which nation can be proud of its creation.
Oriental customs and surrounding vegetation have influenced the way beef is made, which is why this dish came out so fragrant and tasty. Currently, almost every dish of beef, pork or lamb cooked on charcoal is called barbecue. But in fact, shish kebab is not at all a simple fried meat. Its preparation can be called a rite, with instructions that must be followed.
By the way, the term "barbecue" itself appeared in Russian for a reason. This is a modified Crimean Tatar term"shish" - "skewer", "shishlyk" - "what was strung on a skewer".
In Russia, such cooking of beef was called "verified" - turned over on a spit.
Where and who invented barbecue? In Armenia, shish kebab is called "khorovats", Azerbaijan represents shish kebab as "kebab", in Turkey it is "shish-kebab". All these names still mean one thing - pieces of meat are strung on wooden sticks, which are then baked on coals.
Another remarkable name for barbecue exists in Georgia - "mtsvadi". Here the cooking procedure is different in that the barbecue is cooked on the coals of an expensive dried grapevine. But what kind of people invented barbecue? This question, of course, cannot be answered exactly.
Small pieces of beef on skewers are also very common in Southeast Asia: Thailand and Malaysia, Indonesia. There the kebab is called satay.
Origin of barbecue
Who invented kebabs and who started cooking them? Shish kebab is a fragrant, tasty, fragrant meat with coals. Such yummy, along with a glass of excellent dry wine, will perfectly satisfy your hunger. This dish, widespread throughout the Russian Federation and considered a Caucasian national dish, belongs to the usual menu of shepherds, pastoral peoples, and, moreover, residents of the highlands. But what is unusual, despite the indisputable Turkic origin of shish kebab, not a single person in the Caucasus and Azerbaijan will be able to explain thisterm, starting from the lexicographic reserve of the style of their people.
Lamb kebab
Who invented lamb skewers? A difficult question, but now you will learn how to prepare lamb for barbecue. This is a very demanding dish. Lamb must be young and not very fat. It is best to take a young lamb weighing up to eight kg. Excess fat should be removed, and its meat cut into small pieces. Onions are sent to a meat grinder, grind, and then they are covered with meat. This is done so that the lamb is soaked with onion juice. An onion cut into rings will not give any benefit to the meat. S alt and pepper are added. And then the lamb is mixed with adjika and marinated for several days.
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