Kebab je naziv za jelo koje se sastoji od mlevenog mesa ili komada mesa, ribe ili povrća, koje je začinjeno i obično pečeno na roštilju, ražnju ili u tiganju. Poreklo mu je sa Bliskog istoka, ali danas postoji mnogo varijacija širom sveta.
Kebab se često služi sa hlebom, pirinčem, salatom, jogurtom ili raznim sosevima.
Odakle potiče raznjic - kebab?
Raznjic (kebab) potiče sa Bliskog istoka, tačnije iz Persije (današnji Iran), a njegove rane forme postoje još iz srednjeg veka. Prvobitno je bio jednostavan način pripreme mesa na ražnju ili roštilju, što je bilo praktično za putnike i nomade.
Odavde se koncept kebaba proširio u Tursku, Arapski svet i dalje u Evropu, gde su se razvile različite varijacije kao što su sis raznjic (sis kebab), doner raznjic (doner kebab) i Adana raznjic (Adana kebab).
Zanimljivo je da je doner kebab u današnjem obliku – tanko sečeno meso sa vertikalnog ražnja u hlebu – nastao u Turskoj početkom 20. veka, i postao popularan u Evropi posle 1960-ih.
Evo pregledna vremenska linija razvoja kebaba kroz istoriju:
1. Srednji vek (oko 9–10. vek)
- Prvi zabeleženi oblici kebaba pojavljuju se u Persiji (današnji Iran).
- Meso se seče na komade ili mleveno, začinjava i peče na ražnju.
- Bio je praktičan za nomadske narode i putnike.
2. 13–15. vek – Širenje po Bliskom istoku
- Raznjic (kebab) postaje popularan u Turskoj i arapskim zemljama.
- Razvijaju se različite vrste, uključujući sis raznjic (sis kebab) - komadi mesa na ražnju.
3. 17–18. vek – Kulinarska usavršavanja
- U Turskoj dolazi do razvoja lokalnih varijacija, uključujući kofta cevap (kofta kebab) - mleveno meso u obliku valjka ili kuglice.
- Počinje kombinacija sa povrćem, sosevima i hlebom.
4. Početak 20. veka – doner raznjic (doner kebab).
- U Turskoj nastaje doner kebab: vertikalni ražanj sa tanko sečenim mesom, koji se servira u hlebu ili tortilji.
- Postaje jelo ulične hrane.
5. Sredina 20. veka – Evropska popularizacija
- Turci doseljenici u Nemačku i druge evropske zemlje šire doner raznjic (doner kebab).
- Postaje globalno popularno jelo ulične hrane, sa brojnim lokalnim varijacijama.
Koji su najpoznatiji ražnjići - kebabi?
1. Sis raznjic (sis kebab) – komadići mesa (najčešće jagnjetina, piletina ili govedina) nabodeni na ražnjic i pečeni na roštilju.
Poreklo: Turska i Bliski istok.
2. Doner raznjic (doner kebab) – tanko sečeno meso sa vertikalnog ražnja, servira se u hlebu ili tortilji sa povrćem i sosom.
Poreklo: Turska, 20. vek.
3. Adana ćevap (Adana kebab) – začinjeni mleveni mesni ražnjići sa roštilja.
Poreklo: grad Adana, Turska.
4. Kofta cevap (kofta kebab) - mleveno meso oblikovano u valjke ili kuglice, začinjeno začinima i pečeno na roštilju.
Poreklo: Bliski istok.
5. Sikh cevap (Sikh kebab) – začinjeno mleveno meso na dugim metalnim ražnjićima, popularno u Indiji i Pakistanu.
6. Capli pljeskavica - capli kebab – pljeskavica od mlevenog mesa sa začinima, pržena u tiganju.
Poreklo: Avganistan i Pakistan.
7. Giros – grčka verzija doner raznjica (doner kebaba), često se služi u pita hlebu sa caciki sosom. Poreklo: Grčka.
8. Savarma – arapska verzija doner raznjica (doner kebaba), tanko sečeno začinjeno meso sa vertikalnog ražnja.
Poreklo: Bliski istok.
Koji raznjic - kebab se služi sa cime?
1. Sis raznjic (Sis kebab)
- Meso: komadići jagnjetine, piletine ili govedine.
- Način serviranja: direktno sa ražnja ili na tanjiru uz povrće, pirinač ili hleb.
- Upotreba: glavno jelo, roštilj zabava.
2. Doner raznjic - doner kebab
- Meso: tanko sečeno sa vertikalnog ražnja (piletina, govedina, jagnjetina).
- Način serviranja: u hlebu, tortilji ili tanjiru sa povrćem, sosom i prilozima.
- Upotreba: ulična hrana, brzi obrok.
3. Adana ćevap - Adana kebab
- Meso: začinjeni mleveni mesni ražnjići.
- Način serviranja: sa hlebom, pirinčem ili salatom, često uz jogurt sos.
- Upotreba: glavno jelo, specijalitet iz Adane, Turska.
4. Cufta cevap - cufta raznjic (kofta kebab)
- Meso: mleveno meso oblikovano u valjke ili kuglice.
- Način serviranja: sa hlebom, pirinčem ili povrćem, ponekad u supama.
- Upotreba: glavno jelo, često u domaćim receptima.
5. Sikh cevap (sikh kebab)
- Meso: začinjeno mleveno meso na metalnim ražnjićima.
- Način serviranja: sa nan hlebom, jogurtom ili čatnijem.
- Upotreba: Indijska i Pakistanska kuhinja, predjelo ili glavno jelo
6. Capli pljeskavica - capli kebab
- Meso: pljeskavica od mlevenog mesa sa začinima.
- Način serviranja: prženo, sa hlebom ili pirinčem, često sa salatom.
- Upotreba: Avganistanska i pakistanska jela, glavno jelo ili užina.
7. Giros
- Meso: tanko sečeno, često svinjetina ili piletina.
- Način serviranja: u pita hlebu sa caciki sosom, paradajzom, lukom i krompirom.
- Upotreba: Grčka ulična hrana, brzi obrok.
8. Savarma
- Meso: tanko sečeno začinjeno meso sa vertikalnog ražnja.
- Način serviranja: u pita hlebu ili tanjiru sa povrćem, sosevima i prilozima.
- Upotreba: Bliskoistočna ulična hrana, brzi obrok.
Kebab is the name for a dish consisting of minced meat or pieces of meat, fish or vegetables, which is seasoned and usually grilled, skewered or in a pan. It originated in the Middle East, but today there are many variations around the world.
Kebab is often served with bread, rice, salad, yogurt or various sauces.
Where does kebab come from?
Kebab originates from the Middle East, more precisely from Persia (today's Iran), and its early forms date back to the Middle Ages. It was originally a simple way of preparing meat on a skewer or grill, which was practical for travelers and nomads.
From here, the kebab concept spread to Turkey, the Arab world and further to Europe, where different variations such as shish kebab, doner kebab and Adana kebab were developed.
It is interesting that the doner kebab in its current form – thinly sliced meat from a vertical skewer in bread – originated in Turkey at the beginning of the 20th century, and became popular in Europe after the 1960s.
Here is an overview timeline of kebab development throughout history:
1. The Middle Ages (around the 9th–10th centuries)
- The first recorded forms of kebab appear in Persia (today's Iran).
- The meat is cut into pieces or minced, seasoned and grilled.
- It was practical for nomadic peoples and travelers.
2. 13–15. century - Expansion in the Middle East
- Kebab is becoming popular in Turkey and Arab countries.
- Various types are developed, including shish (shish kebab) - pieces of meat on a skewer.
3. 17–18. century - Culinary training
- Local variations are developing in Turkey, including kofta kebab - minced meat in the form of a roll or ball.
- The combination with vegetables, sauces and bread begins.
4. The beginning of the 20th century - doner (doner kebab).
- In Turkey, doner kebab is created: a vertical skewer with thinly sliced meat, which is served in bread or tortilla.
- It becomes a dish of street food.
5. Middle of the 20th century – European popularization
- Turkish immigrants to Germany and other European countries spread doner (doner kebab).
- It is becoming a globally popular street food dish, with numerous local variations.
What are the most famous skewers - kebabs?
1. Shish kebab - pieces of meat (most often lamb, chicken or beef) skewered and grilled.
Origin: Turkey and the Middle East.
2. Doner kebab - thinly sliced meat from a vertical skewer, served in bread or tortilla with vegetables and sauce.
Origin: Turkey, 20th century.
3. Adana kebab – spicy minced meat skewers from the grill.
Origin: city of Adana, Turkey.
4. Kofta kebab - minced meat formed into rolls or balls, seasoned with spices and grilled.
Origin: Middle East.
5. Seekh kebab – spicy minced meat on long metal skewers, popular in India and Pakistan.
6. Chapli kebab - burger made of minced meat with spices, fried in a pan.
Origin: Afghanistan and Pakistan.
7. Gyros - Greek version of doner skewers (doner kebab), often served in pita bread with tzatziki sauce. Origin: Greece.
8. Shawarma – Arabic version of doner kebab, thinly sliced spicy meat from a vertical skewer.
Origin: Middle East.
Which kebab is served with what?
1. Shish kebab
- Meat: pieces of lamb, chicken or beef.
- Method of serving: directly from the skewer or on a plate with vegetables, rice or bread.
- Use: main dish, barbecue party.
2. Doner kebab
- Meat: thinly sliced from a vertical skewer (chicken, beef, lamb).
- Method of serving: in bread, tortilla or plate with vegetables, sauce and side dishes.
- Usage: street food, fast food.
3. Adana kebab
- Meat: seasoned minced meat skewers.
- Method of serving: with bread, rice or salad, often with yogurt sauce.
- Use: main dish, specialty from Adana, Turkey.
4. Kofta kebab
- Meat: ground meat formed into rolls or balls.
- Method of serving: with bread, rice or vegetables, sometimes in soups.
- Use: main course, often in home recipes.
5. Seekh kebab
- Meat: seasoned minced meat on metal skewers.
- Serving method: with naan bread, yogurt or chutney.
- Use: Indian and Pakistani cuisine, appetizer or main course
6. Chapli kebab
- Meat: minced meat patty with spices.
- Method of serving: fried, with bread or rice, often with salad.
- Use: Afghan and Pakistani dishes, main course or snack.
7. Gyros
- Meat: thinly sliced, often pork or chicken.
- Method of serving: in pita bread with tzatziki sauce, tomatoes, onions and potatoes.
- Usage: Greek street food, quick meal.
8. Shawarma
- Meat: thinly sliced seasoned meat from a vertical skewer.
- Method of serving: in pita bread or on a plate with vegetables, sauces and side dishes.
- Usage: Middle Eastern street food, fast food.
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