Buğu kebabı (Turkish for vapour kebab) is a lamb-based dish from the Turkish cuisine.[1] It is a stew, like tas kebabı. Buğu kebabı is made with leg meat, shallots, tomatoes, fresh oregano, garlic, bay leaves, tomato paste and spices.[2][3] The essence of the dish is to cook it for one to one and a half hour in a covered pan on low heat[4] with little (one cup) to no water.

Buğu kebabı is sometimes translated into English as 'steam kebab'.[5] In the Turkish cuisine, there is an eggplant and meat stew/casserole called 'islim kebabı', (which is also translated as steam kebab[6] or steamed kebab[7]). Buğu kebabı should not be confused with either of these.

See also

References

  1. ↑ DÜNYA YEMEKLERİ. largoandmax. pp. 1074–. GGKEY:GK3DN1CU0H8.
  2. ↑ "TÜRK DİL KURUMU". Retrieved 3 January 2016.
  3. ↑ "Buğu Kebabı Tarifi 1". Nefis Yemek Tarifleri. 2007-09-15. Retrieved 3 January 2016.
  4. ↑ "Buğu Kebabı, Buğu Kebabı Tarifi". Oktay Usta Resimli Yemek Tarifleri. Retrieved 3 January 2016.
  5. ↑ Kebab aux petits oignons, Turkish Ministry of Culture and Tourism
  6. ↑ M. Ömür Akkor (1 June 2015). Ottoman Cuisine-A Rich Culinary Tradition. Işık Yayıncılık Ticaret. pp. 69–. ISBN 978-1-935295-31-0.
  7. ↑ Algar (28 October 2013). Complete Book Of Turkish Cooking. Taylor & Francis. pp. 90–. ISBN 978-1-136-16621-1.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.