Could you distinguish the types of kebab If you enter a restaurant with this offer and the menu does not have photos? We explain the main differences of the three most widespread classes of this already popular product. Do you know the turkish pizza? Discover the secrets of this cheap food but aristocratic origin because not everything is durum, the most viewed format.
Context
Nowadays it is easy to find a kebab restaurant in any medium-sized European city. Despite the diverse origins of its owners (Bangladeshis, Azeris, Kurds, Azeris ...) we speak of a food of origin lost. Although it is hard to believe, it was an expensive delicacy worthy of royalty in the old days and the poor only ate it in New Year. He made the leap to Europe hand in hand with kadir nurman, a Turkish immigrant in the neighborhood of Kreuzberg en Berlin. His idea was to create a cheap and nutritious plate for the workers.
It is a dish that is not without controversy. In 2017 word spread that the European Union intended to ban this food. However, what happened is that an important part of the European Parliament tried to stop the proposal that would allow phosphates. Did not get the absolute majority and now these can be added to the rolls. These are compounds that serve to remove water from meat but can be harmful to the kidneys and heart. However, there are those who believe that the concentration is so low that it cannot harm you.
What is lahmacun?
It may not sound familiar to you, but it is included in the menu of most Spanish kebabs. Many offer it as turkish pizza due to its origin. The easiest simile to describe it is precisely that of pizza because of the shape it has. Its name comes from lum wing ajeen which in arabic means dough with meat on pasta. It is a mass Very fine topped with a paste made from minced lamb meat, vegetables and spices. In Türkiye, a bridge between Mediterranean cuisine and that of the Middle East, it is served as a starter.
The preparation may vary a bit depending on where you order this product among the types of kebab. In Turkey it is usual to season it only with parsley y lemon. On the other hand, in some countries like Germany, the kebab springboard to the world, yogurt, lettuce and tomato are added. In Europe at least it is served ready to roll it up and eat it with the hands.
Types of kebab: the most famous
The undisputed star duo in Spain and in Western Europe is the one formed by kebab and durum. The first thing that should be specified is the name to speak properly. Here what is called dry kebab is called Döner kebab In turkish. For its part, the one who receives the name of de durum it's really called durum kebab. So in their country of origin they respond to two ways of wrapping the same stuffing. They refer to a concept that coincides in the two.
Is that in fact the filling is the same. They cut sheets of meat from a roast beef or chicken roll skewered on a metal bar that rotates over a heat source. These kinds of meat can be combined or you can choose one of the two. You can also order as a filling falafel, some balls of fried hummus made from chickpea. The filling is introduced into the bread next to the lettuce, onionplatforms, tomato as well as the yogurt sauce.
They differ in the bread used. The kebab as such it is carried out with pita bread. It's a kind of soft bread lightly fermented wheat flour. Comes from Greece and it is characterized because it reminds a little of the pizza crust. Thus, its external texture is something crunchy. On the other hand the durum is a cake made with wheat flour that wraps the filling in the style of fajitas. Normally it costs more money to make with this type of bread.
Variations
This world is wide and we can find more types of kebab. In Greece, a country that lived for centuries under the Ottoman yoke, we find the souvlaki. We can define it as a deconstructed kebab. The ingredients are served on a plate but not rolled. The meat comes in the form of a skewer and the vegetables you eat using bread. Everything with your hands.
Returning to Turkey we can talk about adana. Your presentation consists of a horizontal skewer of minced meat which is roasted with charcoal. This is seasoned and other ingredients such as cous cous to complete the plate. It is hard to find in Spanish cities.
In short, now you know the types of kebab there are although some locals can create different innovations with this dish. Have you found any original or curious? What is your favorite among all?
