| Author: | A Kh'an | ISBN: | 9781310366574 |
| Publisher: | A Kh'an | Publication: | September 28, 2014 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | A Kh'an |
| ISBN: | 9781310366574 |
| Publisher: | A Kh'an |
| Publication: | September 28, 2014 |
| Imprint: | Smashwords Edition |
| Language: | English |
Grilling of meat over fire on grill, originated around 17th century BCE in Greek. Meat was grill on type of grill is used to make Souvlaki or Kebab.
Kabab (Kebab) is barbeque of Middle Eastern, Persian, Mediterranean and South Asian countries; And very popular way of cooking in every country. Kebab was spread in Europe by Turks and in Asia by Mughals (Mongol in Persian).
Kabab recipes and cooking method varies from region to region. Mostly herbs are used to flavor the meat. Kabab can be grill, cook in a pot or shallow fry in a frying pan. Usually Kabab is served with Pita bread or local breads like Naan or with rice pilaf.
Traditionally Kabab are made with lamb, other meats may include beef, chicken, goat or fish , other meats can be used for making Kabab.
Kabab are made with cubed meat called Shish Kabab and with ground meat is called Kafta kabab or strip of meat.
In this collection have simple 50 recipes of Kabab from around the world. Also includes recipes of breads, rice, beverages and condiments. And how to make Kabab spice mixes.
Cook books by A. Kh’an
1: Kabab: (International) – translation of this book also available
2: Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
3: Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
Grilling of meat over fire on grill, originated around 17th century BCE in Greek. Meat was grill on type of grill is used to make Souvlaki or Kebab.
Kabab (Kebab) is barbeque of Middle Eastern, Persian, Mediterranean and South Asian countries; And very popular way of cooking in every country. Kebab was spread in Europe by Turks and in Asia by Mughals (Mongol in Persian).
Kabab recipes and cooking method varies from region to region. Mostly herbs are used to flavor the meat. Kabab can be grill, cook in a pot or shallow fry in a frying pan. Usually Kabab is served with Pita bread or local breads like Naan or with rice pilaf.
Traditionally Kabab are made with lamb, other meats may include beef, chicken, goat or fish , other meats can be used for making Kabab.
Kabab are made with cubed meat called Shish Kabab and with ground meat is called Kafta kabab or strip of meat.
In this collection have simple 50 recipes of Kabab from around the world. Also includes recipes of breads, rice, beverages and condiments. And how to make Kabab spice mixes.
Cook books by A. Kh’an
1: Kabab: (International) – translation of this book also available
2: Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
3: Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
