Kebab al piatto.
Non era mai stato un piatto che abbia mai mangiato ma ultimamente, se ho fretta e poche idee, il kebab mi soddisfa.
Questo piatto l’ho mangiato in un ristorante turco a Barcellona.
Non era prorpio la mi scelta ma dal momento che molti post erano chiusi (eravamo il venerdi’ prima di Pasqua) ci e’ rimasto solo questo.
Un bel piatto, e devo dire anche soddisfacente, di carne di pollo e manzo (quella di agnello ancora non mi piace) servita con riso di contorno.
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Photo taken with Canon EOS M100 and lens Canon EF-S 10-18.
The term kebab is essentially of Persian origin: Arab tradition holds that the dish was invented in the Middle Ages by Persian soldiers who used their swords to grill meat over an open fire. According to Ibn Battuta, a Moroccan traveler, in India kebab was not only served in royal palaces during the Delhi Sultanate (1206-1526 AD), but also common people used it for breakfast with naan, a leavened and baked bread. An older variant of kebab (in Greek: obeliskos) is attested in Greece from the 8th century BC in the writings of Homer and in the classical works of Aristophanes, Xenophon and Aristotle.
Continue on Wikipedia
A nice plate of Kebab – Une belle assiette de Kebab – Un buen plato de Kebab – Um bom prato de Kebab – Ein schöner Teller Kebab – Một đĩa Kebab đẹp mắt – 一盘美味的烤肉串 – ケバブの素敵なプレート
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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