A plate of Turkish patlican kebab in Barcelona. Patlican Kebab is a traditional Turkish dish that combines aubergines (patlican in Turkish) and meat, usually lamb or beef. This kebab is particularly appreciated for its rich flavour and its preparation that highlights the fresh and tasty ingredients typical of Turkish cuisine. There are different variations depending on the region and personal preferences. Some recipes call for the use of different spices or the addition of other vegetables such as courgettes or onions. In some versions, the aubergines and meat can be cooked together in a pan in the oven instead of on skewers. Patlican kebab represents a perfect combination of flavours and techniques of Turkish cuisine, offering a rich and aromatic dish that celebrates the fresh ingredients and the culinary tradition of the country.
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A plate of Turkish patlican kebab in Barcelona – Une assiette de kebab patlican turc à Barcelone – Un plato de kebab patlican turco en Barcelona – Um prato de kebab patlicano turco em Barcelona – Ein Teller mit türkischem Patlican-Kebab in Barcelona – Một đĩa kebab patlican Thổ Nhĩ Kỳ ở Barcelona
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
A plate of kebab eaten in Barcelona. Often, when I stop in Barcelona on the ship, instead of going out to enjoy some typical Spanish dish (and there would be only the embarrassment of choice) I head to a small Turkish restaurant to eat a plate of kebab. Some people will be horrified but what can I do if I like it?
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This is where I go, on a side street of the Rambla:
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 plated kebab eaten in Barcelona – Un kebab à l’assiette mangé à Barcelone – Un kebab emplatado que se come en Barcelona – Um kebab banhado comido em Barcelona – Ein in Barcelona gegessener Tellerspieß – Món kebab mạ được ăn ở Barcelona
A Turkish dish in Barcelona: Kofte Kebab. When I’m in Barcelona, I like to eat some Turkish food for a change. I normally go for the classic kebab dish, but last time I tried this dish. In the vast universe of Middle Eastern cuisine, few dishes can match the unmistakable taste and enveloping aroma of Kofte Kebab. Originally from Turkey, this dish has spread throughout the world thanks to its simplicity, versatility and, above all, its incredible flavour. Kofte Kebab is a classic of Turkish cuisine, with roots that go back centuries. “Kofte” comes from the Persian word “kufta,” meaning “minced” or “chopped,” while “kebab” is a Turkish word that refers to a dish cooked on a grill or skewer. This combination of ground ingredients and grilling makes Kofte Kebab a delicious and historically rich dish. The basic recipe for Kofte Kebab calls for minced meat, traditionally lamb or beef, although chicken or turkey variations are also common. Key ingredients include onion, garlic, parsley and a combination of spices that can vary depending on personal taste and region. Common spices include cumin, black pepper, chili powder and sweet or smoked paprika. Once the ingredients are mixed, the meat is shaped into small patties or elongated shapes, threaded onto skewers and then grilled until evenly browned and juicy inside. This open-fire cooking process gives Kofte Kebab its distinctive smoky, aromatic flavour that makes it so irresistible. Like many traditional dishes, Kofte Kebab has numerous regional variations that reflect different culinary influences and local preferences. For example, in the Black Sea region of Turkey, it is common to add soaked and mashed stale bread to the meat mixture to give it a softer texture and a slightly different flavor. In contrast, in the southeastern region of Turkey, kofte are often served with spicy tomato sauce or yogurt. Kofte Kebab is often served with fresh, colorful side dishes, such as tomato and cucumber salad, thinly sliced red onions, fresh parsley leaves, and squeezed lemon. These accompaniments not only add a refreshing note to the meal, but also perfectly balance the rich, intense flavors of the kebab. The dish can be served over a bed of pilaf rice or accompanied by freshly baked flat bread, such as the traditional “pide” or Turkish bread. Some Kofte Kebab lovers also like to add a generous helping of yogurt sauce, enriched with garlic and mint, for an extra touch of freshness and creaminess.
In conclusion, Kofte Kebab is much more than just a plate of grilled meat; it is a symbol of conviviality, tradition and culinary passion. Its simple yet delicious recipe and endless possibilities for customization make it a staple of Middle Eastern cuisine loved all over the world. Whether you enjoy it in an authentic Turkish restaurant or prepare it with your own hands in the kitchen, Kofte Kebab is definitely a culinary treasure to appreciate and enjoy.
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A Turkish dish enjoyed in Barcelona: Kofte Kebab – Un plat turc apprécié à Barcelone : le Kofte Kebab – Un plato turco que se disfruta en Barcelona: Kofte Kebab – Um prato turco apreciado em Barcelona: Kofte Kebab – Ein türkisches Gericht, das man in Barcelona genießt: Kofte Kebab – Một món ăn Thổ Nhĩ Kỳ được thưởng thức ở Barcelona: Kofte Kebab
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Doner kebab also in Sestri Levante. Although many people don't appreciate this type of food, I have to admit, every now and then I buy it and devour it. This is the classic kebab wrapped in a piadina (in this case cone-shaped) and stuffed with salad, tomato and typical white yogurt sauce. Very tasty, maybe not very nutritious, but very tasty. It's all in the quality of the meat, that's the secret of Pulcinella! This is a fast food restaurant, which makes kebabs as well as pizzas, near the Sestrese Coop and is called Mamma Mia (this is the page on tripadvisor and this one )
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Among the most popular and consumed variants, the döner kebab is accompanied by the dürüm kebab, probably the most popular and consumed variant in Italy. While the first is usually served in a sandwich, the dürüm kebab is placed in a piadina; both are accompanied by vegetables and special sauces to flavor the meat. Continue and learn more on Wikipedia
Doner kebab also in Sestri Levante – Doner kebab aussi à Sestri Levante – Doner kebab también en Sestri Levante – Doner kebab também em Sestri Levante – Döner auch in Sestri Levante – Doner kebab cũng ở Sestri Levante – 多纳烤肉串也在塞斯特里莱万特 – SestriLevanteにもドナーケバブ
Kufta kebab a Barcellona. Non posso certo dire di essere un amante della cucina mediorientale ma ogni tanto mi piace assaggiarne e fotografarne qualche piatto. Diverso tempo fa ormai ero stato a Barcellona a fare un giretto e, complice un episodio che aveva fatto chiudere molti dei ristoranti turistici, avevo trovato (in uno dei vicoletti della Rambla) questo ristorante indiano. Uno dei piatti che abbiamo preso era questo: composto da carne macinata (doteva essere agnello ma avevamo chiesto di manzo) cotta alla griglia con abbondanti verdure di contorno. Non era male alla fine.
Il kufta è una polpetta, di solito di carne d’agnello speziata, che viene principalmente servita nei Balcani, nel Medio Oriente, nel Nordafrica e nel subcontinente indiano. Viene normalmente fritta, ma in paesi come Palestina e Giordania, il cufta indica la carne macinata cotta al forno. Quando viene cotta sulla carbonella viene invece chiamata kebab. Continue and learn more on Wikipedia.
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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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
Kebab: not my ideal food. My son asked me to write him something about a dish he recently ate in Malaysia: kebab. As far as I know, it's a bit of a piece of junk... it's a bit like a hamburger, you can put anything in it. The real kebab (kebab means skewer) originated in Turkey and other neighboring Muslim countries; consists of layers of mutton meat overlapping and alternating with mutton fat. To cut it, you use a long, wide knife that cuts by trimming the meat closest to the fire and which is collected with a special spatula. The cooked meat is wrapped in unleavened bread and served with the addition of spicy sauce. From Turkey, this dish passed to Greece, which made it a dish for tourists or sailors like my son… In Greece, however, instead of mutton, they use pork or chicken because they are less expensive, wrapped in this bread together with fried potatoes, salad and tomatoes mixed with a very low quality sauce… In Greece the dish is called Ghyros. From Greece, the dish then passed to us… and there are people who buy it…
Not long ago there were several articles here about a kind of mafia that owns these small establishments where they said very low quality meat was served and there were health problems and other things… That's all I know. A piece of advice I give to my son: don't eat this food if you can!
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Shawarma (Arabic: شاورما, in turn from the Turkish çevirme), is a Middle Eastern meat dish. Although the word derives from the Turkish çevirme, meaning "turning", in Turkey this preparation is called döner kebabı; in Greece it is called γύρος gyros, and in the latter case it is mainly made from pork, an animal excluded from food consumption by populations of the Islamic religion. Continue and learn more on Wikipedia
Kebab: Not my ideal food – Kebab : pas mon plat idéal – Kebab: no es mi comida ideal – Kebab: não é a minha comida ideal – Kebab: nicht mein ideales Essen – Kebab: không phải món ăn lý tưởng của tôi
Un kebab allo spiedo in Malesia. A dire la verità non credo sia una delle foto più belle del mio sito ma comunque è stata scattata in un momento particolare: il mio primo kebab. L’ho mangiato in Malesia a Langkawi e devo dirvi che mi è piaciuto (tanto che la crociera successiva lo sono andato a rimangiare). Non lo avrei mai pensato ma ora sono oltre che un mangiatore di hamburger e patatine anche un amico del kebab…
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Il tipo di kebab più famoso nel mondo è probabilmente il döner kebab. Il fatto che in Turchia venga chiamato anche con un’espressione che significa “kebab da passeggio”, per l’abitudine di mangiarlo anche mentre si cammina per strada, non ha nulla a che vedere col suo nome, dal momento che döner kebab è traducibile come “kebab che gira”, con riferimento allo spiedo verticale rotante nel quale la carne viene infilzata e fatta abbrustolire, facendola ruotare sull’asse del girarrosto. Continua ed approfondisci su Wikipedia
A kebab on a spit in Malaysia – Un kebab à la broche en Malaisie – Un kebab al asador en Malasia – Um kebab no espeto na Malásia – Ein Kebab am Spieß in Malaysia – Món kebab trên xiên ở Malaysia
Pane per gyros greco. Chiunque sia stato in Grecia ha assaggiato (o comunque visto) un gyros. Il gyros è quel cibo (carne, verdure, patatine, salse…) contenuto un un disco di pane arrotolato, In molte parti del mondo si usa questo tipo di cibo; cambiano solo ingredienti e il tipo di pane e farina. Anche la italianissima piadina ne è un esempio ma anche il kebab e le pitas lo sono. Qualche giorno fa ero in Grecia e, in uno dei moltissimi bars e ristorantini del porto del Pireo non ho perso l’occasione per fare diverse foto. Questa in particolare è del pane (utilizzato appunto per i gyros) che viene arrostito su una piastra per essere pronto o per accogliere gli ingredienti scelti oppure per fare da contorno agli spiedini (souvlaki) di carne.
