Kebab House

3 Cultural Experiences You Cant Miss In Turkey

2011-03-22T07:43:00.002-04:00

Every year, many tourists decide to explore the cultural delights of Turkey. Walks are a fantastic way to see all that the country has to offer, taking you through ancient ruins and bustling towns and along spectacular coastlines. Wherever your walk takes you, there are a few cultural experiences that you simply cannot help but encounter during your time in the country.

Here are three of the best, which will provide you with experiences youll be recounting to your friends back home for weeks to come.

Turkish Baths (Hamams)

Turkish baths, or hamams as they are known locally, are found all over Turkey. Walks are a great way to see the country, but they can leave you tired and in need of some rejuvenation. So what better way to get over your stiff joints than by a trip to a Turkish bath?

In the hamam you can relax in the warm, steamy rooms and you can even experience a number of different massages. These can include a foam massage, an exfoliating massage and a luxurious oil massage. Hamams are part of the daily routine for many locals, and you may well find you get quite fond of them as well.

Dont miss out on visiting a hamam when on a walking holiday in Turkey. Walks may be the best way to see the country, but its just as important to treat yourself to a bit of luxury every once in a while.

Turkish Kebabs

Turkey is, for some, the home of kebabs and not the kind of kebabs that you are likely to find in some late-night joint in a town centre in England. Turkish kebabs are of the highest quality, and will provide you with a culinary treat to remember long after your trip to Turkey. Walks that lead through any town or city are certain to take you past a restaurant or bar serving kebabs. And even if you dont spot them, just follow your nose; the wonderful spicy aroma wafting out into the street will lead you straight to them.

Kebabs are different all over the country, with most regions having their own specific style. Whether a Si_ (shish) kebab, Adana kebab or the well-known (but entirely different) Doner kebab, you are going to give your taste buds a treat when you try any kebab in Turkey.

Turkish Coffee House

In Turkey, walks will allow you to experience both the countryside and the bustling cities alike. But wherever you decide to go, you will never find yourself far from a coffee house selling strong Turkish coffee.

Coffee is an important part of daily life for Turkish people. It still plays a role in many rituals involving prayer and marriage, although not as much as it once did. It is made from a fine powder and the resulting drink is much stronger than you may be used to. Cardamom is sometimes added, and the distinctive taste is something you wont forget in a hurry.

When you head to Turkey, walks of any type will lead you past one of these coffee houses sooner or later. And if you feel yourself getting tired during your walk, there is no better remedy than a shot of hot strong Turkish coffee to restore your energy levels.

Kebab Shop Owners Face a Challenge

2011-03-21T09:22:00.001-04:00

Kebab shop owners across Britain face a challenge when it comes to
creating a menu that works.Often times a menu is thrown together by
copying other local hot food takeaway menus, throwing some ideas down
on some paper and hoping the printing company will perform some sort
of miracle with the result for 100 odd pounds.The last kebab shop
entrepreneur I spoke to side he was only going to do four things on
his menu. He meant four categories i.e. Kebabs, pizzas, curries and
fried fish.This translated into approximately 200 items.How is it
possible to maintain a high standard of quality, build up a repeat
business and run a low cost kitchen with so many items?Only by buying
frozen food, thawing it out and selling it cheap.Ironically many shop
owners are from an Eastern background and will not settle for less
than fresh bread, crisp salads and daysee(authentic) cooking when they
themselves eat at home.Is it possible to run a successful kebab shop
or hot food takeaway with a limited menu?Carefully prepared, fresh and
tasty food will always sell.Badly prepared, frozen and fried food may
destroy a new business, especially in todays economic climate.The key
really is in the menu and respecting the clientele.Think carefully
about the customers needs, use some imagination and preparation in
REAL recipes and offer high quality fare.The challenge is not from
external forces for kebab shop owners, it is from within.

Lamb Shish Kabob Armenian-Style

2011-03-20T09:22:00.001-04:00

This recipe for lamb kufta comes from the Armenian community and shows
off the distinct and flavorful lamb meat in an easy-to-serve shish
kabob. Lamb is a nutritious meat, high in iron, zinc, and B vitamins.
Lambs in the United States free range on grass prairies making lamb
the ultimate in eco-friendly meat as well.Lamb Shish Kebob, serves
8Ingredients 3 pounds of lamb 1 large onion 1/4 cup finely minced
fresh parsley 1/2 cup light olive oil 1 cup red wine 3 cloves of
freshly minced garlic 10-12 large mushrooms 1 large onion (for
skewers) 1 large bell peppermarinate overnightTrim and cube a leg of
lamb into 2 cubes. Save the bones for broth making.Mix together a
marinade of the onion, parsley, olive oil, red wine, and
garlic.Combine the meat and marinade in a glass container. Stir well
to coat the lamb.Cover and refrigerate overnight.SkewersClean 10-12
large mushrooms.Cut 1 large onion and 1 large bell pepper into 10-12
pieces each.Drain the lamb.Set out the onion and pepper, mushrooms,
and meat on a large platter or cutting board. This is your work
surface for putting together the shish kebabs. Alternate the lamb on
the skewer with a pepper, onion, or mushroom so that a vegetable is
between each piece of lamb. Begin and end your skewer with the meat --
it will stay on the skewer better.Grill the shish kebob on your
barbecue or broil in your oven until done. Grill them for 6-7 minutes,
turning several times. Broil them for 3-4 minutes on each side.Salt
immediately.Serve with a side grain such as quinoa and a green salad.

Food From The Middle East

2011-03-19T00:08:00.001-04:00

'Middle eastern cuisine' is a broad term that encompasses many
different cooking styles from a number of different countries.
Moroccan, Syrian, Greek, Arabian - the various cuisines of the middle
east share a great deal - and have many differences.The food of the
Middle East is a celebration of life. No matter which country, the
staples are the fresh fruits and vegetables that grow in the hills.
The spices and flavorings of Middle Eastern food are those that awaken
the senses, sparkling against the thicker, richer tastes of the main
ingredients. Mints, lemon, garlic, rosemary - all have a fresh,
astringent quality that cleanses the palate and refreshes the taste
buds. Throughout the region, the cuisine varies - but these things
remain the same: fresh ingredients, astringent and piquant spices,
olive oil, and little meat.lebanesethe tiny country - about the size
of Connecticut - is nestled into the shores of the Mediterranean Sea,
at the very crook of the fertile Crescent. Its contributions to the
cuisine of the entire Middle Eastern region of the world are
unmistakable. The flavors that spice the foods of all the surrounding
lands can be found here in abundance - olive oil, lemon, garlic and
mint. Lebanese cuisine features such staples as kibbeh (ground lamb
with bulghur wheat) and tabouleh (parsley, mint and bulghur wheat
salad). The food is simply prepared, with the flavors blending
together into a complex medley of earthy, fruity tastes and
scents.syrianif Syria had contributed nothing else to the world
cuisine but pita bread and hummus, it would still be worthy of note.
There's far more to the cuisine of this small Middle Eastern country,
though. Baba ganoush (pureed eggplant), stuffed olives and figs,
peppers in olive oil - Syrian food celebrates the fruits of the earth
and blends them to bring out the textures and flavors in surprising
ways. Shish kebab and rice pilaf are two of the more well-known
dishes, and while most people think of Greece when they hear baklava,
the Syrian claim that it is based on their own dessert of
batwala.arabianthe Bedouin of the desert once based their diets on
dates and yoghurt with the occasional camel or goat to provide meat.
Over the centuries, the nomadic tribes incorporated spices, meats and
vegetables from other cultures into their cuisine. Today's Arabian
cuisine is a mingling of influences from India, Lebanon and further
west. Lamb is the meat most often used in cooking, and it is prepared
in a number of ways including shish kebab, spit-roasted, or stewed.
The cuisine relies heavily on mint, turmeric, saffron, garlic and
sesame. Rice and kasha are the most commonly consumed grains, and the
spicing is fresh and astringent - meant to awaken and refresh the
palate rather than burn it out.Throughout the Mediterranean Middle
East, the cultures and people have intermingled and carried with them
their foods and traditions of eating. In no other place in the world
can there be found a blending of cultures that has mingled so much -
yet maintained such distinct, national flavors. Healthful, fresh,
delicious and life-enhancing, it's little wonder that the cuisine of
the Middle East is among the most popular with diners the world over.

Chicken Malai Kebab - Indian Dish

2011-03-18T02:08:00.001-04:00

IngredientsThe ingredients for Chicken Malai Kebab are:1. Boneless
chicken cubes --800gms2. Cheddar cheese, grated--60gms/ ¼ cup3.
Coriander leaves, chopped--20gms/4 tsp4. Cornflour -15gms/1table
spoon5. Cream-120ml/ ½ cup6. Egg-17. Garlic paste-35 gms/7 table
spoon8. Ginger paste---45 gms/3 table spoon9. Green chillies, Chopped
fine-8 (add chillies as you require)10. Mace ( javitri ) powder--2.5
gms/ 1/2 table spoon11. Nutmeg ( jaiphal ) powder12. 2.5gms/ ½ table
spoon Oil for basting13. Salt to taste.14. White pepper powder--5 gms/
1 table spoon.Methods:The Steps to cook chicken malai kebab are1.
First Mix the ginger and the garlic pastes, white pepper powder and
salt, then Rub the mixture on to the chicken pieces. Set it aside for
15 minutes.2. Then Beat together the egg, cheese, green chillies,
coriander, cream, mace, nutmeg and cornflour and rub chicken pieces
with the mixture. Keep it aside for three hours.3. String together
chicken pieces on a skewer an inch apart. Roast on a charcoal grill
for five minutes or in a preheated oven at 275 *F for seven minutes.4.
Remove, Hang skewers for five - seven minutes to let excess moisture
drip off. Brush with oil and roast again for three minutes.5. Ready to
serve with any main course.Time: Preparation: Three and half hours
approxCooking: Fifteen minutesTo Serve: Serve as a cocktail snack or
as an accompaniment with the main course.Serve these smooth, creamy
chicken malai kebabs with mildly flavored cheddar cheese, immediately.
This Indian dish can be accompanied with any main course, as it has
spicy and smooth creamy chicken pieces.

Top Notch Grilling Recipes

2011-03-17T01:08:00.002-04:00

How do you know if your grilling recipes are top notch? A good
indicator that your grilling recipes are the best around would be if
they cause your friends to have tremors simply by thinking about the
tender, juicy creations that you are cooking up. The thought of
grilling recipes typically conjures incredible visions of over sized
slabs of meat in the form of smoked ribs, spare ribs, lamb chops,
hamburger patties and much more. What makes grilling recipes so fun,
is the fact that there are also many great appetizer recipes which
compliment traditional grilling quite well. For example, you should
be able to use your barbecue or grill to make pizzas, hot and spicy
wings, and a variety of other delicious snacks, even burritos and
fajitas in the right circumstances. The grill is an extremely
versatile and diverse cooking medium, and grilling recipes can
become just as diverse and versatile simply by adding other foods,
additional side dishes, and simply tweaking your grilling recipes
while you cook. If you are looking for a way to spice up your
appetizers more quickly, you should consider blasting your gas grill
to its max temperature, then turning it off and allowing the
appetizers from your grilling recipes to cook immediately. Your food
will cook very quickly this way, but your barbecue will not be burned
in the process. This is especially useful when it comes to grilling
recipes that include cheese, which can wreck havoc on your grill if
you are not prepared. Don€™t throw out any of your cheese-based
grilling recipes, because the cheese will melt to absolute
perfection in all of your recipes on your grill if you follow this
handy tip! Gas grills can be used to cook a variety of different
grilling recipes, including anything that involves appetizers,
steak, turkey and chicken. A full plate of food in a grilling recipe
always contains more than a single solitary barbecued food. You
should quell your hunger with Buffalo wings, kebabs and over sized
spicy sausages. Any grilling recipes that contain chicken, turkey,
steak or a variety of other types of meats and appetizers can easily
be cooked up and enjoyed in the comfort of your own backyard on your
hardworking gas grill. Learning a variety of different grilling
recipes will ensure that you are constantly creating new, incredibly
mouthwatering recipes to share with your friends, family and other
loved ones. For Top Notch Grilling Recipes Click Here

Peppered Lamb Kabobs With Tomatillos And Eggplant

2011-03-16T00:08:00.002-04:00

For the coriander vinaigrette:1/4 cup olive oil3 shallots, finely
diced1 clove of garlic, minced6 tablespoons chicken broth1/4 cup
balsamic vinegar2 teaspoons ground coriander seeds1 teaspoon fresh
parsley, chopped1/2 teaspoon fresh thyme, chopped1/2 teaspoon fresh
rosemary, choppedsalt and pepperfor the kebabs:1 small eggplant (about
6 oz), cut into 1-iinch cubessalt1 pound lamb (from the leg) cut into
2-inch cubes1 tablespoon coarsely crushed pink peppercorns1 tablespoon
coarsely crushed black peppercorns4 to 5 slices of lean bacon, cut in
half crosswise3 tomatillos, seeded and quarteredsalt and pepper4
12-inch wooden skewers, soaked in water for 30 minutesoil for brushing
skewersto make the vinaigrette: In a medium sautã© pan, heat oil.
Sautã© shallots and garlic in oil for 1 minute. Add chicken broth,
balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well.
Adjust seasoning with salt and pepper to taste and set aside for 1
hour to blend flavoursto make the kebabs: Lightly salt cubed eggplant
and place in a colander set over a plate. Set aside for 1 hour to draw
out the bitter juices. Rinse well and place on paper towels to dry.In
a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each
bacon strip around one or two cubes of eggplant until all the eggplant
and bacon is used. Skewer kebabs by alternating crusted lamb, eggplant
with bacon, then tomatillos. Brush skewers lightly with oil and place
in centre of cooking grate. Grill for 6 minutes or until bacon is
fully cooked, turning every 1 1/2 minutes during cooking time.
Meanwhile, warm vinaigrette over low heat. Place kebabs on a platter,
drizzle with warm vinaigrette, and serve with rice pilaf.

150 types of Kebabs at The Great Kabab Factory in Hyderabad

2011-03-15T23:08:00.002-04:00

The Great Kabab Factory is the signature restaurant of the Radisson
Hotels and Resorts, exclusive to the brand in India. Radisson Hotels
and Resorts, one of the world's leading, full-service global hotel
companies, operates, manages and franchises more than 395 hotels and
resorts in 65 countries. The Great Kabab Factory (TGKF) started on
November 10th, 2008 in Hyderabad, India. Ever since its inception in
1988, TGKF has graduated to being a classy restaurant chain branded
and managed by the prestigious Radisson Hospitality Group.The Great
Kabab Factory is located centrally at Road No. 12, Banjara Hills in
Hyderabad, India. The restaurant has an unfussy dã©cor of dark wood,
orange and deep blue, with copper utensils and uncluttered tabletops.
A display kitchen, glass-fronted and neat, occupies the far end of the
restaurant. Aptly named, the factory churns out 150 types of kebabs.
Made and served in imaginative ways, you can eat as many as you want
for a set price. The novelty of the restaurant is its unique concept
and it is already a big draw among food connoisseurs.The Great Kabab
Factory (TGKF) has a prix fixe menu that offers Tandoori and Barbequed
food. Here you can get a variety of vegetarian and non-vegetarian
kababs apart from roti, dal and biryani. The restaurant is open from
12 PM to 11 PM and also serves liquor. The Shahi Gilaawat or Galouti
Kebab is the in-house specialty. Patthar Kebabs, grilled on stone, are
worth a try too. You can also try saffron-flavored Sheermil, which has
a mild sweet taste to it and Bakherkhani Roti, flavored with nuts and
fennel. In Dals, Panchmahal (Benaras style), is a specialty.

Easy to Follow and Quick Healthy Recipes

2011-03-14T22:08:00.002-04:00

Many of us are health conscious. We only eat grilled food or
vegetables. There are many quick recipes you can follow using these
ingredients.There are already lots of easy to follow recipes you can
gather from different sources. Whether you are a vegetarian, meat or
seafood lover, there are lots of easy to do recipes that you can make
for yourself and your family. These can be very healthier alternatives
too. It depends on the recipe that you choose.Grilled foods are very
popular among the health conscious. It is any food cooked without oil.
Instead, it is smoked to tenderize the meat. An example is a barbecue
which is also the all-time favorite grilled dish. Meat is lined up in
a stick and placed under fire or smoke. The heat slowly cooks the
food.Other kinds of grilled foods are steaks, kebabs, sea-foods or
vegetables. Here are some principles of grilling.Remember that there
is only one portion of a meat or fish good for grilling. But this rule
has an exception when it comes to the chateaubriand. And choose meat
of high quality. Use only the prime cuts as much as possible.It is
best served right after taking it out of the grill so as not to lose
the juicy flavors. It is also recommended to first preheat the food
before grilling. Check the charcoals to make sure it is emitting just
the right amount of heat to avoid burning or overcooking. Natural
juices are lost with overcooking. The meat then ends up dry.Avoid
sticking by putting a little oil in the grill. It may be possible that
you pass the meat to be grilled in the clean cooking oil. When you
start cooking, use steak tongs to turn the meat.For fishes, it must be
floured, oiled and seasoned. If you are grilling both meat and fish at
the same time, separate a clean area for the fish so that the flavors
will not get mixed. Clean the grill to avoid burnt residue. The usual
grilled foods are seasoned after being sealed.These are just the
basics of grilling. You can also deviate a little depending on what
you think will make your cooking more delicious. Vegetables and
seafood are easy to grill and make healthy additions to your meat and
fishes.Vegetable recipes are also becoming prevalent now as many
people are turning vegetarians. These are healthy alternatives usually
grown naturally. These leafy greens may be used in salads, soups, or
even as a main dish in itself. It requires little time to cook. Some
people prefer veggies to be half-cooked only because most nutrients
are lost in heat.This kind of food option is very low in cholesterol.
Vegetarians are not prone to any serious digestive problems or colon
cancer. Their body is able to get all the vital nutrients even without
meat.There are four types of vegetarian people. These are the true
vegetarian, lacto vegetarian, ovo vegetarian and the pesco vegetarian.
The true vegetarian eats only vegetables. They eat no meat or fish,
not even processed foods. The lacto vegetarian includes dairy product
in their diets. The ovo vegetarian also eats eggs. The pesco
vegetarian eats non red meat, fish, dairy products and eggs.There are
many easy to do recipes that fit these different diets. An egg for
example has many different types of cooking. To make your dish
healthier, do not use oil in cooking your egg. You could steam or cook
it in a microwave.

Barbecue Styles - The Tandoor

2011-03-13T21:08:00.002-04:00

Probably the most universal method of cooking, the barbecue is found
in regional variations all over the world. In India, Turkey, Iran,
Afghanistan, Pakistan, the Balkans, Central Asia, Burma, and
Bangladesh, it flourishes in the form of the tandoor. In these parts
of the world, the tandoor is the accepted form of grilling. The term
tandoor is used to describe both the cylindrical clay oven used for
cooking and baking and the method of cooking itself.The tandoor is
said to have traveled to Central Asia and the Middle East along with
the Roma or Romani people, also known to the Western world as Gypsies.
Archaeological evidence points to the existence of the tandoor in the
ancient sites of Harappa and Mohenjo daro dating as far back as 3000
B.C. The popularity of the tandoor in India continued through the
periods of Muslim rule in South Asia till date when the chicken tikka
masala reigns supreme in restaurants over the world.The heat for the
tandoor is traditionally generated by a charcoal or wooden fire
burning within the tandoor itself. Temperatures within the tandoor can
approach up to 480°C (900°F) and it is not unusual for them to remain
lit for long periods to maintain the high temperature.The typical
foods cooked in the tandoor are certain types of Iranian, Afghan,
Pakistani, and Indian dishes such as the tandoori chicken, chicken
tikka, and breads such as tandoori roti and naan. The chicken tikka is
a South Asian dish made by grilling small pieces of chicken which have
been marinated with spices and yoghurt. It is traditionally boneless
and cooked on the tandoor in skewers. It could be eaten like a kebab
with green coriander chutney or could be used to prepare the curry
chicken tikka masala.The other favorite, tandoori chicken is a roasted
delicacy that originated in North Western India. It later became a
popular Punjabi dish during the time of the Mughals in Central and
Southern Asia and remains popular in that area till date. The chicken
is marinated in yoghurt seasoned with typically Indian spices such as
garam masala, ginger, garlic, cumin, peppers, and turmeric for the red
color. Cooked traditionally in the clay oven, it can also be done on a
grill.Like the barbecue itself, the journey of the tandoor continues
unabated, with Pakistani and Indian restaurants serving up tandoori
delicacies to countless guests all over the world. The tandoori
repertoire has gone on to include all kinds of meats, seafood,
poultry, vegetables, and even fruits and cheeses and its popularity
continues to increase manifold everyday.

Istanbul Has Aroused the Curiosity of Traveler, Straddles the Continents of Europe and Asia

2011-03-12T20:08:00.002-05:00

Steeped in a rich and colourful history, the city of Istanbul,
Turkey's largest, straddles the continents of Europe and Asia. It is
here that towering minarets, as if in a fabled tale of the Arabian
Nights, soar majestically into the skies, while imposing mosques,
ancient castles and lavish palaces enhance the city's undulating
skyline. Historically, Istanbul dates back for more than 2000 years,
though the earliest of Turkey's inhabitants, the Catal Hoyuk have been
known to exist long before that. Founded by a seafaring tribe from
Megara in about 650 B.C., the city was named Byzantium. It was Emperor
Constantine who built and renamed the city, dedicating the New Rome of
Constantinople and moving the centre of the Roman Empire from Italian
shores to what is now Istanbul. As Constantinople, the city flourished
from 330 to 1453 A.D. What followed next was the birth of the Ottoman
Empire and the conquest of Constantinople by Mehmet II. Constantinople
was to be no more. The new city was proclaimed Istanbul and served as
the capital of Turkey till 1922, when the seat of the government was
moved to Ankara. Istanbul has its fill of contrasts which blend the
old and the new. A metropolis of teeming avenues give way to old
cobbled stone alleys and quaint wooden villas. High-rise hotels,
elegant restaurants and casinos exude a cosmopolitant air, providing
the comforts for pleasure seekers, while rustic coffee shops serve
strong freshly-brewed Turkish coffee and hot cay (tea) in tiny glasses
on plates and vendors carve strips of doner kebabs for a passer-by or
two. Istanbul is sited on both sides of the scenic strait of the
Bosphorus, linking the East and the West. Interestingly, it is the
Western or European half of the city which houses its magnificent
attractions. A comprehensive tour of this treasure trove of Turkish
delights would more often than not begin in the old city, the land
lodged between the Golden Horn and the Bosphorus. Musts on any
discovery itinerary would include the Sultan Ahmet Mosque, Saint
Sophia, the Mosque of Sulaiman the Magnificent, the second-century
Hippodrome, site of ancient chariot races, the Topkapi Palace and its
Harem, the Grand Bazaar, and the somewhat eerie Yerebatan Cistern
Basilica, an underground palace housing large Corinthian columns.
Equally captivating are the Kariye Museum, the Archaelogical Museum,
the Dolmabahce Palace as well as the European and Anatolian
fortresses. Revered as a masterpiece in the Islamic world, the Sultan
Ahmet Mosque mesmerises visitors with specimens of classical Turkish
art and is also known as the Blue Mosque by virtue of the dominance of
more than 20,000 handmade blue Iznik ceramic tiles used in its
interior. Easily distinguished by six minarets (the only mosque in the
world to have this number), this huge mosque houses amazing
stained-glass windows, a beautiful central cupola 23.5 metres in
diameter, a marble minber (pulpit) and mural inscriptions featuring
verses of the Koran. A short walk from the Blue Mosque brings you face
to face with Saint Sophia, an ancient basilica reputed to be one of
the finest examples of architecture of all time. Truly engaging, Saint
Sophia features a big dome that rises 50 metres high, numerous mosaic
Christian murals, Byzantine columns and priceless artifacts. When the
Turks conquered Istanbul, Saint Sophia was converted into a mosque
which explains the presence of several Islamic ornaments. After
serving as a place of Christian worship for 916 years and as a mosque
for 477, Saint Sophia was made a museum, to be admired by visitors of
any race and creed. Deemed as one of the most splendid mosques in
Istanbul, the Mosque of Sulaiman the Magnificent is a teutonic beauty
built in the mid 1500s. Four minarets frame an astonishing huge dome.
Walls are adorned with Turkish calligraphy while stained-glass windows
depicting regional motifs grace the area of the mihrab (prayer niche).
The most striking monument is the Topkapi Palace, the oldest and
largest of its kind in the world. Nestled where the acropolis of
Byzantium once stood, the 700,000 sq metres palace overlooks the
Golden Horn, Bosphorus and Sea of Marmara. You'll need more than just
several hours to scrutinise the remarkable collection of Chinese and
Japanese porcelain, European chinaware, glassware and silverware on
display. The palace also boasts a fine exhibition of imperial costumes
and a superb collection of treasures that run the gamut from
jewel-studded helmets and objects dart to the famous 18th century
Topkapi dagger festooned with four large eye-catching emeralds and
gleaming diamonds. Another showpiece, the 86-carat pear-shaped
Spoonmaker's Diamond, regarded as among the world's largest, is
embraced by two rows of 49 brilliant-cut diamonds embedded in gold.
The diamond, as legend denotes, draws its origin from its sale by a
poor spoonmaker, who unaware of its value traded this gem for a few
mere wooden spoons. Made up of 400 rooms, the Topkapi Harem provided
the living quarters of the mother, sisters, wives, concubines and
children of the Ottoman sultans. On strolling through the corridors
and halls of the Harem, one can feast one's eyes on the luxury of this
place. For travelers with time on their hands, a visit to Chora and
its Kariye Museum is certain to enthrall. Located outside the city
centre, this small Roman church is the home of outstanding Byzantine
frescoes. Yet another interesting option is a tour of the Shrine of
Eyub Ensari, the standard bearer of Prophet Mohamed. Old cemetries on
a hill are sited near this Shrine which draws thousands of pilgrims.
An uphill climb through these cemetries takes you to the famous Pierre
Loti, a cosy cafe unveiling engaging panoramas of the Golden Horn.
Like a typical tourist who enjoys a bird's eye view of the city, I
looked for a night-time alternative to Pierre Loti, as walking through
a cemetry in the gloom and bleak of winter was surely nobody's idea of
a romantic evening. The best night view I found was offered by a
roof-top restaurant, aptly named Panorama at the Etap Marmara Hotel in
Taksim Square. From here, sans the smog of Istanbul's pollution made
visible by day, the view of the old city basking in the moonlight, its
minarets beguiling and aglow, was a treat one will never forget.
Travelers, whether on a budget or otherwise, will tell you that it's
near impossible to avoid picking up a souvenir or two. Ethnic buys in
Istanbul include Turkish carpets, woven kilims, leather and suede
goods, hand-painted (predominately in shades of blue) tiles,
wall-hanging plates and crockery, silverware, brassware, hand-beaten
copper as well as onyx items, embroidered bags, jewellery, and pipes
intricately carved out of meerschaum stone.

Turkish Kebab - The Great Nutritious Food

2011-03-11T19:08:00.002-05:00

Many people are recently interested to consume kebab and even include
such kind of food in their daily menu. However, some people claim that
Turkish kebab is the most delicious one to choose. What about you? Do
you like such food too? The following explanation will tell you more
about this food.Actually, people all over the world are more familiar
with Turkish kebab rather than the ones from any Middle East
countries. In a simple explanation, we can define kebab as a wide
variety of meat dishes originating in southwest and south Asia. It
consists of bread, meat, salad and dressing. There are several
different ways of serving this food, including on plates, in
sandwiches, and in bowls.What about the Turkish kebab itself?
Commonly, the traditional meat for kebab is lamb, but depending on
local tastes and dietary restrictions. Recently, there are many
different kinds of meat for kebab, such as beef, goat, chicken, pork,
fish and seafood. You can make such food as your daily menu due to the
fact that it contains a lot of nutrition which are very helpful for
human health.Definitely, the great benefits of this food will be
gained if you take it in an appropriate serving. The vegetables, meat,
bread, sauce, mayonnaise, egg and cheese are the great nutritious
ingredients to let you enjoy the great healthy life. What do you think
about it? The most important thing about keeping your health is that
you are not only required to keep the balance nutrition, but also
doing exercise.

Overview of Traditional Turkish Cuisine for Prospective Travelers

2011-03-10T18:08:00.002-05:00

Due to the great extent of the Ottoman Empire reaching from Europe to
Africa and Middle East until a century ago, the traditional cuisine
today still carries a touch of both the western and eastern cuisines.
Most of the traditional food can be classified as Mediterranean and
some as Middle Eastern. The Turkish cuisine today is considered to be
one of the diverse cuisines in the world of culinary. Breakfast: If
you are staying in a hotel that is serving traditional Turkish
breakfast, you can expect to be served feta cheese, sliced tomatoes,
green and black olives, sour cherry and strawberry jam, scrambled
eggs, meat salami, soujuk (a kind of pepperoni), fresh fruits, honey
and yogurt. Besides these you will be served with many types of white
bread and Croissant type pastries. Turks accept the breakfast to the
king of meals and they choose to treat their guests like champs. You
will leave your hotel ready to take a long walk with enough energy
only from the breakfast you just had. Other Traditional Food: Kebabs
are very popular throughout the country although there are various
ways it can be served. Yogurt kebab is very popular since Turks
usually tend to mix any kind of food with yogurt, some examples
include rice or pasta. Iskender Kebab which originated around Bursa
also includes yogurt but it is mostly made up of thinly sliced gyro
served over cubicles of pide (white bread) topped with tomato sauce
and has the yogurt served on the side of the plate. Manti is another
Turkish dish that is being served with yogurt; it is more a kind of
tortellini filled with meat. Doner is the famous 'gyro' which is
usually lamp meat cut into very thin slices... The infamous shish
kebab would be the cubicles of meat and other vegetables on a skewer
and again the favorite choice of meat of locals happens to be lamb
meat. Chicken is another but a healthier option that can be served the
same way as these meat kebabs. Since the country is covered by water
on three sides, seafood is a major part of the traditional cuisine.
Most popular seafood include shrimp, calamari or fishes such as Lufer
(bluefish), palamut (bonito), levrek (seabass), kalkan (turbot), kefal
(grey mullet) or hamsi which is the favorite from the Black Sea
region. In Istanbul seaside. It is possible can run into street
vendors that sell grilled fish in white bread just like a sandwich.
All traditional dishes can be expected to be served with spices such
as garlic, cumin, crushed red peppers, oregano or mint. Salad
dressings are usually a combination of fresh squeezed lemon juice and
vegetable oil. Tea and coffee are widely consumed, especially after
and between meals. Turkish coffee is muddy on the bottom and is very
strong. It is served in traditional cups which are shorter and smaller
than usual mugs and they all have little handles. Some popular deserts
include baklava which is a pastry that has either nuts or pistachio
mixed in it. Turkish Delight (lokums) also are usually made up of rose
water and are covered with sugar. They usually include crushed nuts in
them. Food throughout the country is usually prepared with the utmost
care and is very clean. Most of the traditional food is prepared with
more attention given to taste rather than nutrition and some
dieticians may not classify them as healthy considering today's diet
standards since most of them contain a lot of fats or carbs. Some
samples of Mezes (tapas): Traditional mezes include but are not
limited to: Humus: mashed chickpeas and tahini spread. A traditional
Middle Eastern tapas. Eggplant Salad: Grilled eggplant puree seasoned
with garlic lemon and olive oil Cacik: thick yogurt and cucumber
seasoned with garlic and fresh dill Yaprak Sarma: hand rolled grape
leaves stuffed with pine nuts, rice and herbs Imam Bayildi (Stuffed
Eggplant): Baby eggplant halves stuffed with fresh tomatoes, parsley
and spices Soslu Patlican (Eggplants with sauce): cubes of eggplant
baked with olive oil and garnish with tomatoes and peppers Babaganush:
Smoked eggplant puree, olive oil, lemon juice and some garlic. Stuffed
Grape Leaves: Grape leaves stuffed with rice, topped with olive oil
and sometimes meat. Lebne: Thick homemade yogurt with walnut garlic
and dill. Tarama: Red caviar spread, blended with olive oil and lemon
juice Traditional Drinks: Raki is the Turkish neighbor of Greek Ouzo
which is made up of aniseed and various grapes. It is a transparent
drink that turns into white when mixed with water or ice. However, the
locals prefer to drink it mixed with just a little of water and ice in
a thin and tall glass followed by a second similar glass filled only
with water. Alcoholic drinks are widely available although Turkey is a
country where the majority of the population is Muslim and the
religion prohibits consumption of alcoholic beverages. However, the
country is secular and the consumption is in high volumes. It is not
considered a wrongdoing for those who choose to drink. Raki is the
most popular drink that accompanies seafood; just like what white wine
is to seafood or red wine is to red meat in the western countries. The
most popular local bear is Efes which is very similar to the
traditional American bears and other imported bears such as Budweiser
or Corona are widely available.

Turkey Culture

2011-03-09T17:08:00.002-05:00

Turkey offers a diverse culture, with most of the elements being
assimilated through the autonomy empires in the past. The important
elements that influence Turkey culture include folk dances, shadow
play, cuisine, literature and etc.Turkey has several folk dances
including Izmir and Horon folk dances. Izmir folk dance, also known as
Zeybek dances is practiced by the Izmir people. There are two types of
Zeybek folk dances including slow and Yoruk Zeybek. The clarinet and
drum are the two musical instruments that are used to play the
background music of the Izmir dance. If the dance is performed in an
indoor building, the baglama instrument is used.The Horon folk dance
is performed during the sin-sin festival celebration. The sin-sin
festival celebration celebrates the Sin moon goddess. During the
festival, other culture folk dances such as Duz Halay and Bas bar of
Erzurum are performed. All the Turkey folk dances have a similar
theme, which is courage. The costumes and music help to liven up the
community that lives in Turkey.Turkish literature shows many
influences from the Ottoman Empire. In addition, it is influenced by
the literature from Persia and Arabia. The Turkish literatures are
written by famous authors such as Tevfik Fikret, Yunus Emre, Asik
Veysel, and Sinasi.The Karagoz and Hacivat shadow is a puppet show
that involves making movement on the design of the curtain. Two
persons will voice the puppets at the back of the stage. It used to be
a popular show during the Ottoman period because of the satire
accents. Karagoz and Hacivat have different characters. Karagoz is an
ordinary man that is trustworthy and straightforward. Karagoz is
illiterate and live a simple life. Hacivat is clever and knows how to
speak poetic language.Turkish restaurants serve a large variety of
cuisines from around the world. Kebabs are a stewed dishes that are
often served at the restaurant. Turkish people like to cook lamb meat
for their meals. There are many types of kebabs that the restaurants
offer including sis kebab, doner kebab, alanazik and etc. Aubergine is
used as the main ingredients in many dishes such as hunkarbegendi. The
pilav is a complicated rice dish that is prepared by an experienced
chef. Borek is a Turkish pies that is stuffed with potatoes and
cheese. The zeytin yaglilar is a dish that is cooked via olive oil.
The confectionaries in Turkey are quite famous. Some of the Turkish
confectionaries include helva, asure, and kadayif.

The Beauty of Grilled Chicken

2011-03-08T16:08:00.002-05:00

I love street cafã©s and kiosks. The represent a look into the soul of
the food culture of an area, the stuff the real people are eating each
and every day. To make things all the better, the dishes even happen
to be incredibly delicious. One of the staples of street food is the
same the world over € chicken. Mexico, New York, Bangkok, Shanghai,
Tuscany€¦go anywhere and you€™ll find chicken on the grill. It is a
staple protein source of most cultures, but that doesn€™t mean it
comes in a standard form of preparation. Every culture adds their own
twists to the mighty chicken be it through spices, dips or cooking
techniques. This means you can easily spice up your chicken meals with
the smallest of changes. Let€™s take a quick look at some options.
Beer can chicken is a specialty that€™s come out of Texas. It sounds a
bit iffy at best, but produces an absolutely succulent chicken. To
prepare it, you need to remove the innerds of the chicken. Clean and
coat the chicken with Memphis Rub. Now take any can of beer and punch
a number of holes in the top of the can. Place the can on a grill and
place the chicken over it so that the can is inside the bird. Cook
until the chicken meat is falling off the bird€¦about an hour. The
marinated bird is our second choice. Chicken is unique in that you can
use a wide variety of marinating mixes to give it very unique tastes.
The list is nearly endless, so just do a search on the web to see all
the options. That being said, keep in mind that the skin of chicken
will repel any marinade that you use. You must loosen the skin and
apply the marinade under it. Do so and the meat will pick up flavor
quickly. Palestininan chicken kebobs are the stuff of legend. The
chicken is wicked good off the grill because hints of cinnamon and
cardamom are added to it. Just try it and you€™ll be adding it to your
must grill list. The first step is to create a marinade. Mix 1 cup
plain yogurt, 3 tablespoons of lemon juice, 6 cloves minced, a
teaspoon of salt, half a teaspoon of cinnamon, a half a teaspoon of
pepper and a quarter teaspoon of ground cardamom. Marinate and cover
the chicken four to twelve hours. Cook the kebabs as you would
normally. Delicious!The beauty of grilled chicken is you can go in so
many ways with it. You€™ll love the above, but don€™t be afraid to
experiment and come up with your own specialties.

Finger-licking Kebabs in Hyderabad - Hyderabad Food

2011-03-07T15:08:00.002-05:00

Hyderabad is most famous for its Biryani but not far behind are the
delectable Kebabs served at many a place around the city. Not
surprisingly most of the places which serve the best Biryani also
serve some of the best Kebabs but all that is changing as new eateries
get added to the city's map. Here is metromela's guide to some of the
best places for Kebabs around the city. Old and popularthese
restaurants have grown with the city. The typical dishes they serve
range from the ever popular Murgh Tikka to the very delectable Murgh
Malai Kebab, Tangdi Kebab and of course traditional favourites like
the Shammi Kebab, Mutton Do Pyaza, Mutton Sheek kebab and Patthar Ka
Gosht. Do not expect a large variety of sea food here as only the
fastest moving items are served best here. The prices range from Rs.
80 to Rs. 160.Garden Restaurant,# 38, Sarojini Devi Road,
Secunderabad.Tel - 040-27804074, 66337755Hotel Shadab,Shop No.
21-1-140, High Court Road, Hyderabad.Tel - 040-24561648,
24565949Paradise Restaurant,Paradise Circle, Secunderabad.Tel -
040-27843115Hotel Niagara,Chaderghat, Hyderabad.Tel - 040-65092711New
Kids on the blockthe city has grown exponentially and there has been a
huge surge in the number of restaurants. While some follow the fast
food culture others offer fine dining facilities too. Some even offer
Mediterranean, Lebanese and Arabic varieties of kebabs. So while there
are evergreen favourites, there are even new varieties to sample like
the Sharwama, Falafel etc. The pricing here is modest and ranges
between Rs. 60 to Rs. 100 for the chicken variety and Rs. 100 to Rs.
140 for the mutton variety.Hyderabad houseraj Yuvraj Complex, Road No.
3, Banjara Hills, Hyderabad.Tel - 23554848 Also at Mehdipatnam,
Madhapur, Malakpet, Himayath Nagar, Trimulgherry, Sanjeev Reddy Nagar,
Lallaguda, Secunderabad, Kukatpally.Kababish Food courtred Hills,
Lakdi-ka-Pul, Hyderabad.Tel - 09393055566, 09393025677Also at
Yousufguda, Mallepally, Chaderghat, Towlichowki, Khairatabad,
Ameerpet.Four seasonsopposite RTO Office, Toli Chowki, Yousuf Tekri,
Hyderabad. Tel - 040-23560156The 5-Star experiencefive star hotels
like the Taj Banjara has Kebab-e-Bahar, which is by far one of the
best places for Kebabs in Hyderabad. They serve the popular fare with
a Lucknowi touch in the form of Kakori kebabs and the ever popular
Barah Kebab. Since this is a five star restaurant there is also a good
selection of sea food from Tandoori fish to Fish Amritsari and the
Tandoori Jhinga to choose from. The food has a distinct touch of the
North. Then there is even Kebabs and Curries (formerly Peshwari) at
the Grand Kakatiya. They serve some of the best Tandoori Raan in the
city. The lobster is one of the best in the country and so are their
jumbo prawns. Apart from its specialties they also serve some of the
softest and most delectable sheek kebabs (with a special crunchy
buttery variety) and Murgh malai kebabs. The prices, needless to say,
are on the higher side.Kebab-e-bahartaj Banjara, Road No.1, Banjara
Hills, Hyderabad.Tel - 040-66661919Ã¢‚¬Å½Kebabs and curriesitc Hotel
Kakatiya Sheraton & Towers, Begumpet, Hyderabad.Tel - 040 - 23400132So
have a finger-licking time at these kebab havens! Finger-licking
Kebabs in Hyderabad - Hyderabad Food has been written by Pranay who
writes for metromela

3 Cultural Experiences You Cant Miss In Turkey

2011-03-06T14:08:00.002-05:00

Every year, many tourists decide to explore the cultural delights of
Turkey. Walks are a fantastic way to see all that the country has to
offer, taking you through ancient ruins and bustling towns and along
spectacular coastlines. Wherever your walk takes you, there are a few
cultural experiences that you simply cannot help but encounter during
your time in the country.Here are three of the best, which will
provide you with experiences youll be recounting to your friends back
home for weeks to come.Turkish Baths (Hamams)Turkish baths, or hamams
as they are known locally, are found all over Turkey. Walks are a
great way to see the country, but they can leave you tired and in need
of some rejuvenation. So what better way to get over your stiff joints
than by a trip to a Turkish bath?In the hamam you can relax in the
warm, steamy rooms and you can even experience a number of different
massages. These can include a foam massage, an exfoliating massage and
a luxurious oil massage. Hamams are part of the daily routine for many
locals, and you may well find you get quite fond of them as well.Dont
miss out on visiting a hamam when on a walking holiday in Turkey.
Walks may be the best way to see the country, but its just as
important to treat yourself to a bit of luxury every once in a
while.Turkish KebabsTurkey is, for some, the home of kebabs and not
the kind of kebabs that you are likely to find in some late-night
joint in a town centre in England. Turkish kebabs are of the highest
quality, and will provide you with a culinary treat to remember long
after your trip to Turkey. Walks that lead through any town or city
are certain to take you past a restaurant or bar serving kebabs. And
even if you dont spot them, just follow your nose; the wonderful spicy
aroma wafting out into the street will lead you straight to
them.Kebabs are different all over the country, with most regions
having their own specific style. Whether a Si_ (shish) kebab, Adana
kebab or the well-known (but entirely different) Doner kebab, you are
going to give your taste buds a treat when you try any kebab in
Turkey.Turkish Coffee HouseIn Turkey, walks will allow you to
experience both the countryside and the bustling cities alike. But
wherever you decide to go, you will never find yourself far from a
coffee house selling strong Turkish coffee.Coffee is an important part
of daily life for Turkish people. It still plays a role in many
rituals involving prayer and marriage, although not as much as it once
did. It is made from a fine powder and the resulting drink is much
stronger than you may be used to. Cardamom is sometimes added, and the
distinctive taste is something you wont forget in a hurry.When you
head to Turkey, walks of any type will lead you past one of these
coffee houses sooner or later. And if you feel yourself getting tired
during your walk, there is no better remedy than a shot of hot strong
Turkish coffee to restore your energy levels.

Forget the Turkey and Try Turkish Food this Christmas

2011-03-05T13:08:00.002-05:00

Rather than spending your time couped up in the kitchen preparing a
Turkey, this Christmas cook the healthy options of Turkish food that
is quick and simple, allowing you to spend valuable time with your
loved ones.Reduce your time in the kitchen this Christmas and get the
whole family involved.Turks have been grilling and barbequing their
kofte and shish kebabs for centuries. Marinade your shish kebabs the
night before. That means all you need to do on Christmas day, is get
the kids to place them on the skewers and send them out to the men
gathered around the barbeque to cook them for 4-5 minutes on each
side. (hint - if using wooden skewers, soak them in cold water before
adding the meat. This will help stop them from burning over the
barbeque)No Turkish or Mediterranean meal is complete without salad.
Skip the potato salad and coleslaw this year and replace them with a
pomegranate, walnut and toasted walnut salad and Turkey's signature
salad kisir, best described and spicy Turkish tabouli.Get the kids
baking. Have them knead the dough of the bazlama, an oil and butter
free Turkish flat bread. All it takes is 15-20 minutes in the oven and
you'll have low fat, low calorie fresh bread you can use for the shish
kebabs or dip into some home made cacik or hummus dip.Most people
think of baklava or Turkish delight when they think of Turkish
desserts, but it doesn't have to be. A very simple yet typical Turkish
dessert is watermelon with a selection of other seasonal fruit.Turkish
food is considered to be one of the top cuisines in the world. It's
depth and taste place it with French and Chinese cuisines. You can
learn more about Turkish food and Turkish cooking at Melbourne's only
Turkish cooking school, Turkish Thyme

Kebabs in Delhi - For the Connoisseur

2011-03-04T12:08:00.001-05:00

One of the peaks of Indian cooking is the Kebabs - and Delhi is the
easiest place to sample them, a variety of them.Kebabs owe their
origin to the North Western province of India. Delhi is the capital of
Kebabs now. There is something about eating a kebab in Delhi - topped
with desi flavours, ready to melt in your mouth, lip smacking, spiced
up, sweet lemon droppings, careless onion rings and tongue biting -
twitching green chutney.We mention few joints where you can sample
them:Karim's Jama Masjid:Arguably the best destination in Delhi to
sample authentic kebabs. The setting cannot be better. Smack in the
Muslim part of old Delhi, just off the magnificent Jama Masjid.
Ideally, visit for dinner. This way you can absorb the local
atmosphere. This establishment dates back to 1913. Open all days of
week. Easy on your pocket as well.Khan Chacha, Khan Market:This is a
small place, located in a heritage market near the Lodhi Gardens. Very
delicious kebabs here.Al Kauser, R K Puram:Rivalling Delhi for kebabs
is another town Lucknow. Lucknow's most famous export Kakori Kebabs
are found here. Must visit. The kebabs, wrapped in Roomali roti are
absolutely divine.Colonel's kebabs:Located in Defence colony, the
kebab offerings here are just awesome. They have done and continue to
do something different than the traditional kebab shops. They have an
innovative menu.Bukhara, Maurya Sheraton:This is a posh place. The
celebrity A list dines here. Bill Clinton has endorsed it. Expensive.
Famous. Figures in guide books as a must visit. Famous for Murgh Malai
Kebab. The menu is limited but both sufficient and fulfilling. A
specialty of theirs is the super sized Naan. Worth the experience.The
Great Kebab Factory, Sector 18, Noida:The Great Kebab Factory brought
in an innovation in the kebab serving establishments. The factory
(restaurant) serves hundreds of varied kebabs, very beautiful to look
at and simply delicious. The price is fixed, you can eat as much as
you want. Try the galauti kebabs and the rotis prepared on inverted
tawa.Chor Bizarre, Hotel Broadway, Asaf Ali Road:This is a must visit
restaurant. Not only the kebabs but for other items on the menu as
well. They specialize in Kashmiri food and are located in old Delhi.
They have a bar as well. Every item on the menu is recommended. They
have a branch in London as well. Try the Mirchi Korma, Gustaba,
Suffiani Machhi, Gazab ka Tikka, Galauti Kebabs.Nizam's Connaught
Place:Located in the heart of city, easily accessible, this itself is
enough for the place with a nawabi history. Primarily for
non-vegetarian eaters, do try the aromatic Kathi Kebabs, Biryani and
roasted Kebabs.

Meal Ideas For Outdoor Fire Pits

2011-03-03T11:08:00.001-05:00

There is absolutely nothing that brings back the great memories of
bygone times like roasting hotdogs on outdoor fire pits. For most of
us, a traditional campfire built on the ground in the forest is
practically impossible to recreate but an outdoor fire pit is an easy
addition to any backyard. It allows you to once again enjoy the taste
of food cooked outside over an open fire and the ambiance of a cozy
fire on a chilly night.A fire pit can be a great place to do as much
or as little cooking out as you want to do. In addition to just
roasting hotdogs on outdoor firepits, you can also cook corn on the
cob, fish, meats, vegetables and much more. The list of foods and
dishes you can make on a fire pit is endless.One thing you must keep
in mind is that you do need to have the right tools in order to be
able to cook out easily and with the least amount of fuss and mess. A
grate to put over your fire pit is essential to any cooking you want
to do on it. Without a fire pit grate, you will have tired arms from
holding things over the flames, not to mention how warm it gets when
you stand within arm's reach of the fire for a while. A mesh basket is
another great investment for fire pit cooking. It is the perfect way
to cook vegetables, fish and shellfish. You'll never have to worry
again about dropping good food into the fire and watching it
incinerate. Last, but not least, when you're doing those marshmallows
and roasting hotdogs on outdoor fire pits, you need extra long metal
skewers with stay cool handles.A great idea for an outdoor fire pit
cookout is to do a build-your-own-shish-kebab party. Set up a table
with all the ingredients anyone could possibly want for shish kebabs
and keep them on ice. Have plenty of wooden skewers already soaked in
water to prevent scorching. Allow everyone to make their very own
shish kebabs exactly how they want. A cook out like this is easy,
family friendly, healthy and fun. Before long, you'll be known for
your great outdoor get-togethers.When cooking meals over an open fire,
you can get everyone involved. It is not the traditional kind of meal
where one person devotes lots of time to preparing it for everyone
else. It is very much a shared event and as such, it will make for not
just tasty meals but also warm memories of doing things together as a
family. Whether you are simply toasting marshmallows, cooking an
elaborate meal or roasting hotdogs on outdoor fire pits, it will be
great fun and you will create lots of special moments to cherish.So
call up your friends, get the family together, plan a menu and head
out to the backyard. In no time you can put together a fun evening of
cooking out and cozying up to a fire, just like the good old days,
only a little better.

Lamb kebabs with dipping sauce

2011-03-02T10:08:00.001-05:00

This delicious, nutritious dish is best cooked - and eaten - al
fresco. Make your barbecue sizzle with this light take on the lamb
kebab.The sweet chilli dipping sauce is also lower in fat than any
ready-made brand. Soak wooden skewers in water for a few hours
beforehand to stop them burning on the grill.Serves: 4Preparation: 10
minutes450g leg of lamb, diced24 medium shallots, peeled8 bay leaves
and a handful of chopped coriander3 tbsp vegetable oil2 oranges and
three limes, juiced and the rind grated2 tbsp sweet chilli sauce3 tbsp
dark soy sauce3 tbsp hoisin sauce1 tbsp tomato ketchup8 whole star
anise2 qarlic cloves, crushed1 red chilli, finely diced1 tbsp runny
honey1 tbsp light soy saucedash of sesame seed oilstep 1. To make the
marinade, mix together the orange juice, the juice of one lime,
ketchup, garlic, hoisin sauce, chilli sauce, star anise, 2 tbsp dark
soy sauce and I tsp vegetable oil.Step 2. Thread a bay leaf on each
skewer, then alternate shallots and lamb. Lay the kebabs in a shallow
dish and cover with the marinade. Chill for at least two hours.Step 3.
Drizzle the kebabs with oil, then fry or barbecue them on a medium
heat for three to four minutes on each side, brushing them with the
remaining marinade throughout the cooking process.Step 4. To create
the dipping sauce, simply mix together the remaining ingredients.Do
runners need more omega-3 than non-runners?Omeqa-3 helps to combat
inflammation, which can be a by-product of regular exercise. Too much
inflammation is not good news for the joints, arteries or muscle
tissue, and endurance runners in particular are at risk of overuse
injuries because their joints and tissue are exposed to prolonged
trauma.I would recommend that runners take a supplement that contains
omega-3 fatty acids in the natural triglyceride form, which has the
same molecular structure as the omega-3s found in oily fish. You can
also up your omega-3 intake through your diet: mackerel and salmon are
two of the best sources, along with flaxseeds, walnuts and pecans.

Trivial facts about Turkey

2011-03-01T09:08:00.002-05:00

Turkey is a great destination to travel to at this time of the year,
so we thought we would share a few interesting facts about this
amazing country with you.- Turkey is the world's largest producer of
hardshell nuts, figs and apricots- Turkey borders 7 countries (Greece,
Bulgaria, Georgia, Armenia, Iran, Iraq and Syria).- Turkey is one of
the top 12 travel destinations in the world, with more than 17 million
visitors every year.- Turkey's national drink is Raki. Raki is a
clear brandy made from grapes and raisins, and tastes like licorice.
It is very comparable to Ouzo.- Turkey is famous for their
rugs/carpets. The oldest Turkish carpet discovered to date was made
in the 5th Century BC, and contains 347 000 Turkish double knots per
square metre.- Camel wrestling is very popular in Turkey. They use
long-haired cross-bred camels called Tulis, known for their aggressive
nature. A trained camel can learn to trip his opponent, force him
into submission, and push him to his knees with his head!- The Doner
Kebab is Turkey's national dish. Doner Kebab translates to €˜turning
roast'.- The Turks are said to have an average of 14.5 sexual partners
in their lifetime, which means they have more sexual partners than any
other nationality in the world! (Australia comes in at a close
second).- The Turkey bird was accidentally named after the country.
After the Spanish first found the bird more than 400 years ago and
brought it back to Europe, the English mistakenly thought the Spanish
brought it back from Turkey, and named it after the country.Tucan
Travel, Gap Adventures, and Intrepid Travel offer some great options
for traveling to Turkey.

Chicken Kebab Recipe

2011-02-28T08:08:00.002-05:00

These are the traditional kebabs from South Asian cuisine and are
generally known as Shami Kebabs. They are also made from beef and fish
with the same method. These chicken kebabs take a little more time as
compare to other kebabs but are very tasty and can be used in making
burgers and sandwiches. You can make as much kebabs as you want and
freeze it for months and fry whenever you want. You can easily prepare
30 chicken kebabs from this recipe in just 60 minutes.Ingredients:1
chicken breast100 gm gram lentils (chana daal) 15-20 dry red chili2
tbspn cumin seeds1 tbspn coriander seeds1 tbspn black pepper powder1/2
cup coriander leaves chopped1/2 cup mint leaves chopped8-10 green
chilies chopped2 medium size onion finely chopped1 egg1 tbspn hot mix
spice powder (garam masala)Salt as requiredOil for shallow
fryingprocedure:1. In a deep sauce pan, boil gram lentils in water
with red chili, cumin seeds, coriander leaves and salt. The quantity
of water should enough to cover all the lentils. Boil the lentils for
20-30 minutes until they would become soft.2. After that add chicken
breast in the boiled lentils and add 1-2 cup of water if required
(when all the previous water has been dried) and let it cook until
chicken become tender and soft.3. Now switch off the flame and let it
cool for 5 minutes so that all the steam escape out, then in a chopper
put the mixture and chop so that the chicken and lentils would mix
together with the spices. Don't chop them too much otherwise you
kebabs would break after frying.4. Take out the chopped mixture in a
wide mixing bowl, now its time to add the remaining herbs and spices
i.e. Coriander and mint leaves, green chilies, black pepper, hot mix
spice and egg. Mix all of them together to make smooth dough of
kebab.5. Now take small piece from the mixture and first make a ball
just like meat ball and then press it by using your palm and make flat
circular kebab. Similarly, make rest of the kebabs.6. Take a frying
pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan
and fry till they become brown in color from both sides. If the kebabs
are too soft to handle while frying then coat them in egg before
frying.Serving:Delicious chicken kebab is ready to serve with paratha
or you can also use in bun to make burger.

Ocala dining for kebabs

2011-02-24T04:08:00.002-05:00

You can always find a good restaurant in Ocala, Florida. The Ocala
Restaurant Dining facilities will offer everything that suits you.
Chinese, Thai, Indian, Japanese, Latin American, you name it!There are
two main areas where you can find good Ocala food. Austin Street and
Metropolitan Avenue where there are a lot many restaurants. Here you
can either experiment with Thai cuisine or try your hand at Oriental
food at the Thai Bistro. For those on the lookout for fast food,
Nick's is the place to go. Along with delicious pizza, you can also
enjoy the best service. The place is well known for its friendly and
smart staff. Tea aficionados Bialy's is the place to go! You can try
out a number of Thai tea's here.If kebabs are your poison, then Pahal
Zan serves finger-licking Israeli salads and kebabs. It is situated
near the LIRR station in Ocala. For those who desire royal breakfast;
American style with lots of fries and burgers visit American Mother's.
You can later have your fill of draught beer at one of the popular
bars in Ocala such as the Steakhouse. If you want to cover up on the
lost time with your family, try out the Irish Cottage Restaurant and
Pub. This place is highly recommended among all the Ocala dining
options. Party hoppers to have something in store for them; Bartini's
is the place to be for an exciting night out with friends and
family!Ocala is one place where the world's cuisines come together.
Even South Asian Food is available at Samarkand and Amrit's Palace
which is known for its authentic and Spicy Indian food. Even Bay Leaf
is an option for good Asian varieties in Ocala. Both of these
restaurants are situated at the Southwest College Road.Another option
for you is the Sky Asian Fusion in the Holiday Inn Hotel. This place
is by far the best in the list and is known for its sheer elegance and
ambience. It covers delicacies from all over Asia and you can go there
for any occasion. Be it a friend's night out or a romantic dinner with
your sweetheart.

A Few Yummy Kebab Recipes From A Leading Supermarket Chain

2011-02-23T03:08:00.002-05:00

Most supermarkets in the UK are an amazing resource for recipes. Free
magazines that can be picked up in-store, recipe cards and websites
make the collection of an amazing quantity of recipes easy for anyone.
Here is a selection of a small number of recipes from the website of
the UK supermarket chain, Sainsbury's.Cheesy Mushroom Kebabs 175 g
brie or camembert cheese, at room temperature (6oz) 1 small green
pepper, de-seeded and finely diced salt and freshly ground black
pepper 24 cups mushrooms 8 cherry tomatoes 1 Tbs clear honey 25 g
butter, (1oz)1. Mash together the cheese, green pepper and seasoning
to taste.2. Use the mixture to sandwich the mushrooms together in
pairs.3. Thread 3 pairs of mushrooms onto a skewer with a cherry
tomato between each pair. Repeat with remaining ingredients.4. Melt
the honey and butter and brush the glaze over the kebabs.5. Place on a
sheet of foil under a preheated moderate grill for 5-6 minutes,
turning once.6. Serve immediately with the glaze and melted cheese
spooned over the top. Serve with warm crusty bread.Mediterranean
Kebabs FOR THE KEBABS 1 aubergine, cut into cubes 2 Tbs salt 500 g
neck fillet of lamb, cut into cubes (1lb) 1 g pac Haloumi 1 g pac
cherry tomatoes FOR THE MARINADE 3 Tbs balsamic vinegar 1 shallot,
finely chopped 1 Tbs clear honey 150 ml Greek olive oil, ( 1/4 pint)1.
To make the kebabs; sprinkle the aubergine with the salt and leave for
20minutes, before draining off the excess liquid and drying with
kitchen paper.2. Thread the cubes of meat, cheese, tomato and
aubergine on to skewers.3. For the marinade; place the vinegar,
shallot and honey into a liquidiser and blend until smooth, gradually
adding the olive oil.4. Brush half the marinade over the kebabs and
refrigerate for 30 minutes, occasionally basting with the marinade.5.
Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.6. Drizzle the remaining marinade
over an accompanying salad and lay the kebabs on top.Author Note:
These kebabs are marinated in a balsamic dressing and are ideal for
barbecuing, although just as tasty if cooked indoors.Spicy Fish Kebabs
500 g cod, (1lb) 2 Tbs fresh coriander, leaves and stalk 1 red chilli,
chopped 2 Tbs fish sauce 4 kaffir lime leaves 3 spring onions, roughly
chopped 1 tsp brown sugar 1 egg white salt and freshly ground black
pepper 40 g green beans, sliced thinly (1 1/2oz) 10 kaffir lime
leaves, soaked in water for 10 minutes 1 Tbs olive oil1. Place all the
ingredients, except the green beans in a food processor.2. Mix until
well combined, about 1-2 minutes.3. Stir in the beans.4. Form the
mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer,
with a lime leaf in between.5. Brush with olive oil.6. Place under a
hot grill and grill for 3-4 minutes on each side, until cooked
through.7. Serve with a crisp salad, and a spicy dipping sauce.8.
Notes To prevent the skewers from burning under the grill, soak for
10-15 minutes in cold water.Author Note: These spicy fish kebabs are a
variation on the classicfishcakesand equally tasty.Bon Appetit from
The UK Recipe Archive!!!!!!!!

Traditional Barbecue Recipes

2011-02-22T02:08:00.002-05:00

In cookery terms there's nothing quite like a barbecue. It's a
combination of the cooking method and the atmosphere that makes
barbecuing into something special. After all there's nothing quite
like eating outdoors, especially if you have company and the smell of
cooking foods pervades the air.Barbecuing must also represent one of
the oldest methods of cookery. After all, to barbecue meats and many
starchy roots or tubers all you need to do is to put them directly on
the fire. It may not be elegant, but it's undoubtedly how humans first
learnt to cook. Later, meat was probably cut up and speared on sticks
which were then placed on the fire.However, it was only with the
advent of metals that grilling as we know it evolved. After all, when
you have metal you can place a grid over the fire and the place the
foods to be cooked on this grill. The barbecue was born!Of course, the
most well known barbecue recipe is for the kebab and the recipe below
is for a classic Turkish shish kebab, the traditional home of the
dish:Turkish Shish kebabingredients:500g lamb, cut into 4cm cubesfor
the Marinade:50ml milk3 tbsp extra-vrigin olive oil1 small onion,
gratedSalt and black pepper, to taste3 tomatoes, halved3 Cubanelle (or
Anaheim) pepers, halved and de-seeded1 onion, peeled and cut into 8
wedgesmethod:Combine all the marinade ingredients in a bowl and whisk
to combine thoroughly. Lay the lamb pieces in a shallow dish and pour
the marinade over the top. Turn the lamb to ensure even coating then
cover and set aside in the refrigerator to marinate for at least 1
hour. In the meantime soak your skewers in a bowl of water to prevent
them from burning whilst cooking.When the lamb has marinated to your
liking thread the cubes onto the skewer (two skewers, typically, equal
a single portion) then place the skewers on your pre-heated barbecue
along with the tomato halves, pepper halves and onion wedges. Turn the
skewers at regular intervals to ensure even cooking and cook for about
10 to 12 minutes (turn the vegetables half way through as well).Serve
on a bed of rice, garnished with the vegetables.The other classic
recipe is for barbecued baby black ribs and the following recipe comes
from Britain.Barbecued Back ribsingredients:2 baby back ribs cut in
half300ml tomato ketchup3cm length ginger, grated200ml soy sauce2 tsp
rosemary, finely chopped2 tsp ground star anise5 tbsp runny honey4
garlic cloves, grated5 tbsp dry sherry (or sake)Whisk together the
barbecue sauce ingredients in a bowl then pour over the ribs and lave
in the refrigerator to marinate over night. Place the ribs in a
saucepan, add the marinade then add just enough water to cover the
ribs. Bring to a boil then reduce to a simmer and cook for 1 hour,
covered.When the hour is up transfer the ribs to a hot barbecue and
cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so
brush the ribs with the reduced barbecue sauce. Continue cooking until
the ribs are nicely caramelized and completely covered in the barbecue
sauce.

Creative Barbecue Recipes For Your Gas BBQ or Charcoal Barbecue

2011-02-21T01:08:00.002-05:00

3 innovative barbeque quality recipesCompiled by Peter StevensonBored
stiff of the bangers, hamburgers, bread buns and ale that you seem to
usually purchase for the bbq? We now have enclosed a few bbq recipes
which will have your friends and relatives salivating at the mouth and
talking about your talent everywhere. It is time for you to roll out
the red-colored carpet on your gas bbq menu.Marinaded spatchcock
poussinIngredientsFour poussin (spatchcocked)For the marinade:One
bottle of ale (bitter)Two tablespoons of essential olive oilOne
tablespoons of Dijon mustardThree tablespoons of clear honeyOne
tablespoons of paprikaFour cloves garlic, smashedTwo tablespoons of
finely cut fresh ginger1/2 teaspoon freshly ground black pepperFor the
marinade:Three tablespoons of tomato ketchupOne teaspoon soft dark
brown sugarOne teaspoon cornflourPoussin is a expression used to
describe a chicken below twenty-eight days old and weighing under
750g. Available these days in several grocery stores, it isn't as
costly as you think, and also the flavor delivered in this recipe is
actually worth the work. Nevertheless, you could make use of a small
chicken instead if you feel more comfortable. To be able to cook it on
a bbq, the actual backbone must be removed and also the chicken
squashed - a procedure referred to as spatchcock. Get a butchers to do
it if you're able to but otherwise follow the fast tips under and you
will be on the way.1) Spatchcock:Put the bird breast down. Using a set
of scissors, cut along one side of the backbone completely from the
neck towards the bottom, cutting through the ribs while you proceed.
Replicate with the other side of the backbone.Take away the backbone
and flip the chicken over. Push firmly using the heel of your hand to
crack the bones and flatten the chicken out evenly.To prevent the meat
contracting throughout cooking, make use of 2 kebab sticks in order to
skewer through each breast on one side into the thigh on the other
side in a criss-cross diagonal style2) Marinade:Whisk the marinade
elements together inside a big dish and add the spatchcocked poussin.
Cover with clingfilm and marinade in the refrigerator for four hours
or even ideally overnight. An hour or so prior to cooking, remove the
poussins and any leftover marinade into a skillet and bring to the
boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to
thicken it to sauce consistency.3) Cook:Once the bbq is actually hot,
put the poussins on the barbeque grill and cook for about twenty
minutes depending on size, turning and basting with the marinade each
and every 3-4 mins. The chicken is ready when the juices run clear
following pricking with a chef's knife.Monkfish, rosemary and cherry
tomato skewersIngredients (for eight skewers)250g Monkfish cut in to
sixteen cubesFew slices of Parma ham shred in to piecesFive
tablespoons of olive oilThree cloves of garlic, peeled and choppedNine
rosemary sprigs200g cherry tomatoes1) Lightly heat the oil, garlic and
one rosemary sprig in a skillet till bubbling. Take away the rosemary
and blitz the garlic oil with a hand mixer.2) Using the remaining
rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces
and cherry tomatoes per sprig, alternating as you go. Lay them in a
bowl and cover using the garlic oil for half an hour.3) To bbq, get
rid of any excess oil and cook for around one minute on each side,
till cooked through.Spiced Barbecue mushroom hamburgers
(Veggie)Ingredients (for eight hamburgers)Eight big field
mushroomsOlive oilTwo little red onions, finely cutTwo big garlic
cloves, crushedOne teaspoon ground cuminGood pinch ground
coriander180g baby spinachTwo red chillies, deseeded as well as finely
cutGrated zest of just one lemon120g feta, crumbledEight flatbreads
and Greek yogurt, in order to serve1) Heat a tbs of oil inside a
frying skillet and lightly fry the onions and garlic for five mins
till soft. Throw in the spices as well as cook for a additional two
mins more, after that transfer to a dish.2) Put the spinach inside a
colander and pour over boiling water from the kettle in order to wilt
it. Refresh under chilly water, squeeze dry, then roughly cut.3) Mix
the spinach, chillies, lemon zest and feta into the red onion mixture
and season to flavor.4) Clean the mushrooms generously with oil and
season with salt and pepper. Bbq all of them for five mins with the
stalk facing down. Remove from barbeque grill and place stalk side up,
and try to portion the actual filling up between them. Place back
stalk-up on the medium-hot part of the bbq for a additional ten
minutes till cooked through. The filling ought to be warm.5) Toast the
flatbreads on the bbq for one minute, remove, and put a mushroom
within. Spoon on the dollop of yogurt and serve

Simple Chicken Kabob Recipes

2011-02-20T00:08:00.001-05:00

You call it kebob, I call it kebab, let's eat the whole thing off. A
chicken kebob recipe by any other name would taste as good. It depends
on where you live and the language you speak as to how you pronounce
the word. Which variation do you use, kabab, kabob, kibob, kebhav,
kephav? All the basic chicken kebob recipes are the same and they
refer to a variety of meat dishes from the Middle East, Mediterranean,
African, Central and South Asian cuisines. It's all about grilled or
broiled meats on a skewer or stick.The American word kebob as in
chicken kebob recipes has its' origin in shish kebab. Shish is the
Turkish word for skewer. So the phrase is essentially Turkish in
origin and Turkish tradition has it that this special cooking method
came into wide use with medieval soldiers who used their swords to
grill meat over open field fires. The dish, however, has been widely
written about and presumably used in classic and ancient literature.
Presumably the chicken kebob recipes of the ancient Greeks was at the
really simple end of the spectrum. Since it takes a modern market
economy and universal availability of herbs and spices to make a not
so simple chicken kebob recipe.Try this really simple one: Boneless
chicken breasts, bacon and jalapenos either from a jar or fresh. Cut
your chicken breast into strips about 2 inches wide and 3 to 4 inches
long. Lay bacon flat on cutting board. Place chicken strip on top, put
jalapeno in the middle, starting at the end nearest to you, roll them
up and then stick them onto your sword or a skewer if you are
off-duty. Not recommended for the faint hearted or digestively
challenged.Lets face it chicken is not the tastiest of meats. Perhaps
it was in the Mediterranean in ancient times before we invented
battery farming and happy birds would make for happy chicken kebob
recipes. But nowadays, (history doesn't tell us when exactly the
marinade became the next big thing in sword cuisine) marinade is the
essential prerequisite to a lip-smacking kebob.Try this simple chicken
kebob recipe marinade. Mix the following ingredients in a blender
until it is a well blended.1 chopped onion, 1 cup honey, 1/2 cup
teriyaki sauce, 2 tbsp chili powder, 1/3 cup Tabasco sauce, 1 tsp
salt, 1 cup sugar, the juice from 1 lemon, 2 fresh pepperschop your
meat into sword-size pieces and put them together with the marinade
sauce in a zip-lock plastic bag and place them in the bottom of your
refrigerator overnight or for at least six hours before
cooking.Marinating adds flavor and tenderness to your own chicken
kebob recipe.

The Regional 'Food Kitchens' of Turkey - Spicy-Hot Adana Kebab

2011-02-19T23:08:00.002-05:00

The international community may believe that Turkish food has a single
national 'character'. And the ever-polite home-grown Turk might even
defer to that judgment, in public. But in private, he/she acknowledges
at least thirty-eight distinctive, regional varieties of native food
-- referring to them as mutfaklar (kitchens). These distinctive
'kitchens' represent the Turkish mainland provinces of Adana, Agri,
Amasya, Antakya (Hatay), Antep, Artvin, Bingöl, Bolu, Burdur,
Bursa, Çorum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari,
Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malatya, Maras,
Mersin (Içel), Mugla, Mus, Ordu, Sakarya, Samsun, Sivas, Sinop,
Tokat, Trabzon, Tunceli, Urfa, Usak, and Yozgat.Let's have a brief
look at them one at a time, shall we...?The Turkish 'Food Kitchen' of
adanathis southern Mediterranean coastal province is not just famous
for its 'food kitchen', of course. It's also notable as one of
Turkey's more prosperous regions -- deriving its wealth naturally from
the agricultural produce of the Çukurova Plain. And, its
namesake capital is Turkey's fourth largest city, at just over a
million in population.Nestled neatly on the banks of the Seyhan River,
Adana is surrounded by gardens and citrus groves -- that give it a
relaxed country in the city feeling. An ancient legend says that
Adanos, son of the god Uranus, founded it originally. But another
(more 'historically verifiable') source identifies it with the Hittite
king Asitawadda, sometime around 1000 BC. And if you doubt such an
early origin, there's always the stone bridge south of the main
boulevard that was built over the Seyhan River during the reign of the
Emperor Hadrian (117-138 AD) -- which is still in use.Much more
recently, Adana province has been host to the NATO air-base at
İncirlik -- which began appearing so frequently in the news
during the 1st and 2nd wars in Iraq.adrian, a true stoic, once
advised, check impulse, suppress appetite. But that idea gets short
shrift in the modern-day Adana 'food kitchen' -- which feeds its
populace generously on meat, grain, and milk-based products. On the
one hand, that means plenty of beef, chicken, and bulgur wheat dishes.
On the other, it means lots of yogurt, ayran, cheese, and milk
itself.The people of this region have a passion for spicy hot food. By
far its best-known dish is the namesake Adana Kebab -- a spicy hot,
grilled meat specialty. And when the cooking of it begins, guests
gather round the Mangal (BBQ) grill to engage in pleasant
conversation.[Click following to access an illustrated HTML-version of
The Regional 'Food Kitchens' of Turkey -- which contains a scrumptious
recipe for Adana Kebab.]Next: The Turkish 'Food Kitchen' of Izmir

BBQ Herbed Lamb Kabobs with Toasted Couscous

2011-02-18T22:08:00.001-05:00

Ingredientsfor the marinade 6 tablespoons extra-virgin olive oil 2
tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon
minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt
Freshly ground black pepper 1 red or yellow bell pepper, quartered,
cored, and seeded 1/2 pound baby zucchini, trimmed and halved
lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds
Kosher saltfor the couscous 1 tablespoon extra-virgin olive oil 1/2
teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup
toasted pine nutspreparationto make the marinade: In a small bowl
whisk together the marinade ingredients along with pepper to
taste.Arrange the vegetables on a plate and brush all sides with some
of the marinade. Cover with plastic wrap and refrigerate until ready
to grill.Trim the leg of lamb of any excess fat and cut into 1-1/2
inch pieces. Place the lamb pieces in a large, resealable plastic bag
and pour in the remaining marinade. Press the air out of the bag and
seal tightly. Turn the bag several times to distribute the marinade,
place the bag in a bowl, and refrigerate for 2 to 8 hours, turning
occasionally.To make the couscous: In a medium saucepan over low heat
warm the oil and cook the garlic until it sizzles. Stir in the
couscous. Cook, stirring over low heat until the couscous begins to
turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and
heat to boiling. Stir once. Remove from the heat and let stand,
covered, 10 minutes or until all the liquid is absorbed. Sprinkle with
the pine nuts.Remove the lamb pieces from the bag and discard the
marinade. Thread the lamb pieces on skewers. Grill the skewers and
vegetables over Direct Medium heat until the meat is medium rare and
the vegetables are cooked through, about 8 minutes, turning once
halfway through grilling time. Serve the lamb kebabs warm with the
toasted couscous and vegetables.

Is Turkish food healthy or just fast food

2011-02-17T21:08:00.001-05:00

Turkey enjoys a Mediterranean diet, which is known to be healthier
than the North European, American and Western diets. This is due to
higher use of fresh fruits, vegetables, legumes, grains, nuts and
olive oil.With a growing interest in healthy food in Australia,
Turkish cuisine has the answers. Due to Turkey's geographical location
between Asia and Europe and it's history, Turkish food is a fusion of
Ottoman, Balkan, Greek, Jewish, Armenian and Central Asian cuisines.
With so many influences, the healthy choices are much greater than the
doner kebab in Turkish bread served with hummus.Due to the use of
olive oil rather than animal fats and fresh fruit and vegetables in
place of convenient processed foods, the Turkish population do have a
lower heart attack rate than its northern European neighbours.Turkish
cuisine consists of a lot of grilling and BBQ. With an abundance of
fresh seafood and a variety of chicken, lamb or beef and lots of
salads, Turkish food is very suited to the Australian lifestyle and
climate.A typical breakfast, lunch and dinner of the Turkish
Mediterranean diet would look like:Turkish breakfast € Breakfast is
the most important meal of the day. Turks start their day with some
toasted Turkish bread, fresh cut tomato, cucumber, olives, sujuk (a
spicy beef sausage), a boiled egg and fresh fruits such as
watermelon.Turkish lunches and dinners € There is little difference
between a Turkish lunch and dinner. Typically a Turk may eat a grilled
swordfish kebab with a salad for lunch and then have grilled lamb
kofte and salad for dinnerTurkish dessert € Turkish dessert doesn't
have to be Baklava or any other pastry or cake. A healthy Turkish
dessert option is sutlac (rice pudding) and if made with low fat milk
is quite low in calories. More simply, a typical Turkish dessert is
watermelon and other fresh fruits served with Turkish coffee. Turkey
has fast become a popular holiday choice for Australians and as more
Australians learn and understand the health benefits of the Turkish
diet, Turkish food will become increasingly popular. Turkish Thyme
cooking school recently opened in Melbourne and is fast educating its
students on the secrets to a healthy Turkish kitchen through its 4
cooking classes. The cooking school is unique to others in the market
as its hands on, for small groups of two or couples only and uses
imported Turkish ingredients to ensure the healthy Turkish food
prepared, is authentic.There are 4 categories of cooking classes to
suit any interest, from Turkish desserts to vegetarian cooking classes
to Traditional Turkish food.This cooking school gives you an authentic
experience and allows its students to take home the Turkish food
cooked to share and educate friends and family.

The Spanish Barbeque

2011-02-16T20:08:00.002-05:00

When the weather is fine, there is nothing quite like having a
barbecue and eating al fresco, everything seems to taste better and
cooking outdoors is a real pleasure.Unlike the UK however, Andalucia
basks in over 3,000 hours of sunshine a year which means that cooking
on the barbecue, whether just for yourself or for family and friends,
is almost an everyday occurrence. In fact during the summer months,
many people rarely cook indoors and extensive outdoor summer kitchens
are a feature of many gardens and patios. Even in December, we
regularly eat outdoors at lunchtime, you need a jumper or two but the
warm winter sun and clear bright blue skies are just so
inviting.Barbecue cooking in Andalucia is very different to the
typical Bank Holiday affair in the UK with Dads serving up burnt black
sausages which are a little too pink in the middle. There are no gas
barbecues and we never, ever put things in the oven to keep
warm€¦..The design of barbecues you can see varies hugely, a few
people buy theirs but most people prefer to have them built or they
build their own and these are the most interesting. They range from
simple functional ones built out of brick, rustic style ones like ours
made out of stone, which we just made up as we went along. There are
lovely smooth sculpted ones with high chimneys that seem to blend in
to the surrounding area. Of course there are the more professional
ones with different levelled grills and two compartments either back
to back so wind direction doesn€™t matter, or side by side. Both of
these €˜double€™ style barbecues allow you to cook different things at
once such as meat on one side and vegetables on the other, or you can
transfer the hot coals from one side to the other as they become ready
so that you always have a constant supply of the perfect €˜brasa.€™
Whichever style you see they are always big enough to take a large
paella pan which is very important.The key to a perfect barbecue is of
course, the brasa or hot coals. To get it just right the fuel of
choice is wood, a mixture of pine and olive or almond. Charcoal is
almost never used. The use of natural wood means you get lovely
chunks of hot glowing red coals which give off just the right amount
of heat. The added advantage to using olive or almond wood is that
the food produced is slightly smoky in flavour with earthy hints and
if you add some rosemary or thyme to the wood the smell and taste is
naturally herby and delicate.It can sometimes take up to two hours to
get the brasa just right but that gives you enough time to have an
aperitif or a few tapas with friends while you wait.Sometimes barbecue
cooking conjures up images of burgers and sausages which are black on
the outside and raw in the middle but that needn€™t be the case at
all. Here in Andalucia, the people have a passion for outdoor life,
healthy eating and social occasions so the typical food of andalucian
barbecues is always fresh, exciting and varied. Almost anything can
be cooked outdoors and in true andalucian style family and friends get
together to prepare a variety of dishes rich in colour and flavour to
create a perfect atmosphere every time. This doesn€™t mean however,
that you need to splash out on expensive ingredients, quite the
contrary in fact. People here are experts at creating delicious
dishes using fresh local produce at very little cost. Barbecued
chicken is a favourite and it is much more economical to buy a whole
chicken and get your butcher to joint it for you which is what the
locals here usually do. A typical way to barbecue chicken here is
once you have all the separate cuts, marinade the pieces in lemon
juice, olive oil, garlic and thyme for a couple of hours. The
marinade, as well as producing a lovely flavour, helps keep the meat
moist during cooking and if you keep the cuts small it takes hardly
any time which avoids burnt outsides and raw centres.Other popular
marinades for meat are honey and lemon or mustard and orange.
However, nothing beats a pork or lamb chop or sausages and burgers
simply cooked on the barbecue. Chops are generally cut really thin in
Andalucia which means quick cooking and things don€™t get burnt. A
favourite way to barbecue sausages is to roll them up and then skewer
straight through with a sprig of rosemary or thyme for natural sausage
skewers.Being close to the coast, fish is obviously a favourite
barbecue dish and everything from quick seared sardines or prawns to
fresh tuna steaks are cooked on the barbecue. Tuna stuffed with mint,
wrapped in foil is a lovely treat but my favourites by far have to be
gambas al pil-pil and the Spanish paella, either the seafood or rabbit
and chicken varieties which can all be cooked on the barbecue.But the
barbecue doesn€™t have to mean meat or fish with a side salad, many
vegetable dishes can be prepared the same way as meat dishes. Baked
potatoes are lovely cooked in the hot embers of your barbecue and if
you put some olive oil, thyme and garlic in before cooking they are
simply delicious. Vegetable kebabs are an obvious favourite too and
if you have some good cazuelas you can do garlic mushrooms in olive
oil which are prepared in a similar way to gambas al pil-pil. A
typical vegetable dish eaten especially in the summer is
€˜escalibada€™ which is tomatoes, red peppers and onions which are
cooked on the barbecue grill until soft in the middle. It doesn€™t
matter if the skins are a bit black as it all adds to the flavour and
the skin is discarded anyway. Once cooked and peeled, chop them up,
mix them together, add some salt and a drizzle of olive oil and
that€™s it. The beauty of this dish is that it can be eaten hot or
cold so you can prepare it in advance if you wish.During the summer,
the best time to have your barbecue is in the evening € often it is
just too hot at lunch time anyway. The best thing about evening
barbecues is the atmosphere. Garden lights or outdoor candles create
a really warm, friendly feeling and after the meal what better way to
relax than to put some more wood on the fire, sit back in the warm
glow and watch the stars€¦

Fajita Kebabs

2011-02-15T19:08:00.002-05:00

This kebab recipe has a South of the border flavor that will surely
brighten up your summer grilling party. Marinated skirts streaks and
vegetables are skewered and grilled to perfection, laid down on a bed
of warm tortilla and rice served with authentic Mexican side sides
such as guacamole and salsa. This dish is not only delicious but
colorful and healthy too. Salsa are tomato based which is rich in
lycopene, chillies on the other hand contains capsaicin, an
anti-inflammatory, anti-ulcer and anti-bacterial agent. Guacamole's
main ingredient is avocado, known to be rich in fiber, high in Vitamin
E and potassium. Summer grilling can be healthy,fresh and fun,
lessening the fat in take by choosing healthy ingredients. Enjoy this
scrumptious meal with your family and friends.Ingredients3/4 cup olive
oil1/2 cup balsamic vinegar1/4 cup fresh lime juice3/4 tsp ground
cumin1-1/2 tsp dried oregano, crushed4 cloves garlic, pressed or
finely minced1/4 cup fresh cilantro, roughly chopped1 serrano chile
pepper, sliced into thin rings (optional)1 red bell pepper (sweet
capsicum), cut into 2-inch chunks1 green or yellow bell pepper (sweet
capsicum), cut into 2-inch chunks1 medium sweet onion, cut into 2-inch
chunks2 pounds (1-1/2 inches thick) top round London broil beef steak,
cut into 2-inch chunkstortillas, fresh salsa, guacamole, and sour
cream for condimentsfresh cilantro, chopped
(garnish)directionmarinade*Using a zip lock bag, mix the marinade:
balsamic vinegar, olive oil, lime juice, garlic, cilantro, cumin and
oregano, bell and chili peppers.*Add the beef streak in the
marinade*Close bag and shake to mix all the ingredients*Vacuum seal
the bag and chill for 12 hours.Grilling*Preheat the grill in medium to
high temperature*If you are using a bamboo skewers, soak them in water
for 1 hour *Open the zip lock bag separate marinade liquid from the
beef and veggies (set aside marinade liquid)*Alternately skewer beef
and vegetable on the bamboo sticks*Before grilling brush marinade
liquid*Grill for 15 minutes and keep brush marinade liquid to keep
from dryingside dishes*Cook the rice according to packet
instructions*Place tortilla over the grill for 3 minutes or until its
warm*When serving this dish,place kebabs over a tortilla, Spoon in
store bought or home made guacamole and salsa at the side, add rice
andtop the dish with chopped cilantro

Southern Style Barbecue Chicken

2011-02-14T18:08:00.002-05:00

Serves : 4-6This recipe can be made with any cut of chicken, breasts,
drumsticks or chicken pieces threaded onto kebabs. This sauce can
double both as a marinade and as a sauce simply mix the basic
ingredients together for the marinade then separate and use a third
for marinade and two-thirds for the cooked sauce.Ingredients4-6
chicken breasts 4-6 chicken drumsticks 4-6 chicken breasts cut into
chunks and threaded onto kebab skewers (BBQ sauce) 1 onion (very
finely chopped) 1 clove garlic, crushed 2 tbsp oil 2 dsp cider vinegar
1 tsp grainy mustard and ¼ tsp paprika pepper 2 tbsp soft brown sugar
Few drops of Worcestershire sauce Pinch of salt and pepper 1 large tin
tomatoes (400g/14oz) chopped 1 dsp tomato puree 200g/8 oz vegetables
(peppers, mushrooms, spring onions)methodtrim off any visible skin or
fat at this stage, then brush with a little olive oil. Brush the
chicken pieces with the marinade. Begin placing on the barbeque and
cook until tender. Turn occasionally and brush with extra marinade.
Ensure the chicken is no longer pink before serving. This can be
served with the deep southern barbeque sauce.BBQ saucetoss the crushed
garlic and onion in hot oil for 1-2 mins. Add the cider vinegar,
grainy mustard, pepper, brown sugar, Worcestershire sauce and
seasoning cooking for a further 1-2 mins until the sauce almost
caramelises.Add the tin of tomatoes and 1 dsp of tomato puree.
Continue to cook for a further 3-4 mins. After cooking this sauce can
be cooled and stored in a screw top jar in the fridge for up to 1
week.At this stage take 1/3 of the mixture and use as a marinade. Take
the remainder of the sauce and to this add 1 yellow pepper finely
diced 4 oz mushrooms finely diced and 4-6 spring onions finely
chopped.Return to the heat and cook for a further 5 mins. This will
give you a wonderful chunky barbeque sauce.

Sweet Chicken BBQ Kebab

2011-02-13T17:08:00.001-05:00

Chicken is a versatile food that can be cooked hundreds of ways.
Famously cooked on the grill at barbecues and absolutely delicious
drizzled in sweet and spicy barbecue sauce. Next time you have a
barbecue, consider using this recipe for a sweet grilled chicken
recipe you cannot resist!Sweet orange chicken kabobs Ingredients3
cups of pineapple chunked ¾ cup of sauce 4 ½
tablespoons of frozen orange juice concentrate thawed 1 green bell
pepper 1 red bell pepper 1 pound of boneless skinless chicken breast
Salt and pepper 1 package of skewersPreparationbegin by preparing
your chicken. Rinse well and place onto a cutting board. Slice into
1-inch pieces and place into a bowl in the refrigerator, while you
prepare your orange sauce and slice peppers if you have not done so
already.Mix barbecue sauce and frozen orange juice concentrate until
well blended. Add salt and pepper to taste. Begin placing pineapple,
peppers, and chicken onto skewers.You may do this in any pattern such
as1 pineapple 1 chicken piece, 1 green pepper,  1 pineapple,
1 chicken piece, 1 green pepper, etc..., continue working this
pattern until skewer is full.Next, you will need to prepare your
grill. Fill grill ¾ full with quality coals as this too will
affect your flavor. Spray grill with nonstick grilling oil for best
results. Light coals and allow to burn to medium high heat. Once
desired temperature has been reached carefully, place your kabobs on
the grill.Be sure to leave about an inch between each kabob as you
place them onto the grill. Divide your prepared sauce and place half
aside. Use the remaining half of your orange sauce to baste your
kabobs throughout cooking. Grill your kabobs for about 8 to 10 minutes
or until chicken is cooked thoroughly. Remove from grill and serve
with white rice.The remaining sauce can be used to drizzle served
kabobs or place in a small cup for dipping.These kabobs are great for
dinner parties. They are easy to cook and can be prepared ahead of
time and stored in the refrigerator covered until you are ready to
cook.Also, if you so desire, you may add different things to your
kabobs such as onion pieces, mushrooms, plums, apples, and fresh
tomatoes. This grilled chicken recipe is very versatile and the sauce
can be used to create masterpieces with pork and beef as well!

Kebab Meat Mixer and Other Interesting Appliances for a Party at Home

2011-02-12T16:08:00.002-05:00

It is good to be extra careful while buying ground meat at a grocery
store. With contaminations and fear of salmonella and other hazards,
you may want to mince and grind your meat at home. For people who are
conscious about personal health and safety, a meat mincer and grinder
is a useful product. You can use it as a kebab meat mixer too and
churn out delicious kebabs for your family and friends. A kebab meat
mixer is an essential appliance for your home if you like eating
homemade non-vegetarian food. A kebab meat mixer is useful to grind
and mix the meat to make a hamburger, sausage or kebabs at home. These
meat mixers are very handy when you plan a party in short time. If you
have some meat at home, you do not need to rush to a store to buy
ground meat. The kebab meat mixer makes it easy to make tasty kebabs
at home without much ado. Cleaning and storing these appliances is
also easy and many come with dishwasher safe attachments. When hosting
a party or planning to have an outdoor barbecue or packing food for
many people, you may want to consider investing in an automatic tray
filling and lidding machine. This machine dispenses the desired amount
of food or sauces in each tray and rolls out an automatic sealing lid.
Such automatic tray filling and lidding machine can prevent wastage of
food. Moreover, the lids keep the food fresh in the tray for a longer
time. Another interesting appliance to make your life easy is a bowl
cutter for cheese and meat. You can find them at any home appliance
stores or even order online. You can also use the bowl cutter for
cheese and meat to slice up vegetables and fresh produce for making
instant salad in minutes. The bowl and other attachments are easy to
clean and dishwasher safe. Thus, a kebab meat mixer, a bowl cutter for
cheese and meat along with an automatic tray filling and lidding
machine keeps you ready to party anytime.

Cuisine of the Middle East; from a Backpackers Perspective

2011-02-11T15:08:00.002-05:00

The Middle East produces some of the world's most delicate snacks and
delicious flavours. These are countries ripe with traditional cooking
methods where eating a meal is as much about the friends you share it
with as the food you eat. In Syria you can explore the local Souqs
(undercover markets) where every nook and cranny is filled with
fragrant herbs and rich spices. Turkish meals often include a helping
of warm fresh bread alongside soups cooked in pots that need to be
cracked open after cooking. In Jordan share meze with friends. Popular
meze dishes include Baba Ghanoush € mashed eggplant (aubergine) and
minced lamb mixed with mint and spices. In Israel the budget-conscious
backpacker can indulge in chicken kebabs, bagels, and falafels with
hummus in warm pitas. If this has wet your appetite then read on for a
pick of the tastiest Middle Eastern dishes and beverages.If you like
it strong and dark then Turkish coffee is for you. It is bitter, taken
without milk and served in an espresso sized cup.Chick pea lovers
unite! The Middle East is full of creamy hummus, chick pea stews and
deep fried falafels.Order a kebab like no other kebab you've ordered
before. Choose from tender cuts of lamb, chicken or beef with salad,
hummus and olives, topped with chilli and garlic sauce.Munch on olives
of every colour, size and flavour.Buy Turkish Delight in bulk in, you
guessed it, Turkey. These come in flavours ranging from yellow rose to
pistachio. Once sampled never forgotten.

Top 5 Ways to Build a Shish Kabob

2011-02-10T14:08:00.001-05:00

Its name has roots in the Middle East, but today shish kebob means has
a global reputation as a skewer full of mouth-watering food.Several
sources site Turkish and Armenian as the original languages of the
term shish kebob or shish kebab, but it's linked to an Arabic word
meaning cooked meat in small pieces and an Aramaic word meaning to
char. Whatever its word roots, the top 5 ways to build a shish kabob
spell out delicious in any language.1. Lamb shish kabob.This classic
dish is probably closest to the original recipe that sparked so many
culinary inventions. Lamb shish kabob consists of pieces of lamb
alternating with green peppers, large mushrooms, cherry tomatoes or
slices of medium tomato and white or red onions. Lamb is cut into
1-1/2-inch cubes and marinated in oil and spices of choice, then
threaded onto the skewer with vegetables and grilled until done.2.
Beef shish kabob.This version substitutes beef for lamb in an
otherwise classic recipe. Sirloin is the preferred meat cut for a beef
shish kabob because it will hold together well on the skewer. Beef
often lends itself to some experimenting with the marinade to create
interesting new tastes. Cooks have traded out the traditional oil
marinade of lamb kabobs for soy, wine or even Japanese teriyaki for
beef kabobs.3. Chicken shish kabob.Chicken shish kabobs offer cooks
the opportunity to get really creative with flavors and spices. Only
white meat chicken is used for this type of kabob. Marinades have
featured pineapple juice mixed with dry mustard, brown sugar and soy
sauce; a Japanese yakitori version with soy sauce, sake, molasses and
grated onion; and a spicy shish taouk featuring lemon juice, olive
oil, garlic, cumin, black pepper and cayenne pepper.4. Shrimp shish
kabob.Shrimp on the Barbie has become an Australian cliché, but
it's still one of the most popular forms of shish kabob. A classic
version uses no vegetables at all. Instead, one pound of shrimp is
marinated two hours in olive oil with garlic, lemon, pepper and
chopped parsley, and then grilled for just five minutes. Devotees
report this recipe bursts with flavor.5. Fruit and/or veggie
kabobs.While it may be sacrilege to meat lovers, there are vegetarians
out there who love nothing better than skewer full of grilled fruit or
vegetable slices. Here's where there are no holds barred to the
recipe. Simply cut up favorite veggies and fruits, season as desired
and grill until lightly charred on the edges. Kabobs of this kind are
often served with a sweet or savory dipping sauce.Veteran kabob cooks
add that the kind of skewer used for kabobs is very important. Most
prefer stainless steel skewers rather wood ones because they say the
meat and vegetables will cling better to metal. However, wooden
skewers have their fans as well. Whatever type of skewer is used,
coating it lightly with oil before threading the meat and vegetables
will help the meal slide easily onto the plate.

How to use gas barbecues

2011-02-09T13:08:00.002-05:00

So often families do not take full advantage of their gas barbecues. A
bbq is so much more than an outside grill suitable for chargrilling
sausages. Gas bbqs have thankfully allowed us all to say goodbye to
the burnt or undercooked meat that traditional bbqs have so often
produced in the past and yet rarely is the new technology taken full
advantage of. Not only do gas fueled grills allow us to cook better
food, but they also offer a portability factor that traditional bbqs
do not. Read on to discover how you can start enjoying your bbq more
and make the very most out of your summer.First things first, the
simplicity and portability of gas bbqs needs to be discussed. They are
easy to light, unlike charcoal bbqs, they are easy to turn off, unlike
charcoal bbqs and they are easy to move around, you get the idea.
Never again do you have to light the bbq 2 hours before you want to
start cooking and never again are you faced with a pile of hot ashes
that you don't know how to dispose of. Gas bbqs are often on wheels
which makes them easy to transport. They can be packed up and put in
the car and taken along on all sorts of trips or days out. To the
beach, to the park, on camping holidays.....the gas bbq can go
wherever you do. Think of the fun that can now be had. Also consider
the savings too. When you have children eating out all the time whilst
camping or even on a day out can become very expensive but grilling
yourself if cost effective and good fun. It definitely brings
something extra to the day when a bbq is involved.The cooking power of
a gas bbq is sublime too. Instead of having to constantly turn the
coals or add more fuel, the flames and heat are instant. This makes
cooking on them much easier than traditional bbqs. Most people
continue to use their gas bbqs for sausages and burgers but there is
so much more potential here. Fish becomes much easier to cook and
vegetables too. That crispy, burnt, black and bitter taste is long
gone so you can really bring some culinary expertise into the
equation. Sausages of course have their place, but now you can create
bbq feasts with a difference. Shellfish skewers, lamb kebabs, grilled
vegetables of all varieties. The possibilities really are endless and
with the absence of fat or frying, providing your family with
barbecued food is very healthy. You can take it as far as your
imagination will go and with recipe books dedicated to the subject and
the internet packed with ideas, you will never be short of a new
creation to try.There are few things nicer in the world than enjoying
a bbq at home or when you are out and about. It is the perfect way to
spend a lazy sunday, with friends and family all around and cold beer
on tap! By taking full advantage of a portable gas bbq, you can not
only enjoy healthy, well cooked food but you can save plenty of money
in the process too. They couldn't be easier to set up or light and
with adjustable legs there is no bending over or difficulty with
cooking. By thinking up some exciting recipes and preparing some
delicious accompaniments like salads and sauces, mastering the art of
bbq food is enjoyable and exciting.Gas bbq are fun for all the family.
With plenty of lpg gas suppliers, topping up with fuel is easy to do
and cooking with them is fun. Gas barbecues really help make summers
special.

The History of the Suya Kebab

2011-02-08T12:08:00.003-05:00

The Hausa people are found throughout the geographic region of West
Africa. The Hausa, the Tuareg and the Berbers, have a similar North
African culinary culture. Beef, lamb and mutton feature prominently in
their culinary culture. Meat is often marinated for several hours in a
peanut paste (or in groundnut oil -infused -spice blends). The meat is
then threaded onto wooden skewers before being cooked on an open grill
or on a rotating spit, over an open fire.Nigerian parties are made
extra special when one of two items appears on the menu. The first is
a big cauldron of Nigerian pepper soup. If you cannot pull that off,
you can dazzle your guest with a giant platter of Northern Nigeria
Kebabs called Suya. The Naija Balangwu suya paste allows you to
prepare these delectable kebabs with great ease and in next to no
time. The paste is made using an authentic ancient recipe from the
city of Kano in Nigeria.The ancient city of Kano was as famous as
Timbuktu in the 17th and 18th century. Kano was famed for its
unrivalled trade in leather and spices. The Balangwu suya paste
allows every chefs make excellent suya kebabs.The process of making
suya is simple.The INGREDIENTS1kg of beef (preferably lean brisket cut
into cubes or diced)1 jar of Balangwu suya paste,1 teaspoonful of salt
and20mls of vegetable oil.Method of cookingto cook, simply sprinkle
salt unto the beef, then empty half of the contents of the balangwu
suya paste onto the beef ( keep the other half for glazing the kebabs
later). Massage paste and salt thoroughly into the meat, then thread
the meat onto a wooden or metal skewer. Place the kebabs onto a
casserole dish, cover with a tight lid or cling film and microwave on
high heat for 10-12 minutes. Pour the vegetable oil into the left over
paste; stir the oil into the paste to loosen the paste. Use a pastry
brush to brush the loosened paste unto the kebabs, then place glazed
kebabs under a hot grill or griddle for 10minutes (turn the kebabs
over after every five minutes). Serve with some tossed salad.Get your
instant Suya Kebab, click here - Suya Kebab for you!

Dinner Recipes

2011-02-07T11:08:00.003-05:00

Dinner recipes can get hard when days turn to weeks turn to months.
It's easy to get stuck on the same few meals. Families often find,
when examining their food selection, that they constantly eat the same
meals while ignoring some old favorites. It's all haphazard and kind
of random. Because people have so much to do they often ignore the
healthy eating. Prior planning is important when designing a menu and
recipes to cook from it. People who take some time to plan out menus
can select a wider variety of recipes. Food isn't only about the taste
and nutrition, it's about presentation and the whole experience.
Everyone can enjoy the same basic food if it's made into a variety of
different meals. Take ground beef for example. Ground beef and wheat
with vegetables and tomato sauce (ketchup) is a burger Well, it's also
tacos. Tacos and hamburgers have a lot of the same basic ingredients,
but to most people they're very different foods. Many different meals
can come from one food. Let's try another one. Chicken and potatoes.
French fries and fried chicken can be fattening and thus not healthy.
Roasting both will save the waist line. Still chicken and potatoes.
Chicken salad and chips make a good lunch. Chicken pot pie. Chicken
Teriyaki comes with rice, a starch just like the potatoes. There it
is, a lot of variety from only a few basic foods. Try more than one
meat. Delicious kebabs come from chicken and steak along with some
vegetables. Steak and lobster can be very elegant for a parents only
dinner date, or pretty basic to include the kids too at a family meal.
Fish and chips make a good appetizer for a fried turkey, all made in
the same deep fryer. Where can more ideas be found? There's a
television network dedicated to food, which shows a lot of cooking
programs. They not only have practical cooking tips, but have web
sites with even more information on dinner recipes. Try searching for
dinner ideas on Yahoo or Google. Nobody could every get through all
the available info online. Do You Want To Know More? Hai Friends Click
Here To Cook Like a Five Star Chef

Chicken Kebabs With Herbs Recipe

2011-02-06T10:08:00.003-05:00

Chicken kebabs can be made much faster than beef or pork. It can be
made with variety of sauces, marinades and with many grilling styles.
Chicken kebabs are a great meal for your family and your friends as it
can be cooked in many ways that people love to enjoy eating it. If
you're cooking for a load of friends, for a big party, the kebabs will
serve you very well, as they are filling and easy to prepare.For this
particular recipe we will use a boneless chicken breasts - you will
need to buy around 5 of them, depending on how many people you are
planning to serve. Next ingredient is chopped fresh herbs ( around 2
tablespoons ). Fresh herbs are an important part of so many recipes -
they add fresh flavors to many dishes. You can use parsley, dill or
oregano in this case.Other ingredients to use are: 3 garlic cloves, 1
1/2 strained plain yogurt, juice from a lemon and off course salt and
pepper. First, you have to crush your garlic cloves, no chopping in
this case, then take a large bowl and put the following ingredients
together: garlic, herbs of your choice, plain yogurt, a little lemon
juice, pepper and finally salt. Mix all the ingredients together.Now
you have to use your 5 boneless chicken breasts and cut it into one
and a half inch chunks. After you have done that, put them in the bowl
with the mix you have just made and let it stand in the refrigerator
for at least 1 hour and 30 min. To marinade. The longer you can
marinade the chicken - the better. You can alway customize a marinade
to your family's tastes, so use your imagination to add other spices
and seasonings.And finally use a metal or wood skewers and place the
pieces of chicken onto them. Save the marinade to use it while cooking
and turning chicken kebabs around. It should take less than 20 min. To
cook your chicken kebabs with herbs, but look and see if they
arecooked through. Use the marinade for basting from time to time and
turn the chicken kebabs around frequently.You can serve the chicken
kebabs with cooked rice or potatoes, also include some salads or
tomatoes to have a great grilling experience.

12 Tons of Doner Kebab Meat a Day Robust Bench and Floor Scales are up to the Task

2011-02-05T09:08:00.004-05:00

Cede DÃner Royal gmbh, founded in 1993 by owner Zeynel Demir, has
become the largest kebab production plant in Switzerland in the space
of just a few years. The vastly expanding operation uses robust
METTLER TOLEDO scales with IP69k protection.In 1993, company owner
Zeynel Demir founded the company Cede DÃner Royal gmbh. Food safety is
of utmost importance in our operations. Our customers expect
high-quality products and they need to be able to rely on us as a
partner, says Torsten Goebel. He continues, METTLER TOLEDO supports us
here by offering scales that are suitable for use in hygienically
sensitive areas.Hygienisches Design geeignet fã¼r
hochdruckreinigungproduction at Cede DÃner Royal runs in line with the
requirements of Good Manufacturing Practice (GMP), Hazard Analysis and
Critical Control Point (HACCP) and the International Food Standard
(IFS). Several stainless steel 4x9 series bench scales are used in
this hygienically sensitive area. This range of scales is
characterized by its robust, hygienic design. The open design of the
weighing platform, along with the load cell with IP69k protection,
allows simple cleaning, even with high-pressure water.Seamless
traceabilityas a company with IFS Higher Level Status, Royal DÃner is
not only required to use equipment that can be easily and efficiently
cleaned (IFS Version 5: 4.14.2) and is regularly calibrated and
maintained (IFS Version 5: 5.4), it must also guarantee seamless
traceability (IFS Version 5: 4.16.1 KO criterion). METTLER TOLEDO also
has ideal solutions for this.When handling incoming goods, raw
materials such as condiments and meat are weighed on PUA579 ((USA:
PUA679)) low profile floor scales (maximum capacity 1500 kg) with an
IND449 weighing terminal. The weighing terminal is directly connected
to Royal DÃner's ERP system via an Ethernet interface, which records
the weighing data and generates barcode labels for the incoming
goods.Torsten Goebel confirms this: The user-friendliness, IP
protection and robustness of the scales fulfill all of our
requirements. Using the complete package from METTLER TOLEDO, which
includes service and a DKD calibration certificate, has been a
thoroughly positive experience for us.

Döner kebabs

2011-02-04T08:08:00.004-05:00

There are many food dishes served in restaurants which can also be
ordered and eaten elsewhere. These orders are either called as
takeaways, takeout, carry-out, parcel or tapau. These foods of all
nationalities such as Chinese food, Japanese, Lebanese, Mexican,
Mongolian, Thai and lots more, can be ordered inside a restaurant,
over the telephone or through the present trend of ordering online via
the internet.Kebab is one of the popular foods served and ordered as
takeaways in many countries around the globe. It is a meat food dish
that is made on skewer or spit. Kebab has different variations, one of
which is the DÃner kebab. This dish is of Turkish origin which is made
of lamb meat roasted on a vertical spit and sliced off to order.
'Shawarma' in Arabic and 'gyros' in Greek are its two other names. The
composition of meat, ways of serving and garnishes determine the
variants of the dish.Lamb is the most common meat used in preparing
dãner kebab in Turkey, although chicken meat is also used in Turkish
street foods. There are two ways of preparing meat:Stacking marinated
slices of lean meat shapes as an inverted cone onto a vertical skewer
is the more common and genuine method. Tomatoes, onions and fat is
placed on top of the stack so that juices would drip down the meat to
keep meat moist, when it is heat from charcoal, wood, electric or gas
burners is applied.Meat used for dãner kebab in Western Europe is
usually processed industrially from compressed mixture of different
animal ground meat.In Turkey, DÃner kebab may be served as a main
course or as street snack. As a main course, it is presented on a
slightly heated plate with few grilled peppers or tomatoes (the
Portion), or served on top of pilaf rice (Ricetop), or served on an
rectangular plate, atop a base of thin pita with a dash of pepper,
tomato sauce and butter.Turkey is not the only country where DÃner
kebab is dished out to customers. There are some nations who have
their own versions and variety of this food meal and call it using
different terms.In Albania, it is either called sufllaqe or gjiro and
made with either lamb, beef or chicken, lettuce, tomatoes, mayonnaise,
french fries, ketchup, and/or mustard, etc.In the streets of SÃ£o
Paulo, Brazil. A popular fast-food dish called Churrasco Grego meaning
Greek Barbeque is commonly served as a sandwich.A DÃner kebab
variation called donair was first served in Halifax, Nova Scotia,
Canada in 1973 by the 'King of Donair' restaurant. The meat used in
donair is a combination of ground beef, flour or bread crumbs, and
various spices. The sauce is a concoction of evaporated milk, sugar,
vinegar, and garlic. Meat and sauce are rolled in a pita flatbread
with tomatoes and onions.DÃner kebab is called by its Arabic name
shawarma in the Philippines. Filipino-style Shawarma is made with beef
or chicken or lamb on rare occasions only since lamb is expensive in
the Philippines. It is wrapped in small pita, rolled up and covered in
an oil-based garlic sauce and hot chili. Additional ingredients
includes chopped lettuce, onions and tomato. Cheese, French fries and
homemade pickles are added to special shawarmas.

Cyprus Cuisine - A fusion of Turkish and Greek

2011-02-03T07:08:00.004-05:00

Cyprus is a place with many exotics food types and one could say their
food is an evolved fusion of Greek and Turkish cuisines. These two
cultures dominate the population of Cyprus, but the locals have put
their own unique twists on many well known dishes. Thanks to a
government ban on imported products Cyprus has had to rely on
themselves when it comes to fruit and vegetables. You could say that
it is thanks to the ban that their fruit and vegetables are some of
the best you will be able to experience. As Cypriot cuisines have been
influenced by different cultures throughout history, you could say
each dish has a unique taste that reflects on the Cypriot
character.The Molehiya is of Arab origin and appeals to Turkish
Cypriot taste. It is a vegetarian dish made from the Molehiya leaf.
The same applies to Yalanci Dolma which means 'stuffed liar', it is
vine leaves stuffed with rice, onions and tomatoes. The name stuffed
derived from common dolma that is filled with meat, Yalanci means
cheat/liar which signifies the meat is missing. Shish kebab is another
Turkish related dish that is prominent in Cyprus. It is a dish
consisting of meat and vegetables put onto a skewer and then grilled.
Any kind of meat can be used and the vegetables are usually cubed.
There is also a fruit variation of it that doesn't consist of
meat.Pork is a favourite meat of Cypriots and obviously isn't a
Turkish inspired dish. One of the Greek inspires dishes is lountza,
which is a wine marinated pork tenderloin that is smoked. It is
another dish that is cooked over coals but is sometimes fried with
eggs or used for sandwich filler. Chiromeri is similar but is aired
ham but the wine flavour is more prominent, in the mountain area it is
dried.There is one dish that has different variations of the same dish
and that is the Moussaka, all versions of the dish are based around
aubergines and minced meat. The Greek variation funnily enough is the
version that is known all around the world. It is layered with meat,
potatoes and aubergine, which is topped with a white sauce and then
baked, while the Turkish Moussakka is not layered but there are
aubergines, green peppers, tomatoes, onions and minced meat all
sautã©ed.Halloumi is a traditional Cypriot cheese which is very
popular in the Middle East and Greece. Usually it is made from a
mixture of Goat's and Sheep's milks but in various other places around
the world cow's milk might be used although this makes it a cheaper
and inferior cheese. It is a cheese with a high melting point so it
can be fried and grilled with no problems of it catching. The cheese
is similar to mozzarella in texture but has a more salty flavour,
usually stored in salt water, can be frozen for a year and is usually
garnished with mint leaves to add to the cheeses taste. Cypriots like
eating Halloumi with watermelon in the summer and usually with some
lountza.There are many villas in Cyprus offering great access to the
many areas of Cyprus filled with a myriad of restaurants that serve
many of these dishes and more € so be sure to explore for a top
culinary experience. Whether it's a Greek influenced or Turkish
inspired dish you are bound to find something that caters to your
taste.

Pork Shish Kebab With Soy-Nut Butter Sauce

2011-02-02T06:08:00.004-05:00

I came up with this recipe mainly for two reasons. First, the
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy.
So, if you think that you don't consume soy on any given level you may
want to think again.If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers
3-4 inches away. That being said, this dish can be enjoyed all year
long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut
butter.Difficulty (Scale from 1-10): 5Serves: 6 (appetizer
servings)Prep Time: 25 minutesCook Time: 10 minutesTotal Time: 35
minutesingredients1 pound boneless pork - cut into 2 inch pieces1
large orange bell pepper - cut into 2 inch pieces1 large Vidalia onion
- quartered and separated1/3 cup of water3 tablespoons of creamy
soy-nut butter2 tablespoons of finely chopped pineapple1
jalapeño pepper - seeded and deveined - finely chopped2 cloves
of garlic - minced1/2 teaspoon of reduced sodium soy
saucepreparationThread pork, bell pepper, and onion alternating on
skewers.Preheat grill or broiler.Meanwhile, in a small sauce pan,
combine water, soy-nut butter, chopped pineapple, jalapeño
pepper, garlic, and soy sauce. Heat until melted and nearly smooth,
whisking constantly, then set aside.Once skewers are cooked, serve
with soy-nut butter sauce.Enjoy your shish kebab!

Kid's Parties, Clowns and an Epiphany at a Kebab Shop

2011-02-01T05:08:00.004-05:00

I believe that someday women will rule the world. Why? Let me tell you
a story. My girlfriend at the time had a small start-up company that
did kid's birthday parties and events. One time, she called me on my
cell phone that her car broke down and she needed to host a party
right now in New Jersey. So she asked me for a favor if I could go out
and help her buy some things for her scheduled parties while it's
still early. The thing was, there was both a birthday party in NY and
NJ, and I only had time to get to one of them. I said: I am not going
to look for childrens birthday party entertainment in NJ. That's too
far for me. Besides, I'm not going to able to get there in time. She
told me that if I don't get there in time, she is going to lose a big
client and her credibility in that area. Also, she told me in all
seriousness that scared me for a second that I'm never going to be
able to 'tap that' ever again. Ever a trooper, I grudgingly obeyed. Of
course, once I said yes, she became cheerful again and said I was the
best boyfriend ever. Chicks. Go figure.So my task was to go and get
two things. First, I had to look for children party clowns in NY. The
party wasn't going to start until later, but since we lived in
Brooklyn, I figured I would do that first. I looked at the yellow
pages for birthday clowns and found a few businesses nearby. I called
up the first number on the list and surprisingly, got them to agree to
go to the venue later despite the short notice. Sweet, so that was
done. The next errand was to get some party favors for the party she
was hosting in Newark. I had maybe just about an hour to get there in
time. I hurriedly flipped the yellow pages again checking for more
businesses in the New Jersey area. Coincidentally, there was this one
shop really close to where the NJ party was. So I threw the book down
and ran to my car. I ran swift like the wind knowing that if I don't
make it I won't see poon for a long, long time, or at least until she
reneges. But don't we all know that a long, long time will always be
sooner?I got there just before the hour and quickly went inside. It
either smelled something like you went to a kebab shop or they were
just trying to ward of vampires with garlic. Actually, it was a kebab
shop. Immediately, I was alarmed. I didn't check for other addresses
in the yellow pages.The person at the counter said with his thick
accent: Birthday party for kid in NY? Or would you like a doner kebab?
Whew. I thought for a second. Uh, yes and I also have to get some
things for this birthday party here in Newark too. I was blackmailed
to arrange the birthday party entertainment for kids in Newark where
my girlfriend is hosting. I replied. Ah. Women. What can we do, eh? he
chuckled. What can we do? I answered. Can't live with 'em, can't live
without 'em, huh? He just nodded and smiled. We both knew the answer
to that.The party toys are at back there's room full of them inside.
Would you like spicy or garlic sauce with that?As soon as I paid for
the toys and the kebab, I was on my way. I got to the party just in
time. With a sack full of toys on one hand and a kebab on the other, I
was the hero of the day. Also, the kebab was delicious. My girlfriend
gushed that I was the best and said: I was going to give you a kiss,
but you smell like garlic. Ah. Such is my lot in life.

Kebab Shop Insurance

2011-01-31T04:08:00.003-05:00

You may well enjoy running your kebab shop and be justifiably proud of
what you've achieved, yet all this could vanish if you're simply
unlucky and end up having to pay out huge sums of money following an
accident or disaster. This is why kebab shop insurance may be of
interest to you.Kebab shop insurance can often be provided as part of
general business insurance. Policies of that nature break down into a
number of specific types to protect you against certain forms of risk.
These risks are typically summarised as originating from:Claims from
members of the public injured on your property (or who suffer damage
to their property in similar circumstances) - this is called public
liability insurance; Claims from your customers that they have
suffered problems as a result of your products - typically this comes
under product liability insurance; Business interruption due to the
theft or destruction of your equipment and premises; Claims from
employees (by law this may even include casual or voluntary helpers)
that they have been injured while progressing work on your behalf -
this is called employers' liability insurance and will be mandatory in
many situations; The loss of your ability to work following an
accident and injury - this is typically covered by personal accident
insurance.With an insurance for kebab shop policy some or all of these
risks may be covered, depending on the particular policy features of
the cover you purchase, so do check what the cover entails.It's worth
noting that if you do not have insurance and suffer one of the above
misfortunes, then it will be your private finances that will need to
meet the bill. So if you need to urgently replace your grills and
ovens, the costs may hit you hard without insurance to help.In cases
involving action against you by a third party, the courts will not be
thinking primarily of whether or not you played an intentional part in
the incident but only whether or not you are legally liable. Their
awards against you may be very high depending upon the levels of
injury or damages sustained by the other party.Kebab shop insurance
may be a sensible investment that could help your business survive and
continue following bad luck. Finding out more may be advisable.

Making Kebabs At Home

2011-01-30T03:08:00.004-05:00

Among the many varieties of kebabs, sheesh kebab and doner kebab are
very popular. Kebabs can also be made at home which is also a great
idea for a party! Kebabs are extremely filling so you don€™t have to
worry about the main course. Just a wide selection of kebabs and
desert is all you need. Kebabs can be made out of chicken, meat, fish,
lamb, beef and pork. The vegetarians don€™t have to fret; you can also
cook vegetables, mushrooms and cottage cheese in the same way. It
tastes just as delicious and scrumptious. Making kebabs is a lot like
barbequing so you can make all the preparation and ask your husband to
take over while you relax with the girls. Kebabs are extremely simple
to make and don€™t take up much of your time. Here are a few things to
keep in mind while making kebabs. €¢ Choose the right kind of meat
from the vendor. If you€™re opting for frozen meat, defrost it and
make sure the meat can absorb the marinade. Wash all the meat, fish
and vegetables well before adding it to the marinade. €¢ The marinade
is another important aspect of making kebabs. The recipe is fairly
basic and you can be your own master chef and create your own special
marinade. You can try some curd and spices for chicken and vinegar or
lime juice for meat. You also have readymade kebab mixes in the market
that will help you a great deal. €¢ While choosing the meat, try and
opt for the boneless pieces of meat from the ribs. The meat from the
loin area is also very tender and juicy, apt for making kebabs. Make
sure you trim off all the excess fat around the meat so the meat cooks
faster. €¢ You then have to cut the meat into cubes. Make sure the
cubes aren€™t too big or too small. They should approximately be an
inch or an inch and a half. You have to make sure the pieces aren€™t
too thick and chunky. The meat may not cook well from the inside and
be difficult to eat. If the pieces are too thin they may just slip of
the skewer so be careful. Place the pieces in the marinade for at
least 24 hours so the meat can become tender. €¢ The next step is
treading the marinated pieces onto the skewers. You have the option of
bamboo and metal skewers. Bamboo skewers are a more economical option
where as metal skewers last longer and cook the meat faster as the
meat clings onto metal skewers faster. €¢ If you are cooking
vegetables then parboil them before placing them on the skewers. Be
creative with the combination of vegetables and meat. You never what
you may come up with. €¢ While grilling the kebabs make sure the heat
is enough, and spray some oil or butter so that the meat doesn€™t
stick to the skewer or each other, making it easy to remove from the
skewer. Serve the kebabs with pita bread or yoghurt. If you are a
kebab fan and want to make the process easier you can invest in an
electric or gas kebab machine. They are extremely easy to operate and
clean. To find more about kebab machines you can visit
http://www.pantechnic.com.au .

The Great Kabab Factory, Hyderabad, India

2011-01-29T02:08:00.004-05:00

What you see - The Great Kabab Factory (TGKF) started on November
10th, 2008 in Hyderabad. Ever since its inception in 1988, TGKF has
graduated to being a classy restaurant chain branded and managed by
the prestigious Radisson Hospitality Group. At its Hyderabad branch,
the simple and minimalist dã©cor is striking. Waiters in blue
uniforms, resembling factory gear greet you with a warm smile as you
enjoy the soft light of the restaurant. There is also a waiting lounge
on the side with a seating capacity for 8-10 people. Here you can
enjoy a few drinks and starters in case the tables are all
occupied.What you get - This restaurant has a prix fixe buffet style
menu. There is a choice of 6 succulent starters to choose from and the
standard Indian entrees comprising roti, dal and rice followed by a
very inviting choice of desserts. On weekdays with lunch, a pint of
beer is also served free. The entrees change every meal but the
variations are limited to vegetarian, non-vegetarian (chicken/mutton)
biryanis and dal with a choice of roti, naan or Ulte Tawwe Ka Paratha
(thin and soft bread, kneaded with saffron-flavored milk). The paratha
is enjoyable even without the accompanying chutneys. The meals
incidentally lay emphasis on kebabs as the entree rather than as
starters.The Shahi Gilaawat or Galouti Kebab is the in-house
specialty. The meat is minced at least five times to give it the
required fineness, before adding raw papaya and spices. It is then
shallow-fried on a tawa. There is an option to order for mild or spicy
varieties. Patthar Kebabs, grilled on stone, are worth a try too. You
can also try saffron-flavored Sheermil, which has a mild sweet taste
to it and Bakherkhani Roti, flavored with nuts and fennel.In Dals,
Panchmahal (Benaras style), is a specialty. Some of the other dishes
that generate interest are the spicy Murgh Khada Masala, crisp and
crunchy batter coated Amritsari Machi Tikka, juicy Bharwan zucchini, a
stuffed and grilled zucchini preparation, as well as the velvety Murgh
Tikka Kali Mirch. The food is served with four tangy dips and onion
slivers. In desserts try the interesting paan ice cream, which has
vanilla ice cream and sweet paan chunks in a fragrant blend. The Tilla
Kulfi is a must try too, and the Jalebis, shaped like flowers and
served hot with creamy Rabri, are extremely delicious.The verdict -
Usually kebabs are associated with non-vegetarian food but
surprisingly there are quite a lot of choices for vegetarians too at
thethe Great Kabab Factory. In fact, a separate Tandoor is used to
cook kebabs of potato, mushroom, cottage cheese and green peas. The
restaurant does not offer a la carte, so your meal is entirely in the
hands of the Chef and his special recipes.Trust us, this is not
disappointing. In terms of ambience, the whole setup has a very calm,
relaxed and welcoming feel to it. Another striking fact is that every
dish while being served is explained to you. This adds a nice personal
touch to the service. Valet parking facility is available.What you pay
for a meal for two - Rs. 750-1,200Anytime between - 12 PM - 11 PMYou
can find more information on The Great Kabab Factory, Hyderabad Here.

Concept Development In A Restaurant

2011-01-28T01:08:00.004-05:00

1.1 Restaurant Brand NameThe name of the restaurant will be 1453
Mediterranean Cuisine. This name was chosen to convey the concept,
theme and service that potential customers are likely to find in the
restaurant. 1453 was chosen because this was the year that Istanbul
was conquered by the Turks and thus became a part of the Turkish
Empire. In other words, the number carries a historical significance
designed to convey a specific message; that the restaurant is inspired
by Turkey. The word Mediterranean was chosen for the same reason as
the latter mentioned number; to signify the source of inspiration.
This aspect was important to inform those consumers who may not
understand what 1453 means about the restaurant's concept; these will
be consumers who are not familiar with Turkey's history. Cuisine was
chosen to reflect the kind of product offered in this restaurant i.e.
The food will be presented in an artistic, creative yet minimalist
style (typical of the Turks). (Ajans, 2005)1.2 LocationThe restaurant
will be located at the heart of Boston's Summer street; Four Point
Channel neighborhood. This location will be ideal for an artistically
inspired restaurant such as 1453 Mediterranean Cuisine because the
neighborhood is at the heart of Boston's social and economic life.
First of all, the Boston World Trade Centre is located there.
Additionally, the Boston Convention Centre and Institute of Boston
Contemporary Art are all found here. As a result, the restaurant has a
large client pool who would be interested in the overall concept of
the restaurant i.e. Its rich cultural history. This location will also
be advantageous to the restaurant because it is a haven for many
residential areas and harbors too. These are all groups of people who
would be interested in sampling restaurant food especially the kind to
be served at1453 Mediterranean Cuisine.1.3 Restaurant SegmentThe major
clientele will be all the visitors and residents of Boston's summer
street and its environs. Since this is a relatively diverse group. The
restaurant will be tailored to artistic individuals or those who have
an appreciation for cultural cuisine. It will be like a journey to the
east with hints of the Boston lifestyle. The major segment that can be
attracted by this offering include the older and middle aged consumers
who both have an affinity for authenticity. Consumers will also be
segmented by nationality as Boston is quite diverse and chances are
that the restaurant will attract many nationalities, however, it is
expected that the largest percentage will be US citizens who have a
taste for variety.1.4 Primary type of customersOne of the categories
of consumers who will visit this restaurant are the working class
since this will be a high end restaurant. Additionally, because of the
cultural element, the restaurant will also attract artists. It is
expected that the restaurant will draw in more artists than any other
category. This is because of all the artistic institutions in that
neighborhood and also because of the restaurant's theme.2.0 EXPEREINCE
ELEMENTS2.1 Context2.1.1 ThemeThe restaurant will be inspired by the
East but will be adapted to Boston. (Nur, 2008) Consequently, the
restaurant will integrate Eastern cuisine with minimalist French
serving to suit the local landscape. This theme will depicted through
a number of outlets. For instance, the signature dish will be
distinctly Turkish as it will be hummus beef and Mezzes (where mezzes
are similar to fish tartar). In Turkey, kebabs, have been around for
years, consequently, the Turks have perfected various ways of
preparing it. This restaurant will have scrumptious beef and
delectable chicken kebabs. To spice it all up, the Kebabs will be
served alongside Mini shish-es.Before having their main course, guests
can wet their appetites with breads topped with special mezzes. This
appetizer will then prepare them for the main course which will have a
wide array of delicacies to choose from. Consumers can indulge in
mouthwatering grilled beef, lip smacking chicken, delectable fish and
tasty lamb. After getting thrilled by these delicacies, consumers can
then treat themselves to a scrumptious dessert consisting of a Turkish
style milk pudding, a traditional Baklava, the flavored mastic or
delicious Turkish ice cream. Beverages will consist of Turkish coffee
(known for its characteristic thickness), the distinctly red Turkish
tea, a series of Turkish wines such as Kavalideren, Raki, and some
sodas that are available within the local market. (Ajans, 2005)2.1.2
Service style (Learnable)The service style will be learnable in that
consumers will be informed about the ingredients of the various dishes
so that they can easily choose. Also, because the restaurant will
borrow from a foreign concept, then it will be extremely important for
those who visit the restaurant for the first time to familiarize
themselves with the meals on offer.2.1.3 LayoutThe restaurant will be
reminiscent of the old Ottoman Empire with Chandeliers characteristic
of that century. The restaurant would never be fully complete without
Turkish rags placed under its cutlery usually known as Kilims. In
order to capture the eastern esthetic, the restaurant will have low
tables. It will only serve one hundred and fifty persons which is
similar to the boutique style offering. (Nur, 2008)143 Mediterranean
Cuisine will have rooms bathed in warm colors. Its surroundings will
be draw in their clientele with their smooth and velvety beige color.
In line with this theme, the restaurant's dã©cor will be mostly white
to create serenity and calm in all its rooms.2.1.4 SensorySince the
restaurant aims at creating an oriental feel, then music will convey
this aspect through its oriental nature. Also, it will also have a low
volume setting so as to create a gentle atmosphere where peace and
serenity prevail. The scene is designed to take the patrons through a
journey to the East. However, it will still capture the European
aspect through its minimalist dã©cor, music and room arrangements.
These aspects will be detected though the sense of smell, sight and
even touch.For those customers who will be conducting their private
functions. The restaurant will set aside some special dining rooms for
such occasions. These will be custom - made to the diner's
specification. Also, because the restaurant will have an oriental
feel, then there will be special offerings for persons from the
region. For instance, the restaurant will provide its Muslim clientele
with picnic bags containing special niceties during the holy month of
Ramadan.2.1.5 Social integrationThe restaurant will be a blend of
European and Eastern cultures, consequently, this will provide fertile
ground for various types of groups to intermingle. Since Boston has
many tourists, then it is likely that such a category of people will
get a chance of interacting. Also, the restaurant's serene
environment, will give customers the luxury of communicating properly
without undue interference from loud backgrounds. Additionally, it is
a known fact that food is the number one incentive for social
integration hence providing a suitable atmosphere for this
occurrence.2.2 Engagement2.2.1 EducationalAlmost all parts of the
restaurant will be educational. Starting with the name, the
restaurant, will be conveying a historical message about the Turkish
empire. The foods served in the restaurant will be predominantly
Turkish. Consequently, the people in Boston will get to learn some of
the cultural aspects of the Turkish people. For instance, they will
find out that a variety of their vegetables contain more spices than
their main meals, they will also learn that in Turkey, authentic food
tastes are quite distinct/clean. (Ajans, 2005) Even the cutlery will
give similar teachings. Turkish tea is usually served in light china
to transfer heat to the body and to depict its red color. The
restaurants interior dã©cor such as its chandeliers and rugs will
reflect the history of Turkey. Consequently, customers will not only
enjoy a scrumptious meal there, they will also be more informed about
the world.2.2.2 EscapistThe restaurants' layout is designed to portray
a serene atmosphere with its warm colors and low music setting. Owing
to this sensory description, customers can take time out from their
hectic schedules to relax, and escape from the hustle and bustle of
the Boston City life. In 143 Mediterranean Cuisine, customers will get
a special chance to reflect upon their day.2.2.3 EntertainmentSo as to
capture the market segment chosen i.e. Artists and working class, it
will be necessary to hire singers that befit the working class tastes.
These will mostly be classical music or various instrumentalists. The
artist will be performing twice in a week. However, when there are no
guest artists, then there will always be eastern music playing softly
in background. There will also be a separate area where a pianist will
be playing supple tunes.2.2.4 EstheticThe restaurant will be
creatively designed. Also, its food offerings will be out of the
ordinary. Consequently, the restaurant is bound to reflect artists
tendencies. It will be able to speak to the customer through its
layout, theme and content. These elements are all qualities that
artistic persons can relate to and this will make them come back to
the restaurant.2.3 Time2.3.1 MemorabiliaThe restaurant's paintings,
carvings and floor concept will reflect century old memorabilia. (Nur,
2008) This will be traced back to the Ottoman empire and will provide
the customer a chance to connect with the history of the east.2.3.2
ContinuityHowever, in order to fit in with modern times, the
restaurant will still play some modern music; it will also blend in
modern European furniture with traditional Ottoman inspired ones. This
will depict a sense of continuity and thus reflect modern ideas.3.0
SUMMARYThe restaurant proposed restaurant is a Turkish inspired
restaurant with hints of European induces. Its meals will be
predominantly Turkish, its layout will also draw inspiration from the
east and so will the visual depictions of the restaurant. However, in
order to portray elements of modernity, there will be minimalist
European servings, some European entertainment and even some elements
of European interior dã©cor.Reference Nur (2008): Food in turkey,
retrieved from http://www.photonur.com/ accessed on 22nd
SeptemberAjans, I. (2005): Turkish cuisine, retrieved from
http://www.turkuaz-guide.net/index.html accessed on 22nd September

Top 5 ways to choose healthy indian food

2011-01-27T00:08:00.004-05:00

If you€™re as passionate about Indian food as we are, but you like to
take care of your health, then you€™ll enjoy this article. By
following these 5 ways to choose healthy Indian food, the next time
you€™re out at your favourite authentic Indian restaurant or take
away, you can get all the joy of eating your favourite food, without
having to worry about your waistline. ONE: Choose an Authentic Indian
Restaurant Many Indian restaurants in the United Kingdom have changed
their recipes to suit the taste buds of the British mouth. This has
often led to curries becoming an unhealthy option contributing to the
growing obesity problem in the UK and unfairly labeling Indian food as
unhealthy €˜take away€™, alongside doner kebabs and fish and chips.
But authentic Indian cooking is nothing of the sort. Authentically
prepared and cooked Indian food uses high quality, lean meat and low
fat ingredients, and is actively good for you! If you choose an
authentic Indian restaurant, you can enjoy healthy Indian food. TWO:
Choose a Tandoori Did you know that choosing Tandoori is one of the
best ways to eat healthily when you visit an Indian take away or
restaurant? Of course, we believe that you should always choose an
authentic Indian restaurant in the first place, but look to the
Tandoori section of the menu for some of the best healthy choices.
These are heavily spiced meat dishes that are grilled at very high
temperatures in charcoal ovens. These lean meats aren€™t fried, so you
don€™t have the same problems with food cooking in its own fats.
Chicken, fish and prawn are your best choices for a healthy diet, and
you can always ask for them to go easy on the coconut milk. THREE:
Choose the Healthiest Curry Chicken or Lamb is probably the best
choice to go with when choosing a curry when you want to stay healthy.
Choose a Lamb Rogan Josh, which is the healthiest of all the lamb
dishes at the Curry House. It€™s quite high in calories but it€™s also
packed with antioxidants that help keep your heart healthy. FOUR:
Choose a Healthy Vegetarian Side Dish It€™s true that one too many
Naan breads might help you to put on a few extra pounds. However,
within the wide scope of Indian cooking, there are many healthy side
dishes that won€™t hurt your health and will help you to stay healthy
whilst enjoying Indian Food. A nice healthy alternative for a side
dish is the vegetable puree also known as a Bharta. It is a great side
dish when you are having a curry and is made of healthy ingredients
like aubergine, ginger, tomato and onion, along with garlic and
various Indian spices such as chili and cumin. It€™s eaten with bread
or roti, the choice is yours. FIVE: Choose to Avoid the Crispy and
Fried It probably goes without saying, but anything that says
€˜crispy€™ or €˜fried€™ has spent a bit too long in the deep fryer.
This is the least healthy option and so by steering clear of these
starters and main course dishes, you€™ll make healthier choices. Also,
avoid the Biriani if you can, it was named after the Persani word for
€˜Fried€™. Looking for the healthy places to get your favourite Indian
food? Choose one of the Indian Takeaway and Delivery venues on Curries
Online!

Traditional Recipes From the Middle East

2011-01-26T23:08:00.004-05:00

The Middle Eastern cuisine is very paradoxical because it is diverse
while having a certain degree of homogeneity. The cuisine has an
Ottoman regime touch in it. There are some commonly used ingredients
like olives and olive oil, pitas (round bread), honey, sesame seeds,
sumac (flowering plant), chickpeas, mint and parsley. Some famous
dishes that are rejoiced all around the world are kibbeh (rice and
chopped meat) and shawarma (sandwich-like wrap with variations of
chicken, lamb or goat).They also have popular alcoholic drink called
the 'arak'. There are many traditional recipes from the Middle East
that are rich in vitamins, minerals and antioxidants. Foods like
hummus and lamb contain taste and nutrition.The traditional recipes of
the Middle East include flat bread, lentils, fresh fruits and nuts,
raw vegetables, lamb, beef, goat cheese and different types of
yogurt.Lamb is an integral part of any traditional recipe. It is a
versatile meat that can be marinate, baked, grilled, broiled or
fried.Besides preparations from lamb, hummus is another traditional
recipe that has gained popularity over the years, thanks to its
exposure to the west. It is a very nutritious recipe made of chickpeas
and garlic.The kebabs are a delicacy enjoyed in all parts of the
world. Made from variations of chicken and lamb, kebab corners are
found at roadside restaurants across Syria, Lebanon, and
Jordan.Besides the kebabs and the meat dishes, the Israeli salad is a
simple dish that consists of tomatoes, onion and bell pepper. This
salad is a compliment to any Middle Eastern meal.And if you feel that
a lot has been discussed about meat, then let's go to the sweet! Lokma
is Turkish fried sweet dough covered in simple syrup. It is generally
used as an accompaniment to coffee.Knefe is a traditional Lebanese
dessert made with phyllo (paper-thin sheets of flour dough) and
cheese. So a rich cuisine and a great variety to explore and choose
from- Israeli, Lebanese, Turkish and the list just goes on!

How to wind up a kebab shop company

2011-01-25T22:08:00.004-05:00

In these hard economic times business is very hard. If you are a
company director looking for a bit of advice because your Kebab shop
business is struggling, you have come to the right place. I have
created many articles which try to help a director take the right
steps in either closing or liquidating a business or pre-packing a
sale and starting again. Firstly if your Kebab shop company is
insolvent you have a duty as a director to close the company and not
incur any further debt, unless you can be pretty sure that you can put
in place a rescue plan to turn that business around. If you can€™t
them you need to liquidate the company yourself or take professional
advice on how best to close the business in an orderly fashion. By far
the most popular choice is to engage an insolvency practitioner to
call a meeting of creditors on your behalf, prepare the statement of
affairs, hold the meeting and then deal with all the procedural
aspects of liquidation necessary to make sure all creditors now what
is going on and how they can participate in any dividend. This is
called a CVL or creditors voluntary liquidation. There is a fee for
all this and generally it will be about £5000 whoever you use around
the country. There are some advertisements for liquidations at less
than this but by the time all costs are accounted for, it will still
come in at about the same sum. These costs can come out of the assets
of the Kebab shop company and indeed many businesses do have just
enough assets or cash to take this final step. For many businesses,
the central core of what the business does is still profitable and so
often directors will want to continue to trade. This is easily
possible and a sale of assets can be arranged to a new company and a
lease re-assigned by a landlord, which often leaves the new company
trading on in the same line of work from the same premises.

The Great Kabab Factory

2011-01-24T21:08:00.003-05:00

What you see - The Great Kabab Factory (TGKF) started on November
10th, 2008 in Hyderabad. Ever since its inception in 1988, TGKF has
graduated to being a classy restaurant chain branded and managed by
the prestigious Radisson Hospitality Group. At its Hyderabad branch,
the simple and minimalist dã©cor is striking. Waiters in blue
uniforms, resembling factory gear greet you with a warm smile as you
enjoy the soft light of the restaurant. There is also a waiting lounge
on the side with a seating capacity for 8-10 people. Here you can
enjoy a few drinks and starters in case the tables are all occupied.
What you get - This restaurant has a prix fixe buffet style menu.
There is a choice of 6 succulent starters to choose from and the
standard Indian entrees comprising roti, dal and rice followed by a
very inviting choice of desserts. On weekdays with lunch, a pint of
beer is also served free. The entrees change every meal but the
variations are limited to vegetarian, non-vegetarian (chicken/mutton)
biryanis and dal with a choice of roti, naan or Ulte Tawwe Ka Paratha
(thin and soft bread, kneaded with saffron-flavored milk). The paratha
is enjoyable even without the accompanying chutneys. The meals
incidentally lay emphasis on kebabs as the entree rather than as
starters. The Shahi Gilaawat or Galouti Kebab is the in-house
specialty. The meat is minced at least five times to give it the
required fineness, before adding raw papaya and spices. It is then
shallow-fried on a tawa. There is an option to order for mild or spicy
varieties. Patthar Kebabs, grilled on stone, are worth a try too. You
can also try saffron-flavored Sheermil, which has a mild sweet taste
to it and Bakherkhani Roti, flavored with nuts and fennel. In Dals,
Panchmahal (Benaras style), is a specialty. Some of the other dishes
that generate interest are the spicy Murgh Khada Masala, crisp and
crunchy batter coated Amritsari Machi Tikka, juicy Bharwan zucchini, a
stuffed and grilled zucchini preparation, as well as the velvety Murgh
Tikka Kali Mirch. The food is served with four tangy dips and onion
slivers. In desserts try the interesting paan ice cream, which has
vanilla ice cream and sweet paan chunks in a fragrant blend. The Tilla
Kulfi is a must try too, and the Jalebis, shaped like flowers and
served hot with creamy Rabri, are extremely delicious. Our verdict -
Usually kebabs are associated with non-vegetarian food but
surprisingly there are quite a lot of choices for vegetarians too at
The Great Kabab Factory. In fact, a separate Tandoor is used to cook
kebabs of potato, mushroom, cottage cheese and green peas. The
restaurant does not offer a la carte, so your meal is entirely in the
hands of the Chef and his special recipes. Trust us, this is not
disappointing. In terms of ambience, the whole setup has a very calm,
relaxed and welcoming feel to it. Another striking fact is that every
dish while being served is explained to you. This adds a nice personal
touch to the service. Valet parking facility is available. What you
pay for a meal for two € Rs. 750-1,200 Anytime between - 12 PM - 11
PM

Formula For The Successful Barbecue

2011-01-23T20:08:00.003-05:00

Take the barbecue itself - if it's observed better days then maybe it
is due for an upgrade? Do you want the precision, efficiency and
convenience of the gasoline barbecue or would you favor the hands-on
theater of a standard charcoal-burner? Gas can be a genuine
time-saver, assuming you remember to verify the level of the gas
bottle and don't have to make a dash on the local backyard middle to
re-stock within the middle in the get together. But charcoal followers
will let you know that absolutely nothing imparts the smoky barbecue
taste just like the genuine issue - even if you do set your hair and
also the neighbor's fence on hearth from the approach. It really is
all straight down to personal taste, but with dozens of models
obtainable in all value ranges the option has by no means been
wider.If you're inventive within your kitchen, then there is no need
to be dull when it comes to barbecue food possibly. Great top quality
burgers and sausages generally go lower well, but be a little more
imaginative and try some thing new. Swordfish, monkfish or tuna are
extremely effortless to cook on a barbecue, and could be genuinely
tasty when mixed with a tangy marinade or dressing. If you're brief on
time, it is possible to constantly velocity up the marinating
procedure by massaging the meat within a plastic bag of marinade for a
couple of minutes before placing inside fridge for just 30 mins.
Greens are delicious cooked over a fire and flamb?Ed bananas and
pineapple make the perfect finishing touch. Take an approach of
experimentation.If you are feeling lazy, many in the supermarkets now
sell pre-prepared foods along with the BBQ in head, for example,
Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey,
orange and spices and Green Thai Chicken Kebabs marinated in aromatic
coconut and fresh coriander and spices.If you're feeling lazy, many
with the supermarkets now sell pre-prepared food along with the BBQ in
mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs
marinated in honey, orange and spices and Green Thai Chicken Kebabs
marinated in aromatic coconut and fresh coriander and spices.It's best
to prepare salads and dressings before you start cooking so that
everything is ready to serve as soon because the cooked meals comes
off the heat. In the event you are cooking for any large number of
guests, then many foods may be cooked off first and kept hot inside
kitchen oven until required. Bear in mind that you - the cook - are
there to enjoy yourself too so give yourself time to relax by being
correctly organized.There are some basic rules to keep in mind when
using a barbecue that do make sense to bear in head. Preserve safe, be
aware of children and pets and preserve them away through the hot
stuff. If using charcoal, then allow enough time for the coals to
genuinely heat up before trying to cook anything. Look for signs of
white ash on the charcoal to indicate that the temperature is hot
enough for effective cooking.Barbecue meals is infamous for making an
unwelcome return appearance! If you want to avoid this unpleasantness,
be aware of basic food hygiene and wash your fingers prior to handling
foods. Be especially careful when handling raw meats and do not
contaminate cooked meats with raw meat juices. Ensure that all items
are appropriately cooked through before serving. In case you are
cooking items on the bone, such as chicken legs, it's an excellent
idea to pre-cook them in the oven first and then finish them off on
the barbecue.

The Essential Spanish Kitchen

2011-01-22T19:08:00.002-05:00

The average modern day Spanish kitchen is really not that different to
any other modern kitchen, you can find the microwave, the blender,
ready meals and packet mixes. However, there remains the traditional
essentials of cookware and ingredients which are used daily in Spanish
cooking and are all important to create your own piece of Spain at
home.Each Spanish pantry or larder always contains a ready supply of
the most essential everyday ingredients and accessories from olive oil
to onions and the paella pan to the cazuela.The Spanish are sometimes
criticised for the amount of oil they use in cooking, it is used in
almost every recipe and is even used when frying sweet dishes. Extra
Virgin olive oil, though is the oil of choice due to its renowned
health benefits and unique flavour. Some people prefer an ordinary
virgin olive oil but very rarely are other types of oil used in
Spanish cooking as they have a blander taste although are considered
less expensive. Extra virgin olive oil can be quite pricey but the
use of a good one needn€™t prove expensive. When using a good quality
extra virgin olive oil, remember that it expands on heating so don€™t
overdo it. Also the quality is such that it can be reused five or
six times. Once cooled, the oil can be strained and stored in jars
for the next time but always store oil for frying fish in separate
containers. Extra virgin olive oil is used frequently in marinades
and dressings and for a milder taste, it can be mixed with other types
of oil. Olive oil for cooking should never be mixed with other types
of oil however, as during heating possible toxins can be released. If
you want to create a traditional Spanish dish, extra virgin olive oil
is essential for that all important €˜taste of Spain€™, there really
is no substitute.For Spanish cooking, always have two or three bulbs
of garlic at hand. Along with extra virgin olive oil, it is probably
the most frequently used ingredient and it can be used in a variety of
ways. Raw garlic is of course at its most powerful, rub some over a
slice of toast with a drizzle of olive oil and a pinch of salt for a
truly traditional Spanish style breakfast.Raw garlic finely chopped is
used in marinades or for salad dressings, the amount used depending on
personal taste. Cooked garlic will loose some of its bite but other
ingredients in the recipe will take on its flavour. Garlic can be
roasted whole, then crushed and added back to the pot, it can be
inserted into meat for roasting or simply chopped or crushed and added
to the pot or pan.A vital partner to garlic is the pestle and mortar.
Use the pestle to squash a garlic clove for easy peeling. The mortar
is essential when preparing small amounts garlic and other herbs and
spices. When mixing a variety of ingredients together, start with the
smaller, hard ingredients such as peppercorns or cloves, then move
onto the garlic or saffron for example. The softer herbs like parsley
should be mixed in last. It is important to add liquid to your mix,
whether wine, sherry or water, use them to form a paste with your
ingredients. This is especially important for saffron as it must be
crushed and blended with liquid before being used as your rice dish
will not have an even colour.Used regularly, although quite expensive
and exotic, saffron is what gives rice dishes such as the paella its
lovely golden yellow colour. Saffron is collected by hand and is the
tiny part of the crocus which explains the high cost. Only a tiny
amount is needed however, so it is worthwhile keeping in your store
cupboard.Other essential Spanish herbs are oregano, thyme rosemary and
parsley. Parsley is used so frequently that it is given away free in
fish shops and butchers. Thyme is an excellent accompaniment to
chicken and a sprig of rosemary makes an excellent kebab stick. All
of these herbs can be grown quite easily in the Spanish kitchen
garden.Although not used everyday, two important Spanish spices are
paprika and cayenne pepper or indeed whole chillies, dried or fresh.
Paprika can be smoked or not, sweet (dulce) or spicy (picante) and is
one of the most important ingredients when preparing the traditional
chorizo for it€™s colour and flavour. A spoon full of paprika will
add colour and flavour to any marinade or cooking sauce and add
chopped chillies to any dish for added bite such as gambas al
pil-pil.Along with saffron, to create the perfect paella, the
€˜paellero€™ or paella pan is a hugely important piece of Spanish
kitchen equipment. This large round shallow pan has been used for
generations to prepare the world famous Spanish dish of fish or
chicken and rabbit with rice. There are different variations of pan
available but the most important feature is that it must be large
enough to cook a dish for all the family!The earthenware dish or
€˜cazuela€™ makes a regular appearance in the Spanish kitchen.
Available from the very small for serving tapas, to the enormous, they
are such a versatile piece of cookware that no Spanish kitchen is
complete without one. They can be used over an open fire, on the
barbecue, in the oven or over the hob, plus they retain the heat after
cooking € perfect for gambas al pil-pil, a classic spicy dish of
chilli and garlic prawns. To get the best out of your cazuela, soak
overnight before the first use and heat to temperature gently. For
larger dishes, such as the traditional winter €˜cocido€™ or stews and
soups, the Spanish €˜olla€™ or large casserole dish which is fat in
the middle and narrow at the top and bottom, is vital in the Spanish
kitchen. Available in a variety of materials, it is great for cooking
over an open fire.No Spanish kitchen or indeed household should be
without the Serrano ham, cured for at least a year high up in the
mountains, the Serrano ham is the cornerstone of traditional Spanish
gastronomy. The Serrano ham is found in all bars, restaurants and
Spanish kitchens and is kept on display for easy access in its
specialist jamonero or ham stand. The Serrano ham, when carved in
wafer thin sliced using the specialist ham carving knife, also an
essential in the Spanish kitchen, makes for the perfect tapas or
raciones dish. Simply drizzle with olive oil or serve with almonds,
manchego cheese or broad beans for a truly authentic Spanish delight.
The best thing though about having a Serrano ham permanently in your
kitchen, is that you can just carve off a slice whenever the mood
takes you.The leftover bone of the ham is used to make a stock or
€˜caldo€™ essential for adding flavour to soups and stews.Another
Spanish classic is the €˜Tortilla de Patatas€ or Spanish omelette,
which is truly delicious, simple to make and requires only the most
basic of essentials from the Spanish kitchen. Always keep at least a
dozen eggs in your Spanish kitchen as you will need at least eight to
make a good sized omelette. Potatoes and onions are also vital in
many Spanish dishes and red onions are often found in salads as they
are sweeter and have less bite.Never be without a few fresh, ripe
tomatoes as the Spanish enjoy them almost daily in many different
ways. Fresh juicy chunks are great in salads and one or two sliced
with a drizzle of olive oil are popular to finish off a meal. Fresh
tomatoes are often chopped or blended then slowly reduced to create a
lovely homemade tomato salsa, used either on its own or added to other
dishes such as spicy chorizo with pasta. For a variation to your
Spanish style breakfast, chop a tomato in half and rub it over your
toast with a drizzle of olive oil and some slices of Serrano ham €
perfect.The €˜barra€™ or French style stick of fresh bread is a daily
essential too. It is served with every meal and many Spanish people
just can€™t eat a meal without it!Wine is also an important part of
Spanish eating culture and cooking. Red wine is enjoyed at meal times
while a nice bottle of white always goes down well as an aperitif.
Keep white wine handy for use with chicken dishes or steamed mussels -
a favourite at the table. Rabbit and beef dished are enhanced by a
drop or two of red wine so have a bottle in the rack. Spanish wines
are among the best in the world but needn€™t be expensive so you can
enjoy that added extra of Spanish warmth without breaking the
bank.Many of these Spanish kitchen essentials are found easily and are
indeed used everyday in other types of cooking, what makes them
special is how they are used. So stock up, get creative and add a bit
of Spanish sunshine to your table.

Message Boards - Avoid Becoming a Human Shish Kebab - Part 2

2011-01-21T18:08:00.003-05:00

Message boards have a distinct protocol. To make the experience the
most pleasant and useful for you that it can be, and to avoid becoming
human shish kebab, it's important to observe good forum manners.Lurk
Before You Leap. While many a discouraging word has been written about
lurkers, or people who frequent message boards but don't post on them,
spending some time lurking before making your first post is actually a
good idea. Familiarizing yourself with topics that have been discussed
repeatedly will help you avoid looking like someone who didn't do your
homework. Familiarizing yourself with the individuals who post
frequently on the board will help you to avoid leaping to the wrong
conclusion about someone who may be a very nice person but might just
be having a bad day.Post an Introduction. What's the first thing you
do when you meet someone at a party? You introduce yourself and engage
in small talk: what you do for a living, where you live, how long
you've lived there. What's the first thing most people do on a board?
Post a question and expect everyone to give them custom-tailored
answers when the board members have no idea of your background or what
research you've done. That's no way to make friends.Don't Hijack
Threads! It's bad forum manners to piggyback your own question into
someone else's post or to change the subject. This is called hijacking
a thread. If you're capable of posting a reply to a thread, you're
certainly capable of starting a new thread with your question. You
also stand a much better chance of getting a response to your question
on gardening if it isn't buried in someone else's thread on
shopping.Post in the Proper Forum. Most message boards have one or
more subforums with a clear indication of the subject matter for each.
Many, many newbies will post everything to the general forum or
whichever forum gets the most traffic. Their excuse is often on the
order of, this forum has the most traffic and I wanted to make sure it
was seen. Well, that excuse doesn't hold water. Forum software usually
highlights each subforum where there are new threads, so it will be
seen. Continuing to post everything in the wrong place will not win
you a place in the heart of the administrator or mod, who will have to
move it to where it belongs. I've also seen people heckled by other
forum members when they continue to post messages in the wrong
place.Be Specific. People can't answer a question that's too broad. If
you're looking for a reasonably priced house or apartment in a good
neighborhood, there at least three things wrong with that phrase. (1)
Reasonably priced means something quite different to someone who has
unlimited resources than to someone who is retiring on a shoestring.
Did you mention which of those two categories you fall into? You're
more likely to avoid a testy, sarcastic or scathing response if you
give a range of rental prices that you can afford. (2) One bedroom?
Two bedrooms? Three bedrooms? (3) Have you ever seen someone ask about
renting a place in a bad neighborhood? On the other hand, if you state
I'm a single woman, or we're a family with three children under the
age of 10, then most people will recommend appropriate neighborhoods
with those facts in mind. Also, many questions have been asked many
times before, so if you're not specific, people lose patience and will
tend to jump on you. They won't care if you're new to the board or
not.Cost-of-living questions often generate high levels of
exasperation. Did you tell everyone about your lifestyle? Do you
require Evian or Perrier drinking water? Do you expect to have a pool,
which uses more electricity? Do you have lots of appliances? Do you
buy a lot of alcohol? Must you buy American-style food in
American-style supermercados? Or are you intending to live a more
Mexican, more minimalist lifestyle? If you specify which
cost-of-living items you want to know, like what is the cost of
electricity per hour, what do x, y and z fruits and vegetables cost at
the market, what does internet connectivity cost, people will put
their spear guns away.Have a Thick Skin. It's obvious but bears
repeating: most people who post on message boards are not professional
communicators. Most people who reply to your posts are genuinely
trying to help you, although they may be clumsy in the way they phrase
things. Yes, there will be jerks that are condescending and insulting
on a regular basis, but if you've read through the past posts it
should be clear who these people are. Don't be quick to be offended if
you don't like what's being said. Make liberal use of private
messaging and speak to someone privately and calmly if you were hurt
by something that was said. Often it was completely unintentional.
Also, look hard at your own message before you go calling the kettle
black.Be Twice as Nice as You Usually Are. Because of how easily the
written word can be misinterpreted, be extremely nice and humble in
your communications. You know that you're a nice person, but the board
members don't know you yet. Try not to post when you're really
annoyed.Don't Exhaust People's Patience. People who ask too many
questions can come across as being helpless or too lazy to do their
own research. I've seen boards turn on posters who pepper the boards
with too many questions or say things like I don't know where to
start, or tell me all about. The board helps those who help
themselves, to paraphrase a well-known saying.There's a gold mine of
information out there among the expat community message boards, and
they're willing to share. By following these guidelines, you'll have a
better chance of having a pleasant, fun and educational internet forum
experience. You might even forge some friendships in the process,
which will make your eventual move to a foreign land all the more
rewarding.

Delicious Grilled Beef and Veggie Kebabs (And they are Diabetic Friendly, too!)

2011-01-20T17:08:00.003-05:00

These delicious beef and veggie kebabs are easy to make and taste
great grilled on the outdoor grill, the indoor grill, or under the
broiler. And the good part, they can be prepared a day ahead,
wrapped, refrigerated, and grilled the next day. GRILLED BEEF AND
VEGGIE KEBABS1 tsp salt1 tsp pepper2 cloves garlic, minced1/2 tsp
dried thyme1/2 tsp dried oregano1 bay leaf3/4 cup olive oil3/4 cup
beef broth (or red wine)1 1/2 lbs sirloin steak, cut into chunks about
1 1/2-inch in size1 green bell pepper1 red bell pepper1 red onion12
medium white mushrooms, stemmed*Prepare these kababs on the skewers a
day ahead, wrap in plastic wrap and refrigerate for easier preparation
the next day, if desired.To prepare the marinade: Mix the salt,
pepper, garlic, thyme, oregano, bay leaf, olive oil, and beef broth or
wine in a large zip-top plastic bag. Remove a third of the marinade
and store in refrigerator. Add the meat to the plastic bag, zip the
top, and turn to coat meat well. Refrigerate for 30 to 45
minutes.Preheat the broiler or grill.Remove the seeds and membranes
from the bell peppers. Cut the peppers and the onion into 1-inch
chunks. Clean and stem mushrooms. Drain the marinade from the beef
and discard marinade. Thread the beef, mushrooms, bell peppers,
mushrooms and onions alternately onto the skewers. Grill or broil the
kebabs turning and basting with the reserved third of the marinade.
Cook for about 15 minutes or until meat is of the desired
doneness.*Mushroom stems can be chopped, stored and used in other
recipes the next day.Enjoy!

Family Recipe Easy Chicken Kebabs

2011-01-19T16:08:00.004-05:00

Try this tasty family recipe that the kids will love - you can even
get them to help you make it! With the chicken providing a good source
of protein, and the valuable addition of an array of vegetables, this
can provide a healthy meal that is suitable on both a summer or
winter's evening. Serve the kebabs with salad in the summer, and rice
or potato in the winter for a more warming dish.Serves 4Ingredients:4
chicken breasts, cut into 1 inch cubesred
peppersonionscourgetteswooden skewersfor the marinade:7 tablespoons
each of: olive oil, ketchup and sweet chilli dipping sauce4
tablespoons each of: honey, white wine vinegarpinch of salt and
pepperthis is one of those easy recipes for kids that will keep the
whole family happy.Combine all of the marinade ingredients together in
a bowl. Stir the chicken into the marinade until its all good and
covered, put clingfilm over the top of the bowl to cover, and place in
the fridge for one hour.Thread the chicken and the vegetables on the
wooden skewers, alternating chicken and vegetables. Tip: soak wooden
skewers in water for 20 minutes to stop them from burning in the
oven.Lightly oil a baking tray and place kebabs on tray and cook in a
preheated oven at 220°C for approximately 20 minutes.Serve two skewers
per person, and some form of potato side dish, such as potato
chipsthis is a great dish to make with the children. Get little
fingers busy and helping you...cut up the vegetables and chicken and
place on separate plates, then gather the children around the table
and hold a threading competition to see who is the quickest at
threading the chicken/vegetables onto the skewer, or who can get the
most amount of vegetables/chicken onto their skewer!

Barbecuing around the globe

2011-01-18T15:08:00.004-05:00

When you think Barbecue the chances are the country that immediately
springs to mind is America. Unsurprisingly though, cooking things
outdoors is a popular activity around the world - here's quick guide
to some of the regional variations out there: The Mediterranean: The
birthplace of masonry barbecues has a long tradition of cooking on the
barbecue. As well as their contribution to one of the more rare and
classy types of barbecue apparatus, Mediterranean countries have made
some sterling contributions to the cuisine itself. Olive oil forms a
key part of the style, with many meats and vegetables marinaded in
olive oil, citrus juice, spice and herb mixtures before they're added
to the flame. Common items for the grill include cuts of chicken, beef
steaks and the more unique pitta bread and grilled halloumi cheese
dishes. The UK: Due to the unpredictable weather and generally less
than overwhelming summers, the British Isles may seem an odd place for
the barbecue enthusiast. Still, the citizens of the United Kingdom
make the most of their brief sunshine months. For the most part - and
like most modern British cuisine in general - the UK's tastes in
barbecue items is influenced by a variety of international sources.
The multi-ethnic influences of minority communities from the
Middle-East to the far Orient are combined with Australian and
American styles - but the real British contribution to the barbecue is
the humble sausage. From black pudding to pork and apple or beef and
leek, no one does a banger like the British. Japan: Probably the
last place you thought you'd see a barbecue, the land of the stir fry
and the sushi dish has taken to barbecuing in a big way over the past
decade or so. Tending to feature more in the way of grilled vegetables
and fresh seafood than the average barbecue, Japanese BBQ's have a
distinctive type of marinade. As you might imagine this is often
heavily soy-based - but until you've tried some teriyaki ribs, you
can't call yourself a connoisseur of the barbecue. The Middle East:
You may think that you've had a kebab but unless it was the charcoal
grilled variety favoured by the residents of the Middle East, you've
had nothing but a poor heat-lamp cooked imitation. Persian and Arabic
cuisine throughout the region features all kinds of choice meat cuts
skewered on kebab sticks and char grilled to perfection on open
flames. Mangal - the Arabic for grill - cooking often takes place
outside and the mildly spiced marinaded meat is generally served on
rice and salad, or in pitta or flat bread with humous or tahini.

Top 10 Restaurants in Delhi

2011-01-17T14:08:00.004-05:00

Delhi people are extremely fond of good food,be it papri chaat
(Indian-style nachos) available at roadside stands or Mughlai food of
top notch Punjabi restaurant, Delhites love it all!! Here you will
find dozens of regional cuisines , but the most popular dish remains
the concoction known as chicken tikka masala which combines baked
chicken with a spicy gravy.View all rsetaurants on
www.khaaopiyo.comConnaught Place is the hub of Restaurants in
Delhi,here you will find a variety of restaurants, another famous
place is The Village Bistro Complex at Hauz Khas Village also has
numerous restaurants serving Mughlai, south Indian, Chinese and
Continental fare. A restaurant boom€spurred by India's strong
economy€has increased the quality and range of stand-alone
restaurants. Following is the list of top notch stand alone restaurant
in Delhi: List of Top 10 Restaurants in Delhi The Karim's:Karim's is
an experience, famous for its mouth watering Kababs and other mutton
delicacies, come here once and you would forget all others . The meat
is available in a variety of sweet or savory gravies. Other delicious
meals include the lamb stuffed with chicken, rice, eggs and fruit, and
the fresh, hot curries. There is an interesting selection of
traditional Indian breads, from stuffed naan to paper-thin romali
roti, truly a heaven for non vegetarians. It was opened by a chef who
claimed to have hailed from a family of royal cooks who served, among
other guests, the great Mughal emperor Akbar. Moti Mahal Deluxe:Moti
Mahal,a name as old as Mughalayi Food it self. Butter chicken served
with crispy naan, will satiate all your senses. Another name for
wholesome, overwhelming, rustic and original food is Moti Mahal,it
surely is the first love of all Delhi-ites. Diva :Diva is one of the
finest Italian restaurants in Delhi, it is Master Chef Ritu Dalmia's
restaurant.Launched in 2000 it is a perfect destination for Italian
food lovers. With fine dining and a choice of 450 wines,this
restaurant is a place to be in. The kitchen consists of enthusiastic
young individuals, with an eye for perfection. Headed by Ritu, the
team is dedicated to the art of creating a perfect meal. Punjabi By
Nature :The is a hip and elegant place, with waiters clad in
traditional Punjabi attire. The food is excellent, servings are
generous, and the atmosphere warm and inviting. Real heart-winners
dishes are its Tandoori Prawns, Chicken Do Piyaza, Paneer Makhani
,Dhai Ke Kabab and last but not the least, Raan-e-Punjab. It impresses
all with the typical spices and high-calorie rich food.This massive
restaurant has elegant and exclusive interiors. Shalom:This is one
place in Delhi where East meets West . Shalom epitomizes the coming of
age of Delhi's nightlife. On menu are Italian, Moroccon, Spanish and
Lebanese cuisines. If you want to taste the real italian and spanish
food then Shalon is the place to be for you. Smoke House Grill :Smoke
house Grill as its name is famous for its grilled and smoked good..
For vegetarians, the offerings include smoked artichoke ravioli; for
others, smoked chicken and fennel soup, or prawn and calamari ajilo
with a warm, subtle red pepper bite. Swagath:'SWAGATH' is a well known
Brand of Restaurant chain in Northern India serving vegetarian/non-veg
cuisine with a specialty in South Indian delicacies. It serves some of
the best seafood in Delhi, and its spicy South Indian Chettinad
curries are amazing. This is the only place in town where you can
sample Bombay Duck (or Bombil), dried, crispy fish that makes a
finger-licking starter. The Yum Yum Tree :The yum yum tree is a
Contemporary Chinese restaurant located at the posh south Delhi's New
friends Colony. The food is influenced heavily by Chinese flavors from
Singapore. The Yum Yum Tree creates dishes that are flavorful and well
balanced. The tastes are very unique and robust with an extraordinary
array of Vegetarian Options, including Seitan, or Mock Meat. The
Mainland China : Mainland China started off offering a unique
experience in Chinese fine dining. Right from entering the restaurant,
you'll get the feel of what is to come just by looking at the decor.
It has an extensive menu, equally catering to the palate of the
vegetarians as well as that of the non-vegetarians. If you are fond of
Chinese food then Mainland China is the place for you. Slice Of Italy
:If pizza is on your mind then Slice Of Italy is the best place in to
have it. Try different varieties of delicious fresh, hot and crispy
pizzas. From chicken kebabs to paneer tikkas you have a variety of
toppings.

Authentic Turkish cuisine is healthy

2011-01-16T13:08:00.003-05:00

When one thinks of Turkish food, some might recall last week's
drinking session finishing off with a late night greasy Kebab. That
late night stop is nothing like the culinary delights that one will
experience when visiting Turkey. In fact the Ottoman Empire passed
laws mandating that food should be served fresh and this has been
followed through to now.The Mediterranean diet is considered to be one
of the healthiest in the world. Ingredients that are used in Turkey
are fresh daily with a range of seasonal offerings as the climate is
accommodating to a variety of supplies. Turkish staples include
vegetables, fish and lamb with generous amounts of olive oil. The
diverse climate allows Turkey to grow and produce fresh tomatoes,
olives, melons, peppers, wheat, tea, etc. The surrounding seas are
abundant in fish - as any boat excursion will testify. The grouper
fish makes an excellent dish with a mild but distinct flavour € cross
between a halibut and sea bass.Turkish dishes include selection of
mezze platters; these are quite like Spanish Tapas - including a range
of hot and cold starters, either served on one or several plates.
These include Spicy tomato salsa (Ezme), Carrot with Mint and garlic,
yogurt, cucumber and mint (Haydari), stuffed vegetables (Dolma),
Calamari, Halumi, Tahin. And of course the pita bread does justice to
hummus, and the many colourful pastes of chilli and Tapenade. Turkish
mezze starters are light enough to carry the flavours through and
allow room for a main dish and possibly a dessert of baklava.Having
such a rich olive oil influence on the diet, it is no wonder that
Turkish natives have a low heart attack rate and that their skin is
soft and supple. The freshness of the food ensures that the body is
always well nourished with vitamins. Dishes served near or on the
coast line, such as Kalkan or Oludeniz are primarily based on seafood;
this has been well established by scientists as the healthier choice
of food.Turkey's surrounding crystal clear ocean water and its'
beneficial lifestyle is becoming more acknowledged € resulting in a
sharp increase of the demand for Turkish property for sale. Westerners
are beginning to recognise Turkey as an up and coming preference of
residence. Advancement in hospitality, sided with a healthy lifestyle
and the affordability of property for sale in towns such as Kalkan are
making Turkey the choice of both holiday and retirement destinations.
The coastal towns sport amazing views over the oceans and combined
with the gourmet on offer, it's an easy choice - both for holiday and
long time retirement.The proximity of the sea ensures freshness of
fish and in all the coastal towns, and hillside Kalkan villas are for
sale at very affordable prices - these are half the expense of damp
and tiny European dwellings.Many restaurants will offer an al a carte
menu alongside the fresh catch of the day. The fresh catch is ready
for perusal and choice by weight. There can be no fresher food more
affordable and enriched with essential vitamins then from a Turkish
town.A visit to Kalkan is not complete without a visit to the
Moonlight Terrace and Cafe Bar; Kalamar Yolu no. 9 Kalkan € Antalya.
The Moonlight Terrace offers nourishing authentic Turkish food. The
owner Osman is the epitome of a gracious host. Moonlight pride
themselves on being a small family-run restaurant priding ourselves on
freshly cooked and good quality traditional Turkish food. With the
breathtaking views from our roof-top terrace, you will have a relaxed
and great value meal. Osman's own mother is chef and conjures
delicious authentic Turkish cuisine. Try their Biber Dolma (stuffed
peppers) or perhaps the Karniyak (Aubergine fried and then stuffed
with minced beef, garlic, onion, tomatoes, green pepper and
spices).This restaurant does what it says on the tin € the views over
the bay are spectacular and the food is divine. If you are lucky to
already have a hillside Kalkan villa or plan on investing in one,
Moonlight Terrace will become one of your staples.

A Variety of Free Outdoor Cooking Recipes

2011-01-15T12:08:00.006-05:00

Free outdoor cooking recipes are there for everybody to enjoy and
share besides providing the perfect opportunity for people to
experiment and have fun while sharing jokes, recipe ideas and more by
the camp-side. While many people take up cooking as a hobby that is
reserved for their spare time, others can also benefit from picking up
the quick-and-easy methods of free recipes to have the confidence to
participate in varied cooking events that occur on food network
channels, online portals that advertise free outdoor cooking recipes
besides other places.For more details go to:
www.thanks-giving-recipes.com The charm of entering a cooking
competition online or in person is exciting and cannot be stressed
enough; however, there is definitely something for everyone as
contests can include styles like grilling or Dutch oven cooking,
besides free outdoor cooking recipes that are easy and fast.In fact,
much of the popularity of these recipes lies in their simple
techniques of cooking that minimize preparation time and use of few
ingredients that cook fast too. The menu selection and the technique
of cooking one chooses for preparing outdoor meals also determines the
fun, ease and simplicity factors for a great outdoor activity that can
be shared and two best bets include Dutch oven cooking and
grill-cooking, because they both give fast and nutritious results to
whatever is cooked!A wide array of dishes can be prepared using free
outdoor cooking recipes that can include food groups like veggies,
meats, breads, chicken, fish besides kebabs and sweet dishes too!
Hassle-free, quick and using little heat, the appeal of free outdoor
cooking recipes spreads far and wide to incorporate mealtime decisions
for breakfast, luncheon and supper that can be either light or
filling.Salads and desserts are included in the cooking recipes that
are comprehensive meal planning tools besides also leaving enough
scope for introducing the meal with a tasty starter snack like grilled
salmon or tenderloins.For help visit: www.300-chicken-recipe.com
Roast, grill or bake, there's a cooking method that is ideal for every
family and outdoor cooking makes this experience even more enjoyable
when free outdoor cooking recipes are shared among guests who have
enjoyed the outing too! While the preferred way to have outdoor fun
and meals is no doubt grill-cooking that fixes healthy and hot
hamburgers, hot dogs and chicken in a jiffy, there's much more fun to
be had when menu-planning is done as group activity.Latest
advancements in the products available for outdoor cooking have
furthered eased the activity for many hobbyists and technology being
used in barbeque-stands, cookware tools, support equipment for outdoor
cooking has become safety-conscious that users can look forward to
having a good time with great meals that make partying an all-time
option for large families as well as small groups of friends. Thus,
these easy recipes for outdoors increase the scope of creative fun for
everyone.http://www.bread-bakers-assistant.comhttp://www.150-venison-recipes.com

Kebab grilling tips

2010-12-31T07:52:00.001-05:00

To grill Kebabs is one of the easiest things in the world, even kids can do it. But if you're new and want to do a good job, here are a couple good tips for you. First of all, when you're stacking the meat on the skewer, make sure the pieces of meat are really snug and tightly pushed together. Next, you should cook the meat up to medium rare, and definitely not deeper than that as it will get all stringy and hard. But if you like your meat very well done, leave more space between the meats so they get cooked evenly all around the sides. It's ideal to also cut the meat the same sizes, and shapes. I prefer to go for little square cubes, all the same side.

If you have sausages or hot dogs around the house, you can turn that meat into kebabs also. Just cut them up into small pieces, mix some vegetables in with them and stick them on the skewer like regular meat. Spicy sausages come out as very yummy kebabs and they take no effort in preparing anything. Take care with food if it is really soft, because it will slide off the skewer or break off if it is moved around too much.

Kebabs are quite fast and easy to make, but can be one of the tastiest dishes out there if done right. You can use all kinds of sauces to make them spicy and give them a whole new dimension of flavours.

I hope you will enjoy eating a delicious Kebab.