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Afghan kebab (Pashto/Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The quality of kebab is solely dependent on the quality of the meat.Pieces of fat from the sheep's tail (jijeq) are usually added with the lamb skewers to add extra flavor.In the Republic of Azerbaijan, the main varieties include tika kabab, lyula kabab (doyma kabab in some places), tas kababy and tava kabab.The meat for tika kabab is sometimes prepared in basdirma (an onion gravy and thyme) and then goes onto the skewers.Also, owing to widespread prevalence of vegetarianism in India, there are many local, vegetarian varieties of Kebab, made from Paneer or potato.All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in India.Some varieties of kebab in India are more or less similar to other kebab preparations along with their distinct taste, which can be credited to the use of the Indian spices.
In Bangladesh there are various types of kebabs (Bengali কাবাব or "Kabab").
It is typically served as a sandwich rolled in pita bread, or on a plate, with french fries and various salads and sauces such as tzatziki.
Later in the 1960s, vendors also began selling dishes in the same style made with souvlaki, which resembles Turkish shish kebab, but is usually made with pork.
It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice and butter on top of the rice.
It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested.