Turkish Kebab Legend

Food is the product of the continuous development and reproduction of history. In ancient times, because the development of economy and tools was not perfect, the cooking system of food was not so complicated. However, with the continuous development now, the types of food have become more and more. When traveling around the world, one of the most enjoyable things is to go to every corner to find unstoppable delicacies.

Turkey is a country with a long tradition and a long history. It spans the Eurasian continent. It has become a tourist paradise because of its many cultural relics. The first thing that comes to my mind is the retro and mysterious atmosphere. The ancient buildings, marble-stacked houses, low and leisurely, the carpets and costumes displayed in the hawkers in the small streets and alleys are colorful and dazzling, as well as the widely spread Turkish ice cream, accompanied by Turks wearing hats and deep facial features. Playing hide and seek with you.

The biggest highlight is the woven carpets in Turkey. All the woven yarns are rubbed with fingers, and then dyed with the juice squeezed from the roots of wild plants, so they have the characteristics of bright colors.

However, among so many distinctive Turkish cultures, it is worth mentioning that the Turkish barbecue, which is popular all over the world, can smell the fragrant deliciousness from a distance, and it has become an authentic snack that can be seen everywhere in Europe.

1.The Legend of the Development of Turkish Kebab

All kinds of Turkish rotisserie can be seen all over the world, but in fact, the prototype of this traditional barbecue is a skewer. Its origin is not Turkey, but war-torn Syria. The records of people’s use of fire in the Middle East can be traced back to 700,000 years ago, and many bones of animals left after roasting can be seen in many historical sites;

There are also stone barbecue grills unearthed in Greece, because in the ancient Middle East, the level of economic development was limited, bronze was used by people with status and status, and iron smelting was very difficult, so Ordinary residents can only make food through clay pots, and finally they developed it to bake the food directly on the fire, and then sprinkle some seasonings. It turned out that the food made in this way tasted very delicious, and it evolved. The prototype of the skewer came out.

Later, the Arabs conquered Syria, and the food culture of kebab was also accepted by the Arabs. With the continuous spread of culture, it can be said that Turkish barbecue can be seen all over the world now, and the Arabs have played a vital role in spreading. It was not until later that West Germany needed labor, so foreign labor was introduced. At this time, the barbecue was replaced by the EU;

Later, what really carried forward the Turkish barbecue was the continuous improvement of the Turks on the original basis. This convenient and fast barbecue was instantly popular all over the world, but at first it was only a court banquet originated from ancient Turkey, and ordinary people did not have it. Many opportunities can be eaten, and then gradually popularized in the folk.

2. The Evolution of Turkish Kebab

Turkey kebab has also undergone a long history of evolution from the traditional skewer to the now-not-grilled rotisserie. In the first period of Iran, the Persians made a modification to the barbecue. The traditional barbecue is just simply roasting the meat, but the Persians put some onions and tomatoes in the meat.

But it was the Turks who really transformed the skewers into the now-rotating Turkish kebab. After Turkey conquered West Asia and North Africa at that time, it also accepted the food civilization of the Arabs, including Turkey, which is now popular all over the world. BBQ. In the past, although the barbecue has undergone continuous development and evolution in various countries, it is all in the form of sideways grilling, which is the most basic state we see in barbecue restaurants now.

But in the middle of the 19th century, Ivan of the Ottoman Empire at that time came up with a vertical grilling model, hanging the meat piece by piece on the grill, and then the heat source was changed from the bottom to the side, in this way You don’t have to worry about the meat being burnt. Moreover, the vertical light source can also heat the barbecue evenly. The most convenient thing is that the barbecue grilled in this way can have very strong visibility, and there is no need to worry about safety issues. The most important thing is that it is convenient, just cut the meat directly from the grill with a knife and eat it.

The Turkish kebab developed here is still only meat, and with the development to 1960, the barbecue sandwich appeared. This can play a good role in satiety, and the price will be lower, so it has also achieved a civilian transformation, and it has become a street food that everyone can afford.

3. The Value of Turkish Kebab

Turkey barbecue is a very traditional food, and the production method is also very simple, and in such a simple production method, it actually contains a lot of cultural value. Turkey kebab is a snack that has continuously developed in ancient times and has become a world-famous snack. The food culture and historical accumulation it contains cannot be measured by money, and of course it brings you the ultimate feeling.

The fat content in Turkish kebab is about 10% to 30%. In addition, there are some triglycerides and fatty acids. Therefore, it can effectively provide the body with the required heat. Also contains 1% inorganic salts. As well as nutrients such as vitamin B, niacin, etc. And the sugar content is relatively low. Therefore, such a combination of materials can be effective. Antipyretic, invigorating kidney qi deficiency. In addition, many Turkish kebabs are made of beef, which is rich in protein. It can nourish the spleen and stomach and strengthen the muscles and bones.

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