Buğu kebabı

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Buğu kebabı (Turkish for vapour kebab) is a lamb-based dish from the Turkish cuisine.[1] It is a stew, like tas kebabı. Buğu kebabı is made with leg meat, shallots, tomatoes, fresh oregano, garlic, bay leaves, tomato paste and spices.[2][3] The essence of the dish is to cook it for one-one and a half hour in a covered pan on low heat[4] without or with very little (one cup) of water.

Buğu kebabı is sometimes translated into English as "steam kebab"; in the Turkish cuisine there is an eggplant and meat stew/casserole called "islim kebabı", (which is also translated as steam kebab[5] or steamed kebab[6]), with which it should not be confused.

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References[edit]

  1. ^ DÜNYA YEMEKLERİ. largoandmax. pp. 1074–. GGKEY:GK3DN1CU0H8. 
  2. ^ "TÜRK DİL KURUMU". Retrieved 3 January 2016. 
  3. ^ "Buğu Kebabı Tarifi 1". Nefis Yemek Tarifleri. Retrieved 3 January 2016. 
  4. ^ "Buğu Kebabı, Buğu Kebabı Tarifi". Oktay Usta Resimli Yemek Tarifleri. Retrieved 3 January 2016. 
  5. ^ M. Ömür Akkor (1 June 2015). Ottoman Cuisine-A Rich Culinary Tradition. Işık Yayıncılık Ticaret. pp. 69–. ISBN 978-1-935295-31-0. 
  6. ^ Algar, (28 October 2013). Complete Book Of Turkish Cooking. Taylor & Francis. pp. 90–. ISBN 978-1-136-16621-1. 

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