Definition & Betydelse | Engelska ordet KEBABS

Definition av KEBABS

1. böjningsform av kebab

Exempel på hur du använder KEBABS i en mening

• Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab.
• The food stalls serve a variety of common and exotic street food, including chuanr (meat kebabs, commonly made of lamb) and desserts, such as tanghulu or candied fruits on a stick.
• It is often referred to as a condiment, but unlike common Western condiments such as pepper, mustard, and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines.
• In March 2012, a food-court style emporium was opened on the ground level precinct introducing a wide variety of cuisines to the standard hospital fare, including a sweets and desserts cafe, kebabs, pizza, fresh salads and sandwich bar, gelato station, and various selections of hot foods.
• In Afghanistan, iftar usually includes the traditional dates, shorwa (soup), kebabs, du piyaza (meat stewed in an onion-based sauce), manto (seasoned, minced meat wrapped in pasta), kabuli palaw (rice with lentils, raisins, carrots, and lamb), shorm beray, bolani (fried or baked flat bread with a vegetable filling), and rice, as well as other dishes.
• Harambee Avenue is noted for its cuisine, and has a range of stores including the halwa shop selling sweet treats and miniature mutton kebabs and cakes are sold at night.
• A travelling Florentine reported in the late 14th century noted that in Cairo, people brought picnic cloths made of rawhide to spread on the streets and sit on while they ate their meals of lamb kebabs, rice, and fritters they purchased from street vendors.
• Products that are ready-to-cook include chicken kebabs, schnitzels, and a range of roasting portions that are typically available from most supermarket delis.
• Other notable national dishes include: shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti, chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.
• Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas.
• The most favourite sought-after delicacies include the Tandoori Chicken, Bangalore Biriyani, Gundu Palav, Sheek kebabs, Sheek Rolls, Chicken kebabs, Rumali Rotis and lots more.
• Shami kebabs may be served with roti along with ketchup, hot sauce, Schezwan sauce, chilli garlic sauce, raita or chutney.
• Large queues of visitors indulging in grill-charred kebabs, fried samosas, and large servings of falooda are seen.
• The typical dishes of the settled Turkic peoples - Uzbek and Uighurs - are pilafs, kebabs, stews, noodles, tandyr flatbreads and savory pastries.
• They have a rich onion taste and are fit for dishes such as French onion soup, other soups, stews and braises, sautéed dishes, and shish kebabs.
• Some dishes include pickled Chinese cabbage stir-fried with vermicelli, chicken and mushroom stew, lamb kebabs, "malatang" (literally, spicy and hot) soup, stewed chicken with mushrooms, stewed catfish with eggplant, stewed pork with beans, and sliced potatoes with chili.
• Ćevapi – Bosnian kebabs: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun).
• Some 4,000 mobile food vendors, many of them immigrants, are licensed by the city and have made Middle Eastern foods such as falafel and kebabs standbys of contemporary New York street food.
• Outlets selling pizzas, kebabs, pakoras and other convenience foodstuffs have also become increasingly popular, with an extreme example of this style of food being the Munchy box.
• Other national dishes include shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, noodle-based dishes that may be served as a soup or a main course; manti (also called qasqoni), chuchvara, and somsa, stuffed pockets of dough served as an appetizer or a main course (ranging from "wonderfully flaky and rich" to "heavy, stodgy"); dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.

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