Doner kabob
.jpg) Nemis doner kabobi | |
| Asosiy komponentlari | Qoʻy goʻshti, mol goʻshti, tovuq goʻshti |
|---|---|
Doner kabob (turkcha: döner yoki döner kebap; shuningdek, döner kabob deb ham ataladi) — pishirilgan goʻshtdan tayyorlangan mashhur fastfudlardan biri[1]. Goʻshti teskari konus shaklida pishiriladi. Oshpaz goʻsht pishayotgan paytida goʻshtning tashqi qatlamidan yupqa kesiib oladi. Buning uchun pichoqdan foydalanadi[2][3][4].
Manbalar
[tahrir | manbasini tahrirlash]- ↑ Pawsey, Rosa K.. Case Studies in Food Microbiology for Food Safety and Quality. Royal Society of Chemistry, 1-yanvar 2002-yil — 109–110-bet. ISBN 9781847550330. Qaraldi: 15-avgust 2016-yil.
- ↑ Marks, Gil. Encyclopedia of Jewish Food. HMH, 17-noyabr 2010-yil. ISBN 978-0-544-18631-6.
- ↑ Prichep. „Thank the Ottoman Empire for the taco al pastor“. PRI (2015-yil 7-may). Qaraldi: 19-mart 2017-yil.
- ↑ Kremezi, Aglaia (2010). "What's in the Name of a Dish?". in Hosking, Richard. Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium on Food and Cookery. Prospect Books. pp. 203–204. ISBN 978-1-903018-79-8. https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202.
Adabiyotlar
[tahrir | manbasini tahrirlash]- Cardin, Geoff. „The Dish: Döner Kabob“. Feast Magazine (29-iyul 2011-yil). Qaraldi: 18-aprel 2013-yil.
- Eberhard Seidel, Aufgespießt. Wie der Döner über die Deutschen kam, 1996, ISBN 3880229015
- Maren Möhring, „Döner kebab and West German Consumer (Multi-)Cultures“, in Ulrike Lindner, et al., eds., Hybrid Cultures—Nervous States, 2010, ISBN 9789042032286, p. 151-167