Kebab no Prato
Kebab served on a plate with accompaniments. Meat choice, rice, potato salad and vinaigrette
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Kebab no Prato represents a fusion of Middle Eastern kebab traditions with Brazilian culinary preferences and side dish culture. The Middle Eastern influence likely came through Lebanese and Syrian immigration to Brazil, starting in the late 19th century. These immigrants adapted their traditional kebabs to local tastes, resulting in the plate presentation with Brazilian staples.
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Kebab no Prato is commonly found in casual restaurants and food stalls throughout Brazil, often reflecting a street-food style adaptation of a kebab into a complete meal. It showcases how Middle Eastern cuisine has been integrated and transformed within Brazilian culinary traditions.
Accessibility and Affordability
Kebab no Prato is widely accessible and affordable, making it a popular choice for lunch or dinner, especially for those seeking a quick and satisfying meal.
Brazilian Twist
The addition of rice, potato salad, and vinaigrette is a distinctly Brazilian adaptation, making it a filling and balanced plate that resonates with local preferences. It's not just a kebab; it's a complete Brazilian-style meal.
Cultural Fusion
This dish exemplifies the culinary fusion characteristic of Brazilian cuisine, blending international influences (Middle Eastern kebabs) with local traditions and ingredients.
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The dish is a savory mix of grilled meat, often seasoned with Middle Eastern spices, paired with the familiar textures and flavors of Brazilian side dishes like rice, potato salad, and a tangy vinaigrette.
The kebab meat, typically beef or chicken, is marinated in a blend of spices such as cumin, coriander, paprika, garlic, and sometimes a touch of cinnamon or allspice. The rice is usually white rice, sometimes prepared with garlic and onions. The potato salad is creamy, often containing mayonnaise, mustard, chopped vegetables like carrots and peas, and herbs. The vinaigrette is a tangy and acidic tomato-based sauce with onions, peppers, vinegar, and herbs, providing a refreshing contrast to the richness of the meat and potato salad.
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Meat Marination
Marinate the meat for at least a few hours, or ideally overnight, to allow the flavors to fully penetrate. Experiment with different spice blends to find your preferred taste profile.
Vinaigrette Freshness
The vinaigrette should be freshly made for the best flavor. Use high-quality vinegar and fresh herbs for a vibrant and tangy taste.
Potato Salad Texture
Avoid overcooking the potatoes for the salad; they should be tender but still firm. Adjust the mayonnaise and mustard to your liking, and consider adding a touch of paprika for color and flavor.
Grilling Techniques
Grill the kebab meat over medium-high heat to achieve a nice char without drying it out. Use a meat thermometer to ensure the meat is cooked to a safe internal temperature.
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