Kuzu Şiş
Grilled lamb skewers, traditionally seasoned and cooked over charcoal.
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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The history of Kuzu Şiş is deeply intertwined with the nomadic traditions of Central Asian Turkic peoples, who relied on grilled meats as a staple. Over centuries, this practice evolved and integrated with the rich culinary landscape of Anatolia, developing into the modern Kuzu Şiş we know today. Influences from the Ottoman Empire and regional variations have further shaped its preparation and flavors.
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Kuzu Şiş is more than just a meal; it's a social experience often shared among family and friends. It represents hospitality and celebration, frequently served at gatherings and special occasions.
Social Gatherings
Kuzu Şiş is a popular choice for family barbecues and celebrations, promoting a sense of community and togetherness. Preparing and enjoying it together is a cherished tradition.
Restaurant Staple
Found in almost every Turkish restaurant, Kuzu Şiş is a representative dish reflecting Turkish culinary identity and accessible to both locals and tourists.
Regional Variations
While the basic concept remains the same, regional variations exist. Some areas might use different spice blends or serve the skewers with specific accompaniments like particular types of bread or salads, reflecting local culinary traditions.
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Kuzu Şiş boasts a savory, smoky flavor profile dominated by the richness of lamb, enhanced by subtle spices and the char from grilling.
The primary flavor is the robust, slightly gamey taste of lamb. The marinade typically includes ingredients like paprika, cumin, oregano, garlic, onion, and black pepper, which contribute warmth and depth. The charcoal grilling imparts a smoky flavor that complements the meat and spices. Lemon juice or sumac are often used as finishing touches, adding a bright, tangy note.
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Lamb Selection
Choose tender cuts of lamb, such as leg or shoulder, and cut them into uniform cubes for even cooking. Avoid overly fatty pieces.
Marinade is Key
Marinate the lamb for at least a few hours, or ideally overnight, to allow the flavors to penetrate and tenderize the meat. Experiment with different spice blends to find your preferred flavor profile.
Charcoal Grilling
Use natural charcoal for an authentic smoky flavor. Ensure the grill is hot before placing the skewers on it. Turn the skewers frequently to ensure even cooking and prevent burning.
Resting the Meat
Let the skewers rest for a few minutes after grilling before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
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