Cannabaceae

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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 to one and a half hour in a covered pan on low heat[4] with little (one cup) to no water.

Buğu kebabı is sometimes translated into English as 'steam kebab'.[5] In the Turkish cuisine, there is an eggplant and meat stew/casserole called 'islim kebabı', (which is also translated as steam kebab[6] or steamed kebab[7]). Buğu kebabı should not be confused with either of these.

See also

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References

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  1. ^ DÜNYA YEMEKLERİ. largoandmax. pp. 1074–. GGKEY:GK3DN1CU0H8.[permanent dead link]
  2. ^ "TÜRK DİL KURUMU". Retrieved 3 January 2016.
  3. ^ "Buğu Kebabı Tarifi 1". Nefis Yemek Tarifleri. 2007-09-15. Retrieved 3 January 2016.
  4. ^ "Buğu Kebabı, Buğu Kebabı Tarifi". Oktay Usta Resimli Yemek Tarifleri. Retrieved 3 January 2016.
  5. ^ Kebab aux petits oignons, Turkish Ministry of Culture and Tourism
  6. ^ M. Ömür Akkor (1 June 2015). Ottoman Cuisine-A Rich Culinary Tradition. Işık Yayıncılık Ticaret. pp. 69–. ISBN 978-1-935295-31-0.
  7. ^ Algar (28 October 2013). Complete Book Of Turkish Cooking. Taylor & Francis. pp. 90–. ISBN 978-1-136-16621-1.
source: https://en.wikipedia.org/wiki/Bu%C4%9Fu_kebab%C4%B1

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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