Buğu kebabı
Buğu kebabı is a traditional Turkish dish, specifically from the Gaziantep region. The name "Buğu kebabı" translates to "Steam Kebab" in English, which is a direct reference to the cooking method used to prepare this dish.
Ingredients and Preparation[edit | edit source]
Buğu kebabı is typically made with lamb, onions, garlic, tomatoes, green peppers, and a variety of spices. The lamb is cut into small pieces and marinated with the spices, onions, and garlic. After marinating, the meat is skewered along with the tomatoes and green peppers. The skewers are then placed in a pot with a small amount of water at the bottom. The pot is covered and the kebabs are cooked over a low heat, allowing the meat to steam until it is tender.
Serving[edit | edit source]
Buğu kebabı is traditionally served with pilaf, a type of rice dish, and a salad made from fresh vegetables. It is also common to serve this dish with lavash, a thin flatbread, which can be used to wrap the kebab and its accompaniments.
Cultural Significance[edit | edit source]
Buğu kebabı is a popular dish in Gaziantep, a city known for its rich culinary culture. The dish is often served at special occasions and is a staple in many local restaurants. The unique cooking method and the use of fresh, local ingredients contribute to the distinct flavor of this dish.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
