Mangal (barbecue)

Mangal (barbecue)

The Mangal is a traditional Middle Eastern and Central Asian method of barbecue cooking. It is a significant part of the culinary culture in countries such as Turkey, Iran, Azerbaijan, Armenia, Georgia, Afghanistan, Kazakhstan, and Uzbekistan. The term "Mangal" is derived from the Arabic word maṅgāl, which means "portable".

History

The Mangal has been a part of Middle Eastern and Central Asian culture for centuries. It is believed to have originated in the Nomadic tribes of these regions, who used portable grills to cook their meals while on the move. The tradition of the Mangal has been passed down through generations and is still widely practiced today.

Design and Usage

The Mangal is typically made from metal and is designed to be portable. It consists of a rectangular or cylindrical body with a grill on top. The grill is where the food is placed to be cooked. The body of the Mangal is filled with charcoal or wood, which is then lit to provide heat for cooking.

The Mangal is used to cook a variety of foods, including meat, vegetables, and bread. The most common type of meat cooked on a Mangal is lamb, although beef, chicken, and fish are also popular. Vegetables such as tomatoes, peppers, and onions are often grilled alongside the meat.

Cultural Significance

In many cultures, the Mangal is not just a method of cooking, but also a social event. Families and friends gather around the Mangal to share food and enjoy each other's company. In some cultures, it is traditional to sing songs, tell stories, or play games while the food is cooking.

See Also

• Barbecue
• Kebab
• Shashlik
• Yakitori
• Satay

References

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