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Doner Kebab ( CHANDNI ) en Colmenar Viejo

Çınar Food Group Presentation - Doner Kebab Production & Distribution

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Berlín bate el récord con el kebab más grande del mundo

Un grupo de cocineros han batido el récord del mundo tras cocinar el döner kebab más grande del que se tiene constancia en un centro comercial de Potsdamer Platz, en Berlín. Según el jurado encargado de medirlo y pesarlo, este döner kebab alcanzó los 423,5 kilogramos de peso. Aunque originario de la región del Medio Oriente, lo cierto es que esta modalidad de sandwich ha adquirido fama internacional, y en Alemania es todavía más popular debido a la gran cantidad de inmigración proveniente de Turquía.

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59 DURUM KEBAB

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SALSA DE YOGUR KEBAB. LA AUTNTICA "SALSA BLANCA"

LA SALSA CON EL SABOR DE LOS KEBAB (LOS LOCALES DE COMIDA RAPIDA DE SHAWARMA.....)
YOUTUBE: https://www.youtube.com/channel/UCkfYOKHMrs8YIkICRVDERZA
COOKPAD RECETAS: https://cookpad.com/es/perfil/4774650

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Pepper Shrimp Kebabs by the BBQ Pit Boys

Call ‘em Prawns or Shrimp Kebobs, Kabobs, Kebabs, Kababs or Shrimp Sticks -they are good eating at the Pit especially done up in a Pit Boys Orange Pepper Marinade and Sauce. -YouTubes #1 Cooking Show for Barbecue and Grilling. Please Subscribe, Fav and Share us. Thanks..! Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because were serving up some delicious, moist and tender, and real easy to do cooking on the ol BBQ grill.\r
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Middle Eastern Lamb Stew Recipe

Lamb Bulgar Cumin Courgette Aubergine recipe how to cook great food Arabic \r
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This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.\r
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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.\r
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).\r
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Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.\r
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.\r
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