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Doner kabob

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Doner kabob
Nemis doner kabobi
Asosiy komponentlari	Qoʻy goʻshti, mol goʻshti, tovuq goʻshti

Doner kabob (turkcha:döner yokidöner kebap; shuningdek,dönerkabob deb ham ataladi) — pishirilgan goʻshtdan tayyorlangan mashhur fastfudlardan biri^[1]. Goʻshti teskari konus shaklida pishiriladi. Oshpaz goʻsht pishayotgan paytida goʻshtning tashqi qatlamidan yupqa kesiib oladi. Buning uchun pichoqdan foydalanadi^[2]^[3]^[4].

Manbalar

[tahrir |manbasini tahrirlash]

↑Pawsey, Rosa K.. Case Studies in Food Microbiology for Food Safety and Quality. Royal Society of Chemistry, 1-yanvar 2002-yil — 109–110-bet.ISBN 9781847550330. Qaraldi: 15-avgust 2016-yil.
↑Marks, Gil. Encyclopedia of Jewish Food. HMH, 17-noyabr 2010-yil.ISBN 978-0-544-18631-6.
↑Prichep. „Thank the Ottoman Empire for the taco al pastor“. PRI (2015-yil 7-may). Qaraldi: 19-mart 2017-yil.
↑Kremezi, Aglaia (2010). "What's in the Name of a Dish?". in Hosking, Richard. Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium on Food and Cookery. Prospect Books. pp. 203–204. ISBN 978-1-903018-79-8. https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202.

Adabiyotlar

[tahrir |manbasini tahrirlash]

Cardin, Geoff. „The Dish: Döner Kabob“. Feast Magazine (29-iyul 2011-yil). Qaraldi: 18-aprel 2013-yil.
Eberhard Seidel [de],Aufgespießt. Wie der Döner über die Deutschen kam, 1996,ISBN 3880229015
Maren Möhring, „Döner kebab and West German Consumer (Multi-)Cultures“, in Ulrike Lindner,et al., eds.,Hybrid Cultures—Nervous States, 2010,ISBN 9789042032286, p. 151-167

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