FOODS TRAINEE 2

SHISH TAOUK

          Shish Taouk is a traditional marinated chicken shish kebab of Middle Eastern cuisine. It is widely eaten in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Iraq, and Israel. A similar dish in Persian cuisine is the traditional jujeh kabab. It is also served in kebab houses in many cities around the world.

          Shish Syrian-Arabic dialects or sis means satay in Turkish. Some scholars assert that it is itself a Persian loanword from sikh, others say that it comes from the root "si" in old Turkish meaning "to cut". It has been adopted in Egyptian Arabic, Lebanese-Arabic and Syrian-Arabic dialects. Tavuk comes from old Turkic takagu and means chicken.

          The dish is eaten either as a sandwich or on a platter with vegetables, sometimes with rice or French fries. The Turkish cuisine version is generally served with rice, yogurt, and skewer-grilled vegetables. The Syrian and Lebanese version is usually served with toum (a garlic paste sauce), hummus and tabbouleh. The sandwich version comes generally in a flatbread or as a dürüm, and frequently accompanied by lettuce, tomatoes, and pickled turnips. In Israeli cuisine it is served with a sumac flavored tahini, fried onions, flatbread/pita and grilled hot chili peppers along with tabbouleh or Israeli salad and pickles (olives, carrots, bell peppers, cabbage and turnip).

         The dish consists of cubes of chicken that are marinated, then skewered and grilled. Common marinades are based upon yogurt and lemon juice or tomato puree, though there are other variations. 

LAMB KOFTA

          Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat usually beef, chicken, lamb, or pork mixed with spices and/or onions. In South Asia and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek, Cypriot, and Balkan versions may use pork, beef, lamb, or mixture of the three. In India, vegetarian varieties include koftas made from potato, calabash, paneer, or banana. In Europe, kofta is often served as fast food sandwich in kebab shops.
          Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, some parts of the Persian Gulf, and parts of Egypt.

          Lamb Kofta usually served with Mint Sauce, Tomato Sauce, Pickled Arabic, Pita Bread, and Rice with Green Salad and Sumac.

          So how to make it lamb kofta is the first prepare ingredients Lamb Mince,  Ground Cumin, Ground Coriander, Fat Garlic Cloves, Chopped Mint, and Oil for Brushing. And than Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto 4 metal skewers and brush with oil.

          To cook on a griddle heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

CHICKEN TANDOORI

          Tandoori Chicken is chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. It is a popular dish from the Indian subcontinent and has become popular in other parts of the world through restaurants serving food from the Indian subcontinent.

          Tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, Kundan Lal Gujral, all Punjabi Hindus, who are the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of pre-partition India, which is now in Pakistan.
           In the United States, tandoori chicken began appearing on menus by the 1960s. Jacqueline Kennedy was reported to have eaten "chicken tandoori" on a flight from Rome to Bombay in 1962. A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for "the hostess in search of a fresh idea for a party dinner a similar recipe was featured in the same newspaper in 1964, along with other chicken dishes from world cuisines.

          The raw chicken is marinated in a mixture of yogurt and the spice tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.
            The marinated chicken is placed on skewers and cooked at high temperatures in a heated clay oven known as the tandoor. It is heated with charcoal or wood which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.
             Indian cookery writer Dharamjit Singh provides a range of tandoori recipes for whole grilled chicken, some of which are cooked in a tandoor and others over charcoal. These include Chirga (Roasted whole chicken); Tandoori Murgh (Roast whole chicken with almonds); Murgh Kabab Seekhi (Whole stuffed chicken on the spit); Kookarh Tandoori (Steamed chicken on spit); Tandoori Murgh Massaledarh (Whole spiced chicken on spit); and Murghi Bhogar (Chicken in the Bhogar style). Usually serve with Vegetable Briyani Rica and Prata Bread and also Plain Yogurt.