Form of shish kebab
Shashlik
![](//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Shashlik.jpg/250px-Shashlik.jpg) |
Course
| Main course
|
---|
Serving temperature
| Hot
|
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Main ingredients
| Meat, marinade, onions
|
---|
|
Shashlik
, or
shashlyck
(
Russian
:
шашлык
shashlyk
pronunciation
ⓘ
), is a
dish
of
skewered
and grilled cubes of
meat
, similar to or synonymous with
shish kebab
. It is known traditionally by various other names in the
Caucasus
,
Eastern Europe
and
Central Asia
,
[1]
[2]
and from the 19th century became popular as
shashlik
across much of the
Russian Empire
and nowadays in the
Russian Federation
and former
Soviet Union
republics.
[3]
[4]
[5]
Etymology and history
[
edit
]
The word
shashlik
or
shashlick
entered English from the
Russian
shashlyk
, of
Turkic
origin.
[6]
In Turkic languages, the word
shish
means skewer, and
shishlik
is literally translated as "skewerable". The word was coined from the
Crimean Tatar
:
"?ı?"
('
spit
') by the
Zaporozhian Cossacks
and entered Russian in the 18th century, from there spreading to English and other European languages.
[1]
[2]
[7]
Prior to that, the Russian name for meat cooked on a skewer was
verchenoye
, from
vertel
, 'spit'.
[2]
Shashlik did not reach
Moscow
until the late 19th century.
[8]
From then on, its popularity spread rapidly; by the 1910s it was a staple in
St Petersburg
restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Preparation
[
edit
]
Postal stamp of
Tajikistan
"Oriental bazaar" displaying an old man grilling shashlik on a
mangal
Shashlik from
Armenia
Shashlik was originally made of
lamb
, but nowadays it is also made of
pork
,
beef
,
chicken
or
venison
, depending on local preferences and
religious observances
.
[3]
[9]
The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as
bell pepper
,
onion
,
mushroom
and
tomato
. In Iranian cuisine, meat for shashlik (as opposed to other forms of
shish kebab
) is usually in large chunks,
[10]
[11]
while elsewhere the form of medium-size meat cubes is maintained making it similar to
brochette
. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/
vegetable juice
with the addition of onions, herbs and spices.
[12]
[
better source needed
]
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a
mangal
over wood,
charcoal
, or coal. It is also cooked in outdoor environments during social gatherings, similarly to
barbecue
in English-speaking countries.
Shashlik made of pork
Despite the simplicity of preparing shashlik, the process of frying meat over an open fire can cause inconvenience for residents of apartment buildings.
[13]
See also
[
edit
]
References
[
edit
]
- ^
a
b
Pokhlebkin, William Vasilyevich
(2004) [1978].
Natsionalnye kukhni nashikh narodov
(Национальные кухни наших народов)
[
National Cuisines of Our Peoples
] (in Russian). Moskva: Tsentrpoligraf.
ISBN
5-9524-0718-8
.
- ^
a
b
c
Culture and Life
. Union of Soviet Societies for Friendship and Cultural Relations with Foreign Countries. 1982 – via Google Books.
The Russian term,
shashlik
, has an interesting etymology: it would seem natural for the word to be borrowed from one of the Caucasian languages. But no, the Georgian for it is
mtsvadi
, the Azerbaijani,
kebab
, and the Armenian,
horovts
. Shashlik is a
Zaporozhye Cossack
coinage from the Crimean Tatar
sheesh
(spit), brought to Russia in the 18th century, after
Field-Marshal Mienich
's
Crimean campaign
. Prior to the 18th century, the dish was called
verchenoye
, from the Russian
vertel
, spit.
- ^
a
b
Kraig, Bruce; Taylor Sen, Colleen (9 September 2013).
Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
. ABC-CLIO. pp. 64, 294?295, 384?385.
ISBN
9781598849554
– via Google Books.
An ancient dish, well known to herders and nomads across a wide swath of the Caucasus and Central Asia,
shashlyk
became popular in Russia in the mid-19th century after Georgia, Azerbaijan, and part of Armenia were absorbed into the Russian Empire. In those regions, shashlyk originally referred to cubes of grilled lamb cooked on skewers, whereas basturma was the grilled beef version of this dish. But Russians have broadened the term shashlyk to mean any kind of meat?pork, beef, lamb, venison?cut into cubes, marinated for several hours, threaded onto skewers, and cooked over hot coals.
- ^
Davidson, Alan (2014). Jaine, Tom (ed.).
The Oxford Companion to Food
. Oxford: Oxford University Press. p. 442.
ISBN
9780191040726
– via Google Books.
- ^
Albala, Ken (2011).
Food Cultures of the World Encyclopedia
. ABC-CLIO. pp. V3:51, V4:35, V4:304.
ISBN
9780313376269
– via Google Books.
- ^
American Heritage Dictionary Entry: shashlik
- ^
"Vasmer's Etymological Dictionary"
.
starling.rinet.ru
. Archived from
the original
on 16 January 2008
. Retrieved
10 May
2017
.
- ^
Владимир Гиляровский.
Москва и москвичи
, гл.
Трактиры
. 1926 (
Vladimir Gilyarovsky
.
Moscow and Muscovites
. 1926)
- ^
Шашлык
. In: В. В. Похлёбкин,
Кулинарный словарь от А до Я
. Москва, Центрполиграф, 2000,
ISBN
5-227-00460-9
(
William Pokhlyobkin
,
Culinary Dictionary
. Moscow, Tsentrpoligraf, 2000; Russian)
- ^
"Archived copy"
. Archived from
the original
on 2013-10-12
. Retrieved
2013-10-12
.
{{
cite web
}}
: CS1 maint: archived copy as title (
link
)
- ^
"?? ?????? ?????? ?? ?????? ????"
. Archived from
the original
on 2013-10-12
. Retrieved
2013-10-12
.
- ^
Marinade recipes for shashlik
at RusslandJournal.de
- ^
Eremeeva, Jennifer (2020-05-30).
"Shashlyk in the City"
.
The Moscow Times
. Retrieved
2024-03-12
.
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