Kebab (English Wikipedia)

The Editors of the American Heritage Dictionaries. "Appendix II – Semitic Roots". American Heritage Dictionary. Houghton Mifflin Harcourt. Retrieved 5 June 2016.

archive.org

Vladimir Orel; Olga V. Stolbova (1995). Hamito-Semitic Etymological Dictionary: Materials for a Reconstruction. E. J. Brill. pp. 307. ISBN 978-9004100510.
Marx, Pamela (1996). The Travel-the-world Cookbook. Good Year Books. p. 30. ISBN 9780673362544. indonesian satay peanut sauce.

arpjournals.com

EKE, IRABOR, OKOYE; et al. "THE MICROBIAL STATUS OF COMMERCIAL 'SUYA' MEAT PRODUCTS IN EKPOMA, EDO, NIGERIA" (PDF). International Journal of Community Research. Archived from the original (PDF) on 24 September 2021. Retrieved 5 April 2014.{{cite web}}: CS1 maint: multiple names: authors list (link)

bbc.co.uk

"Doner kebab 'inventor' Kadir Nurman dies in Berlin". BBC. Retrieved 1 November 2013.

books.google.com

Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. The Persian term was adopted by medieval Arabs and Turks as kebab
Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford: Oxford University Press. p. 442. ISBN 9780191040726 – via Google Books.
Akin, Engin (6 October 2015). Essential Turkish Cuisine. Abrams. ISBN 9781613128718 – via Google Books.
Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0-544-18631-6.
Zubaida, Sami (2010). "Vocabularies of Middle Eastern Food". In Hosking, Richard (ed.). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium on Food and Cookery. Prospect Books. p. 386. ISBN 978-1-903018-79-8 – via Google Books.
Nasrallah, Nawal (2007). Annals of the caliphs' kitchens: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook. Brill. p. 40. ISBN 9789047423058.
Matalas, Antonia-Leda; Yannakoulia, Mary (2000). "Greek Street Food Vending: An Old Habit Turned New". In Simopoulos, Artemis P.; Bhat, Ramesh Venkataramana (eds.). Street Foods. Karger Medical and Scientific Publishers. p. 6. ISBN 978-3-8055-6927-9.
Gold, David L. (2009). Studies in Etymology and Etiology With Emphasis on Germanic, Jewish, Romance and Slavic Languages. Universidad de Alicante. p. 323. ISBN 978-84-7908-517-9. Greeks and Turks also battle over the similar dishes which the first call soublaki (> english souvlaki) and the second şiş kebabı (> English shish kebab), each claiming to be the originators.
Petrosian, Irina (2011). Albala, Ken (ed.). Food Cultures of the World Encyclopedia. Vol. 4: Europe. ABC-CLIO. pp. 1–10. ISBN 9780313376269 – via Google Books.
Petrosian, Irina; Underwood, David (2006). Armenian Food: Fact, Fiction & Folklore. Yerkir Publishing. ISBN 9781411698659 – via Google Books.
Shaida, Margaret (1992). Chellow Kabab – The National Dish of Iran. Oxford Symposium on Food and Cookery 1991: Public Eating. [London]: Prospect Books. p. 272. ISBN 9780907325475. Retrieved 21 April 2018.
Dana-Haeri, Jila (2014). From a Persian kitchen : fresh discoveries in Iranian cooking. London: I.B.Tauris. pp. 117–118. ISBN 9781780768014. OCLC 859880780.
Mansel, Philip (28 February 2016). Aleppo: The Rise and Fall of Syria's Great Merchant City. Bloomsbury Publishing. ISBN 978-0-85772-924-8.
Glenn Randall Mack, Asele Surina (2005). Food culture in Russia and Central Asia. Greenwood Publishing Group. pp. 83–84. ISBN 9780313327735.
Food Around the World, p.45, Oxford University Press, 1986, Check on Google Books Archived 1 November 2022 at the Wayback Machine
Middle Eastern Kitchen, Ghillie Basan Hippocrene Books, 2007, p.70, Check on Google Books
Steven Raichlen (28 May 2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. pp. 214–. ISBN 978-0-7611-5957-5.
Jiggs, Kaira (2005). Jiggs Kalra's Classic Cooking Of Avadh. Allied Publishers. p. 14. ISBN 978-81-7764-567-5.
Bruce Kraig; Colleen Taylor Sen (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 183. ISBN 9781598849554.
Owen, Sri (1999). Indonesian Regional Food and Cookery By Sri Owen. Frances Lincoln. ISBN 9780711212732. Retrieved 7 July 2010.^{[permanent dead link]}
Bullis, Douglas; Hutton, Wendy (1 April 2001). Food of Sri Lanka. Tuttle. ISBN 9781462907182.
Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries (in German). Workman Publishing Company. p. 251. ISBN 978-0-7611-6447-0. Retrieved 26 May 2017.
Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing Company. p. 38. ISBN 978-0-7611-6447-0. Retrieved 23 May 2016.
Raichlen, S.; Fink, B. (2008). The Barbecue! Bible. Workman Pub. pp. 157–158. ISBN 978-0-7611-4943-9. Retrieved 23 May 2016.
Encyclopædia Britannica (2002). The New Encyclopædia Britannica. Vol. 1. Encyclopædia Britannica. ISBN 978-0-85229-787-2.
Ember, Melvin; Ember, Carol R (2001). Countries and Their Cultures: Saint Kitts and Nevis to Zimbabwe. Macmillan Reference USA. p. 68. ISBN 9780028649467.

britannica.com

"Bosnia and Herzegovina". Encyclopædia Britannica. 2009. Retrieved 27 July 2009.

cambridge.org

dictionary.cambridge.org

"kebab Definition in the Cambridge English Dictionary". The Cambridge English Dictionary. Retrieved 23 February 2016.

cevabun.ro

"Reteta originala de mititei de la Caru cu Bere". Ceva Bun (in Romanian). 21 May 2009. Retrieved 14 January 2018.

cnn.com

edition.cnn.com

Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN.

travel.cnn.com

Sara Schonhardt and Melanie Wood (15 August 2011). "40 of Indonesia's best dishes". CNN Travel. Retrieved 6 July 2014.

cnnindonesia.com

Christina Andhika Setyanti (30 August 2016). "Sepotong Sejarah Autentik Indonesia dalam Semangkuk Tongseng". CNN Indonesia (in Indonesian).

dw.com

"Italian town's kebab ban enrages migrant community". 7 August 2011.

financialtribune.com

"5,000 Bonab Kebabs per Day". Financial Tribune Daily. 1 March 2015. Archived from the original on 11 August 2016. Retrieved 13 June 2016.

foodreference.com

"Grilled Beef Satay". Food Reference.com. Retrieved 6 July 2010.

foodtimeline.org

"The Gyro, a Greek Sandwich, Selling Like Hot Dogs". The New York Times. 4 September 1971. p. 23. Retrieved 22 February 2016.

greece-is.com

Tassoula Eptakili (9 October 2015). "Prehistoric Gastronomy". Greece Is. Retrieved 21 February 2016.

houstoniamag.com

Shilcutt, Katharine (9 April 2014). "World's Second-Largest Döner Kebap Chain Headed to Houston". Houstonia Magazine. Retrieved 19 June 2020.

jamieoliver.com

"Souvlaki (Wicked kebabs)". Jamie Oliver Recipes. Retrieved 22 February 2016.

kultur.gov.tr

Kebab aux petits oignons Archived 14 January 2015 at the Wayback Machine, Turkish Ministry of Culture and Tourism

nisanyansozluk.com

"Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü". Archived from the original on 22 September 2013. Retrieved 6 July 2013.

oxforddictionaries.com

en.oxforddictionaries.com

"kebab – definition of kebab in English". Oxford Dictionaries. Oxford University Press. Archived from the original on 3 August 2017. Retrieved 3 August 2017.

pontosnews.gr

"Pontian pork skewers with atzika and tsatsibeli". Pontos News. 17 April 2020.

reference.com

dictionary.reference.com

"Kebab". Dictionary.com. Retrieved 23 February 2016.

sozluk.gov.tr

"Türk Dil Kurumu Sözlükleri". Türk Dil Kurumu Sözlükleri.

tdk.gov.tr

Internet dictionary Archived 14 January 2013 at the Wayback Machine of Turkish Language Association

thecaspianchef.com

"Kabab Torsh". thecaspianchef. 21 May 2019.

theculturetrip.com

Fareeda Abdulkareem (23 February 2017). "A Brief History of Suya, West Africa's Answer to Shish Kebab". Culture Trip. Retrieved 24 August 2021.

thefreedictionary.com

"Shashlik – definition of shashlik by The Free Dictionary". The Free Dictionary. Retrieved 23 February 2016.

theguardian.com

"Peanut butter and satay sauce – recipe". The Guardian. 2 May 2014.

travelserbia.info

"Serbian cuisine". TravelSerbia. Retrieved 9 August 2010.

usatoday.com

usatoday30.usatoday.com

Doner kebab becomes Germany's favorite fast food Archived 27 April 2016 at the Wayback Machine, USAToday, 4/11/2010

vajehyab.com

"Kabob - Dehkhoda". Vajehyab (in Persian). Retrieved 4 August 2023.

web.archive.org

"kebab – definition of kebab in English". Oxford Dictionaries. Oxford University Press. Archived from the original on 3 August 2017. Retrieved 3 August 2017.
"Nişanyan Sevan, Sözlerin Soyağacı, Çağdaş Türkçenin Etimolojik Sözlüğü". Archived from the original on 22 September 2013. Retrieved 6 July 2013.
"5,000 Bonab Kebabs per Day". Financial Tribune Daily. 1 March 2015. Archived from the original on 11 August 2016. Retrieved 13 June 2016.
Kebab aux petits oignons Archived 14 January 2015 at the Wayback Machine, Turkish Ministry of Culture and Tourism
Internet dictionary Archived 14 January 2013 at the Wayback Machine of Turkish Language Association
Food Around the World, p.45, Oxford University Press, 1986, Check on Google Books Archived 1 November 2022 at the Wayback Machine
Testi kebab: a specialty of Cappadocia^[usurped]. Retrieved on 22 May 2009 (scroll to the bottom of the page)
EKE, IRABOR, OKOYE; et al. "THE MICROBIAL STATUS OF COMMERCIAL 'SUYA' MEAT PRODUCTS IN EKPOMA, EDO, NIGERIA" (PDF). International Journal of Community Research. Archived from the original (PDF) on 24 September 2021. Retrieved 5 April 2014.{{cite web}}: CS1 maint: multiple names: authors list (link)
Doner kebab becomes Germany's favorite fast food Archived 27 April 2016 at the Wayback Machine, USAToday, 4/11/2010

wikimedia.org

upload.wikimedia.org

Persian: كباب, romanized: kabāb;^[1] Arabic: كباب, romanized: kabāb,^[2] pronounced [kaˈbaːb]; Turkish: kebap, pronounced [ceˈbap] ^ⓘ.

worldcat.org

search.worldcat.org

Dana-Haeri, Jila (2014). From a Persian kitchen : fresh discoveries in Iranian cooking. London: I.B.Tauris. pp. 117–118. ISBN 9781780768014. OCLC 859880780.
Alan., Davidson (2006). The Oxford Companion to Food (2nd ed.). Oxford: OUP Oxford. ISBN 9780191018251. OCLC 862049879.
Osseo-Asare, Fran (2005). Food culture in sub-Saharan Africa. Greenwood Press. p. 41. OCLC 58527114.
Dako, Kari (2003). Ghanaianisms : a glossary. Accra: Ghana Universities Press. pp. 59, 201. ISBN 9789964303013. OCLC 53432897.