I always forget to ask what is the green herbal accompaniment that my
local Persian restaurant serves with kebabs. It seems a bit like
chimichurri but that's the wrong side of the Atlantic. Any suggestions?

--

Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 8/10/2014 6:05 PM, James Silverton wrote:
>
> I always forget to ask what is the green herbal accompaniment that my
> local Persian restaurant serves with kebabs. It seems a bit like
> chimichurri but that's the wrong side of the Atlantic. Any suggestions?

Is this is?

http://onlineathens.com/stories/0630...63203627.shtml

nancy

On 8/10/2014 4:05 PM, James Silverton wrote:
>
> I always forget to ask what is the green herbal accompaniment that my
> local Persian restaurant serves with kebabs. It seems a bit like
> chimichurri but that's the wrong side of the Atlantic. Any suggestions?
>

Likely it's:

http://indianfood.about.com/od/pickl...intchutney.htm

1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)
1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)
5 cloves garlic
1" piece of ginger
2 green chillies
1 tsp sugar
1/2 tsp salt
2 tsps lime juice

On Sun, 10 Aug 2014 16:30:43 -0600, Mayo > wrote:

> On 8/10/2014 4:05 PM, James Silverton wrote:
> >
> > I always forget to ask what is the green herbal accompaniment that my
> > local Persian restaurant serves with kebabs. It seems a bit like
> > chimichurri but that's the wrong side of the Atlantic. Any suggestions?
> >
>
> Likely it's:
>
> http://indianfood.about.com/od/pickl...intchutney.htm
>
> 1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)
> 1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)
> 5 cloves garlic
> 1" piece of ginger
> 2 green chillies
> 1 tsp sugar
> 1/2 tsp salt
> 2 tsps lime juice

I love that green stuff, but I don't taste mint in it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/10/2014 4:40 PM, sf wrote:
> On Sun, 10 Aug 2014 16:30:43 -0600, Mayo > wrote:
>
>> On 8/10/2014 4:05 PM, James Silverton wrote:
>>>
>>> I always forget to ask what is the green herbal accompaniment that my
>>> local Persian restaurant serves with kebabs. It seems a bit like
>>> chimichurri but that's the wrong side of the Atlantic. Any suggestions?
>>>
>>
>> Likely it's:
>>
>> http://indianfood.about.com/od/pickl...intchutney.htm
>>
>> 1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)
>> 1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)
>> 5 cloves garlic
>> 1" piece of ginger
>> 2 green chillies
>> 1 tsp sugar
>> 1/2 tsp salt
>> 2 tsps lime juice
>
> I love that green stuff, but I don't taste mint in it.
>
>
Interesting, I think it comes across more as a cooling of the chiles
than pure mint flavor.

But it sure is tasty regardless.

On 8/10/2014 6:19 PM, Nancy Young wrote:
> On 8/10/2014 6:05 PM, James Silverton wrote:
>>
>> I always forget to ask what is the green herbal accompaniment that my
>> local Persian restaurant serves with kebabs. It seems a bit like
>> chimichurri but that's the wrong side of the Atlantic. Any suggestions?
>
> Is this is?
>
> http://onlineathens.com/stories/0630...63203627.shtml
>
Thanks, it looks like a possibility.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 8/10/2014 7:19 PM, Mayo wrote:
> On 8/10/2014 4:40 PM, sf wrote:
>> On Sun, 10 Aug 2014 16:30:43 -0600, Mayo > wrote:
>>
>>> On 8/10/2014 4:05 PM, James Silverton wrote:
>>>>
>>>> I always forget to ask what is the green herbal accompaniment that my
>>>> local Persian restaurant serves with kebabs. It seems a bit like
>>>> chimichurri but that's the wrong side of the Atlantic. Any suggestions?
>>>>
>>>
>>> Likely it's:
>>>
>>> http://indianfood.about.com/od/pickl...intchutney.htm
>>>
>>> 1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)
>>> 1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)
>>> 5 cloves garlic
>>> 1" piece of ginger
>>> 2 green chillies
>>> 1 tsp sugar
>>> 1/2 tsp salt
>>> 2 tsps lime juice
>>
>> I love that green stuff, but I don't taste mint in it.
>>
>>
> Interesting, I think it comes across more as a cooling of the chiles
> than pure mint flavor.
>
> But it sure is tasty regardless.

Thanks everyone; the mint chutney looks like the right thing. I did not
taste mint and it's not particularly liquid. I wonder if there is a
Persian name for the stuff. I really must remember to ask next time I
take out kebabs.
--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 8/10/2014 8:34 PM, James Silverton wrote:
> On 8/10/2014 7:19 PM, Mayo wrote:
>> On 8/10/2014 4:40 PM, sf wrote:
>>> On Sun, 10 Aug 2014 16:30:43 -0600, Mayo > wrote:
>>>
>>>> On 8/10/2014 4:05 PM, James Silverton wrote:
>>>>>
>>>>> I always forget to ask what is the green herbal accompaniment that my
>>>>> local Persian restaurant serves with kebabs. It seems a bit like
>>>>> chimichurri but that's the wrong side of the Atlantic. Any
>>>>> suggestions?
>>>>>
>>>>
>>>> Likely it's:
>>>>
>>>> http://indianfood.about.com/od/pickl...intchutney.htm
>>>>
>>>> 1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)
>>>> 1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)
>>>> 5 cloves garlic
>>>> 1" piece of ginger
>>>> 2 green chillies
>>>> 1 tsp sugar
>>>> 1/2 tsp salt
>>>> 2 tsps lime juice
>>>
>>> I love that green stuff, but I don't taste mint in it.
>>>
>>>
>> Interesting, I think it comes across more as a cooling of the chiles
>> than pure mint flavor.
>>
>> But it sure is tasty regardless.
>
> Thanks everyone; the mint chutney looks like the right thing. I did not
> taste mint and it's not particularly liquid. I wonder if there is a
> Persian name for the stuff. I really must remember to ask next time I
> take out kebabs.

No kidding.

Now you get to experiment at home too, that's always fun.

On 8/10/2014 7:30 PM, James Silverton wrote:
> On 8/10/2014 6:19 PM, Nancy Young wrote:
>> On 8/10/2014 6:05 PM, James Silverton wrote:
>>>
>>> I always forget to ask what is the green herbal accompaniment that my
>>> local Persian restaurant serves with kebabs. It seems a bit like
>>> chimichurri but that's the wrong side of the Atlantic. Any suggestions?
>>
>> Is this is?
>>
>> http://onlineathens.com/stories/0630...63203627.shtml
>>
> Thanks, it looks like a possibility.
>

** Begin rant

Shish kebab originated in Armenia. "Kebab" is Armenian for "roasted
meat"; it does not mean "skewer", which is "shish" in Armenian. I have
seen "fruit kebob" on a menu, with "kebab" misspelled; it means "fruited
roasted meat" and not "fruit cooked on a skewer", which was what the
menu meant. That is as bad as seeing "with au jus" on a menu; since
"au" is French for "with", this means "with with juice", the "juice"
being the natural gravy that ran out of the meat.

** End rant

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On 8/11/2014 2:44 AM, David E. Ross wrote:
> On 8/10/2014 7:30 PM, James Silverton wrote:
>> On 8/10/2014 6:19 PM, Nancy Young wrote:
>>> On 8/10/2014 6:05 PM, James Silverton wrote:
>>>>
>>>> I always forget to ask what is the green herbal accompaniment that my
>>>> local Persian restaurant serves with kebabs. It seems a bit like
>>>> chimichurri but that's the wrong side of the Atlantic. Any suggestions?
>>>
>>> Is this is?
>>>
>>> http://onlineathens.com/stories/0630...63203627.shtml
>>>
>> Thanks, it looks like a possibility.
>>
>
> ** Begin rant
>
> Shish kebab originated in Armenia. "Kebab" is Armenian for "roasted
> meat"; it does not mean "skewer", which is "shish" in Armenian. I have
> seen "fruit kebob" on a menu, with "kebab" misspelled; it means "fruited
> roasted meat" and not "fruit cooked on a skewer", which was what the
> menu meant. That is as bad as seeing "with au jus" on a menu; since
> "au" is French for "with", this means "with with juice", the "juice"
> being the natural gravy that ran out of the meat.
>

All of this may be true but "kebab" *has* come to mean skewered broiled
food in popular usage. There are many restaurants serving nearly
exclusively meats "en brochette" that have "kebab" in their names and
don't mention "shish".

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

In article >,
says...
>
> On 8/11/2014 2:44 AM, David E. Ross wrote:
> > ** Begin rant
> >
> > Shish kebab originated in Armenia. "Kebab" is Armenian for "roasted
> > meat"; it does not mean "skewer", which is "shish" in Armenian. I have
> > seen "fruit kebob" on a menu, with "kebab" misspelled; it means "fruited
> > roasted meat" and not "fruit cooked on a skewer", which was what the
> > menu meant. That is as bad as seeing "with au jus" on a menu; since
> > "au" is French for "with", this means "with with juice", the "juice"
> > being the natural gravy that ran out of the meat.
> >
>
> All of this may be true but "kebab" *has* come to mean skewered broiled
> food in popular usage. There are many restaurants serving nearly
> exclusively meats "en brochette" that have "kebab" in their names and
> don't mention "shish".

All this may be true in the USA but elsewhere, "kebab" does not
necessarily mean the same as "en brochette".

Doner kebab, for example.

Janet UK

On Mon, 11 Aug 2014 16:56:45 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On 8/11/2014 2:44 AM, David E. Ross wrote:
> > > ** Begin rant
> > >
> > > Shish kebab originated in Armenia. "Kebab" is Armenian for "roasted
> > > meat"; it does not mean "skewer", which is "shish" in Armenian. I have
> > > seen "fruit kebob" on a menu, with "kebab" misspelled; it means "fruited
> > > roasted meat" and not "fruit cooked on a skewer", which was what the
> > > menu meant. That is as bad as seeing "with au jus" on a menu; since
> > > "au" is French for "with", this means "with with juice", the "juice"
> > > being the natural gravy that ran out of the meat.
> > >
> >
> > All of this may be true but "kebab" *has* come to mean skewered broiled
> > food in popular usage. There are many restaurants serving nearly
> > exclusively meats "en brochette" that have "kebab" in their names and
> > don't mention "shish".
>
> All this may be true in the USA but elsewhere, "kebab" does not
> necessarily mean the same as "en brochette".
>
> Doner kebab, for example.
>

We keep our kebabs straight because doner is more commonly called
"shawarma" over here.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.