Kenjeh and Lamb Fat Kebab in Nature: Simple and Delicious 

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Kenjeh and Lamb Fat Kebab in Nature: Simple and Delicious..
History of Kebab Kenjeh
Kebab Kenjeh (also known as Kenjeh Kebab or Bonab Kebab) is one of the famous and popular types of kebabs in Iran. This kebab, made with larger pieces of meat, holds significant historical and cultural importance in Iran. Below is an overview of the history and details related to Kebab Kenjeh:
History and Origins
Origin and Naming:
The word "Kenjeh" in Persian means "large" or "grand" and refers to the large pieces of meat used. This type of kebab is prepared from large and juicy chunks of meat.
Some believe that the name "Kenjeh" comes from the Azerbaijani Turkish language, meaning "large" or "corner," referring to the large pieces of meat.
Historical Background:
Kebab Kenjeh is a traditional and ancient dish in Iran, with roots tracing back to ancient times, especially to the Azerbaijan region. This kebab is particularly famous in various cities of Azerbaijan, especially in Tabriz and Bonab.
Bonab Kebab, one of the famous varieties of Kebab Kenjeh, is renowned for its use of fresh meat and unique method of preparation and seasoning.
Preparation and Cooking:
Kebab Kenjeh is made from large chunks of lamb or beef threaded onto metal skewers.
The meat is typically marinated with onion, salt, pepper, and sometimes saffron or other spices.
This kebab is cooked over hot coals or traditional grills until the outside is crispy and the inside remains juicy and tender.
Cultural Impact:
Kebab Kenjeh, as one of the symbols of Iranian cuisine, holds a special place in celebrations, gatherings, and special occasions.
Besides its unique flavor, this kebab symbolizes Iranian hospitality and is often prepared to offer the best hospitality to guests.
Overall, Kebab Kenjeh, with its rich history and unique taste, is considered one of the prides of Iranian cuisine and provides a delightful experience for those who appreciate traditional dishes.
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