Thursday, December 14, 2006
Tips for our Kebab loving fans
We recently received some fan mail that did not settle well with us (unlike those lamb and beef gyros we had on Monday). Read this:
"...you don' t know me at all, but I spent some time over in Eastern Europe and absolutely fell in love with the Kebab/Shaorma that they serve over there. I am currently trying to start a small shop and was wondering what I could use for the "bread" or "wrap" because they have a special pita bread in Romania that they use which absolutely cannot be found anywhere here. I'm sure you know what I am talking about. Do you have any suggestions? thanks and Happy Holidays..."
While we very much respect your love for Kebabs, and "Shaorma", and have a vested interest in perhaps dining at this small shop that you are trying to start, you have offended the Keblog gods. Here's a few pointers:
"...you don' t know me at all, but I spent some time over in Eastern Europe and absolutely fell in love with the Kebab/Shaorma that they serve over there. I am currently trying to start a small shop and was wondering what I could use for the "bread" or "wrap" because they have a special pita bread in Romania that they use which absolutely cannot be found anywhere here. I'm sure you know what I am talking about. Do you have any suggestions? thanks and Happy Holidays..."
While we very much respect your love for Kebabs, and "Shaorma", and have a vested interest in perhaps dining at this small shop that you are trying to start, you have offended the Keblog gods. Here's a few pointers:
- Never call ANYTHING that encompasses the insides of a kebab (lamb, beef, chicken, falafel, chumus, babaganoush, all the goods) a wrap. Wraps are eaten by yoga instructors, soccer moms, green party candidates, and social workers. Kebloggers DON'T EAT WRAPS.
- "If you will it, it is no dream." - Theodore Hertzl. If you want to find that special flatbread, you can, and you will-especially if you're going to make a kebab with it.
- Romania?
- Here's a few tips on how to prepare this most sacred of foods. http://mideastfood.about.com/od/chicken/r/chickenshawarma.htm
- Oh yeah, and while we're on the subject of "Happy Holidays", be sure to place a fresh kebab next to Santa's cookies if you really want something good. Who knows? Santa just might place a POTIS model GD2 Stainless Steel under your tree.
Fans, please take some care in what you send to the kebloggers. Our schedules are filled with chunky tahini and rotating towers of sliced meats. It's all water under the bridge now, but in the future, it aint gonna be so easy to forgive and forget.
Saturday, July 22, 2006
A Historic Reunion, Meat to the Rescue at Ziryab
This past Sunday evening was a historic moment in the kebab loving community. Three of the world's original kebloggers, Kafta Killa, Shawar-Man, and myself, Extra Spicy, sat down together to enjoy Kebabs on the warm patio of Ziryab, a Mediterranean cafe in Lower Haight, San Francisco.
It had been almost three years since the three of us joined together to delight our palettes with the hot grizzle of a fresh shawarma; critiquing the flavors with each bite, and washing it all down with a thick breath of shisha. Sunday night, friends, was not just about the kebabs (which I will get to, of course), it was about the community.
Fortunately for us, Ziryab nailed the sit-down atmosphere almost flawlessly. Friendly service, fresh mint tea, the charming patio, and the unmistakable aroma of sweet tobacco welcomed us as we embarked on a new kebab journey.
Other than the box set of "Now That's What I Call Music" playing continuously in the background, I'd say Ziryab nailed the sit down kebab shop ambiance.
We shared a few laughs, sampled some falafels with the standard fix-ins (B.T.W. excellent tzatziki; nice overall texture and sharp bite from the garlic), and then it was on to the kebabs.
Meat to the Rescue
We decided to sample the two featured kebabs: the Chicken Shawarma, and the Lamb & Veal Shawarma.
What a treat.
The thin cuts of meat were glistening in such rich juice that I was tempted to rip open the lavash and cover my face in its contents.
The sweet veal made the Lamb & Veal kebab stand out as the best taste of the night. That meat combination left me as bloodthirsty as a lion. Might I recommend that Ziryab adds a Lam, Veal, & Chicken mix Shawarma to the menu?
That’d really hit the spot. To be more descriptive, it would hit that spot within us all that makes us hungry for animals that sit lower on the food chain and then cooked on a vertial, rotating, spit.
I knew what to expect from the rest of the kebab: fresh veggies, sturdy lavash, pickled beets, and a tangy yogurt dipping sauce. Nothing out of the ordinary.
Unfortunately, Ziryab lacks in the spice department. I could have used a lot more chili sauce to liven things up. The sauce rated about a 1.5 on the alarm meter. When we asked for more they only gave it to us in teaspoon size increments. I was pretty disappointed. I mean c’mon; I’m Extra Spicy. I don’t do wimpy kebabs.
One last thing to mention before I sign off—the deserts. Fresh baklava and knafe sweetened the night. Portions were generous and the taste was authentic. Props to the pastry chef who stuffed as many sweetened pistachios into that baklava pastry crust, and even more props for the knafe’s delightfully tart cheese.
-Extra Spicy
Review of Ziryab from yelp.com: http://www.yelp.com/biz/vchQDHanf0P0N6G4aBtLLQ
Menu at Ziryab: http://sanfrancisco.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=33942&neighborhoodid=0&cuisineid=44&home=Y
Map of Ziryab: http://www.mapquest.com/maps/map.adp?city=San%20Francisco&state=CA&address=528+Divisadero+St+&zip=94117&country=us&zoom=8
It had been almost three years since the three of us joined together to delight our palettes with the hot grizzle of a fresh shawarma; critiquing the flavors with each bite, and washing it all down with a thick breath of shisha. Sunday night, friends, was not just about the kebabs (which I will get to, of course), it was about the community.
Fortunately for us, Ziryab nailed the sit-down atmosphere almost flawlessly. Friendly service, fresh mint tea, the charming patio, and the unmistakable aroma of sweet tobacco welcomed us as we embarked on a new kebab journey.
Other than the box set of "Now That's What I Call Music" playing continuously in the background, I'd say Ziryab nailed the sit down kebab shop ambiance.
We shared a few laughs, sampled some falafels with the standard fix-ins (B.T.W. excellent tzatziki; nice overall texture and sharp bite from the garlic), and then it was on to the kebabs.
Meat to the Rescue
We decided to sample the two featured kebabs: the Chicken Shawarma, and the Lamb & Veal Shawarma.
What a treat.
The thin cuts of meat were glistening in such rich juice that I was tempted to rip open the lavash and cover my face in its contents.
The sweet veal made the Lamb & Veal kebab stand out as the best taste of the night. That meat combination left me as bloodthirsty as a lion. Might I recommend that Ziryab adds a Lam, Veal, & Chicken mix Shawarma to the menu?
That’d really hit the spot. To be more descriptive, it would hit that spot within us all that makes us hungry for animals that sit lower on the food chain and then cooked on a vertial, rotating, spit.
I knew what to expect from the rest of the kebab: fresh veggies, sturdy lavash, pickled beets, and a tangy yogurt dipping sauce. Nothing out of the ordinary.
Unfortunately, Ziryab lacks in the spice department. I could have used a lot more chili sauce to liven things up. The sauce rated about a 1.5 on the alarm meter. When we asked for more they only gave it to us in teaspoon size increments. I was pretty disappointed. I mean c’mon; I’m Extra Spicy. I don’t do wimpy kebabs.
One last thing to mention before I sign off—the deserts. Fresh baklava and knafe sweetened the night. Portions were generous and the taste was authentic. Props to the pastry chef who stuffed as many sweetened pistachios into that baklava pastry crust, and even more props for the knafe’s delightfully tart cheese.
-Extra Spicy
Review of Ziryab from yelp.com: http://www.yelp.com/biz/vchQDHanf0P0N6G4aBtLLQ
Menu at Ziryab: http://sanfrancisco.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=33942&neighborhoodid=0&cuisineid=44&home=Y
Map of Ziryab: http://www.mapquest.com/maps/map.adp?city=San%20Francisco&state=CA&address=528+Divisadero+St+&zip=94117&country=us&zoom=8
Friday, July 14, 2006
Kebabs in Deutschland
The above link is to a German site created by a few guys with a real passion for Kebabs. They have mastered the art of enjoying Kebabs to the point that it has become more of a lifestyle than a meal option. To many, this may sound a little extremist, but to others, this Keblogger included, it induces a little envy and a lot of admiration.
First of all, it should be noted that the Germans don't eat Kebabs the way we do. They eat Kebabs more in the way that we here in America eat burritos and hamburgers. Not only are they a staple of both the fast and gourmet food worlds, they are an important part of many lifestyles and firmly embedded into pop culture and society as permanent fixtures of any city.
The burrito/hamburger comparison is a good one for many reasons. Firstly, Doener is eaten by a German with at least the same (if not a higher) frequency as both foods combined are eaten by Americans. They have similar dietary properties, and similar measures have been taken to make them both healthier (vegetarian, "light" versions, subtracting cheeses/sauces) or richer (adding cheeses/sauces, higher quality meats, etc.).
Secondly is availability. In any city in Germany, and this can't be said even for the hallowed Bratwurst, you can enjoy a Doener at any time of day or night. Preparation time, cost, size, satiability and variations are all comparable, with the edge in deliciousness going to the Doener in a landslide.
Doener (pronounced Do0-ner) is generic, German term with no literal English translation. After living in Germany for 18 months and traveling extensively throughout Eastern Europe, where German is the dominant second language of most countries, I have come to define it as meaning "a dish centered around meat that has been shaved, carved or pulled off of a vertical, rotating, kebab-spit."
First of all, it should be noted that the Germans don't eat Kebabs the way we do. They eat Kebabs more in the way that we here in America eat burritos and hamburgers. Not only are they a staple of both the fast and gourmet food worlds, they are an important part of many lifestyles and firmly embedded into pop culture and society as permanent fixtures of any city.
The burrito/hamburger comparison is a good one for many reasons. Firstly, Doener is eaten by a German with at least the same (if not a higher) frequency as both foods combined are eaten by Americans. They have similar dietary properties, and similar measures have been taken to make them both healthier (vegetarian, "light" versions, subtracting cheeses/sauces) or richer (adding cheeses/sauces, higher quality meats, etc.).
Secondly is availability. In any city in Germany, and this can't be said even for the hallowed Bratwurst, you can enjoy a Doener at any time of day or night. Preparation time, cost, size, satiability and variations are all comparable, with the edge in deliciousness going to the Doener in a landslide.
Doener (pronounced Do0-ner) is generic, German term with no literal English translation. After living in Germany for 18 months and traveling extensively throughout Eastern Europe, where German is the dominant second language of most countries, I have come to define it as meaning "a dish centered around meat that has been shaved, carved or pulled off of a vertical, rotating, kebab-spit."
Thursday, July 13, 2006
Kebab Humor
Who photographs Kebabs?
Here is a little Kebab Humor from comedian Bill Bailey.
Here is a little Kebab Humor from comedian Bill Bailey.
Wednesday, July 12, 2006
You like it extra spicy? Baladie has got you covered.
It's not too easy to find a kebab shop that'll spice your shawarma just right. Fortunately, Cafe Baladie in downtown San Francisco knows where to put the chili. On your Kebab.
Their signature dishes include the Lamb & Beef or Chicken Shawarma, or one of their many ginormous platters. Whatever you order, I can guarantee you'll be impressed. The meat is moist and tender, a rare treat that has eluded me in my kebab ventures throughout NorCal, largely due to the veggie-loving idealists and tofu hijacked cuisine.
Not to dog mother earth or anything, but a juicy piece of meat is a juicy piece of meat. I'm cool with vegetables in my Kebab, as long as they are sharing the valuable lavash real-estate with some tangy lamb and thick yogurt sauce.
And to that note, Baladie's shawarma's have plenty of room for all the good stuff. At about 9 inches long, and stuffed with more meat, veggies, chummus, yogurt sauce, and spicy chili than all of us kebab lovers could dream about, you'll be tasting this kebab for hours, and then some.
But back to my original reason for frequenting this fine establishment more than 3 times a week: the spice. Baladie offers a perfect dose of chili adequately distributed throughout the freshly baked lavash. Goodness, I'm salivating as I write this.
Co-owner Nick was taken aback when I ordered my Kebab extra spicy the first time. But two days later, when co-owner Mike heard me order my Kebab extra extra extra spicy, he had to consult with his colleague, for nobody had ordered this level of spice before. Nick, already impressed with my previous order, noted, "he's the extra spicy guy." Damn right.
Mike took the opportunity to get creative. I know this because I saw the order ticket. It read "XXXXXSpicey." That's two more Xs than I intended.
When the kitchen manager, a.k.a. "The Ant", announced my order, he almost swallowed his tongue. And that sight of the Ant choking on the additional Xs was almost as fulfilling as my first bite. Needless to say, it was more than a party in my mouth--it was a an entire week-long festival. Bravo Baladie.
Check out Baladie and tell them Extra Spicy sent you. I also recommend trying the Falafel, the Dip Platter, the Gyros Platter, and the Eggplant Salad--all extra extra extra spicy. Their babaganoush is a good addition to any meal.
Happy Eating.
Menu at Baladie:
http://sanfrancisco.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=7226&neighborhoodid=0&cuisineid=44&home=Y
SF Department of Health review of Baladie Cafe:
http://www.sfdph.org/eh/Violations/Loc_CurrentViol.asp?LocationID=2146
Google Map of Baladie:
http://maps.google.com/maps?f=q&hl=en&q=cafe+baladie+sf,+ca&ie=UTF8&om=1&ll=37.811005,-122.407436&spn=0.061571,0.117073
It's not too easy to find a kebab shop that'll spice your shawarma just right. Fortunately, Cafe Baladie in downtown San Francisco knows where to put the chili. On your Kebab.
Their signature dishes include the Lamb & Beef or Chicken Shawarma, or one of their many ginormous platters. Whatever you order, I can guarantee you'll be impressed. The meat is moist and tender, a rare treat that has eluded me in my kebab ventures throughout NorCal, largely due to the veggie-loving idealists and tofu hijacked cuisine.
Not to dog mother earth or anything, but a juicy piece of meat is a juicy piece of meat. I'm cool with vegetables in my Kebab, as long as they are sharing the valuable lavash real-estate with some tangy lamb and thick yogurt sauce.
And to that note, Baladie's shawarma's have plenty of room for all the good stuff. At about 9 inches long, and stuffed with more meat, veggies, chummus, yogurt sauce, and spicy chili than all of us kebab lovers could dream about, you'll be tasting this kebab for hours, and then some.
But back to my original reason for frequenting this fine establishment more than 3 times a week: the spice. Baladie offers a perfect dose of chili adequately distributed throughout the freshly baked lavash. Goodness, I'm salivating as I write this.
Co-owner Nick was taken aback when I ordered my Kebab extra spicy the first time. But two days later, when co-owner Mike heard me order my Kebab extra extra extra spicy, he had to consult with his colleague, for nobody had ordered this level of spice before. Nick, already impressed with my previous order, noted, "he's the extra spicy guy." Damn right.
Mike took the opportunity to get creative. I know this because I saw the order ticket. It read "XXXXXSpicey." That's two more Xs than I intended.
When the kitchen manager, a.k.a. "The Ant", announced my order, he almost swallowed his tongue. And that sight of the Ant choking on the additional Xs was almost as fulfilling as my first bite. Needless to say, it was more than a party in my mouth--it was a an entire week-long festival. Bravo Baladie.
Check out Baladie and tell them Extra Spicy sent you. I also recommend trying the Falafel, the Dip Platter, the Gyros Platter, and the Eggplant Salad--all extra extra extra spicy. Their babaganoush is a good addition to any meal.
Happy Eating.
Menu at Baladie:
http://sanfrancisco.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=7226&neighborhoodid=0&cuisineid=44&home=Y
SF Department of Health review of Baladie Cafe:
http://www.sfdph.org/eh/Violations/Loc_CurrentViol.asp?LocationID=2146
Google Map of Baladie:
http://maps.google.com/maps?f=q&hl=en&q=cafe+baladie+sf,+ca&ie=UTF8&om=1&ll=37.811005,-122.407436&spn=0.061571,0.117073
Kebab Kings
These men are true artists of the vertical meat world
Latin Quarter, Paris, France
You can see he served this one with fries (chips) and a smile. Two hard-to-find qualities in U.S. Kebabs.
Grenada, Spain
Under the shadow of the magnificent Alhambra lies a kebab shop devoted to a singularly Spanish version of the kebab, with a sauce nearing pico de gallo consistency, roasted peppers, and optional cheese (which your reviewer didn't have the heart to try). Look closely at the meat, and you will see the marinade that made this a most unusual - and delicious - kebab
Madrid, Spain
Kebab Sunrise is a re-occurring dream amongst most vertical meat aficionados.
Latin Quarter, Paris, France
You can see he served this one with fries (chips) and a smile. Two hard-to-find qualities in U.S. Kebabs.
Grenada, Spain
Under the shadow of the magnificent Alhambra lies a kebab shop devoted to a singularly Spanish version of the kebab, with a sauce nearing pico de gallo consistency, roasted peppers, and optional cheese (which your reviewer didn't have the heart to try). Look closely at the meat, and you will see the marinade that made this a most unusual - and delicious - kebab
Madrid, Spain
Kebab Sunrise is a re-occurring dream amongst most vertical meat aficionados.
