shashlik
{{Short description|Form of shish kebab}}
{{For|the use of this term in high-energy physics|Shashlik (physics)}}
{{Infobox food
| name = Shashlik
| image = Shashlik.jpg
| image_size = 250px
| caption =
| region =
| course = Main course
| served = Hot
| main_ingredient = Meat, marinade, onions
}}
Shashlik, or shashlyck ({{langx|ru|шашлык}} shashlyk{{Pronunciation|LL-Q7737 (rus)-Svetlov Artem-shashlik.wav}}), 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, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.{{cite book|first1=Bruce|last1=Kraig|first2=Colleen|last2=Taylor Sen|title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture |pages=64, 294–295, 384–385|quote=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.|url=https://books.google.com/books?id=9XCjAQAAQBAJ|publisher=ABC-CLIO|date=9 September 2013|isbn=9781598849554|via=Google Books}}{{cite book|last=Davidson|first=Alan|editor-last=Jaine |editor-first=Tom |title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA442|publisher=Oxford University Press|location=Oxford|year=2014|pages=442|isbn=9780191040726|via=Google Books}}{{cite book|first1=Ken|last1=Albala|title=Food Cultures of the World Encyclopedia |pages=V3:51, V4:35, V4:304|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA2-PA51|publisher=ABC-CLIO|date=2011|isbn=9780313376269|via=Google Books}}
Etymology and history
The word shashlik or shashlick entered English from the Russian {{Transliteration|ru|shashlyk}}, of Turkic origin.[https://ahdictionary.com/word/search.html?q=shashlik American Heritage Dictionary Entry: shashlik] In Turkic languages, the word shish means skewer, and shishlik is literally translated as "skewerable". The word was coined from the {{langx|crh|şış}} ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages.{{cite book | last = Pokhlebkin | first = William Vasilyevich | author-link = William Pokhlebkin | title = Natsionalnye kukhni nashikh narodov | trans-title = National Cuisines of Our Peoples | script-title = ru:(Национальные кухни наших народов) | year = 2004 | orig-year = 1978 | publisher = Tsentrpoligraf | location = Moskva | language=ru | isbn = 5-9524-0718-8 }}{{cite book|title=Culture and Life|quote=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. | url=https://books.google.com/books?id=BUwtAQAAMAAJ&q=mtsvadi|publisher=Union of Soviet Societies for Friendship and Cultural Relations with Foreign Countries|date=1982 |via=Google Books}}{{cite web|url=http://starling.rinet.ru/cgi-bin/response.cgi?root=/usr/local/share/starling/morpho&morpho=1&basename=%5Cusr%5Clocal%5Cshare%5Cstarling%5Cmorpho%5Cvasmer%5Cvasmer&first=17017 |archive-url=https://web.archive.org/web/20080116060559/http://starling.rinet.ru:80/cgi-bin/response.cgi?root=/usr/local/share/starling/morpho&morpho=1&basename=%5Cusr%5Clocal%5Cshare%5Cstarling%5Cmorpho%5Cvasmer%5Cvasmer&first=17017 |archive-date=16 January 2008 |title=Vasmer's Etymological Dictionary |website=starling.rinet.ru|access-date=10 May 2017}} Prior to that, the Russian name for meat cooked on a skewer was {{Transliteration|ru|vertelnoye}}, from {{Transliteration|ru|vertel}}, 'spit'. Shashlik did not reach Moscow until the late 19th century.Владимир Гиляровский. Москва и москвичи, гл. Трактиры. 1926 (Vladimir Gilyarovsky. Moscow and Muscovites. 1926) 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
File:Stamps of Tajikistan, 059-02.jpg "Oriental bazaar" displaying an old man grilling shashlik on a mangal]]
File:Shashlik in Fireplace.jpg]]
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.[http://www.langet.ru/html/q/qaql3k.html 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) 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,{{cite web |url=http://www.chn.ir/NSite/FullStory/News/?Id=105446&Serv=0&SGr=0 |title=Archived copy |access-date=2013-10-12 |url-status=dead |archive-url=https://web.archive.org/web/20131012183457/http://www.chn.ir/NSite/FullStory/News/?Id=105446&Serv=0&SGr=0 |archive-date=2013-10-12 }}{{cite web |url=http://sobhtoos.ir/political/88-%D8%AE%D9%88%D8%A7%D9%86%D8%AF%D9%86%DB%8C-%D9%87%D8%A7/30597-6lik.html |title=از شیشلیک شاندیز تا آبگوشت مشهد |access-date=2013-10-12 |url-status=dead |archive-url=https://web.archive.org/web/20131012203426/http://sobhtoos.ir/political/88-%D8%AE%D9%88%D8%A7%D9%86%D8%AF%D9%86%DB%8C-%D9%87%D8%A7/30597-6lik.html |archive-date=2013-10-12 }} 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.[http://www.russlandjournal.de/en/recipes/grilling-and-bbq.html Marinade recipes for shashlik] at RusslandJournal.de{{better source needed|reason=Collection of recipes on commercial website, does not appear to be a comprehensive overview or reliable authority|date=October 2020}}
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.
File:Shashlik made of pork.jpg
Despite the simplicity of preparing shashlik, the process of frying meat over an open fire can cause inconvenience for residents of apartment buildings.{{Cite web |last=Eremeeva |first=Jennifer |date=2020-05-30 |title=Shashlyk in the City |url=https://www.themoscowtimes.com/2020/05/30/shashlyk-in-the-city-a70429 |access-date=2024-03-12 |website=The Moscow Times |language=en}}
See also
- List of kebabs
- Satay, a similar dish from Indonesia
- Yakitori, Japanese variety of skewered meat