List of spit-roasted foods explained
This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Spit-roasting typically involves the use of indirect heat, which usually cooks foods at a lower temperature compared to other roasting methods that use direct heat. When cooking meats, the nature of the food constantly revolving on a spit also creates a self-basting process. Spit roasting dates back to ancient times, and spit-roasted fowl and game "was common in ancient societies".[1] [2]
Spit-roasted foods
- Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico.[3]
- Cabrito al pastor – a northern Mexican dish consisting of a whole goat kid carcass that is opened flat and cooked on a spit
- Cağ kebabı – a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province
- Doner kebab – seasoned meat stacked in the shape of an inverted cone is turned slowly on a rotisserie, next to a vertical cooking element. The outer layer is sliced into thin shavings as it cooks.
- Gyros – a Greek dish made from meat cooked on a vertical rotisserie
- Inihaw – a general Filipino term for grilled or spit-roasted meat or seafood
- Lechon – a general Spanish term for whole spit-roasted pig common in Spain, Latin America, and the Philippines
- Lechon manok – a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce).
- Méchoui – a dish in North African cuisine consisting of a whole sheep or a lamb spit-roasted on a barbecue.
- Mutzbraten – an eastern Thuringia and western Saxony dish of meat from the shoulder or pig`s back, seasoned with salt, pepper and marjoram, marinated and cooked in birch wood smoke on so-called Mutzbraten stands.
- Obersteiner Spießbraten – a culinary specialty of Idar-Oberstein, Germany consisting of a rolled roast using beef or pork neck.
- Paksiw na lechon – a Filipino dish consisting of leftover spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water.[4] [5]
- Rotisserie chicken – a chicken dish cooked on a rotisserie, whereby the chicken is placed next to the heat source to cook it[6]
- Pollo a la Brasa – a common dish of Peruvian cuisine and one of the most consumed in Peru, it is a rotisserie chicken dish that is a Peruvian version of pollo al spiedo.
- Shawarma – a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey
- Siu mei – the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven.
- Spettekaka – a local dessert in some southern areas of Sweden, the name means "cake on a spit", which describes its method of preparation.[7]
- Spit cake – a European cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit
- Kürtőskalács – a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the Székely Land, and popular in Hungary and Romania[8] [9]
- Trdelník – a spit cake similar to Kürtőskalács popular in Slovakia and Czechia
- Šakotis – a Polish-Lithuanian traditional spit cake
- Suckling pig – traditionally cooked whole, often roasted, in various cuisines, and sometimes cooked on a rotisserie
See also
Further reading
- Book: Alcock, J.P. . Food in the Ancient World . Greenwood Press . Food through history . 2006 . 978-0-313-33003-2 . January 25, 2019 . 104.
- Book: Montanari, M. . Brombert . B.A. . Medieval Tastes: Food, Cooking, and the Table . Columbia University Press . Arts and Traditions of the Table: Perspectives on Culinary History . 2015 . 978-0-231-53908-1 . January 25, 2019 . 31–32.
Notes and References
- Book: Katz, S.H. . Weaver . W.W. . Encyclopedia of Food and Culture: Obesity to Zoroastrianism. Index . Scribner . Scribner library of daily life . 2003 . 978-0-684-80565-8 . January 25, 2019 . 206.
- Book: Walker, H. . Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 . Prospect Books . Oxford Symposium on food & cookery . 1997 . 978-0-907325-79-6 . January 25, 2019 . 247.
- Web site: The Lebanese connection . Los Dos Cooking School . January 24, 2019 . https://web.archive.org/web/20160426091335/http://los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 . April 26, 2016 . dead .
- Book: Posadas, J. . Etiquette Guide to the Philippines: Know the Rules that Make the Difference! . Tuttle Publishing . 2011 . 978-1-4629-0046-6 . January 24, 2019 . pt44.
- Book: Roces, A.R. . Filipino Heritage: The Spanish colonial period (17th . Lahing Pilipino Pub.. Manila . Filipino Heritage: The Making of a Nation . 1978 . January 24, 2019 . 1153.
- Book: Raichlen, S. . How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook . Workman Publishing Company, Incorporated . 2011 . 978-0-7611-7041-9 . January 25, 2019 . 211.
- News: Top ten Swedish foods to remember. Nilsson. Maia Brindley. 11 June 2011. The Local (Sweden). 9 February 2015.
- Web site: Kövi Pál, Transylvanian Feast (1980) .
- https://stirileprotv.ro/stiri/international/kurtos-kolacs-motiv-de-disputa-intre-romania-si-ungaria-de-unde-provine-cu-adevarat-celebrul-colac-secuiesc.html Cursa intre Romania si Ungaria pentru a inregistra Kurtos Kalacs la UE. “Lovitura” data de vecinii maghiari