I have to consult Mr Google and Sir Wikipedia just to know the difference..and unfortunately it has no difference..a twisted sound but the foods are all the same with different varieties of course..I have tasted kebab or kabab ( whatever) first in Puerto Galera when almost all of the beach mini-restaurant has its very own version of kebab. Name it..chicken kebab, pork kebab..any kebab will do..
Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav) is a wide variety of skewered meals originating in the Middle East and later on adopted in the Balkans, the Caucasus, other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebabwith no qualification generally refers more specifically to shish kebab (Turkish: "şiş kebap") cooked on a skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has become a part of everyday cuisine in many countries. ( wikipedia)
Until recently I have discovered a Persian Kabab or Iranian Kabab just a few blocks from my home..located in Tolentino Road just near the Alpa Hotel is this affordable restaurant..it has been opened for less than a month now and I have noticed it last week. So last night I paid a visit and ate my dinner there..
well this kind of kabab is Persian version of it;
Kabab (Persian: کباب), of which there are several distinct Persian varieties, is a national dish of Iran. Kebab may be served with eithersteamed, saffroned basmati or Persian rice (chelow kebab;Persian: چلو کباب) or with Persian naan.
It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.
At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called Soltani, meaning "Sultan's Feast". The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.Batangas City as becoming a melting pot of people and culture of different races is bracing itself to be ready for the next Big Thing to come. Even in dining experience..so let's eat!
In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, barg and koobideh, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions. ( wikipedia)