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shashlik
Shashlik or shashlyk ((アルメニア語:խորոված) ''khorovats'', (アゼルバイジャン語:şişlik) or ''tikə kabab'', (グルジア語:მწვადი) ''mtsvadi'', (ペルシア語:شیشلیک), (ロシア語:шашлы́к), (リトアニア語:šašlykas), (トルコ語:şaşlık), (クルド語:Biraşka şîşê), (ヘブライ語:שישליק), Hindustani: شاشلِک or षअषईक),〔(Vasmer's Etymological Dictionary )〕〔(Shashlik in Reference.com )〕 is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Poland,〔( Szaszłyk, PWN encyclopedia )〕 Lithuania, Hungary), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, India, Iran, Israel, Iraq, Mongolia, Morocco, Pakistan, Turkey, Bangladesh and other places.
Shashlik (meaning skewered meat) was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances. 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.
==Usage==
Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century.〔Владимир Гиляровский. ''Москва и москвичи'', гл. Трактиры. 1926 (Vladimir Gilyarovsky. ''Moscow and Moscovites''. 1926)〕 From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia.
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in the form of fast-food by street vendors who roast the skewers over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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