What beer goes best with a ?

[MeatyPortion]

I love kebabs. Lamb kebabs, beef kebabs, chicken kebabs, etc. But what beer goes best with one? I'm going to make some lamb kebabs the Iraqi way (which I assume involves multiple explosives) when I get home, but I was interested as to what beers to serve it with. The lamb kebabs here(called "chenjeh" I think) are not very spicy, but are slightly oily in taste and texture. So what are the recommendations?

 

[weirdboy]

Personally, I would wash that down with a nice mellow pale ale or English bitter.

I am a huge fan of kebab, hummus, shawarma, falafel, kibbeh, etc. About once or twice a year I make a bunch of dolmades and freeze them so I can enjoy some whenever I want, because it's pretty much impossible to find them for sale commercially around here.

 

[dwarven_stout]

I'm partial to something crisp and fairly light with lamb. A bit of citrus goes well, too. You couldn't go wrong with an APA, and a Wit would be a good match as well.


If you want to make authentic Iraqi food when you get home, Sumac is essential. Food co-ops around here sell it... not sure what the availability is in other areas of the country. I need to find a recipe for those vegetable pickles... the turnip and radish ones are amazing.

 

[bob1852]

I'd vote for a nice English Brown Ale

 

[MeatyPortion]

Personally, I would wash that down with a nice mellow pale ale or English bitter.

I am a huge fan of kebab, hummus, shawarma, falafel, kibbeh, etc. About once or twice a year I make a bunch of dolmades and freeze them so I can enjoy some whenever I want, because it's pretty much impossible to find them for sale commercially around here.

Dolmades would be something else I'd want to have with the kebabs. Thanks.

 

[GilaMinumBeer]

I'd go Wit or Pils.

Indian Lagers aren't bad with this either. Not "go to" beers but, Taj Mahal or Kingfisher goes down easy with this type of cuisine.

 

[MeatyPortion]

I'm partial to something crisp and fairly light with lamb. A bit of citrus goes well, too. You couldn't go wrong with an APA, and a Wit would be a good match as well.


If you want to make authentic Iraqi food when you get home, Sumac is essential. Food co-ops around here sell it... not sure what the availability is in other areas of the country. I need to find a recipe for those vegetable pickles... the turnip and radish ones are amazing.

Sumac? Ok, I'm sure there's a co-op in Madison that would have it. Interesting.

 

[MeatyPortion]

I'd go Wit or Pils.

Indian Lagers aren't bad with this either. Not "go to" beers but, Taj Mahal or Kingfisher goes down easy with this type of cuisine.

Never had Indian beers before. How would they compare to Efes, specifically the pilsner?

 

[GilaMinumBeer]

Never had Indian beers before. How would they compare to Efes, specifically the pilsner?

Can't comment on that one. Never had Efes. Our MedeterAsian selections here are crap. I am extremely fond of Indian cuisine and we have a couple authentic choices here. But, they do still tend to "blend" in some Turkish, Greek, and some more obscure Asiatic selections here and there.

I find the Indian lagers to be light on flavor as well as on the gut but, not dominated by corn or rice "character". I find them to be grainy and dry. Admittedly, I've never sought out their actual ingredients and assume they are little more than Indian Macro lagers.

I never seek them out outside of the restaurant but, if I were to prepare this cuisine at home that would be a time when I would look for them. Reviews of this beer aren't very encouraging but, then again not many light lagers get good reviews.

 

[MeatyPortion]

Can't comment on that one. Never had Efes. Our MedeterAsian selections here are crap. I am extremely fond of Indian cuisine and we have a couple authentic choices here. But, they do still tend to "blend" in some Turkish, Greek, and some more obscure Asiatic selections here and there.

I find the Indian lagers to be light on flavor as well as on the gut but, not dominated by corn or rice "character". I find them to be grainy and dry. Admittedly, I've never sought out their actual ingredients and assume they are little more than Indian Macro lagers.

I never seek them out outside of the restaurant but, if I were to prepare this cuisine at home that would be a time when I would look for them. Reviews of this beer aren't very encouraging but, then again not many light lagers get good reviews.

Hmmm, I'd try them even so. Efes is a Turkish brand that is served at a Mediterranean restaurant back home which I frequent. It's not bad but, same as you, I never have Efes at home.

 

[dwarven_stout]

Sumac? Ok, I'm sure there's a co-op in Madison that would have it. Interesting.

Yeah, I dunno how it is where you're at, but in Ramadi and Sayafiyah the Dulaimis put it on just about everything. It's the powdery reddish/pink spice.

I wish I could find a good way to make the bread. That flatbread you have in that pic was great stuff. I've never found anything quite like it. I did find a little falafel place run by a Jordanian who makes a spot on version of those diamond-shaped puffy loaves.

 

[MeatyPortion]

Yeah, I dunno how it is where you're at, but in Ramadi and Sayafiyah the Dulaimis put it on just about everything. It's the powdery reddish/pink spice.

I wish I could find a good way to make the bread. That flatbread you have in that pic was great stuff. I've never found anything quite like it. I did find a little falafel place run by a Jordanian who makes a spot on version of those diamond-shaped puffy loaves.

I think they have that here, I had no real idea what it was though. I figured it was paprika or something.

Those loaves are the best. The locals here always have them for lunch while I stagger to the chow hall and eat whatever crap they have that day.

 

[brrman]

I never seek them out outside of the restaurant but, if I were to prepare this cuisine at home that would be a time when I would look for them. Reviews of this beer aren't very encouraging but, then again not many light lagers get good reviews.

I'm the same way, Gila. Kingfisher is great when eating Indian. Pilsner is always a good choice when eating a spiced dish. You want something crisp to cleanly wash it down, but not leave much of an aftertaste to compete with the meal.

 

[MeatyPortion]

The thing is: this was not a spicy meal by any means. So I'm not sure about the Pilsner then.

 

[GilaMinumBeer]

The thing is: this was not a spicy meal by any means. So I'm not sure about the Pilsner then.

I think that is a mis-nomer there. I've never met a MediterAsian dish that wasn't spicey. Otherwise, the base would have no flavor.

This I think is the issue with many for these foods, the confusion between "spicey" equating to a full flavor compliment herbs and spices for rich flavoring or equating to a near nuclear reaction of heat.

For me, the Pils or Light Lager is a task master to either.

 

[MeatyPortion]

I think that is a mis-nomer there. I've never met a MediterAsian dish that wasn't spicey. Otherwise, the base would have no flavor.

This I think is the issue with many for these foods, the confusion between "spicey" equating to a full flavor compliment herbs and spices for rich flavoring or equating to a near nuclear reaction of heat.

For me, the Pils or Light Lager is a task master to either.

True, although when I think "spicy" I don't think "heat". This had neither heat nor a pronounced herbal/spice flavor. The lamb shone through more than anything else.

 

[thataintchicken]

I love kebab.
SWMBO has taught me the ways...

I would go with a Kolsch style beer with Kebab. It is crisp and gives the flavor of the kebab some punch.

Will need to start a Persian food thread now I suppose