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Unknown ingredients, counterfeit meat. Quality inspectors inspected premises selling kebabs

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This is not a traditional Polish dish, but the kebab has conquered the hearts and palates of Poles. Maybe value for money, although quality can be questionable. Inspections of kebab bars revealed a number of irregularities, especially as regards the meat that is served.

Theoretically, the recipe for kebab success is very simple. – Three words: purity, fresh meat, fresh vegetables and quality product. If you have a good product, it’s always great – says Amr Abdelhady from the Only Kebab bar in Szczecin.

The practice of selling fast food in Poland was checked by state quality inspectors. They came in with unannounced checks. Of the 109 bars visited, 89 found irregularities. In more than half of the dishes, they concerned what was most important.

– The presence of mutton was not found in kebabs with mutton. In kebabs with a different type of meat – for example, lamb – other types of meat were found – informs Przemysław Rzodkiewicz, the chief inspector of the commercial quality of agricultural and food products.

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The health department inspected West Pomeranian ice cream parlorstvn24

Little sauce and no cabbage

The observations of inspectors are also confirmed by industry experts. – They say it’s mutton, and it’s not mutton. And we always say what we have – we have beef, we have chicken – says Amr Abdelhady.

If a kilogram of mutton costs PLN 50, how can a quarter-kilogram kebab made of it cost PLN 15? It doesn’t calculate. Turkish kebab is made on a charcoal grill. The composition of the dish itself is also slightly different from the version from the local booths. Hasim Sariyerlioglu from the Turkish restaurant Lezzet in Warsaw explains that the dish has little sauce and no cabbage.

– A real kebs is a good dough, good meat inside, rubbed with garlic paste, possibly sesame paste, and only tomato, pickled cucumber and onion – adds Tomasz Jakubiak, cook, juror of Mastercherf Junior TVN.

We started with the statement that the recipe for kebab success is very simple. Maybe too much combination? – This palette is very wide and two of them were pork kebabs – says Przemysław Rzodkiewicz.

Main photo source: TVN24



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