Kebab

A döner kebab
Origin
Place of origin	Iran and Turkey
Details
Course	Main course
Serving temperature	Hot
Main ingredient(s)	Meat, bread

Sturgeon kebabs being cooked in Turkmenistan

Kebab (or originally kabab, kabob^[1]) is a wide variety of meat dishes originating in Persia ^[2][3][4][5] and later on adopted in the Middle East, Turkey, South Asia and Asia Minor, that are now found worldwide. In North American English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer.^[3] In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of 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 taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

History[link]

The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.^[6] The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires.^[7] According to Ibn Battuta, a Moroccan traveller, in India, kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast with naan.^[8] The dish has been native to the Near East^[6] and ancient Greece since antiquity; an early variant of kebab (Ancient Greek: ὀβελίσκος - obeliskos^[9]) is attested in Greece since 8th century BCE (archaic period) in Homer's Iliad^[10] and Odyssey^[7] and in classical Greece, amongst others in the works of Aristophanes,^[11] Xenophon^[12] and Aristotle.^[13] Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed stone sets of barbecue for skewers (Ancient Greek: κρατευταί - krateutai^[14]) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base constitutes mechanism of supplying the coals with oxygen so that they are maintained light up during its use.^[15][16][17]

Variants[link]

Left to right: Chenjeh Kebab, Kebab Koobideh, Jujeh Kebab in an Afghan restaurant.

The kebab term is applied to Azerbaijani, Armenian, Arabic, Turkish, Afghan, Cypriot, Kurdish, Iranian, Iraqi, Central Asian.

Shish[link]

Shish kebab (Turkish: Şiş Kebap, in which şiş is the Turkish word for "skewer,"^[18]) is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include eggplant, tomato, bell pepper, onions, and mushrooms.

In North American English, the word "kebab" usually refers to shish kebab.^[6][19]

Döner[link]

İskender kebap, the original döner kebab invented in Bursa, Turkey.

Slicing döner kebab off a rotating vertical spit.

Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor and Greek gyros are all derived from the Turkish döner kebab which was invented in Bursa in the 19th century by a cook named Hacı İskender.^[20] Döner kebab is most popularly served in pita bread, as it is best known, with salad, but is also served in a dish with a salad and bread or French fries on the side, or used for Turkish pizzas called pide or "kebabpizza". Take-out döner kebab or shawarma restaurants are common in many parts of Europe. Döner kebab is popular in many European countries, Canada, New Zealand and Australia.

In parts of Europe 'kebab' usually refers to döner kebab in pita. Australian Doner Kebabs are usually served in wraps which are toasted before eating.

In Australia and the UK, kebabs (or döner meat and chips) are most popularly eaten after a night out, representing a large part of nightlife culture. As a result, many kebab shops (and vans) will do their main business in the hours around closing time for local pubs and clubs (usually from 10 pm to 4 am). The same applies for Belgium, the Netherlands, Poland, Ireland, New Zealand, Canada, Scandinavia and Italy. It is therefore not uncommon to find similar late-night kebab vending shops in holiday-clubbing destinations such as Ibiza and Thailand.

Health concerns about döner kebab, including unacceptable salt and fat levels and improper labeling of meat used, are repeatedly reported in UK media.^[21][22][23] The German-style döner kebab was supposedly invented by a Turkish immigrant in Berlin in the 1970s, and became a popular German take-away food during the 1990s, but is almost exclusively sold by Turks and considered a Turkish specialty in Germany.

Kebab Kenjeh کباب کنجه[link]

Kenjeh is a popular meat dish in the Middle East. It originated in Iran, where it is called 'Chenjeh' and was later adopted in Asia Minor. Kebab Kenjeh is now found worldwide. Lamb is traditionally the meat used in this dish. The ingredients include lamb, olive oil, lemon juice, salt, and pepper. It is usually served with rice, grilled tomato, and raw onion. There are also local variations in the pronunciation of Kenje Kebab کنجه کباب.

Kebab Halabi[link]

Kebab Hindi from Aleppo

A kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, named after the city of Aleppo (Halab). Kebab halabi has around 26 variants^[24] including:

• Kebab karaz for cherry kebab in Arabic - meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes especially among Armenians.
• Kebab kashkhash - rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
• Kebab hindi - rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
• Kebab kamayeh - soft meat with truffle pices, onion and various nuts.
• Kebab siniyye for tray kebab in Arabic - lean minced lamb in a tray added with chili pepper, onion and tomato.

Kakori[link]

Kakori kebab is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India. There is much folklore about this famous kebab that takes its name from a small hamlet called Kakori on the outskirts of Lucknow.

One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab.

After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab.

The winning formula his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices.^[25]

Chapli[link]

Chapli kebab is a patty made from beef mince,^[26] and is one of the popular barbecue meals in Pakistan and Afghanistan. The word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The dish originates from Mardan Mardan is famous for chapli kabab not only locally but also internationally. Umar Kabab at Mardan City, Daood and Farman Kabab from Takht Bai, Mayar Kabab from Mayar and Shankar Kabab are famous around the country in all seasons. In Mansehra, shinkiari and ichrean are very famous for chapal kabab.

Burrah[link]

Burrah kebab is another kebab from Mughlai Cuisine, fairly popular in South Asia. This is usually made of goat meat, liberally marinated with spices and charcoal grilled.

Kalmi[link]

Kalmi Kebab served with onions and cabbage in Delhi, India.

Kalmi kebab a popular snack in Indian cuisine. The dish is made by marinating chicken drumsticks and placing them in a tandoor. Various kinds of freshly ground Indian spices are added to the yogurt used for the marination of the chicken. When prepared, the drumsticks are usually garnished with mint leaves and served with onions and Indian bread.

Galouti[link]

Galouti Kabab as served in Lucknow, India

One of the more delicate kebabs from South Asia, made of minced goat / buffalo meat. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.

‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days.

Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices (great chefs rarely reveal what they are exactly), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.

The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.

The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.

Many leading Indian hotel chains have taken to popularising the Awadhi food tradition, with the Galouti Kebab being a Pièce de résistance.

The home of this kebab is Lucknow. It is most famously had at the almost iconic eatery "Tundey Miyan" at Old Lucknow.

Testi[link]

Testi kebab as served in Goreme, Turkey

A dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire(testi means jug in Turkish). The pot is sealed with bread dough or foil and is broken when serving.^[27][28]

Adana[link]

Adana kebabı (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal.

Chelow[link]

Chelow kebab (Persian: چلوکباب‎) is a national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.

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.

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.

The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.

Kabab Koubideh[link]

Iranian Kabab Koobideh

Kabab koobideh (Persian: کباب کوبیده‎) or kūbide (Persian: کوبیده‎) is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions.

Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically 7–8 inches (18–20 cm) long.

Kabab Barg[link]

Kabāb-e Barg (Persian: کباب برگ‎) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab Barg - a short form of this name — are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.

Marinade is prepared by the mixture of half a cup of olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4–5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side. Kabab-e Barg

Sultan's Feast[link]

At Persian restaurants, the combination of one Kabab Barg and one Kabab Koobideh is typically called Soltani, meaning 'Sultan's Feast.'

Joujeh Kabab[link]

Juje kabab

Jūje-kabāb (Persian: جوجه‌کباب‎) consists of pieces of chicken first marinated in minced onion and lemon juice with saffron then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh kabab is one of the most popular Persian dishes.

Kabab Bakhtiari[link]

Combination of Jujeh Kabab and Kabab Barg in a decussate form.

National varieties of Kebab[link]

In Afghanistan[link]

The main varieties include kabob e chopan, chapli kabob, teka kabob, shaami kabob, and rudi kabob.

In Azerbaijan[link]

Tika kabab and lyula kabab from mutton, as served in Qəçrəş, Quba Rayon, north-eastern Azerbaijan.

The main varieties include tika kabab, lyula kabab (doyma kabab in some places), tas kababy and tava kabab. The meat for tika kabab is sometimes prepared in basdirma (an onion gravy and thyme) and then goes onto the ramrods. When served, it could be adorned with sauce-like pomegranate addon (narsharab) and other condiments, and may also be served wrapped in Lavash.

In Bulgaria[link]

In Bulgaria, the word кебап (kebap) refers to meat stews with relatively few or no vegetables. Dishes which are known in English as different kinds of "kebab" are not perceived as a distinct group of dishes. The Döner kebab is wide spread as fast food and is called merely дюнер (döner) thus not relating it to the Bulgarian кебап at all. Шиш кебап (Shish kebap) or Шашлик (Shahlik) is also common and has the same name as in Turkish.

In China[link]

Chuan-style lamb kebab sticks sold by a street vendor.

Chuanr 串 called "chuàn" in Mandarin or often referred to as "Chua'r" in Pekingese throughout the North, is a variation of kebab originating from the Western Chinese province of Xinjiang and a popular dish in Chinese Islamic cuisine.

It has since spread across the rest of the country and become a popular street food.

Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include Chinese style of cumin called "ziran", pepper, sesame, and sesame oil.

Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, can be used as well.

During Chinese New Year, it is common to find fruit kebabs candied and covered with a hard candy sugar coating. At the famous Wángfǔjǐng in Beijing, it is very common to find many kinds of fruit kebabs of everything from bananas, strawberries, and seasonal Chinese fruits, as well as scorpions, squids, and various Japanese flavored kebabs all year long.

In India[link]

Shami kebab from Lucknow, India

Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited to the spices native to the sub-continent. All the varieties such as Sheekh, Doner (known as Shawarma), Shammi Tikka, and other forms of roasted and grilled meats are savoured in this part of the world. Some popular kababs are:

• Kakori Kebab
• Shami Kabab
• Kalmi Kebab
• Kacche gosht ke chapli kabab
• Tunda Kabab (prepared with pumpkin)
• Sambhali Kabab
• Galawati Kebab
• Boti Kebab
• Hara Bhara Kabab
• Kathi Kabab
• Reshmi Kabab
• Lasoni Kabab
• Chicken Malai Kabab
• Tikka Kabab
• Tangdi Kabab (Tangdi meaning leg of the chicken)
• Kaleji Kabab
• Hariali Chicken Kabab
• Bihari Kabab

In Pakistan[link]

Pakistani-style seekh kebabs being grilled on a skewer

Pakistani cuisine is rich with different kebabs. Meat including beef, chicken, lamb and fish is used in kababs. Some popular Kebabs are:

• Seekh Kebab (Urdu: سيخ کباب)
• Shami Kebab (Urdu: شامی کباب)
• Chapli Kebab (Urdu: چپلی کباب)
• Chicken Kebab (Urdu: مرغ کباب)
• Lamb Kebab (Urdu: کبابِ برہ گوشت)
• Bun kebab (Urdu: بن کباب)
• Tikka Kebab (Urdu: تکہ کباب)
• Reshmi Kebab (Urdu: ریشمی کباب)
• Bihari Kebab (Urdu: بهاری کباب)
• Pasinday (Urdu: پسندے)
• Kache Qeema Kebab
• Gola Kebab
• Fry Kebab
• Dhaga Kabab
• Fish Kebab
• Sajji
• Chargha
• Peshawari Kebab
• adraki murg kebab

In Malaysia[link]

Kebabs in Malaysia are generally sold at pasar malam (night markets) and in shopping mall food courts. Normally the meat, after being cut from the spit is pan fried with onions and chilli sauce then placed into a pita bread pocket before being filled with condiments such as tomatoes, mayonnaise, onion and lettuce.^{[citation needed]}

Steam kebab[link]

This article is part of the series
Turkish cuisine Türk mutfağı
Ingredients Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & Spices Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Urfa pepper Walnut
Breads Bazlama Lavaş Nokul Pide Poğaça Simit Tandır bread Yufka
Soups Chorba (main article) Ezogelin İşkembe Mercimek Tarhana
Appetitizers & Salads Meze (main article) Baba ganuş Beyaz cheese Cacık Çiğ köfte Çoban salad Dolma Humus İçli köfte İmam bayıldı Kaşar cheese Kaşkaval cheese Kısır Kokoreç Lavaş cheese Mihaliç cheese Pastirma Pilaki Piyaz Sarma Sucuk Şakşuka Tulum cheese Yoğurt
Dishes Börek Bulgur Çiğ börek Çılbır Erişte İzmir köfte Karnıyarık Keşkek Lâpa Mantı Menemen Musakka Perdeli pilav Pilav Soğan dolma Yahni
Grilled meats Kebab (main article) Adana kebab Alanya kebab Alinazik kebab Beyti kebab Cağ kebabı Döner kebab İskender kebab Köfte Patlıcanlı kebab Şiş kebab Şiş tavuk
Beverages Non-alcoholic beverages Ayran Boza Cola Turka Mırra Pekmez Rize Tea Salep Şalgam Şıra Turkish coffee Turkish tea Beers Beer in Turkey (main article) Efes Tekel Distilled beverages Kımız Rakı
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Instruments Cezve Mangal Oklava Sac Semaver Tandır
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Steam kebab (Turkish Buğu kebabı) is a Turkish kebab dish which is prepared in an earthenware casserole. The casserole's lid is sealed with dough in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme, and other spices. In Tekirdağ, it is served with cumin; in Izmir, it is served with mastic.^[29]

Similar dishes[link]

Europe, Eastern Europe, Caucasus and Eurasia

Kebakko (Finnish) · Brochette (French) · Pinchitos (Spanish Andalusian) · Espetada (Portuguese) · Spiedino (Italian)

Rablóhús (Hungarian) · Ćevapi (Balkan) · Souvlaki (Σουβλάκι - Greek) · Frigărui and Mititei (Romanian) · Mtsvadi (მწვადი - Georgian) · Khorovatz (Armenian)

Shashlik (Russian)

Asia

Kawap (Uygur) · Chuanr (Chinese) · Satay (Southeast Asia) · Kkochi (Korean) · Kushiyaki and Yakitori (Japanese)

Americas

Donair (Canadian) · City Chicken (Ohio Valley-Upstate New York) · Spiedies (New York State) · Banderilla (México) · Anticuchos (Andean) · Espetinho (Brazilian)

Africa

Suya (Nigerian) · Sosatie (South African)

[edit] See also

• Turkish cuisine
• Iranian cuisine

Wikimedia Commons has media related to: Kebab

Bibliography[link]

• Najmieh Batmanglij New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij, ISBN 0-934211-34-5

References[link]

Alan Carr
Alan Carr at The British Comedy Awards 2007
Born	(1976-06-14) 14 June 1976 (age 36) Weymouth, Dorset, England
Medium	Radio, stand-up comedy, television
Nationality	British
Years active	2001–present
Genres	Observational comedy
Subject(s)	Everyday life, innuendo
Notable works and roles	The Sunday Night Project Alan Carr's Celebrity Ding Dong Alan Carr: Chatty Man
Website	http://www.alancarr.net/
British Comedy Awards
Best Live Stand Up 2007 Best Entertainment Personality 2008

Alan Carr (born 14 June 1976) is an English comedian and television personality. Born in Weymouth, he was raised in Northampton before moving to Manchester in his early 20s. Carr was inspired to become a comedian here and made his breakthrough in 2001, winning the City Life Best Newcomer of the Year and the BBC New Comedy Award.

In the ensuing years, his career burgeoned on the Manchester comedy circuit, and became well known for hosting the Friday Night Project with Justin Lee Collins. Carr hosted a radio show, Going Out with Alan Carr on BBC Radio 2 as well as a television show, Alan Carr: Chatty Man for Channel 4. Carr has also had two arena tours, the first in 2007 entitled Tooth Fairy Live and the second in 2011 entitled Spexy Beast Live.

Personal life[link]

Carr was born in Weymouth, Dorset,^[1] and grew up partly in Northampton where he went to Weston Favell School. His father is former Northampton Town and Nuneaton Borough F.C. manager Graham Carr.^[2] On his father's side, his family hail from North East England.^[3] Carr has a younger brother, Gary.^[4] Carr gained a BA (Hons) degree in Drama and Theatre Studies, graduating with a 2:1 from Middlesex University.^[5][6]

After completing his degree in his early 20s, Carr moved to Manchester seeking a better life and with aspirations of becoming a comedian. He moved into a house full of activity in Chorlton-cum-Hardy after which he moved to Stretford; which he cites as an inspiration for his comedic work.^[7] Carr soon became a regular on the Manchester comedy circuit, including Alan Carr's Ice Cream Sunday at the Manchester Comedy Store. Carr also made friends with fellow comedians based on the Manchester circuit, including Jason Manford, Justin Moorhouse and John Bishop.^[8]

Despite being openly gay and very camp, he does not consider his sexuality to be a focal part of his act, once saying that "I just think gay people need to get over themselves. Just because you're gay and on the telly doesn't mean you're a role model. I'm just a comedian. That's all I am. What am I meant to do? Do I go down the Julian Clary route and talk about fisting and poppers? I don't talk about being gay and I think what better equality for gays than that?"^[4]

On 21 September 2006, Carr and entertainer Lionel Blair helped save a man who was about to fall from a pier in Blackpool. The man was holding on by his fingertips, but the two men managed to pull him to safety.^[9]

Radio[link]

Carr made his radio presenting debut on Christmas Day 2007 for BBC Radio 2 as part of their Festive Highlights, with the show Alan Carr's Christmas Box.^[10] He also filled in on BBC 6Music on 16 February and 14 June 2008 for Adam and Joe and co-presented The Russell Brand Show on 4 October 2008. He also presented Alan Carr's Comedy Outings for BBC Radio 2 in 2008. On 25 April 2009, Carr began hosting Going Out With Alan Carr, a new show for BBC Radio 2, in conjunction with Emma Forbes (later replaced by Melanie Sykes). The show was broadcast every Saturday evening from 6pm-8pm.^[11] On 7 March 2012 Alan announced that he made the decision to hang up his headphones to focus on his Chatty man show. Carr said: 'I've loved every minute of it but it's time to reclaim my weekends.'I wish Radio 2 every success but I'll listen from my home in the future instead."^[12] His last show was on 31 March 2012.

Performance[link]

Carr performs stand-up regularly, on tour and on television. He has been featured in three Edinburgh shows and in 2007 he toured throughout the UK, which was followed by a DVD entitled "Tooth Fairy Live". Carr had his own monthly show in a Manchester comedy club and he has toured nationwide, supporting other acts.^[13] He has performed at the Apollo Theatre in London, which was televised for the BBC1 series 'Live At The Apollo', and has been featured in the Royal Variety Performance.

Carr has appeared and performed at many festivals, including the Reading and Leeds Festivals, Latitude Festival, the Kilkenny Comedy Festival and Live Earth, where he welcomed musical acts David Gray and Damien Rice on stage. He has performed stand-up internationally, including an appearance at the Montreal 'Just For Laughs' festival.^[14]

On 4 September 2009, Carr switched-on the Illuminations in Blackpool along with JLS.

In 2010, Carr took part in Channel 4's Comedy Gala, a benefit show held in aid of Great Ormond Street Children's Hospital, filmed live at the O2 Arena in London on 30 March.

Controversy[link]

In December 2008 Carr, when accepting his award for Best Entertainment Personality at the British Comedy Awards, dedicated it to Karen Matthews, who had earlier that month been found guilty of kidnapping Shannon Matthews, her own daughter. Carr was quoted by BBC News as stating: "I should dedicate this award to her [Karen]. She would be my dream guest. I think she's a gay icon. People like a bit of rough, don't they?"^[15]

Shahid Malik, MP for Matthews' constituency of Dewsbury described Carr's comments about Shannon Matthews as "sick and insensitive". Carr subsequently apologised for his comments, saying "I realise what I said was insensitive and I am very sorry for any offence caused".^[16] On his own website he added: "For those of you who have enjoyed my comedy and seen my act over the last seven years you all would have got used to my tongue in cheek style and near the knuckle observations. Last night at the Comedy Awards [...] I was being ironic, these aren't my real sentiments obviously".^[17]

Filmography[link]

Stand-up DVDs[link]

Awards[link]

• 2001 Manchester City Life Best Newcomer of the Year
• 2001 The BBC Best New Stand Up
• 2006 Best In Show — Sheffield Comedy Festival
• 2006 The Golden Rose of Montreaux for Best Entertainment Show for The Friday Night Project
• 2006 LAFTA's Funniest Double Act (with Justin Lee Collins)
• 2006 LAFTA's Funniest Entertainment Show for The Friday Night Project 2005
• 2007 British Comedy Award for Best Live Stand Up
• 2007 Cosmopolitan Celebrity Men Of The Year (with Justin Lee Collins)
• 2007 LAFTA's Funniest Double Act (with Justin Lee Collins)
• 2008 British Comedy Award for Best Entertainment Personality
• 2009 Television and Radio Industries Club 'Personality of the Year' Award
• 2009 Royal Television Society Entertainment Performance of the Year
• 2009 Heat's Funniest Book of 2009

Book[link]

• 2008 Look Who It Is! HarperCollins Publishers (autobiography)

References[link]

External links[link]

• Official website
• Alan Carr: Chatty Man on channel4.com
• Alan Carr on Twitter
• Alan Carr at the Internet Movie Database

Giles Coren is a British food critic, television presenter and novelist. He is known for expressing controversial opinions, and for his television appearances with the comedian Sue Perkins.

Personal[link]

Coren was born in Paddington, London, the son of British humorist Alan Coren and elder brother of journalist Victoria Coren. He was educated at The Hall School in Hampstead,^[1] Westminster School,^[2] and read English at Keble College, Oxford.^[3]

He lives in Kentish Town, Camden, London, with his wife Esther Walker.^[4][5]

Career[link]

Newspapers[link]

Coren has been a columnist for the British newspaper The Times since 1999, and was named 2005 "Food And Drink Writer of the Year".^[6][7] As well as restaurant reviews, he also contributes a column to The Times, the subjects of which range from personal life to politics. Under the pseudonym 'Professor Gideon Garter', he wrote The Intellectual's Guide to Fashion in The Sunday Times.^[8]

Books[link]

Coren is credited by inventor James Dyson as the co-author of his autobiography published in 1997.^[9]

In 2005, he published his first novel, Winkler, reviewed in The New Statesman^[10] and The Independent^[11] One section of the novel won the Literary Review's "Bad Sex in Fiction Award".^[12][13]

Television[link]

In autumn 2005 Coren appeared as a regular correspondent on Gordon Ramsay's The F-Word.^[7] In June 2006 he presented a programme on the digital channel More4, entitled Tax the Fat, about clinical obesity and the cost it presents to the NHS. He co-presented the Channel 4 series Animal Farm with Dr. Olivia Judson in March 2007. Around the same time, he appeared in a series of television commercials advertising Birds Eye frozen foods. Also in 2006, Coren presented the film and DVD review programme Movie Lounge.

With Sue Perkins, Coren starred in Edwardian Supersize Me; the two spent a week on the diet of a wealthy Edwardian couple, for a BBC Four documentary shown in December 2007.^[14] The pair were reunited for a series (The Supersizers Go...) broadcast in May 2008 on BBC Two.^[15] From 15 June 2009 the pair hosted The Supersizers Eat..., which began with an episode on the cuisine of the 1980s and went on to look at the 50s, 20s, the French Revolution, Medieval culture, and ancient Rome.^[16]

Controversies[link]

Leaked e-mail to subeditors[link]

On 23 July 2008 The Guardian 's media blog published an email from Coren to sub-editors at The Times. Coren's internal Times email used profanity, the use of which he defends,^[17] to take issue with a colleague's removal of an indefinite article (an "a") from his piece, which he believed ruined the joke in his last line. Coren said a joke was lost in the change from "a nosh" to "nosh"; a word derived from Yiddish, which he doubted his editors knew better than him.^[18] The Daily Telegraph said the incident was "not the first time the critic has been caught out writing abusive emails to colleagues".^[19] The exchange was reprinted in the American magazine Harper's a few months later.^[20]

Polish controversy[link]

In his next article, on 26 July 2008, Coren said his Jewish ancestors had been persecuted by Poles. He stated that Poles used to burn Jews in synagogues for entertainment at Easter; and that Poland is in denial about its role in the Holocaust. He used the racial slur "Polack" to describe immigrant Poles, arguing that "if England is not the land of milk and honey it appeared to them three or four years ago, then, frankly, they can clear off out of it".^[21]

Coren's piece led to many Times letters protesting against anti-Polish sentiment and detailing the rescue of Jews by Poles during the Holocaust. The United States Holocaust Memorial Museum's Prof. Antony Polonsky wrote: "Coren is incorrect to state that there have been no attempts to deal with the complex and painful Polish-Jewish past."^[22] Polish ambassador Barbara Tuge-Erecińska wrote: "the issue of Polish–Jewish relations has been unfairly and deeply falsified."^[23][24] Coren's comments led to a complaint to the Press Complaints Commission,^[25] an early day motion in the UK parliament,^[26] and a critical editorial in The Economist.^[27]

Coren responded: "I wrote in passing that the Poles remain in denial about their responsibility for the Holocaust. How gratifying, then, to see so many letters in The Times in the subsequent days from Poles denying their responsibility for the Holocaust.".^[24] He also told The Jewish Chronicle: "Fuck the Poles".^[28] After the Press Complaints Commission rejected their complaint because the criticism had been of a group rather than an individual, the Federation of Poles in Great Britain lodged a complaint with the European Court of Human Rights.^[29]

Mediawatch complaint over Twitter posting[link]

On 14 January 2010 Coren attracted criticism after he posted on his Twitter feed: "Next door have bought their 12-year-old son a drum kit. For fuck's sake! Do I kill him then burn it? Or do I fuck him, then kill him then burn it?" Vivienne Pattison, director of watchdog Mediawatch UK, condemned the remark as "very bad taste".^[30][4] Coren later posted: "Oh hell's bells. Look, can I just say I didn't kill the kid, or have sex with him. And anyway he's not real. And I live in Vienna."^[4]

Privacy injunction and alleged contempt of court[link]

On 13 May 2011, Coren attracted more controversy after joking about an anonymised privacy injunction (often incorrectly described as a super-injunction) by posting on his Twitter feed: "god, ANOTHER injunction tonight. another footballer. and SUCH a boring one. fucking shit midfielder... he's yet another very ugly married man who's been carrying on with a gold-digging flopsie he should have seen coming a MILE away...". Then on 14 May he tweeted "Gareth Barry looks remarkably relaxed when you consider that... first touch for gareth barry... not according to what i've heard... time for a bet. what chance Barry to score? tiny fiver on barry to score at 22-1. wdv been nice to get a double with giggs in the match before.. Barry's been pulled off...". This was later deleted but was archived.^[31][32] The political blogger Paul Staines, who writes under the pen name "Guido Fawkes", commented: "It is late, you’ve had a few drinks, you tweet something you wouldn’t if you were sober", and added: "This is possibly Coren’s funniest work for ages…"^[33]

On 22 May 2011, it was reported that lawyers at Schillings acting for an England footballer had persuaded the High Court judge Mr Justice Tugendhat to ask the Attorney General for England and Wales, Dominic Grieve, to consider the criminal prosecution of "a top journalist" over a matter that breached a privacy injunction.^[34][35] Coren acknowledged on Twitter that he could face jail for contempt of court, saying: "A funny fucking day. The support of twitter has been almost tear-jerking. But I am afraid there won't be room for all of us in the cell. xxx."^[36] On 23 May 2011, Liberal Democrat Member of Parliament John Hemming spoke in the House of Commons and used parliamentary privilege to identify Coren as the person involved, leading to an immediate rebuke from Speaker of the House of Commons John Bercow.^[37][38] In an interview with The Sunday Times on 29 May 2011, Hemming revealed that he considered naming both footballers in the Coren controversy, before the Speaker stopped him. Hemming commented that the Speaker was "probably right to do so", and added: "I couldn't be guaranteed his family didn't know, whereas Giggs' name had been chanted on the terraces."^[39]

According to the Daily Telegraph, the Premier League footballer identified by Coren in the tweets was not Ryan Giggs, and was known in the privacy injunction by the pseudonym TSE.^[40] The case at the High Court in London was TSE & ELP v News Group Newspapers Ltd, with TSE being described as "a married footballer" who been in involved an extra-marital relationship with a woman known as ELP. Neither person had wished The Sun to publish the details of the relationship.^[41] The injunction was granted on 13 May 2011 by Mr Justice Tugendhat, who accepted claims from the footballer that publication of the details of the relationship "would provoke the cruel chants of supporters." Tugendhat said that aspects of the case had been published on "various electronic media, including Twitter”, but added: "the fact that these publications have occurred does not mean that there should be no injunction in this case”.^[42]

Bibliography[link]

• Coren, Giles. Anger Management for Beginners: A Self-Help Course in 70 Lessons. London: Hodder & Stoughton, 2010.
• Coren, Giles. Winkler. London: Jonathan Cape Ltd., 2005.

References[link]

External links [link]

• Giles Coren articles on Times Online
• Giles Coren reviews on Times Online
• Giles Coren (Byliner: Writers)