Dushkul, Dosh, Kol, Moj or Kohan (in Mazni and Gilki language: Doshkol) is a type of kebab made from the back of the neck and shoulders of cows and buffaloes. This kebab is specially prepared in Mazandaran province and Gilan province and it is considered one of the dishes of that region. On the shoulders and back of the neck of a bull or a buffalo, there is a bump which is called Doshkul in Gilaki language. This part of the cow's body, especially in young cows, consists of red meat with layers of fat.
Stale meat is used to prepare doshkul, and often fresh meat is not suitable for this kebab. The cuts of meat in this kebab are done in medium pieces and are almost the same size as Chenje kebab. The raw meat should be soaked in grated onion and black pepper for twenty-four hours. Doshkol meat is often grilled on a charcoal grill, and due to its high fat content, which can suffocate the charcoal fire, it is necessary to fan it continuously. p>
The city of Lahijan is also known for Dosh kebab in addition to sour kebab. A very fatty kebab, which is also known as Kohan Kababi! There is a bump on the bull's pollen (varza) which is called dosh or kul. In old bulls, this part is not very useful, but in young bulls, this part contains layers of red meat and fat.
The type of texture of this food is very special, so the price of ordering and buying veal hump in Tehran is higher than other cases. Also, the level of fat in kohan meat is high and due to its texture, which is the fat veins, it is very suitable for cooking grilled foods. Calf hump is one of the fattiest parts of meat. Because of its taste, it is the best choice for making grilled doush (chanjeh kebab). Also, due to the high fat content of veal meat, it is suitable to buy it online and to prepare other kebabs.
In English, veal meat is called cupim boi. This meat has many fans in other countries because of its properties and characteristics. If the hump of a young male calf contains layers of red meat and fat. Of course, due to the high fat content, people with high blood lipids should observe its consumption.
Value of shopping against the price of the meat of the calf:
Due to its special texture, beef hump has a high quality in cooking dishes such as kebabs. Also, this meat is rarer than other parts. Therefore, the price of veal hump is higher than other meats. It should be said that the sale of this product in the whole market is more expensive than sheep and other parts of the calf. Of course, due to its characteristics, it is an irreplaceable and very suitable choice for cooking some dishes. In this case, the value of buying it compared to the price of veal hump meat compared to its taste is appropriate in some dishes.
دقت برای تازگی در خرید گوشت کوهان گوساله برای طبخ کباب :
The decay time of fat is lower than that of meat. On the other hand, beef hump has a lot of fat in all its tissues. Therefore, if these products are not fresh, the taste of their texture will be completely unfavorable. This meat is usually used to prepare chencha. The freshness of the veal meat is very important in preparing this dish. Therefore, when ordering and buying veal meat to cook Chanjeh kebab, be sure to pay attention to its freshness. The fresher the meat, the higher the purchase value.