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Wednesday, August 12, 2015

KEBAB WITH 13TH CENTURY SHISH KEBAB RECIPE

 
Meat to Melt in Your Mouth
Photo by: Lord-Williams
Ar. shawarma, shiwâ (grilled meat), Eng. doner kebab, shish kebab. Literally doner kebab means “rotating meat.” It is roasted vertically on a rotating spit. It is similar to the Greek gyro meat. Kebabs are thought to have originated in the Ancient Middle East where kindling was scarce. It is described both in Sanskrit and Tamil literature as small chunks of marinated meat on a skrewer and basted with fat. During the Middle Ages they consisted of cubed meat threaded on a skrewers and grilled or roasted. Anón Al-Andalus has a recipe for pot-roast which, as per Perry, is a shish kebab cooked in a pot, not directly over the fire. Huici says it is fried. At a later period vegetables, fruits and cereals were used. [Anón/Huici.1966:139:94; Anon/Perry. Sep 5, 02:ftn 58; ES: Oliver. Food Timeline. “Meats.”Apr 7, 06; and ES: “Kebab.” Nov 29, 05]

SHISH KEBAB FRIED IN A PAN, GOOD FOR THE ELDERLY AND THE WEAK AND FOR DELICATE STOMACHS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS #139 RECETA DE FRITO EN OLLA, BUENO PARA LOS VIEJOS, LOR DELICADOS DEK CUEPO Y PARA EL ESTÓMAGO DÉBIL, p 94

Ingredients

Simplicity is Totally Delicious!
Photo by: Lord-Williams
1 lb very tender beef
salt to taste
½  tsp white pepper
2 tsp thyme
2 tbsp murri
2 garlic cloves mashed
oil

Preparation

Dice the meat and roll it in the herbs and spices. Paint it with olive oil. Put this on skrewers. Heat olive oil in a pot and fry the kebabs until the meat is done.  Serve immediately.




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