Harder cheese was necessary
Helps to refrigerate before grilling
Photo by: Lord-Williams
The earliest known documented recipe is from the 10th C Kitab al-Tabeekh (Book of Cookery) written by Ibn Sayyar al-Warraq from Baghdad. He titles it “Kebab Khalis.” It consists of salted, sliced lean meat that is grilled in a frying pan without grease or oil. In medieval times Persian kings ate them but commoners only ate kabobs on Nowrooz, the Islamic New Year.
Benavides-Barajas provides a recipe of barbecuing chunks of semi-hard cheese on spits and dipped in olive oil before cooking. See espetar and pinchos de carnes.
[Anón/Grewe. 1982:I:63-64 ftn 11; Anon/Arberry. 2001:21; Benavides-Barajas. Alhambra. 1999:100; Castro. Alimentación. 1996:177:Curye. 1985:174; ES: “Kebab.” Nov 29, 05; and Ibn Razīn/Marín. 2007:Sección 2:Ch 4:7:188: Otro Plato: Sección 5:Ch 1:28:250: Sección 6:Ch 3:3:262]
8 oz semi-hard cheese
kebab sticks soaked in water
Cut cheese in chunks. Put them on a wooden kebab spit. Roast over coals until browned. Remove from sticks and serve warm.
FADALAT: 4 OTRO PLATO, p 262