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Friday, June 30, 2017

PINCHOS WITH 13TH CENTURY RECIPE FOR CHEESE KEBOBS

Disaster!
Harder cheese was necessary
Helps to refrigerate before grilling
Photo by: Lord-Williams
broquetas, brochetas, OCat bastonets, Cat broques, Eng. kebabs, U.S. kabob. In Arabic, the same word “kabāb” or “kubab”, is not necessarily pieces of meat grilled or broiled on a skewer or spit but can be meatballs.

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]

Cheese Kabob
After refrigerating before grilling
Photo by: Lord-Williams

CHEESE ON A SPIT ADAPTED FROM, IBN RAZĪN/MARÍN 
FADALAT:Sección 5:Ch 1:28:250: Sección 6:Ch 3:3 Otro Plato, p 262]    

Ingredients

8 oz semi-hard cheese
kebab sticks soaked in water

Preparation

Cut cheese in chunks. Put them on a wooden kebab spit. Roast over coals until browned. Remove from sticks and serve warm.




IBN RAZĪN/MARÍN:
FADALAT: 4 OTRO PLATO, p 262


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