There have been a few hurdles over the past few months that I have had to address and recover from. However I have a new recipe to add to my list of favorite dishes. Meat plus fire, always an excellent combination!
…for the method for skewered meat: mix meat with salt onions and turmeric and boil it with whole potherbs. Cut it into very small pieces and strain it. Then fasten one segment of meat and one piece of onion on the skewer and rub ghee, caraway, lime juice, white ambergris, rosewater and salt on it. Bake it well and when it is tender, wrap it in thin bread and serve it. (Mandu, pp. 26)
2 lb cubed meat
Salt (to taste)
1 onion (finely chopped)
1 tsp turmeric
½ tsp ea. thyme, cilantro and basil
1 onion cut into quarters
2 tsp Caraway
1 tsp lime juice
¼ tsp rosewater
Salt to taste
I am going to change this slightly. Here instead of boiling the meat, I am placing the meat to marinade overnight in the first set of ingredients.
So first, take a good piece of meat with a bit of marbled fat for excellent flavor and cut it into cubes.
I alternate one cube with one slice of onion, until the skewer is filled. The onion chunks actually help with the cooking. I did several skewers with onions and several without. Those without onions cooked slower and the meat was still very red in between the chunks while the outside was done and slightly charred.
Once the skewers are ready to grill, I brush each one with the ghee, caraway, lime juice, rose water and salt mixture, every 5 minutes until the meat is done.
This is the raw meat grilling on a small clay pot grill.
The meat actually never made it into the flat bread. We ate the cubes hot off the skewers. It was delicious. I regret nothing!
Tags: historic cooking, historic middle eastern, kebabs, kebobs, medieval middle eastern cooking, middle eastern cooking, middle eastern meat, middle eastern shish kabobs, redaction, redaction middle eastern, shiska bobs, skewers