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skewred-meats-msg – 9/11/05


Period meat dishes cooked on skewers.


NOTE: See also the files: pork-msg, utensils-msg, roast-meats-msg, p-marinating-msg, chicken-msg, lamb-mutton-msg, meat-smoked-msg, fd-Turkey-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Sat, 20 Aug 2005 04:56:36 -0700 (PDT)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] Shish Kabab ton-o-questions

To: Cooks within the SCA <sca-cooks at ansteorra.org>


I have checked out the Medieval Arab Cookery book, and there are no kabab recipes listed. There are kubab recipes, but these are meatballs and Charles Perry, several times, specifically cautions not to mix these up.


However, in the Sultan's Book of Delights, the late 15th Century Moghul Indian cookbook, there are quite a few recipes for skewered meats, fish and poultry.




Another recipe for a method for skewering fish:


just as previously, we cooked mince in ghee, cook fish by the same method and mix it with coarsely ground roasted coriander and roasted fennel seeds. Having  mixed the mince with potherbs, a good method is to add some ebony fruit [tindu] and wrap it in cotton and fasten it to a skewer.  Mix camphor, musk and rosewater in ghee and rub the ghee on to the skewered mince every hour. When it has become thoroughly red, serve it.


Another recipe for rustic fish kabab, namely ganvari:


having placed one sweet-scented earthenware pot on top of another,   make them both hot.  Stuff the boned fish with churned sour milk and asafoetida and wash it with   water.  Rub salt, asafoetida, pepper, cardamoms and dried ground cloves on it and also   rub lime juice on the fish and roast it in the earthenware, namely clay, cooking pot.  When   it has become well- roasted, flavour it with pure asafoetida.  By the same recipe, make   kababs of partridges, quails, kid, chicken and pigeon, and also, by the same recipe make rabbit kababs.


Another recipe, for meat:


cut kababs of thin veal, add rounds of onion, fresh ginger, cardamoms, cloves and rice flour and flavour it with ghee.  Add whole potherbs and, having roasted   azmuda [either parsley, caraway, or celery seed] seed, put that in.


Another recipe, for mountain sheep:


Now the methods for cooking meat have been written down, take meat   from a fat mountain sheep and cook kababs from it.  Add tumeric, asafoetida, green coriander,   onion and salt and boil it. When the meat has become thoroughly cooked, flavour some ghee with   asafoetida and put that meat into it.  When it has become well-stewed, add roasted ground   cardamoms, cloves, cumin and fenugreek and put in coriander and cook it for an hour.  Take it off after adding one ratti of camphor and two rattis of musk.  Put extracted lime juice in one   china pot and make vinegar in another pot.  Offer whichever is preferred, put it on the dressed   meat and eat it.


Another recipe is for skewered meat (sikh):


for use where fires are available, either for game birds or sheep   meat.  First of all cut the meat very finely, wash it with tumeric and good water and boil it.    Add salt, asafoetida and choppen potherbs and boil it. If it has become well-cooked, tie it   with a thread and marinate it with all kinds of potherbs mixed with lime juice.  Leave it in one   place for several hours (to marinate) and then roast it.  When the potherbs in the meat turn   red and become absorbed, then put musk, camphor and rosewater into ghee and rub it on the meat   and roast it once more. When it has become well-cooked, and it is time to eat, throw away the   thread.


Another recipe for the method for meat:


Boil the meat well, take it off [the fire], dry it and fasten it to a wooden skewer.  Mix saffron, white ambergris and rosewater together and rub it on the   meat.  Put it in a cooking pot and add rice. Put in fresh ginger, onions and salt and cook it.    Serve it with good gravy.


Another recipe, for the method for skewering meat:


cook the skewered meat well, then fry it in ghee.  Add salt and   lovage and cook it.  Then put vinegar, palm sugar and broth on it and put meaty brother over it.    Grind a quarter of a sir of almonds, walnuts, pine kernels, pistachios and raisins and make a   stuffing, adding a little palm sugar.  Cook bread with a double filling over thorns and   sprinkle it with rosewater.



Another recipe for skewered meat(sikh):


fry the sikh well and chop some radishes and onion finely.  Put together lime juice, fresh ginger juice, salt, asafoetida, turmeric, fenugreek, azmuda and  

ghee.  Rub them on the sikh and revolve them over a fire.  When they are roasted, stuff them into hot thin bread and serve them.


Another recipe:


get a young pigeon or a chicken or a sparrow and having cleaned it   well rub it with potherbs, skewer it on a stick and rub it with galingale, cassia, salt and   flour and either bake it or else cook it in soup.



Date: Sat, 20 Aug 2005 14:12:22 -0500

From: "otsisto" <otsisto at socket.net>

Subject: RE: [Sca-cooks] Shish Kabab ton-o-questions

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


Kebabs are allegedly Turkish in origin so you might not find it in Arabic cookery books.

Found this site of interest.




-----Original Message-----

I have checked out the Medieval Arab Cookery book, and there are no  

kabab recipes listed.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
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Comments to the Editor: stefan at florilegium.org