Kebab ( or kabab, kabob, kebap) may be a large choice of meat dishes originating in Persia and anon adopted by the center East, and Asia Minor, and currently found worldwide. In English, kebab with no qualification typically refers more specifically to shish kebab served on the skewer within the Middle East, however, kebab includes grilled, roasted, and ste dishes of enormous or tiny cuts of meat, or even ground meat; it's going to be served on plates, in sandwiches, or in bowls. the traditional meat for kebab is lamb, however depending on local tastes and taboos, it's going to currently be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like alternative ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries round the globe.
The origin of kebab may lie within the short supply of cooking fuel within the close to East, that made the cooking of enormous foods difficult, while urban economies made it straightforward to get tiny cuts of meat at a butcher's search.The phrase is actually Persian in origin and Arabic tradition has it that the dish was invented by medieval persian soldiers who used their swords to grill meat over open-field fires. in step with Ibn Battuta, a Moroccan traveller, in India, kebab was served within the royal homes throughout the Delhi Sultanate period(1206-1526 AD), and even commoners would get pleasure from it for breakfast with naan.The dish has been native to the close to East and ancient Greece since antiquity; an early variant of kebab (Ancient Greek: obeliskos) is attested in Greece since eighth century BCE (archaic period) in Homer's Iliad and Odyssey and in classical Greece, amongst others within the works of Aristophanes, Xenophon and Aristotle. Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed stone sets of barbecue for skewers (Ancient Greek: κρατευταί - krateutai) used before the 17th century BCE. In every pair of the supports, the receptions for the spits are found in absolute equivalence, while the road of tiny openings within the base constitutes mechanism of supplying the coals with oxygen in order that they are maintained illuminate throughout its use.
RECIPE:
Ingredients:
500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)
Directions:
Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).
Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.
Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.
*from variety source