[Sca-cooks] Shish Kabab ton-o-questions

[Huette von Ahrens]

Hi! 

I think your idea of flaming shish kababs is a modern idea and not done pre-1600.  And if the
fencing foils aren't properly tempered they could be ruined by the flames and/or ruin the meat by
adding harmful metals to the meat.  

You need to buy these books:

Medieval Arab Cookery / essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ;
with a foreward by Claudia Roden.  [Devon, England] : Prospect Books, 2001.
527 p.  ISBN 0907325912

If you want to do Medieval Middle Eastern food, this is the best book to have.  

and then there is:

The Ni`matn¯ama manuscript of the sultans of Mandu : the Sultan's book of delights / translated
by Norah M. Titley. London ; New York : Routledge, 2004. 
xx, 121 p.  ISBN 041535059X
ISBN: 041535059X (cloth) 

Although this is from India, it is from the Moghul Era, so it is heavily influenced by the
Persians.  There are several kabab recipes in it.

Huette


--- CLdyroz at aol.com wrote:

> Good Evening!
> I have actually been asked to �cook a course at our December Event. ;)
> Yes, it will be my first....
> It has been requested that I prepare Shish Kababs with the usual 
> accompaniments.
> 
> Now, part of the presentation is have the Head Table presented with flaming 
> Shish Kabab on fencing foils.
> So, I have a flood of questions;
> 
> 1. If Middle/Near Eastern food doesn't contain alcohol, how am I supposed to 
> get the things to flame? Would it be better to go Greek, instead of Eastern?
> 2. What cut of meat would be best? Lamb and top sirloin beef are priced about 
> the same here. (I don't want to skimp on quality-tough meat doesn't grill 
> well)
> 3. �For the populace-the meat goes on a bamboo skewer. How much meat per 
> stick? I am thinking of about 4 oz. per person. There will be other courses, I 
> just don't know what, so far. Feast will be for about 120-150. 
> 4. �In prep work, I was thinking of cutting the beef, putting it in the 
> marinade and freezing it. But, will the freezing make it too tough? Will sitting in 
> the marinade give it an off-flavor?
> 5. Grill space and time will be limited-and probably charcoal. That means 
> doing the charcoal in stages, replenishing and so on. Is there an easier, faster 
> way to do it and still get that good flavor? Say, parboil, put on sticks and 
> then grill?
> 6. I was planning on mushrooms and onions as a veggie spacer, but I would 
> like a third if possible-any suggestions?
> 7. If I do ME, I plan on rice and falafel and pita bread and humus. Greek 
> would have rice pilaf, and...and dates. ::sigh::
> Yeah, I know-same old, same old. Any idea of what I can do or where I can go 
> to find something that will wake people up? Yeah, I know, the flames (and the 
> fencers carrying them) will catch their attention, but I would like something 
> a little different, out of the way.... Every book I can get my hands on is all 
> European. the Greek one I have is all Americanized Modern Recipes. And the 
> local librarians are not helpful....
> 
> I know this is a slew of questions. I thank you for reading them. I also 
> thank any of you who will respond. Your thoughts will be greatly appreciated!
> 
> Thank you!
> Helen Hawksworth
> Beginning Cook
> (that just means more dishes to wash:))
> (Yes, I have checked the "fleur-a-thingy"-that's where I got the pomegranate 
> recipe. :) thank you, Urtitum and Stephan. You both are wonderful! )
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> 


Remember that while money talks, chocolate sings.

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