The origin of kebab may lie in the short supply of cooking fuel in the Near East. Tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires.
“Kebab”, or the way the meat turns, is derived from Arabic word “cabob”, a distortion of the Aramaic word “kabbaba” or “kababu” meaning to burn or char. According to Ibn Battuta, a Moroccan traveller, in India, kebab was served in the royal houses during the Delhi Sultanate period (1206-1526 CE), and even commoners would enjoy it for breakfast with naan. The dish has been native to the Near East and ancient Greece since antiquity; an early variant of kebab (Ancient Greek: ὀβελίσκος – obeliskos) is attested in Greece since 8th century BCE (archaic period) in Homer’s Iliad and Odyssey and in classical Greece, amongst others in the works of Aristophanes, Xenophon and Aristotle. Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed firedogs (stone sets of barbecue for skewers; Ancient Greek: κρατευταί – krateutai) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base constitutes a mechanism for supplying the coals with oxygen so that they are kept alight during use.
Thank you Wikipedia to support me!!!
This is my veganised version of Kebab: (vegan raw, organic and gluten free if you choose special bread)
Arabic bread (possibly try to use bread without yeast or gluten free bread)
For the vegan burger I blended:
1 cup of fresh tofu
5 baby carrots
1 tbs of cumin
1 tbs of fresh basil
For the stuffed I used:
fresh mixed salad
For the sauce: 5 tbsp soy sauce, 6 tbsp apple cider, 2 tbsp sunflower oil, 2 tbsp mustard,1 tbsp gomasio. But you can change the sauce because there are a lot of delicious combination!!!
I’d like to serve this dish with some fresh (organic and homemade) juice. This time I used some carrots, orange (organic) and a big grapefruit.
Refreshing and delicious grapefruit is rich in phytonutrients such as vitamin A, beta-carotene, and lycopene. It is revered as fruit of “paradise” for its unique health-promoting as well as disease-healing properties, especially among health-conscious, fitness freaks.
Delicious, grapefruit is very low in calories, consists of just 42 calories per 100 g. Nonetheless; it is rich in dietary insoluble fiber pectin, which by acting as a bulk laxative helps to protect the colon mucous membrane by decreasing exposure time to toxic substances in the colon as well as binding to cancer-causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing re-absorption of cholesterol binding bile acids in the colon.
The fruit contains very good levels of vitamin-A (provides about 1150 IU per 100g), and flavonoid antioxidants such as naringenin, and naringin. Besides, it is a moderate source of lycopene, beta-carotene, xanthin and lutein. Studies suggest that these compounds have antioxidant properties and are essential for vision. The total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of grapefruit is 1548 µmol TE/100 g. Further, vitamin A is also required maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin-A, and flavonoids helps to protect from lung and oral cavity cancers. It is an excellent source of antioxidant vitamin-C; providing about 52% of DRI. Vitamin-C is a powerful natural anti-oxidant and helps the body develop resistance against infectious agents and scavenge harmful free radicals. It, furthermore, is required for the maintenance of healthy connective tissue and aids in early wound healing. It also facilitates dietary iron absorption from the intestine.
Grapefruit season begins from September and lasts until December. However, fresh fruits are readily available all around the year now in supermarkets in Italy. Mature fruits harvested from the tree by mechanically tend to have some superficial injuries. Such small abrasions on the fruit generally do not affect its quality.