Who needs cutlery when you can pierce your favourite foods with bamboo, sugarcane, bay leaf sticks, or literal swords as you enjoy them on the run? Humans have been perfecting the art of grab-and-go dishes for centuries: archaeological research suggests ancient Greeks were skewering meat nearly four thousand years ago. Since then, different styles of charring food on sticks have emerged across the world, marked by trails of smoke, sizzling soundtracks, and multicultural influences. Satay, for instance, can be found across Southeast Asia and was likely inspired by Arab traders who turned up in Indonesia and Malaysia. Kebabs initially emerged in the Middle East and have changed eating habits globally – at all hours of the day. Many of these dishes showcase flair and creativity, giving unpopular ingredients a culinary makeover through intense flavor-enhancing flames and resourceful marinades. Or think of the sugarcane reed in Vietnamese chaọ tôm: it isn’t just a handy skewer for charring – it’s also something you savour as you chew on its refreshing, sweet stalk afterwards.
KEBABS
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Diese Geschichte stammt aus der March 2024-Ausgabe von Gourmet Traveller.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
