This recipe from 10th-century Baghdad is both flavoursome and easy to make. Cut tender lamb into slices ((شَرائح, sharā’iḥ) and marinate in fresh coriander (cilantro) juice, mixed with asafoetida. Coat the kebabs with olive oil before skewering, and then cook. Serve with rice and a wonderfully delicate dip made with red wine vinegar, murrī (use soy sauce), asafoetida and caraway seeds.
Bringing Medieval Arab Cooking to Life
