Comments on: Cuisine from Spain Podcast 14 – Pinchos Morunos

By: Ben

Ben — Thu, 18 Jan 2007 17:55:40 +0000

In the UK kebab can either be skewered meat of kebab in the turkish sense of the word, i.e. slices of meat in a pitta bread with salad.

By: Terri

Terri — Thu, 18 Jan 2007 04:19:09 +0000

In the US, we use the generic cooking term “kebab” to refer to ANY skewered meat, or combination of meat and vegetables, that is grilled. I would imagine that it is the same in the UK (Ben?), but I don’t know for sure. Since this podcast is done in English, I’m sure that Marina and Ben used the generic term “kebab” as just a way to describe in English the cooking technique for the Pinchos Morunos, and it was not meant to describe the historical origin of the food. However, I speak Spanish, and enjoyed the food history lesson in the above logs nonetheless!

By: Londinense

Londinense — Mon, 02 Oct 2006 15:21:23 +0000

I appreciate your explanations. My point is that the “Pinchos morunos” are known for hundred years in Spain and we have never used the work kepab. Never, until now.

By: greytop

greytop — Sun, 01 Oct 2006 10:39:42 +0000

Sorry Londinense. I think the donor kebab/p is the vertical layered meat which is sliced and served in a pitta bread, much in demand in the UK after a bellyful of lager. The shish kebab is that on a skewer, much loved in Iran, and now round the world as barbecued fast food spreads. Agreed the Moors probably borrowed it from somewhere!

By: Edith

Edith — Sat, 23 Sep 2006 17:02:17 +0000

Gracias por el artículo ValenciaSon. Me encanta la historia de la comida y de la dispersión de los ingredientes por el mundo. Algo que el artículo no menciona es que la cocina judía en Al-Andalus fue vinculado muy estrechamente con la cocina musulmana del Mahgreb.

By: ValenciaSon

ValenciaSon — Sat, 23 Sep 2006 14:02:51 +0000

http://www.caei.com.ar/es/programas/mediooriente/01.pdf -

By: Londinense

Londinense — Sat, 23 Sep 2006 10:34:09 +0000

Kebap tiene que ver con Dí¶ner Kebap, eso es turco no moro.

By: ValenciaSon

ValenciaSon — Sat, 23 Sep 2006 10:16:47 +0000

I used to barbacue in the winter. When my wife walked home from our local metro stop in the winter and she would smell someone grilling in the neighborhood, she knew it was me.

Los moros no traieron los kebaps a España? De alli los españoles sacarian la idea de hacer los pinchos morunos. Tantas cosas de España que viene de los moros.

By: Edith

Edith — Fri, 22 Sep 2006 18:30:03 +0000

Those spices sound absolutely delicous, I could almost smell the meat sizzling while I was listening to this podcast! Of course, the Moors would not have used pork for their kebabs but lamb, goat, chicken or possibly beef. The summer seems to be over here so there will probably be no more BBQ’s, but I will definitely try out this spice mix the next time I’m going to grill lamb chops, which I am fond of.

By: Londinense

Londinense — Fri, 22 Sep 2006 09:14:37 +0000

Mi idolatrada Marina, ¿por qué le añades lo de “kebaps” cuando los pinchos son simplemente “pinchos morunos” de toda la vida?