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Kebab
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==History== While the word ''kebab'' or ''shish kebab'' may sometimes be used in English as a culinary term that refers to any type of small chunks of meat cooked on a skewer,<ref name="Oxford Companion"/> ''kebab'' is mainly associated with a diversity of meat dishes that originated in [[Persia]] and [[Anatolia]].<ref name="encyclopedia" /> In [[Ibn Sayyar al-Warraq]]'s 10th-century [[Baghdad]]i cookbook {{lang|ar-Latn|Kitab al-Tabikh}} ({{langx|ar|كتاب الطبيخ}}), a compendium of much of the legacy of [[Mesopotamian cuisine|Mesopotamian]], [[Persian cuisine|Persian]], and [[Arab cuisine]]s, there are descriptions of {{lang|ar-Latn|kabāb}} as cut-up meat, either fried in a pan or grilled over a fire.<ref name="Nasrallah 2007">{{Cite book |url=https://books.google.com/books?id=sQCwCQAAQBAJ&pg=PA40 |title=Annals of the caliphs' kitchens: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook |last=Nasrallah |first=Nawal |publisher=[[Brill Publishers|Brill]] |year=2007 |isbn=9789047423058 |pages=40}}</ref> This cuisine has spread around the world, in parallel with Muslim influence.<ref name="Oxford Companion"/> According to [[Ibn Battuta]], a [[Maghrebis|Maghrebi]] traveller, kebab was served in the royal houses during the [[Delhi Sultanate]] (1206–1526), and even commoners would enjoy it for breakfast with [[naan]].<ref name="indian">{{cite book|last=Achaya|first= K. T.|title=A Historical Dictionary of Indian Food|publisher=Oxford University Press|location=Delhi|year=1998|pages=115}}</ref> Kebab dishes have been adopted and integrated with local cooking styles and innovations, from the now-ubiquitous doner kebab fast food, to the many variations of shish kebab, such as the [[satay]]s of [[Southeast Asia]].<ref name="Oxford Companion"/>
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