Pax Interruptus Barony of Thescorre

Bill of Fare July 8, 2000

 

Cauldron Bleu Cook’s Guild

Head Cook: Mistress Michaele del Vaga

Food Research: THLady Katja Davidova Orlova Khazarina

 

Beef Shish Kebab

Moroccan Fruit Tagine (Chicken Stew)

Couscous

Flat Bread

Turlu (Mixed Vegetables in Olive Oil)

Michoteta (Feta and Cucumber Salad)

Green Salad

Melons

Orange and Citrus Granitas

Beasts of Air and Sea

Peppermint, lemon, ginger tea

Lemonade

Sikanjabin

 

Ingredients:

Marinade: olive oil, lemon, vinegar, onions, bay leaves, oregano, thyme, mint, salt & pepper.

Chicken Tagine: chicken, onions, parsley, butter, ginger, apples, salt & pepper.

Couscous: semolina couscous, chicken stock, water, salt

Flat Bread: flour, yeast/sourdough, butter, salt, water

Turlu: onions, olive oil, white beans, celery, carrots, garlic, sugar, parsley, salt & pepper.

Michoteta: cucumbers, feta cheese, red onions, chives, lemon juice, olive oil, salt & pepper.

Salad: various lettuces, mint, thyme, and herbs.

Granitas: orange juice, lemon juice, sugar, water.

 

 

Recipes – documentation of originals, and modern ones and redactions

Note on the Kinds of Roast, An Anonymous Andalusian

Although roasts are easy dishes, it is fitting that what has already been explained be followed, except that concerning the "covering." Take meat of a young, plump animal and cut it with a knife in thin fillets, so that the meat is mixed with fat, without bones, from the tender parts, meat from the shoulder or hip or similar things. Place it in a dish and pour on it whatever is needed of murri naqi, vinegar, thyme, pepper, pounded garlic, and a little oil; beat everything and coat the fillets with this; then order them on a spit, not placing the ones between the others, so that the fire reaches them, and turn them on the spit on a charcoal fire, turning continuously, until they are cooked and browned. Baste with this sauce, being careful until done; then sprinkle with this sauce or made mustard, already prepared, and use. This strengthens and increases the blood, but is difficult to digest and slow to go down.

Shish Kebab, Roden (grilled beef kabobs)

½ C olive oil

juice of 1 lemon

2 onions, chopped and crushed to extract juices

2 bay leaves

½ tsp. each of dried oregano, thyme, mint

salt and pepper

Mix all the ingredients together and marinate cubed dead cow for at least 2 to 3 hours, longer if possible. Drain the cubes and thread them on skewers. Grill, basting occasionally, until done.

 

Tuffahiyyah, Kitab al-Tibakhah

Meat is put into the pot and apples are peeled and cut and put with it. Then it is sweetened.

Tuffahiyya, A Dish Made With Apples, Anonymous Andalusian

Take meat as mentioned in the recipe for safarjaliyya and prepare the same way; then add tart apples, peeled and cleaned, as many as needed… and when you take it to the hearthstone, put in a little sugar, and cut with musk and camphor dissolved in good rosewater. The acidity is most efficacious in lightening and strengthening the heart and it can be made with the flesh of birds, such as fat hens or young squabs of the domestic dove or stove-dove and then it will be finer and better.

Moroccan Fruit Tagine, Roden (chicken stew)

1 large roasting chicken (4 lbs.), cut up

2 onions, finely chopped

4 TBS. finely chopped fresh parsley

3 TBS. butter

¼ tsp. ground ginger

salt and pepper

1 lb. sharp apples, peeled, cored, and sliced

Put the chicken piece, chopped onions, and parsley in a large saucepan. Cover with water, add the butter and the ginger, then season with salt and pepper. Bring to a boil and simmer, covered, until the chicken is very tender and the onions have practically disintegrated, about 1 hour. The sauce should be reduced. Add the sliced apples and continue to simmer until they are only just tender. The apples must not be allowed to disintegrate; eating apples will keep their shape better than cooking ones.

 

Qamhiyyah, Kitab al-Tibakhah

Wheat is taken and boiled in a little water until it gives up its starch. Then water is added and meat is put in it.

Kashkak, Kitab al-Tibakhah

Meat is boiled, then wheat is added and it is covered. The difference between it and qamhiyyah is that there is much wheat in this one.

I Have Seen a Couscous Made with Crumbs of the Finest White Bread, AA

For this one you take crumbs and rub with the palm on the platter, as one rubs the soup, and let the bread be neither cold nor very hot; put it in a pierced pot and when it’s steam has left, throw it on the platter and rub with fat or moisten with the broth of the meat prepared for it. I have also seen a couscous that one makes from a fat chicken or stuffed and fattened capons and it was as if it were moistened only with fat…

Moroccan Couscous, Roden (steamed wheat)

Couscous - the grain - is formed from fine semolina wheat. Couscous – the stew – is the national dish of much of the Middle East and consists of the grain and a lamb stew – steaming the grain over the stew in a special pierced pot (a couscoussiere) infuses it with the meat and vegetables flavors. In the days before "instant" couscous, which cooks in under five minutes, couscous was only available in a large, coarse grain. This had to be steamed over water, rather than boiled in it, and rubbed by hand with oil and water before and after the steaming to ensure that the grains would remain separate. The whole process took over an hour. This dish was prepared with moderate couscous which cooks in 15 minutes, and was steamed over the chicken stew served in this feast. I modified Roden’s instructions and recipe to accommodate the use of non-whole grain couscous. - Katja

1 lb. couscous

water

salt

olive oil

1 C chicken stock

Moisten the couscous slightly with a little water and stock, working it in with the fingers to prevent lumps from forming. Turn it into the strainer part of the couscoussiere (or use a pot with a steamer basket lined with cheesecloth). Sprinkle it with a little olive oil, stir, and cover. Let steam for 15 minutes. Uncover, and take the basket off the heat. Let cool a little, then rake the grains with your fingers to air them and help them swell better. Steam, uncovered, another 5 minutes, if necessary. Turn the couscous into a large bowl and sprinkle with stock or water. Stir it well with a wooden spoon to break up any clumps and to separate and air the grains. Sprinkle a little salt and/or oil, if desired, on the dish.

Bread, Ain-I-Akbari

There is a large kind, baked in an oven, made of 10 s. flour, 5 s. milk, 1 ½ s. ghi, ¼ s. salt. They make smaller ones. The thin kind is baked on an iron plate. One ser will give fifteen, or even more. There are various ways of making it; one kind is called chapati, which is sometimes made of khushka; it taste very well when served hot.

Raghif – Thin Flatbread, Anonymous Andalusian

Knead flour with a little water, then complete the kneading with oil. Then make little raghifs from a piece of it, rolled out with a cane, some fifteen raghifs…

Recipe Known as the Tharda of the Emir, Anonymous Andalusian

Knead white flour well with water, a little oil and leavening, make four thin raghifs, and fry them in a frying pan with much fresh oil, until they brown a little, and take them out of the oil and pound them well…

Flatbread (Katja’s redaction)

3 ½ C flour

1 C sourdough or 1 C water and 1 TBS yeast

½ C butter or oil

1 tsp. salt

Mix together the sourdough, flour, oil, and salt. Knead thoroughly until elastic. Form into a ball and put in a bowl. Cover and let rise until doubled. Punch down, and form into 2" balls. Roll out thinly, and fry on a griddle, about 1 minute on each side.

 

Dikbarika, A Baghdad Cookery-Book

Cut meat fat into middling pieces and leave in the saucepan, throwing in a little salt, a handful of peeled fresh beans, dry and green coriander, sliced onions and leeks, cover with water and boil. Remove the froth. Now add wine vinegar and murri with a little pepper brayed fine and salt and cook until the flavor is distinct. Some sweeten with a little sugar.

Turlu, Roden, (fried vegetables and beans)

1 onion, sliced

¾ C olive oil

½ lb. dried white beans, soaked overnight

1 large carrot, scraped and sliced

1 large stem celery, peeled and sliced

5 spring onions, chopped

2-4 large cloves garlic

salt and pepper

1 tsp. superfine sugar

4 TBS. finely chopped fresh parsley

Fry the onion in half the oil until soft and a pale golden color, using a large saucepan. Add the drained beans and about 2 ½ C water, but no salt. Bring to a boil and let simmer for 1 to 3 hours, until the beans are practically tender. A pressure cooker will reduce this time considerably. Add the remaining vegetables and garlic, and more water if necessary. Simmer until all the vegetables and beans are well cooked. Season to taste with salt and pepper, then add the sugar and remaining olive oil, and cook further for 10 minutes. Serve hot, garnished with chopped parsley.

 

Garden Recipe, Anonymous Andalusian

It was the custom among us to make this in the flower and vegetable gardens, and if you make it in summer or fall, take greenstuffs, leaf-beet, squash, small eggplant, buds of fennel, fox-grapes, the best parts of tender squash and flesh of cucumber or melon; chop all this very small… take a clean pan, in which pour a little water and a lot of oil, pierced onion, garlic, pepper, dried coriander and caraway, mint… If you make it in spring with lettuce, fennel, peeled fresh beans, spinach, leaf-beet, herb-ivy, tender coriander, tender cheese, and so on…

Michoteta, Roden (cucumber salad)

½ lb. soft cheese

juice of 1 lemon

2 ½ TBS. olive oil

1 red or mild onion, finely chopped

½ large cucumber, peeled and diced

salt and pepper

Crumble the cheese with a tablespoon of water, using a fork, and work in the lemon juice and olive oil. Mix in the onion and cucumber, and season Green Salad

Lettuce, mint, thyme, and herbs.

 

Syrup of Simple Sikanjabin or Oxymel, Anonymous Andalusian

Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this until it takes the form of a syrup. Drink an uqiya of this with three of hot water when fasting… make it with six uqiyas of sour vinegar for a ratl of honey and it is admirable.

Syrup of Lemon, Anonymous Andalusian

Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup.

Persian Mint Drink, Katja’s redaction

Add 5 cups of sugar to 2 ½ cups of water in a pot and bring to a boil. Carefully add 1 ½ cups of apple cider or wine vinegar. (A nice organic vinegar makes a big difference in flavor.) Put an ounce of fresh mint leaves in a tea bag or cheesecloth and add to the pot, and let simmer for an hour. When it cools, dilute with water roughly 5 parts water to 1 part syrup, depending upon your taste.

Lemon Drink, Katja’s redaction

Cook 1 cup of lemon juice with 1 cup of sugar until boiling. Simmer until it forms a syrup. Let cool and dilute roughly 5 to 1 with water, to taste.

 

Lemon and Orange Granitas, Roden, (citrus sorbets)

3 ¾ C water

1 ¼ C sugar

1 TBS. orangeblossom water

1 ¼ C lemon juice

(For orange: 2 ½ C orange juice, 3 ¾ C water, 1 ¾ sugar, 1 TBS. orangeblossom water)

Boil water and sugar together for a few minutes, stirring until the sugar has dissolved. Cool and add the orange blossom water and lemon juice. Stir well and pour into a mold or refrigerator trays. Cover with foil and place in the freezer. As the ice freezes a little, rake it lightly with a fork without removing the trays from the freezer (to reduce the size of the crystals). Repeat a few times at half-hour intervals.

 

 

Sources

A Book of Middle Eastern Food, Claudia Roden, Vintage Books, 1974.

Ain-I-Akbari (part of the Akbarnama), by Abu al-Fazl ibn Mubarak, H. Blochmann translation, edited by D.C. Phillott, Calcutta, 1927. (An account of Mughal India, especially Akbar’s court, in the late 16th Century.)

Al-Baghdadi, A Baghdad Cookery Book, A.J. Arberry translation, Islamic Culture 1939. (original dated 1226.)

An Anonymous Andalusian Cookbook of the Thirteenth Century, Charles Perry, translation, published in A Collection of Medieval and Renaissance Cookbooks, Duke Sir Cariadoc of the Bow, 1987.

Kitab al Tibakhah: A Fifteenth Century Cookbook, Charles Perry, translation, Petit Propos Culinaries #21. (Original author Ibn al-Mubarrad)

 

Research ©2000 Chris P. Adler