[Sca-cooks] Kavurma (Fricassee of Chicken), was Khabisa with Pomegranate

Elaine Koogler kiridono at gmail.com
Mon Mar 31 18:53:27 PDT 2008

It is similar to what we used, but, as I'm not at liberty to publish the
recipe I used, I can't really do a comparison.  Suffice it to say that
Hauviette has had the recipes (and others from the same work) translated,
and they will appear, along with her redactions and commentary, in her


On Mon, Mar 31, 2008 at 9:31 PM, Lilinah <lilinah at earthlink.net> wrote:

> Here's some of what i have on Kavurma (Fricassee of Chicken)
> -----
> Tavuk chevermesi
> [Urtatims sez: Tavuk = chicken]
> My Translation from Stephane Yerasimos's translation of Shirvani, in
> "A la table du Grand Turc"
> (copyright to the estate of Stephane Yerasimos)
> I've got the *original manuscript* on cd, but it's in Old Ottoman
> (Eski Osmanica) and i haven't yet found someone who can teach it to
> me. It's closely related to the language the Seljuks spoke in the
> 11th to 13th centuries. Ottoman changed in the 16th C. to what is
> sometimes called Classical Ottoman. It underwent many more, sometimes
> quite drastic changes between then and now. It's as different from
> Modern Turkish as Anglo-Saxon is from modern English (or maybe more
> different), so modern Turkish readers, even those who can read it
> written with the Arabic alif-ba can't read it.
> I'm still studying Arabic - we're still at the beginning of the
> language. I figure next year i can start tracking down a scholar who
> knows Eski Osmanlica - i may have a lead (crossing my fingers).
> Another project on my to-do list is get this manuscript translated
> into English - first i'll do the purely Ottoman recipes, then
> al-Baghdadi's - there are some changes in the Ottoman versions from
> the originals.
> ------
> Yerasimos's comments (p. 74):
> This is without a doubt the kavurma of chicken with onions and eggs
> that appears in the menu of Mehmed II on 11 and 20 of June 1469. The
> same dish was served at Topkapi in winter and at the circumcision
> celebrations of 1539. It is one of the recipes added [to the
> translation into Ottoman of al-Baghdadi's Kitab al-Tabikh] by
> Shirvani. [Urtatim sez further: Shirvani's translation and his added
> Ottoman recipes date from the late 15th C.]
> -----
> The original recipe (p. 75):
> Tavuk chevermesi. The art of preparing it is the following. Clean the
> chicken, cook it in water, as is suitable. Remove it after cooking
> from the water and salt it by pouring on it salted water. Next beat
> 15 eggs for 3 chickens, add sifted flour and beat it with the eggs in
> a quantity sufficient so that the mixture has the consistency of
> porridge. Separate each chicken into four parts, coat it with the
> mixture of eggs and flour, and brown it in fresh sweet butter. When
> the chicken is golden, cook in the same butter some finely chopped
> onion. When it is cooked, add a little honey and a little vinegar, in
> order to attain an agreeable taste, add as well some spices. Return
> the pieces of chicken and arrange them in the frying pan on top of
> some soaked bread. Next remove the frying pan from the fire and put
> it on the embers. Arrange it on a plate, putting the soaked bread on
> top, take it forth and eat it.
> Shirvani, folio 111 verso - 112 recto
> -----
> Yerasimos's modern version (p. 74)
> 1 chicken
> Salt
> 5 eggs
> 4 slices of sandwich bread
> [Urtatim sez: Eeeyuw - try something with a bit more body]
> 1 soupspoon flour
> 10 cl oil
> 1 large onion
> 3.5 cl honey
> 3.5 cl vinegar
> 1 coffeespoon cinnamon
> 1 coffeespoon finely ground coriander seed
> Cut the chicken in pieces. Boil it in salted water.
> Mix egg yolks with flour in a bowl, coat pieces of chicken, and cook
> until golden in oil.
> Next remove them from the frying pan and in it brown the finely
> chopped onions, then add the honey, previously warmed, and the
> vinegar, season with the cinnamon and the finely ground coriander
> seeds.
> Soak in this the slices of bread and let them simmer several minutes.
> Then arrange them on a plate, place on top the pieces of chicken, and
> pour over it the rest of the contents of the frying pan.
> [Above are the French measurements - a soupspoon is about a kitchen
> measuring tablespoon and a coffeespoon is about a kitchen measuring
> teaspoon]
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
> My LibraryThing
> http://www.librarything.com/catalog/lilinah
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