SC - re: old spices

[kat]

Philip & Susan Troy wrote:

> On the other hand, the cuisines of the Middle East, particularly that
> of
> Lebanon, are full of meatballs of various kinds (and all excellent,
> too)
> that are kept firm and moist with very fine bulgur, a product made
> from
> a cooked, cracked soft wheat. Being cooked and then dried, bulgur also
>
> is a bit more convenient to use than actual spelt, as long as you
> adjust
> the liquid levels accordingly.
>

I too agree, precooking grain is a common nomadic/classical practice as
the converted starches cook faster which is a good thing, as well as
easily stored. It probable was something like the groats that was used,
as we now use bread or cracker crumbs in seafood croquettes.

> I hope and trust no offense is taken here; none intended. But gosh,
> those isicia sound good...
>
> Adamantius
>
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
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