SC - Garlic shoots was bread lables

[Helen]

 An Islamic Feast in a Barbarian Court
 by al-Sayyid A'aql ibn Rashid al-Zib
 copyright c 1999
 
 Second Course

Isfidhabaya (The Simple White Tafaya)

Take the meat of a young plump lamb. Cut it in little pieces and put it in a 
clean pot with salt, pepper, coriander, a little juice of crushed onion, a 
spoonful of sweet oil and a sufficient amount of water. Put it over a gentle 
fire and be careful to stir it, put in meatballs and some peeled, minced 
almonds. When the meat is done and has finished cooking, set the pot on the 
ashes until it is cooked. He who wants this tafaya green can give it this 
color with cilantro juice alone or with a little mint juice.- from 'The 
Andalusian Cookbook'; A Collection of Medieval and Renaissance Cookbooks, 
Vol. II, pg. A-32. Duke Sir Cariadoc of the Bow.

Redaction by al-Sayyid A'aql ibn Rashid al-Zid, AoA, OSyc.
Copyright c 1999 L. J. Spencer, Jr. Williamsport, PA

1 lb Lamb, cut into cubes
1 tsp Salt
1/4 tsp Black pepper, ground
1/2 cp Cilantro, chopped
2 tsp Onion juice
Water to cover
2 T Olive oil
1 lb Lamb, ground made into hazelnut sized mealballs, browned
1/4 cp Almonds, peeled and minced

Combine lamb cubes, salt, cilantro, pepper, onion juice, oil amd water. 
Simmer until lamb is tender, stirring occasionally and adding water to 
prevent sticking as necessary.

Add meatballs to lamb mixture. Continue cooking until broth is reduced and 
mealballs are cooked through. Turn off heat. Let stand 10 mins. Serves 8.
- --------------------

Rice

1 cp Rice
2 cps Water
A handful of Zante raisons
q tsp salt
Bring water to a boil. Add remaining ingredients. Bring to a boil again. 
Reduce heat to the lowest possible setting. Cover tightly. Cook for 20 mins. 
Remove from heat. Leave for 5 mins. Serves 6.
- ----------------------------

Shiraz bi-Buqal (Dry Curds with Vegetables)

'This is an excellent relish which both awakens and stimulates the appetite. 
Take mint, celery and vegetable leeks: strip the leaves of the celery and 
mint. Chop all fine with a knife the pound in the mortar. Mix well with dried 
curds, and sprinkle with salt to taste and fine ground mustard. Garnish with 
coarse chopped walnuts and serve. If dry curds are not available, use instead 
coagulated milk from which the water has been strained, mix with a little 
sour milk, and serve.- from 'al-Baghdadi' (1226 C.E.); A Collection of 
Medieval and Renaissance Cookbooks, Vol. 1. Duke Sir Cariadoc of the Bow.

Redaction by al-Sayyid A'aql ibn Rashid al-Zib, AoA, OSyc
Copyright c 1996 L. J. Spencer, Jr. Williamsport, PA

1/8 cp Fresh mint leaves, chopped fine
1/2 cp Celery leaves, chopped fine
1 Leek , white part only, chopped fine
1 tsp Salt
1 T Dry mustard, ground
1 T Walnuts, chopped coarsely
1 lb Cottage cheese, large curd

Pound in a mortar or whiz in a food processor mint, celery and leek until 
mashed. Blend vegetable mixture into cottage cheese until thouroughly mixed. 
Add mustard and salt, blending well. Taste and adjust seasoning if needed. To 
serve, sprinkle walnuts over top. Serves 4-6.
- -------------------

Dish of Chicken or Whatever Meat You Please

If it is tender, take the flesh of the breast of the hen or partridge or the 
flesh of the thighs and grind it up very vigourously, and remove the tendons 
and grind with the meat almonds, walnuts, and pinenuts until completely 
mixed, throw in pepper, caraway, cinnamon, lavender, in the required 
quantity, a little honey and eggs, beat all together until it becomes one 
substance, then make with this what looks like an 'usba' made of lamb innards 
and put it in a lamb skin or sheep skin and put it on a heated skewer and 
cook slowly over a fire of hot coals until it is browned , then remove it adn 
eat it, if you wish with murri and if you wish with mustard, if God so 
wills.- from 'An Andalusian Cookbook; A Collection of Medieval and 
Renaissance Cookbooks, Vol. II; pg. A-35. Duke Sir Cariadoc of the Bow.

Redaction by al-Sayyid A'aql ibn Rashid al-Zib, AoA, OSyc
Copyright c 1999 L. J. Spencer, Jr. Williamsport, PA

2 lb Boneless chicken breast or thighs
2 1/2 ozs Almonds
2 1/2 ozs Walnuts
2 T Pinenuts
1 tsp Caraway seed, ground
1/2 tsp Black pepper, ground
1/2 tsp Lavender, dried and crushed
2 T Honey
2 Eggs
Sausage casings (see Note*)
Skewers

Grind chicken on coarse. Mix almonds, walnuts, pinenuts, caraway, papper, 
lavender, honey and eggs into chicken. Grind again with medium blade. Then 
force into sauage casings tying off into links. 

Grill on skewers over charcoal until browned and cooked through. Serve with 
murri or mustard. Serves 8.

(NOTE: The original clearly was enclosed in a bag of skin and roasted whole. 
I chose to use sausage casing to gain better protion control and because it 
was readily available. Thre are examples of sausages in the original 
manuscripts.)
- --------------------------------

Recipe for a Dish of Olives

(The recipe for this dish is found on pg. A-13 in 'A Collection of Medieval 
and Renaissance Cookbooks, Vol. II (Duke Sir Caraidoc of the Bow). The 
original recipe is an extremely elaborate partridge/meatball and vegetable 
dish with a sort of dumpling-like meat topping. Given the non-availibilityof 
period medieval middle eastern/Andalusian vegetable recipes, I used this 
recipe as a base for this creation. While it cannot be said to be 'period', 
the techniques and ingredients are period for Andalusia.).

Created by al-Sayyid A'aql ibn Rashid al-Zib, AoA, OSyc
copyright c 1999 L. J. Spencer, Jr. Williamsport, PA

1 tsp Salt
1/4 cp Cilantro, chopped
1/4 tsp Black pepper, ground
1 can Chickpeas
1 stalk Fennel, sliced
1/4 tsp Cassia, ground
1 sprig Thyme
1/4 tsp True cinnamon, ground
1/2 tsp Cumin seed, ground
1/2 tsp Coriander seed, ground
1 lb Chard, quartered
2 Citron leaves
10 Black olives
1 cp Water
1 T crumbled strong cheese
1 T chooped black olives

Mix salt, cilantro, pepper, chickpeas, Fennel, cassia, thyme, cinnamon, 
coriander, cumin adn citron leaces in a pot with water. Bring to a boil. Stir 
down. Repeat twice. Add chard and olives to pot. Bring to a boil. Reduce heat 
to simmer. Simmer until chard is tender. Garnish with cheese adn chopped 
olives.

Ras
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