SC - After feast

[david friedman]

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

Goat Shiwa

"Recipe for a Pot-Grill (92), Good for the Old, the Delicate of Body and for 
Weak Stomachs. Take young fat meat, cu t it small in a clean pot with a 
little salt, pepper, thyme, a little murri nagi, 2 cloves of garlic, and what 
oil is wanting. Place it in on a moderate fire and stir it until it is done 
and spent. (NOTE (92): The word is Shiwa, which was the medieval word for 
shishkabab; the sense seems to be that it is cooked in a pot, rather than 
direstly over the flame, but seasoned like grilled meat (HM)'.- from "The 
Andalusian Cookbook, Vol. II, pg. A-23. A Collection of Medieval and 
Renaissance  Cookbooks, Duke Sir Cariadoc of the Bow.

(I used this recipe as a source for an actual Shiwa recipe, using the 
seasonings as a 'mairnatde' and then grilling the kabobs.)

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

1 lb Goat meat, cubed
1/2 tsp Salt
1/4 tsp Black pepper ground
1 tsp Thyme
1 tsp Byzantine murri naqi
2 cloves Garlic, mashed to a paste
1 T Oil
8 Skewers

Mix ingredients to gether and let sit for 1 to 2 hrs. Thread meat on skewers. 
Grill over charcoal or roast until done.
- ------------------

The Making of Stuffed Eggs

'Take as many eggs as thou wilt and boil them whole in hot water, put them in 
cold water and divide them in half with a thread. Take the yolks asise and 
crush cilantro, put in onion juice, pepper, and coriander and beat all this 
together with murri, oil, and salt and mash the yolks with this until it 
becomes a paste. Then stuff the whites with this and fasten it together, 
insert a small stick into each egg and sprinkle them with pepper, God willing.


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

12 Eggs, hard-boiled and peeled
1 T Cilantro, mashed
1 tsp Onion juice
3/8 tsp Black pepper, ground
1/2 tsp Coriander seed, ground
1 tsp Byzantine murri naqi
1 T Olive oil (or more)
Salt to taste
12 round Toothpicks
Blackpepper, ground for garnish

Cut eggs in half, removing yolks which are placed in a seperate bowl.

Beat cilantro, onion juice, murri and olive oil together. Add salt to taste. 
Add yolks, mashing mixture until it forms a smooth paste, adding more oil as 
needed.

Stuff yolk mixture into each egg half. Secure halves together with a 
toothpick. Sprinkle lightly with pepper
- --------------------------------

Couscous

(While couscous is considered period, I was unable to find a period recipe 
using this product. The following  is a contrived 'period-like' dish based on 
other period Islamic recipes for grains. Due to the prevalence of onions and 
garlic in other dishes for the feast this was created for, I chose to leave 
these out although their addition would improve the final dish.)

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

1/3 cp Chickpeas, pre-cooked
2 carrots, sliced
2 1/2 T Olive oil
1 tsp Salt
1/8 tsp Black pepper, ground
1/4 tsp Ginger, ground
1/8 tsp Saffron
2 cps Couscous
1/4 cp Raisins
1 sm Edidible guord (substitute zucchini)
4 oz Fresh favas (substitute frozen limas)
5 T Itlaian parsley, finely chopped
2 1/2 T Butter, melted
4 cps Water

In a pot put water, carrots, gourd and limas. Make a mental note of the water 
level. Bring to a boil. Reduce heat to simmer. Simmer for 10 mins. or until 
carrots are tender crisp. Add water to previous level. Add chickpeas, 
raisins, oil, salt, pepper, ginger, saffron and parsley. Bring to a boil. Add 
couscous. Cover. Turn off heat. Leave for 5 mins. Fluff into a serving dish. 
Drizzle melted butter over top. Serves 8.
- ---------------

Shula Kalambar (Spinach and Lentils)

(Prepared in Medieval Persia to heal the sick. For the cure to be effective, 
the ingredients had to be bought with money begged in the streets).- from 
'The Book of Middle Eastern Food', pg. 266. Claudia Roden.

1 cp Brown lentils
8 ozs Frozen spinach (1 lb. fresh)
1/2 tsp Coroander, ground
1/2 tsp Cumin, ground
1 clove Garlic, crushed
Salt to taste
Black pepper, to taste
2 T Butter, melted

Boil lentils until tender, about 3/4 to 1 1/2 hrs. Defrost spinach and drain 
well. Chop spinach leaves finely and stew gently in their own juices until 
tender. Drain lentils and add them to the spinach. Season to taste. Stir well.

Add butter, and let it melt into vegetables. Serves 6.

Ras





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