SC - tagine?

[David Dendy]

Greetings

I remember a brief discussion on tagines in Claudia Roden's book of middle
eastern cooking.  It is under the recipe "mishmishya", which is her
redaction of the al-bagdadi original (Arberry translation).  I used her
redaction w/ the suggested rosewater.  The dish was quite good and
fragrant.  Even my non-SCA husband ate it and said "good stew, honey".

The al-bagdadi also has "rutibya", which is stuffed dates and a
coriander-spiced, ground lamb (similar to Lebanese kofta).  I vaguely
remember the text saying to "heat it to dryness".  I can't remember if it
was in the same section w/ mishmishya.  

I won't be home (w/ my books) until Friday.  I will post the al-baghdadi
mishmishya recipe and Claudia Roden's redaction on Sat morning.

Ariann
ariann at nmia.com

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