SC - question about african food

[ana l. valdes]

Greetings

I'm home today, so I looked up jurjaniya in al-Baghdadi.  The recipe is on
p35 of the first magazine, listed under "Sour Dishes".  Prof. Arberry has
an interesting footnote on the type of meat.

Arberry, p35 reproduced for ed purposes:

"Cut fat meat into middling pieces (2), place in the saucepan....

<snip>

2. This appears to be the significance of the word wasat (pl. ausat) in
this and similar context: cf. the proverb, "The wasat (sc. golden mean) of
a thing is the best part.""

end quote
______________

I don't know Arabic, so would it be appropriate to interpret this to mean:
pieces of any meat, as long as they were the "best part"/wasat of your
meat?  

Pondering

Ariann
arian at nmia.com


On Fri, 23 Jul 1999 LrdRas at aol.com wrote:

> In a message dated 7/23/99 4:38:15 PM Eastern Daylight Time, agora at algonet.se 
> writes:
> 
> << I can guess its doesn`t matter what kind of meat you use, lamb or
>  chicken or veal.
>  
>  Yours >>
> 
> The recipe would most likely have been referring to lamb, mutton, kid, or 
> goat, IMO. Possibly older or excess younger camels. Certainly beef (either 
> older or younger) would have been an exception since cattle were a sign of 
> wealth. Possibly veal but highly unlikely because others would have been 
> readily available to purchase your young cattle to increase their own 
> 'wealth' if such animals were available.
> 
> Ras
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