SC - tagine
Ann Sasahara
ariann at nmia.com
Wed Jul 14 13:17:48 PDT 1999
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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