SC - Vidalia Onions

[Terri Spencer]

At 1:19 AM +0100 1/24/00, Thomas Gloning wrote:

>Looking for the recipe, the situation becomes somewhat complicated. Up
>to now, the recipe is published only in an edition of the Arabic text
>and a Spanish translation by Ambrosio Huici Miranda. Grewe had much to
>critizise about the Huici Miranda edition:

So did Charles Perry, whose English translation is included in volume 
II of my collection. The recipes for sinhaji are:

Royal Sanhâji

Take a large, deep tajine [clay casserole with a lid] and put some 
red beef in it, cut up without fat, from the leg, the shoulder, and 
the hip of the cow. Add a very large quantity of oil, vinegar, a 
little murri naqî', pepper, saffron, cumin, and garlic. Cook it until 
it's half done, and then add some red sheep's meat and cook. Then add 
to this cleaned chickens, cut into pieces; partridges, young pigeons 
or wild doves, and other small birds, mirkâs and meatballs. Sprinkle 
it with split almonds, and salt it to taste. Cover it with a lot of 
oil, put it in the oven, and leave in until it is done, and take it 
out. This is simple sanhâji, used by the renowned; as for the common 
people, their sanhâji will be dealt with in its own proper time, God 
willing.

Sanhâji

Take a large deep tinjir [brass or copper boiling kettle, 
specifically used for making confections such as khabîs and 
fâlûdhaj], put in three parts sharp vinegar and one part murri naqî' 
and the required amounts of pepper, [p. 51, verso] caraway, cumin and 
saffron; put on a moderate coal fire and have prepared beforehand 
what is needed, such as beef cut in small pieces, and when it has 
boiled one or two times, put in the same amount of ewe meat; then 
some cut up hens, cut up partridges and squabs of domestic and stock 
doves cut up in the same way and whatever birds you can get and add 
some soaked peeled garbanzos, peeled chopped almonds and chestnuts 
peeled of their skins, garlic and citron leaves; cover with a lot of 
oil and when it is almost done, add whatever you have of vegetables 
cooked separately and finish cooking them, such as turnips, carrots, 
eggplants, gourds, "eyes" of cabbage without their leaves and heads 
of lettuce without the outer leaves; use whatever vegetables are 
available, according to the season and the present time. Cook in a 
separate pot with salt, their spices and onion until done; pour off 
the water and then add to the aforementioned meats in the said tajine 
and you need to have meatballs and mirkâs made only from these 
ingredients, because if not they will be an excessive and disapproved 
mixture. It is the property of this dish to be good for all states 
and temperaments, for it unites all the meats and the classes of 
vegetable and because you put in it vinegar and murri naqî', spices 
and so on.

David/Cariadoc
http://www.best.com/~ddfr/
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