[Sca-cooks] Memos from a Mastic Marathon....

[Robin Carroll-Mann]

On 14 Apr 2002, at 21:16, Philippa Alderton wrote:

> From A Baghdad Cookery Book-
>
> Mishmishiya 1 (Sour Dishes) :
>
> Cut fat meat small, put into the saucepan, with a
[snip]
> cinnamon, pepper, and ginger, well ground. Take dry
> apricots, soak in hot water, then wash and put in a
> searate pan, and boil lightly:
[snip]
> Take sweet
> almonds, grind fine, moisten with a little apricot
> juice, and throw in.


> Mishmishiya 2 (Fried and Dry Dishes):
[snip]
> Then take red meat, chop fine, and
> make into cabobs the shape of apricots,
[snip]

> My question-
>
> Why are both these dishes called the same thing? They
> seem to be rather different. Any insight, anyone?
>
> Phlip


::raising hand:: Oooooh, I know, I know!  Call on me!

::clearing throat::  "Mishmish" is the Arabic word for "apricot".  The
first recipe contains apricots and apricot juice; the second has
kabobs shaped like apricots.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net