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

[Elaine Koogler]

You know...I did read this, but guess I didn't make the connection in this
context.  I used one of the recipes (Marwaziyya) that called for this spice
mixture and tried to recreate it myself.  I used a mixture of pepper, mace,
cinnamon, cloves, nutmeg and cardamom, and it seemed to work pretty well.

I used this as a reasonable substitute...couldn't find all of the
ingredients that the mixture called for

Kiri
----- Original Message -----

> I must be the only one here who purchased "Medieval Arab Cookery" and
> actually read it :-)
> <major snippage>
> Here's the list of ingredients in Maxime Rodinson's essay "Studies in
> Arabic Manuscripts", from his analysis of "Wusla ila al-Habib", on p.
> 132 of "Medieval Arab Cookery":
>
> lavender
> betel
> bay leaves
> nutmeg
> mace
> cardamom
> cloves
> rosebuds
> beech-nuts
> ginger
> pepper
>
>
> Here's the list of ingredients as translated by Charles Perry, on p.
> 484 in "Medieval Arab Cookery"
>
> spikenard (note difference in translation between Rodinson and Perry
> - i've used both lavender and spikenard in recipes, so i don't have
> an opinion, although i lean toward Rodinson)
> betel
> laurel leaf
> nutmeg
> mace
> cardamom
> cloves
> rose hips (note difference in translation between Rodinson and Perry
> - i believe Rodinson here)
> common ash (again note difference in translation between Rodinson and
> Perry - i think i believe Rodinson here)
> long pepper (Rodinson leaves this out)
> ginger
> pepper
>

I