[Sca-cooks] Near Eastern Cooking for 150!!

[johnna holloway]

Cut vegetables and fruits on  platters, arranged nicely and done up.
Things that can be easily picked up to keep lines moving. maybe a salad?

Not knowing the costs or budgets or equipment can make it tough to
suggest other things.

Johnna Holloway   Johnnae llyn Lewis

lilinah at earthlink.net wrote:
>
> Sigh. What you get into when you say, "Sure, i'll help."
>
> I offered to help cook for Purgatorio, an upcoming Kingdom event
> (camping, of course) (the Coronation of our new King and Queen). I
> thought i was going to be one of several cooks. Little did i realize
> that i had actually offered to create a menu and supply recipes to
> those several cooks. Urk!
>
> Because there's an early quiet time, Duke Fabian had the excellent
> idea of providing a buffet for a nominal charge to keep folks in the
> party mood, rather than having them wander off-site to restaurants or
> into their own encampments. And to his credit, he requested period
> food, and specified that he preferred Near Eastern.
>
> Now, i've cooked 3 times for 80 to 100 in "real" kitchens, and for
> 150 over a period of a week for a wedding (Indonesian for the
> omnivores, and modern Middle Eastern for the vegetarians), putting
> stuff in a big freezer.
>
> I need to come up with a menu by tomorrow (and i'm still working on
> the Mists Bardic, which is the week-end after Purg).
>
> So far, I've suggested:
> -- meatballs (in all the Near Eastern cookbooks), which can be frozen
> -- and a simple dipping sauce (like Sinab which is mustard with raisins)
> -- chicken with carrots and chickpeas (Andalusi)
> -- couscous, which can be made in batches on the spot
> -- a vegetable tagine of some sort for vegetarians
> -- purchased flat breads
> -- cookies from period recipes
> -- fruit puree (actually Catalan, but seems rather Near Eastern)
>
> So, any other ideas? I've never done such a big feast at a camping event.
>
> Anahita
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