[Sca-cooks] Barberries, was "Just a feast"

[lilinah at earthlink.net]

 From the webpage:
>Boiled chicken with sorrell and barberries
>A colourful dish of chicken pieces with greens and fruit. The barberries and
>lemon contribute to a delicious sweet and sour sauce.

I've seen modern Middle Eastern writers refer to sumak as barberries
in a number of my modern Middle Eastern cookbooks.

If this is correct (and i make no claims one way or the other - i get
sumak at any of several local Middle Eastern stores), then sumak is
an appropriate substitute.

There's one difference - a number of the European Renaissance recipes
i've read that use sumak, use it in a fresher state than the rather
dry sumak i find in stores - i most often find it as a dry coarse
powder.

So, Katherine, care to share the recipe?

Anahita
who *will* share her Moroccan stuff, but is currently focusing on
trying to fix old linen and make new woolen garb for Estrella, so i
don't free off my patooties, my bazoingers, or my vizrieden.