[Sca-cooks] Mixed 13th c. Andalusian and Modern Moroccan "dinner party"

[Susan Fox-Davis]

Consider this a request for the recipes!


> BEVERAGE
> -- Water
> -- laimun-safarjaliya - lemon-quince syrup - I made this from scratch
> for the Iron Chef Persian 2001 - nice way to use up half a case of
> quinces. But at that time i discovered that it's available in bottles
> at my local Persian market - and other Near Eastern markets might
> have it. The brand, Sadaq, is based in the LA area. So i bought a
> bottle of syrup for this meal. To make it better, i added some rose
> water - which is in the Medieval recipe, but not the modern product -
> and lots of fresh lemon juice. It is drunk diluted with water to
> taste.

I don't much care for the bottled lemon-quince syrup.  Your home-made is surely
better.

> DESSERT
> -- Dried figs (the light colored kind), stuffed with almond paste
> kneaded with rose water, then simmered (cut side up) in fresh orange
> juice
> My invention based on a modern Moroccan recipe for dried figs
> simmered in fresh orange juice, and the modern and Medieval Near
> Eastern predilection for stuffing dried fruit with almond paste.
> These came out surprisingly good - i don't like figs, and i liked
> these.

This sounds heavenly.

Selene C.