[Sca-cooks] Middle Eastern Food

["Ana L. Valdés"]

Chickpeas (used in every form, in the hummus, in the fula, etc), figues, 
lamb, eggplants (there are tons of recipes of baba ganush), honey, 
almonds. Is not many files in the Florilege about Middle Eastern Kitchen?
Think about there were very different "cuisines" depending on yout class 
and income. The sultan's kitchen expensive dishes were barely eaten 
outside Damascus, Bagdad or Istambul.
And it was really interesting to see how the Crusades brang to Europe a 
lot of new dishes and spices they learned to eat in Levant.
Ana

lilinah at earthlink.net wrote:

> Greetings,
>
> I'm teaching a class on "Middle Eastern" food in about a month at our 
> Kingdom A&S Tourney. It's a history and survey. I will discuss briefly 
> the history of spices. I also want to cover some of the basics of 
> historic Near and Middle Eastern food.
>
> What individual ingredients do you think of when someone says "Middle 
> Eastern"? What dishes?
>
> What else would people want to know about historical Middle Eastern food?
>
> Thanks for any input - this will help guide my research.
>
> Anahita
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>

-- 
Skarpnäcks Allé 45, 128 33 Skarpnäck                
Tel: +468943288                                     
Cell/Mobile: +46703213370                           
http://gaza.blogspot.com
http://this.is/Equator
http://this.is/Jenin
http://www.algonet.se/~agora/ada