[Sca-cooks] Middle Eastern Food

["Ana L. Valdés"]

But what about something called Jerusalem Artichoke (I has been three 
times in Jerusalem, am on my way now again) and never saw any in a 
market or saw in a menu. By the way, East Jerusalem, the arabic part, 
where I stay, have very few restaurants at all.
It seems the arab culture rather eat their meals at home.
Ana

david friedman wrote:

>>> This is a quite interesting link to comments about how the Crusades 
>>> changed the food landscape in the Middle East.
>>>
>>>> http://jeru.huji.ac.il/ef41.htm
>>>
>>>
>>>
>>> Ana
>>>
>>
>> I found it interesting they said that lotus was used.  I never read 
>> that in any period recipes I have come across.  Nice site though.
>>
>> They don't give a source or time period for a recipe they have on the 
>> site but it sounds good and it even sounds as if it actually may be a 
>> period recipe.  What do you all think?  Here is the list of ingredients:
>>
>> Lamb with broad beans (fava beans) and artichokes
>>
>> 1 shoulder of lamb, cut into individual portions
>>
>> 1/2 cup olive oil
>>
>> 1 teaspoon saffron
>>
>> 5-6 cloves of garlic, crushed
>>
>> Salt
>>
>> Black pepper, freshly ground
>>
>> 1 pickled lemon
>>
>> 3 kg artichokes
>>
>> 10 green almonds, fresh or pickled
>>
>> 1 kg fresh broad beans (fava beans)
>
>
> The page seems to be talking about Jerusalem during and just after the 
> First Crusade. It isn't clear that the artichoke existed that early. 
> While there is some dispute, I gather  the dominant view is that it 
> was bred out of the cardoon sometime in the Middle Ages, probably in 
> the Muslim world.


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