[SCA-cooks] Middle Eastern Food

[Jeanne]

How about goat cheese?  Cumin, cloves, cinnamon, cardamom seeds, nutmeg.  I
have "Moroccan Spice Blend recipe if interested.

Let me know and I can post it to the list.

Soffya Appollonia Tudja
Chatelaine
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or
Order of St. Roche
Incipient Canton of Sudentur
Barony of Stierbach
Kingdom of Atlantia

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of
lilinah at earthlink.net
Sent: Tuesday, June 24, 2003 12:50 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Middle Eastern Food


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
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