[Sca-cooks] Mongol Feast Questions

[david friedman]

>
>While reading though, I did find references to just plain vegetable 
>matter. I think the one we're going to incorporate in the Soup for 
>the Qan course is going to be the one for spinach, fried with 
>garlic.  Do you need the page reference? (I found it by simply going 
>through the index and finding all references for spinach in there).

Sounds a little like:

Isfanakh Mutajjan
al-Baghdadi p. 206/12

Take spinach, cut off the lower roots, and wash: then boil lightly in 
salt and water, and dry. Refine sesame-oil, drop in the spinach, and 
stir until fragrant. Chop up a little garlic, and add. Sprinkle with 
fine-ground cumin, dry coriander, and cinnamon: then remove.


-- 
David/Cariadoc
http://www.daviddfriedman.com/