[Sca-cooks] Re: Sca-cooks Digest, Vol 19, Issue 29

[Radei Drchevich]

Sorry, newbie here.  Please define redaction.  what is the origin and 
epistomology of this word?

>From: "Martha Oser" <osermart at msu.edu>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Re: Sca-cooks Digest, Vol 19, Issue 29
>Date: Mon, 06 Dec 2004 19:21:50 -0500
>
>Stefan wrote:
>
>>>Ataif / Aab Pancakes (mentioned in a 10th century poem written for
>>>Caliph Mustakfi of Baghdad)
>>>drizzled with honey or syrup.....can also be stuffed with 'new cheese'
>>>or Ricotta.
>>>
>>>Almond Fingers / Assabih bi Loz (featured in medieval manuscripts as
>>>'lauzinaj') these are little
>>>'cigars' of fila dough filled with almonds, pistachios, walnuts and
>>>sugar, and fried.
>>These sound interesting and I don't think we've discussed these specific 
>>recipes before. Can you please post the recipes and your redactions if you 
>>have done them?
>
>Here's my redaction for Asabi Zainab.  The original recipe is from "The 
>Description of Familiar Foods" found in _Medieval Arab Cookery_.  Enjoy!
>
>Asabe Zainab (Fingers of Zenobia, 3rd century queen of Palmyra)  Take a 
>pound of flour and knead it with 3 ounces of sesame oil.  Then knead it 
>with hot water and put it on a cane and fry it somewhat.  Then take it out 
>(and remove the cane) and throw it in honey and take it up.  Stuff it with 
>plenty of pistachios and musk and rosewater and sprinkle sugar on it and it 
>is taken up.
>
>Redaction by Lady Helena Handkorb
>
>Syrup:
>1 c sugar
>1 c water
>1/2 c honey
>1 t vanilla extrace
>1 t rosewater
>
>Dough:
>1 pound all-purpose flour (about 4 cups)
>1/2 t salt
>6 T sesame oil (the light, middle eastern kind, not the dark Asian kind)
>1 and 1/2 c hot water (approximately)
>oil for deep frying
>
>Filling:
>1/2 pound pistachio nuts, chopped
>1 t ground cardamom (in place of the musk, which is expensive and rare and, 
>in some places, illegal)
>
>Make the syrup first.  Combine sugar and water in a saucepan and heat until 
>sugar is dissolved.  Add honey and simmer for about 20 minutes.  Remove 
>from heat, add rosewater and vanilla and cool to room temperature.
>
>For dough, combine flour and salt, add oil and enough hot water to make a 
>smooth but not sticky dough.  Knead for a few minutes until smooth and 
>elastic.  It is not necessary to knead this as much as bread dough - just 
>bring it together somewhat.
>
>Roll out sections of dough no greater than 1/16 of an inch in thickness - 
>the thinner the better.  Cut the dough to shape around the form you are 
>using.  Cut long rectangular strips of the desired width (probably no more 
>than 3 inches) and roll around the form (either a wooden dowel 1/2-3/4" in 
>diameter or small metal cannoli tubes).  Cut to desired length, overlap 
>ends and press firmly to close.  You may also cut circular pieces and seal 
>around forms.
>
>Deep fry shells on forms for 7-8 minutes or until golden brown, turning if 
>necessary.
>
>Remove shells from oil and allow to cool briefly (1-2 minutes) and remove 
>from forms.  Drop immediately into cooled syrup to coat.  Remove from syrup 
>quickly and drain out excess.  After shells have cooled completely, stuff 
>with chopped pistachios mixed with cardamom.  You may sprinkle with sugar 
>or drizzle with additional syrup if desired.
>
>Makes about 60-65 asabi.
>
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