[Sca-cooks] Asabi Zainab

[Radei Drchevich]

Another solution, Make your own tintures.  takes more time to grow and 
process ingredients, but sometimes it is worth it.

Radei

>From: lilinah at earthlink.net
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Asabi Zainab
>Date: Tue, 7 Dec 2004 17:49:50 -0800
>
>Cynara wrote:
>>Since you don't care for rosewater, you might try orange blossom water. It
>>has the same kind of floral character but I personally find it much more
>>pleasant. It's called for in several early Catalan recipes so it should be
>>appropriate for this dish.
>
>I love orange flower water. It is used in Spanish and Catalan recipes as 
>well as in modern Moroccan recipes.
>
>However, i haven't seen orange flower water in the Abbasid cookbooks, of 
>which the Book of the Description of Familiar Foods is one.
>
>So while i think it's perfectly fine to substitute for rose water in a 
>modern recipe, it wouldn't do for a period recreation in my opinion.
>
>I think it would depend on the reason one is making the sweet. For entry 
>into a competition, i would want to avoid ingredients i don't find in the 
>particular cookbook, no matter how tasty they are.
>
>Anahita
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