[Sca-cooks] Barida - Cold Chicken Dish, 9th or 10th C. Abbasid

[Sue Clemenger]

Ooooh, now that sounds yummy.  Would you think fresh coriander, Your 
Grace, given the prevalence of other green herbs, or the dried seed?
--maire, looking for potluck recipes.....

David Friedman wrote:
<snipped>
> 
> I have a different recipe, also 9-10th c., but credited to Abu Ja'far 
> al-Barmaki
> 
> Bâ ridah (a cold dish) of Abu Ja'far al-Barmaki
> Translated by Charles Perry from a 9-10th c. Islamic collection.
> 
> A fowl is taken, roasted, jointed and thrown in a jar into which are put 
> coriander, pepper, cumin and cinnamon. Verjus is added, and mint, 
> tarragon and fresh thyme are cut over it, and good oil is poured over 
> it. Fresh spices are minced onto it, and it is decorated with chopped 
> cucumber.
>