[Sca-cooks] semi-topical: Good Friday dinner?

[Pat]

The cabbage sounds wonderful.  Why salt instead of "Syrian Cheese"?  When I read the original, I thought the addition of cheese to this recipe was Not A Good Thing.  Then I read that you had simply substituted salt.  Why?  What is "Syrian Cheese"?

lilinah at earthlink.net wrote:
Friday i cooked two Lenten recipes from a 14th century cookbook from 
Cairo, The Book of the Description of Familiar Foods (translated by 
Charles Perry and published in "Medieval Arab Cookery"), 

Urtatim, formerly Anahita




Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL