[Sca-cooks] FW: Turkish Recipe

[kingstaste at mindspring.com]

Ok, he finally sent something that has some sort of documentation with it.
I'm a bit out of my element with the Middle Eastern cuisine (although I'll
eat a chick pea if it turns out tomatoes were known in 14th century Turkey).
Anyone want to comment on this?
Christianna

-----Original Message-----
From: notify at yahoogroups.com [mailto:notify at yahoogroups.com]On Behalf Of
Kinjal of Moravia
Sent: Sunday, May 15, 2005 5:21 PM
To: kingstaste at mindspring.com
Subject: Turkish Recipe


Thsi documentation was considered suffient and noteworthy for an
13th century period cooking competition in the Principality of
Cynagua, 2003.  The URL's are on my brothers computer in Sacramento,
CA but I can attempt to get them
.........................................................

13th Century Cooking (Turkish)

DISH:   Tϋrkçe Pazar Salat  (Turkish Sunday Salad)

Period:  2000 BC to 1340 AD  - greatest family shopping use was
1060 - 1330 AD (Seljuk period).  The true dish could not be made
after 1340 AD.

Notes:  Families in the 13th Century went to the bazaar on the
seventh day (non-work) for shopping, games and socialization.  They
typically took a cold mixed vegetable salad.  Other items like
şış
kebab, şış köfte, dolma (stuffed meat pies), etc. were
purchased at
the bazaar.  Salad was often carried in a gourd wrapped in an
evaporative cooling cloth.


Ingredients:  rice, cici peas, grass seeds, tomatoes (seeded),
squash, green pepper, onion, nuts*, dill weed, ripe olives, green
olives.

*the common nut was a type of long, skinny pine-nut (yeni
fıştıc)
that died out during the dark famines of 1335-1343 AD.  I have
substituted slivered almonds.

Dressing:  scant olive oil, marinated vinegar
 (hot peppers, garlic, rosemary - try some on your finger-tip)

Eating:  spoon, or gathered in a grape leaf (yaprak)

Taken from the bowl with a phrase - ellınez Saĝlık   (may
your hands
be blessed)
					    (Ell-en-ez  saw-aw-lick)

This recipe was prepared and given to me in 1968 by a Turkish
Language Professor, together with much verbal history.  I have
documented several parts of the story of origin, use and
ingredients.  The Turkish saying "Never mind what you ate and drank,
tell me where you have been and what you have seen", shows it was
considered bad manners to talk about food and this is why there is
little culinary literature in Turkish, though it is considered one
of three great cuisines of the world.  Poems which contained recipes
were passed down verbatim for thousands of years.

Items about eating habits and picnic practices are found in Divanu
Lugat-i Turk, a dictionary compiled by Kasgarli Mahmut in 1072-1073
to teach Turkish to the Arabs.

The use of cold rice dishes with tomatoes, and the use of all the
listed ingredients, is documented in the literary works of Mevlana
Jalaluddin Rumi, a philosopher who lived in the 13th century.

The idea of taking part of a meal to a bazaar and purchasing the
rest on-site is referenced in stories in Dede Korkut Hikayeleri (The
Tales of Dede Korkut) compiled towards the end of the 14th century.

The mysterious nut called Yeni Fıştıc (new nut) is used in
many
recipes in Kutadgu Bilig (The Book of Knowledge), by Yusuf Has Hacip
in the 11th century.  The dark famine has now been attributed to a
volcanic eruption (Krakatoa) in 1334 that blanketed the earth with
ash and destroyed hundreds of plant types.