Fw: [Sca-cooks] FW: Turkish Recipe

[Phlip]

More from Paul"


> As the late Willy Brandt once said, "total garbage." Turkish old wives'
> tales. Turkish, in fact, has a rich literature of cookbooks and similar
> things. There is, however, never has been Turkish literature of 2000
> BC....they claim Sumerian, I think. First Turkish writing is about 600
AD!!
> Rumi wrote a dietary manual. Wherein is this recipe? Doubt it exists.
> Certainly no tomatoes in his time. Don't believe a word of this. Ask
Charles
> Perry. He should have fun with this.
>
> -----Original Message-----
> From: Phlip [mailto:phlip at 99main.com]
> Sent: Sunday, May 15, 2005 5:28 PM
> To: Buell
> Subject: Fw: [Sca-cooks] FW: Turkish Recipe
>
> This is the recipe he presented- do you recognize it? If we can figure out
> its origin, it might help shut the yutz down.
>
> Saint Phlip,
> CoD
>
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> > > 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.



-- 
Internal Virus Database is out-of-date.
Checked by AVG Anti-Virus.
Version: 7.0.308 / Virus Database: 266.11.6 - Release Date: 5/6/05