FW: FW: [Sca-cooks] Turkish food, continued...

[kingstaste at mindspring.com]

I forwarded this on to THLady Temair, who is the Blancmange expert at this
point, having collected over 65 distinct recipes for it.  Below are her
comments and questions.
Christianna

-----Original Message-----
From: Terri Spencer [mailto:tarats at yahoo.com]
Sent: Monday, October 10, 2005 4:32 PM
To: kingstaste at mindspring.com
Subject: Re: FW: [Sca-cooks] Turkish food, continued...


Yup - it has 3 of the 4 hallmark ingredients (no almond milk - hmm,
probably not Persian then).  What is the source?

The only things I could find on the internet on Herise are:
Istanbul cuisine By Renan Yildirim...Herise, the national dish of the
Armenians, is known as keþkek in Anatolia.

And same site, separate paragraph...Of the milk puddings, keþkül made
with ground almonds and ground rice was served first at meals for
guests.

Then there is a Turkish restaurant menu, which describes Herice as
"Veal, onion, tomatoes, pepper, parsley, keşkek and spice".

keşkek = keþkek? = wheat pulp/starch?

Hmmmm...seems like they all come from the same blancmange family.  The
question is when and from what direction did they come to the Turks?

Has anything else been posted?

Tara

--- kingstaste at mindspring.com wrote:

> The second recipe is blancmange or something that should be called
> blancmange...
> Christy
>



> Got to try two recipes tonight!
>
> I am unsure about the quality of the first translation, since it's
> basically the different steps of the redaction put together in a string.
My
> hypothesis is that there was a serious lack of proofreading in the recipes
> section (in any case, that's all there is to work on, and I couldn't read
the
> original anyway..,). I've therefore added my comments in parentheses.
>
> Although the problems with the French translation could cause us to
> worry about faithfulness, or even, the actual existence of the recipe,
> Yerisamos adds the actual folios on which it is inscribed (127 and 128 of
the
> manuscript, which is kept at the Süleymaniye Central Library. The
> compiler is Mehmed bin Mahmoud Chirvânî). Although there are a few more
> recipes with this problem, most of them seem to have been properly
translated.

<recipes snipped>

> Petru