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

[Patrick Levesque]

Source: Stephane Yerasimos: 'À la table du Grand Turc'. ISBN 27427 34430.

The original is from Mehmed bin Mahmoud Chirvânî, kept in the Süleymaniye
Central Library according to Yerasimos (but no MS given). I went through the
accompanying study quickly, but there are not a lot more information.

To keep in the blanc manger filiation, there is mention of a dish served
during celebrations in 1539 which involved sugar, almond, butter and rice
(in weight proportions of 1, 1, 2, 5 respectively - this is mentioned at
page 70 of Yerasimos' text).

Petru


On 10/10/05 20:20, "kingstaste at mindspring.com" <kingstaste at mindspring.com>
wrote:

> 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
> 
> 
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