[Sca-cooks] Middle-Eastern 'Nibbles'?

[Pat]

>From Duke Cariadoc's Miscellany:
Hais
al-Baghdadi p. 214/14 (GOOD) 
Take fine dry bread, or biscuit, and grind up well. Take a ratl of this, and three quarters of a ratl of fresh or preserved dates with the stones removed, together with three uqiya of ground almonds and pistachios. Knead all together very well with the hands. Refine two uqiya of sesame-oil, and pour over, working with the hand until it is mixed in. Make into cabobs, and dust with fine-ground sugar. If desired, instead of sesame-oil use butter. This is excellent for travellers. 
2 2/3 c bread crumbs
2 c (about one lb) pitted dates
1/3 c ground almonds
1/3 c ground pistachios
7 T melted butter or sesame oil
enough sugar 
We usually mix dates, bread crumbs, and nuts in a food processor or blender. For "cabobs," roll into one inch balls. Good as caravan food (or for taking to wars). They last forever if you do not eat them, but you do so they don't.

CLdyroz at aol.com wrote:


Now here's the second question-what would a Middle Eastern Savoury/nibble be 
like? Cheese? Spiced roasted almonds? 

thank you!!!!!

Helen

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