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

[K C Francis]

His version is quite dry but very tasty.  Mine is more soft and I have been 
told "you got it right".  Dry is great if you want to store them.  I want to 
enjoy them now.  Simply use fresh bread crumbs and the moist dates from the 
local grocery store and I think butter is far better than the sesame oil 
having tried both. I roll the cabobs (size/shape of a date) in superfine 
sugar.   This recipe was my first attempt in a cooking competition.  It was 
for snack foods and was judged along with the brewing competition.  I took 
the Silver Spoon.  This would make a great addition to a 'nibbles' tray, 
garnished with whole almonds and pistachios.

Katira al-Maghrebiyya


>From: Pat <mordonna22 at yahoo.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Middle-Eastern 'Nibbles'?
>Date: Fri, 14 Oct 2005 09:16:39 -0700 (PDT)
>
> >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
>
>
>
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