[Sca-cooks] Preserved Lemon recipes?

[Sue Clemenger]

Yummm!
Are the leeks and onions put in whole? The original doesn't say, beyond the
cutting off of the "tails."
--maire, hungry for lamb...mmmm.....

----- Original Message -----
From: "David Friedman" <ddfr at daviddfriedman.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, April 14, 2006 10:53 PM
Subject: Re: [Sca-cooks] Preserved Lemon recipes?


>
> Madira
> al-Baghdadi p. 41/ 6
>
> Cut fat meat into middling pieces with the tail; if chickens are
> used, quarter them. Put in the saucepan with a little salt, and cover
> with water: boil, removing the scum. When almost cooked take large
> onions and leeks, peel, cut off the tails, wash in salt and water,
> dry and put into the pot. Add dry coriander, cummin, mastic and
> cinnamon, ground fine. When cooked and the juices are dried up, so
> that only the oil remains, ladle out into a large bowl. Take Persian
> milk, put in the saucepan, add salted lemon and fresh mint. Leave to
> boil: then take off the fire, stirring. When the boiling has
> subsided, put back the meat and herbs. Cover the saucepan, wipe its
> sides, and leave to settle over the fire [i.e. at a low heat], then
> remove.
>
> Fat meat (lamb) or chicken or both: 2 leeks 4 c yogurt
>     3 1/2 lb chicken or 2 1/2 lb boneless lamb 1 t ground coriander
> 1/2 lemon
> 1 T salt 1 t cumin 1 T salt
> water to cover-no more than 1 quart 1/8-1/16 t mastic 1/2 c
> fresh mint = ~1 oz
> 4 medium onions 1/2 T cinnamon
>
> Chicken version: Cook chicken about 30 minutes. If you want to serve
> it boned (not specified in the recipe, but it makes it easier to cook
> and to eat-we have done it both ways), remove it from the water, let
> cool enough to handle, bone, and put the meat back in the pot. Add
> leeks, onions and spices. Cook away the rest of the water, remove
> meat and vegetables, and add yogurt, lemon, salt and mint; mint is
> chopped and lemon is quartered and each quarter sliced into two or
> three times with a knife. Let come to a simmer and put back the meat
> and vegetables. Heat through, not letting it boil, and serve. Use
> proportionately less water if you expand the recipe substantially.
>
> As you can see, we didn't have preserved lemons--modify our recipe
> accordingly, since you do.
> --
> David/Cariadoc
> www.daviddfriedman.com
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