[Sca-cooks] Preserved Lemon recipes?

[David Friedman]

I am reasonably sure that we cut up the leeks and onions, but it's 
been some years since we last made it.

Note that the amount of mastic--an eighth to a sixteenth of a 
teaspoon--is not a typo. It's powerful stuff. There is a recipe in 
_Soup for the Qan_ for a mastic dish with quantities, and the 
proportion is similarly small.

We've generally made the chicken version.

>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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>
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-- 
David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/