[Sca-cooks] Looking for some recipe help

Elaine Koogler kiridono at gmail.com
Mon Dec 7 07:10:29 PST 2009

I have several recipes that are Mughal...all taken from a couple of period

*The *Ni'matnāma *Manuscript of the Sultans of Mandu ("The Sultan's Book of
Delights)* and a booklet printed some years back, "A Dinner from Moghul
India"--Madrone Culinary Guild--taken from similar examples in Ain-I-Akbari
by Abu al-Fazl ibn Mubarak.  A 16th c. Mughal cookbook.  There are a number
of recipes in this one taken from various period sources.  You should be
able to contact them and get a copy for yourself.  I found it very useful
and containing a lot of wonderful recipes.  Both books are excellent!

So far as Middle Eastern recipes are concerned, there are numerous resources
available for this.  There is, of course, Perry's *Medieval Arab Cookery*,
Perry's new translation of *A Baghdad Cookery Book *published in *Petit
Propos au Culinaire*, Urtatim's web site.  You could potentially even
include a Mongol recipe or two as they traded through Byzantium as
well...Buell and Anderson's *Soup for the Qan* is a good source for that.

Hope this helps...


On Mon, Dec 7, 2009 at 9:13 AM, Lance Blades <Selewine at shaw.ca> wrote:

> Greetings good gentles.  I am new to this list but have some questions that
> I hope you can help me with.
> I am preparing the 12th Night feast for my Barony in January with the theme
> that "All Rods Lead to Byzantium"  I am looking to prepare a feast of 30
> items .as we are celebrating our 30th anniversary.  My cunning planis to
> prepare 3 removes each representing some different culture or region that
> would have been found in Constantinople.  I have chosen India, Greece and
> the Middle East for my areas.  I am looking for some items to add to my
> menu, particularly some period chutney or relish recipes from India and some
> Greek Savouries.  I have already 6 dessert items from the Miiddle East
> including Iranian, Jewish and a couple that just seem to be found all over
> the region.  Don't wotty about complexity in the recipes, I have been
> cooking for 30 years so am not afraid to tackle anything.  My biggest
> concern is items that can be prepared ahead as the event kitchen sucks so I
> have to prepare almost everything ahead.
> I would be particularly interested in a recipe for a brined cheese such as
> feta that I can make myself without two many wildly exotic recipes.  I live
> in a large metropolitan area with huge ethnic diversity so ingredients for
> ethnic cooking are available.  A friend has brought me a plethora of spice
> components from India so that is fairly well covered.
> Thanks for your advice,
> Brother Selewine
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