[Sca-cooks] Period Portable Lunch Foods
kingstaste at comcast.net
Sat Feb 7 12:18:48 PST 2009
Yum, that sounds fantastic! I love the Elizabethan chicken salad with
lemons and oregano, this sounds vaguely similar.
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of lilinah at earthlink.net
Sent: Saturday, February 07, 2009 3:14 PM
Subject: Re: [Sca-cooks] Period Portable Lunch Foods
This is traditionally made with white flour flat bread, but should work with
some other kind of low gluten flat bread.
BAZMAAWURD - "chicken roll-ups"
Charles Perry wrote:
"This giant canape' was the traditional first course at a banquet in
pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm,
"banquet," and awurd, "bringing". The recipe given here is from the
collection of the Caliph al-Ma'mun. It calls for the flesh of citron, a
fruit with very little flesh - we know it mostly for its candied peel. Lemon
is an obvious substitute."
----- "Cooking with the Caliphs", Saudi Aramco World, July/August 2006,
Volume 57, Number 4. Originally in al-Kitab al-Tabikh by al-Warraq
The original is in "The Annals of the Caliphs' Kitchens", translated and
annotated by Nawal Nasrallah, published at the end of 2007.
Bazmaward with citron pulp called al-Ma'muni
Chop cooked chicken and spread it on ruqaq [bread as thin as textiles]. Let
there be underneath the chicken some skinned walnuts, citron pulp, mint,
tarragon, basil, and salt. Roll up the bread.
2 lavash (Perry also suggests: Mexican flour tortillas or other fresh thin
flatbreads), about 12" diameter
2 whole chicken breasts, cooked, boned and chopped/shredded
4 tablespoons chopped walnuts
3 to 4 lemons, peeled, seeded and chopped
2 tablespoon minced fresh tarragon
2 tablespoon chopped mint
1/4 cup chopped basil
1. Spread both flatbreads separately on work surface.
2. Sprinkle each evenly all over with tarragon, mint, basil, walnuts,
chopped lemon, and shredded chicken.
3. Roll up carefully but firmly and place on serving plate.
4. Cut each roll into 6 slices.
The lemon or citron and the particular herbs make this very refreshing.
Something like this, but modern, was quite popular around here (SF Bay area)
a few years ago, called "Armenian sandwiches", and some other name i don't
remember (anyone recall?). They generally featured cream cheese, tomatoes,
lettuce and some other stuff (onions?) rolled in lavash (or i suppose a
flour tortilla) and sliced.
I've also seen a modern Armenian version rather like lahm bi'ajeen (Lahmacun
in modern Turkish - the "c" is pronounced like "j"), made with cooked ground
lamb, chopped onions, various seasonings depending on culture, sometimes
pine nuts, and sometimes lemon juice or chopped tomatoes or pomegranate
Urtatim (that's urr-tah-TEEM)
the persona formerly known as Anahita
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