[Sca-cooks] al-Hafla breakdown ...
Stefan li Rous
StefanliRous at austin.rr.com
Thu Feb 12 22:20:05 PST 2009
Gianotta said:
<<< Now that it's been a month I can look back and say, "Wow, glad I
did it, but I won't be doing this again too soon. If ever." ;-) >>>
Hmmm. So is that why you labeled your message al-Hafla "breakdown"?
Sounds more like exhaustion. :-)
<<< Things on the board all day long: spicy cheese dip, hummus,
olives, fruit, pita bread, torshi (Persian pickles), cut-up
vegetables (cucumbers and celery, and anachronistic grape tomatoes >>>
What is your recipe/redaction for the spicy cheese dip?
<<< Breakfast board: Eggs and lentils (eggs baked on top of a spiced
lentil mash), apricot pudding (cream of wheat, dried apricots, sugar
and orange essence), Arabian shortbread, carrot halwa >>>
How does Arabian shortbread different from other shortbread?
<<< Lunch board: The Emir of Catania's chicken (cooked chicken mixed
with bread crumbs, capers, and lemon juice, served in a breadloaf),
chickpea stew, mujaddara (rice and lentils), baklava, Persian rice
pudding>>>
What is your recipe/redaction for your Persian rice pudding?
<<< Dinner board: Chicken legs and thighs cooked in lemon juice,
lemon vinegar, broth, whole herbs, and whole cloves of garlic; manti
(Turkish ravioli); cauliflower in tahini sauce; Persian salad. Sweets
were the carrot halwa, baklava, Arabian shortbread, and Persian rice
pudding. >>>
What is your redaction/recipe for this manti?
Or if it is easier, just post all your recipes and I'll add them to
this original message and create a feast review article for the
Florilegium. :-)
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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