[Sca-cooks] was Atraf al-Tib now Sumak
susanne.mayer5 at chello.at
Sat Jan 31 09:24:21 PST 2009
This sounds Yummy and I will certainly try it, as I also have a lot of
Hzelnuts from our Garden to get rid of.
> Message: 5
> Date: Fri, 30 Jan 2009 13:45:23 -0500
> From: Elaine Koogler <kiridono at gmail.com>
> Subject: Re: [Sca-cooks] Atraf al-Tib
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> <c8c0c5d20901301045t1b658b3agd3eaf31f3663267b at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> I have made atraf al-tib using regular lavender and it does have a
> flavor. The recipe I followed was the one Dame Hauviette has in her
> "Celebration at the Sarayi" CD. She used the version in the Baghdad
> Book as translated by Perry. It also called for rose hips.
> So far as a recipe using sumak is concerned, I served the following at our
> ME event last year and it was very successful:
> 2 # fish--tilapia
> 2 tablespoons sumac, finely ground and sieved
> 9 tablespoons sesame seed paste (tahini)
> 1 teaspoon garlic
> 1/2 teaspoon pepper
> 2 each lg onion, minced finely
> 2 teaspoons coriander
> 2 each lemon (or candied lemon peel)
> 1/2 cup hazelnuts, ground
> 4 tablespoons sesame oil
> 1. Fry onion in oil.
> 2. Place onion, sumac, sesame seed paste, garlic, pepper, coriander in
> pan, along with the juice of a lemon. Heat until boililng.
> 3. Wash fish and cut into large pieces. Add to the pan, boiling until
> 4. Plate the dish and add ground, roasted hazlenuts as a garnish.
> ORIGINAL: One requires fresh fish, sumac, sesame seed paste,
> onion, dried coriander, lemon (or candied lemon peel [this is what Waines
> added]), hazelnuts, and sesame oil. Mince the onion fine and fry it in
> Sieve the sumac, grinding it and processing it twice through the sieve
> its effective properties have been extracted. Then place the minced onion
> a pan and grind in all the other ingredients, adding over it the sesame
> paste and the juice of lemon from which the seeds have been removed. Heat
> until the mixture has boiled. Wash the fish, cut into large pieces
> and add to the pan, boiling until done. Place the contents in a vessel.
> Roast some hazelnuts and grind them adding them to thesurface of the dish
> and then serve.
> I found that the mixture/sauce was thick enough that it really didn't work
> all that well to cook the fish in the sauce per se. So what I did was to
> layer tilapia fillets in a baking dish with the sauce, then bake. Turned
> out really well.
> Hope this helps...
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