[Sca-cooks] Arabic dish with a name similar to Brustinga?

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Sat Jan 31 11:34:19 PST 2009

On Jan 31, 2009, at 1:22 PM, David Walddon wrote:

> Forwarded with permission from the Madrone Culinary Guild List to  
> see if anyone out there has so information on the below.
> Please reply here and I will forward or to erain at liripipe dot com
> Thanks
> Eduardo
>> I’m trying to find further information on an early Italian dish  
>> called in the latin ‘Brustinga’.  One offhanded reference implies  
>> that the name may be of Arabic origin as in the dishes Limonia/ 
>> Limuniyya and Romania/Rummaniyya (yumm pomegranate chicken!!!).
>> Have any of you come across any dishes of similar name?  the  
>> Italian dish is a kind of pie filled with a mix of cheese, flour &  
>> eggs w/saffron, but that may not have much to do with the original  
>> Arabic dish, as some of these dishes mutated beyond recognition,  
>> keeping only an echo of the original name….

FWIW, a Google search for references to "brustinga" produces a first  
or very early hit on an article in pdf format by a Marianne Bouchon,  
from 1952, entitled "Latin de Cuisine". It's in French, and as far as  
I can figure (my French isn't good), it's saying the dish is covered  
in Zambrini's Libro della cucina under "de la pastringa".

Which in itself is interesting, in that it uses a similar consonant  
transposition found in the shift from Turkish to whatever in bastourma/ 
pastrami... except pastrami is alleged to be a synthetic word, and not  
Italian, so I'm not sure if that's relevant.



"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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