[Sca-cooks] Fadalat

Suey lordhunt at gmail.com
Thu Jun 18 16:43:14 PDT 2009

lilinah wrote:
> I have one rather big problem with your translation. Throughout you have used the English word "lard". No Muslim would cook with lard, which is pig fat. I really wish you would replace "lard" with "sheep tail fat", which was the common Muslim animal fat. That would more accurately represent what was meant, which "lard" absolutely does not. I keep fearing that someone will enter dishes into SCA competitions using your translation and they will use pig fat, and will be mislead into believing that Andalusian Muslims used lard.
Interesting point. I can see my Mom using pork fat. Can we just change 
that to "sheep fat" because the fat does not necessarily come from the 
tail does it? (My cat is crazy. He hates fish but is wild about lamb! I 
cut out the fat from everywhere as I do not want him to gain weight. 
Lambs really have a lot of fat!)
> BTW, for readers of the message in general, in Engish the original author's name is transliterated Tujibi, in Spanish as Tugibi, in order to get the sound of the Arabic letter "jeem".
La Granja wrote "Tuyibi". The "u" has a symbol like a triangle without 
the base line under it. Does that come out in English as Tujibi?
Many thanks for your suggestions. I really appreciate them as here I 
spend too much time looking at a blank wall without people criticizing 
my endeavors which is so important for anyone's work.

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