[Sca-cooks] Hais question
ddfr at daviddfriedman.com
Mon Oct 19 01:54:02 PDT 2009
>This is the recipe I'm using for the hais for next week's BG Nobles
>Luncheon. I've just ground all this stuff together in my food
>processor, but the result is a moist powder. If I squeeze it hard
>enough, I can squeeze it into a ball, but it crumbles apart. Should
>I add more sesame oil? I don't want it to be too moist, but this
>looks like what I need to do.
Dates probably vary more than breadcrumbs--you might have used
particularly dry ones. I would suggest taking a measured amount of
what you have, adding a small measured amount of water, mixing in,
seeing if it forms into balls that stay together, and experimenting
until it does. You could use a little more oil, but not a lot.
>I do realize that bread crumbs in particular, can have differing
>amounts of moisture. This is one of the reasons I've made my own
>bread crumbs rather than buying "bread crumbs" in the store.
>Also, for this amount, what is the approximate amount for "enough" sugar?
I don't know. I generally put sugar in a small bowl, roll the hais in
it, and continue until I've gotten all the hais sugared, adding sugar
>Please copy me on any list answers since I am on the digest and
>won't see it until the digest fills up.
>al-Baghdadi p. 214/14, redaction by Cariadoc and Betty Cook
>Take fine dry bread, or biscuit, and grind up well. Take a ratl of
>this, and three quarters of a ratl of fresh or preserved dates with
>the stones removed, together with three uqiya of ground almonds and
>pistachios. Knead all together very well with the hands. Refine two
>uqiya of sesame-oil, and pour over, working with the hand until it
>is mixed in. Make into cabobs, and dust with fine-ground sugar. If
>desired, instead of sesame-oil use butter. This is excellent for
> 2 2/3 cup bread crumbs
> 2 c (about one lb) pitted dates
> 1/3 c ground almonds
> 1/3 c ground pistachios
> 7 T melted butter or sesame oil
> enough sugar
> "We usually mix dates, bread crumbs, and nuts in a food
>processor or blender. For "cabobs," roll into one inch balls. Good
>as caravan food (or for taking to wars). They last forever if you do
>not eat them, but you do so they don't."
>Make 2 or Three batches
>This recipe excerpted directly from Cariadoc's Miscellany, 8th
>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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