[Sca-cooks] Jewish Chop Suey

Johnna Holloway johnnae at mac.com
Fri Oct 30 03:55:01 PDT 2009

And of course the actual recipe is very easy to find by either  
Googling or
just going to His Grace's website and searching
An Anonymous Andalusian Cookbook of the 13th Century as Translated by  
Charles Perry


A Stuffed, Buried Jewish Dish[42]
Pound some meat cut round, and be careful that there be no bones in  
it. Put it in a pot and throw in all the spices except cumin, four  
spoonfuls of oil, two spoonfuls of penetrating rosewater, a little  
onion juice, a little water and salt, and veil it with a thick cloth.  
Put it on a moderate fire and cook it with care. Pound meat as for  
meatballs, season it and make little meatballs and throw them [p. 21,  
recto] in the pot until they are done. When everything is done, beat  
five eggs with salt, pepper, and cinnamon; make a thin layer [a flat  
omelette or egg crepe; literally "a tajine"] of this in a frying pan,  
and beat five more eggs with what will make another thin layer. Then  
take a new pot and put in a spoonful of oil and boil it a little, put  
in the bottom one of the two layers, pour the meat onto it, and cover  
with the other layer. Then beat three eggs with a little white flour,  
pepper, cinnamon, and some rosewater with the rest of the pounded  
meat, and put this over the top of the pot. Then cover it with a  
potsherd of fire[43] until it is browned, and be careful that it not  
burn. Then break the pot and put the whole mass on a dish, and cover  
it with "eyes" of mint, pistachios and pine-nuts, and add spices. You  
might put on this dish all that has been indicated, and leave out the  
rosewater and replace it with a spoonful of juice of cilantro pounded  
with onion, and half a spoonful of murri naqî'; put in it all that was  
put in the first, God, the Most High, willing.


On Oct 29, 2009, at 11:56 PM, Stefan li Rous wrote:

> Cariadoc mentioned: A Stuffed, Buried Jewish Dish
> snipped
> What is this "Stuffed, Buried Jewish Dish"? If accurate, could this  
> be a Jewish dish created to work around the restrictions of the  
> Jewish sabbath, which Judith described? If so, would this give you  
> another possible dish, Judith?
> Stefan

I haven't got a copy of the recipe, so I couldn't say. Any food that  
can be stuffed -- fish, chicken, turnips, cabbages, mushrooms,  
pastries? Any food that can be buried, such as by smothering/burying  
it with sauce once it's in the pot? Any pot that can be buried in the  
coals of the hearth? Not enough information here to tell.

Judith / no SCA name yet

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