[Sca-cooks] An Andalusian Lunch at Red Dragon

Elaine Koogler kiridono at gmail.com
Tue Sep 1 06:46:14 PDT 2009


Sounds wonderful.  We served the Barida at our event last February on the
mezze...it was very well received!

Also...when you can, if you could drop me a line with the recipe for the
Khabisa.  Somehow, the version I have doesn't produce a satisfactory result.

Thanks!

Kiri

On Tue, Sep 1, 2009 at 2:47 AM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:

> I'm planning the lunch for our event in early October.  The kitchen will be
> tied up by feast prep, so most items will be prepared ahead of time.
>  Recipes are from The Anonymous Andalusian Cookbook, some via Uratim's site.
>  I'm trying to aim for what might have been served at a picnic or at a
> hunting trip
>
> I'd appreciate comments or suggestions, especially for another veggie dish
> that is good served cold.
>
> Ranvaig
>
>
> choice of:
>
> roast chicken (served cold)
> Barida (salad of chicken, verjuice, spices, and herbs, served cold)
> meatballs of lamb (precooked and heated)
> stuffed eggplant (or another veggie dish)
>
> Almond mustard honey sauce
> Lemon sauce
>
> olives
> stuffed eggs with cilantro, onion, coriander and murri
> (plain boiled eggs)
> something with chickpeas
> marinated cucumbers
> flat bread
>
> dates, dried apricots
> melon and oranges
>
> pomegranate khabisa - semolina with pomegranate and sugar
> Zulabiyya (churros with honey - if I can cook them on site, still thinking
> about this)
> Mishash (pastry filled with walnuts and fried)
> Muaqqad (candy with nuts)
> other sweets
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