[Sca-cooks] Pre-1600 recipes for "anchient grains"

Tue Apr 6 08:24:16 PDT 2010

Bogda çzorba- Wheat berry soup

2 pounds beef, lamb or chicken bones -- for broth (3 to 5)
1 1/3 pounds onion, garlic, celery, carrot--mixed for broth, 1/2-inch cubes
OR 2-3 tablespoons of good beef bouillon
10 2/3 cups water (or packaged beef stock if not making from scratch) (8 to
10)
1 1/3 tablespoons olive oil
1 cup wheat berries, soaked overnight
1 1/3 teaspoons salt
4 teaspoons additional if needed for flavor beef bouillon
2/3 cup red wine vinegar
vinegar to taste, salt and pepper as well.

1.    Roast beef bones on low for 1-2 hours with onion, garlic, celery,
carrot. Add water to cover and bring to a simmer for 35-45 minutes.

2.    Remove bones and add wheat berries, salt, pepper, bouillon and stir.
Simmer 1-2 hours adding stock as necessary to produce a thick pudding like
soup.

3.    Add back any meat that is available from the bones. Season with
vinegar and salt and pepper to taste.

4.    Serve hot.

Servings: 8
Preparation Time: 3 minutes

Notes:  Item Grain.  One boils wheat in a meat broth from mutton like a mues
(pudding) one calls it "bogda czorba" [transl. note: Turkish "Bogdhai" is
"wheat", "czorba" means "soup"]H.D.

Soup features prominently in Turkish cuisine, this one is no exception.
Traditionally this would be made with mutton but here I've chosen to use
beef as it is much more accessible to the average person. Of course you are
free to use mutton or lamb if you are able to find it readily.

Cuisine: Period Turkish

Categories: 2008 ME Feast, 2010 ME Feast, Periods soups & stews

Source: Channon Mondoux of Renaissance Cuisine--Celebration at the Sarayi
ebook

Evidently there are a couple of different kinds of wheatberries, so they
made need to soak a little longer.  Also, in making this for an event, I
used crockpots to cook it...which of course stretched the cooking time out
to all day.  And it worked very well.  I found that it needed more salt and
pepper and a little more vinegar...your taste may vary.  As the soup bones I
found didn't have much in the way of meat on them, I added some bottom round
cut into chunks where it says to add the meat back.  I also made sure I got
the marrow out of the bones...this added a lot of richness to the soup.

Kiri

On Tue, Apr 6, 2010 at 10:40 AM, Raphaella DiContini
<raphaellad at yahoo.com>wrote:

> Ooh, that would be fantastic! Please send along the soup recipe, I would be
> most delighted to try it!
>
> Sorry for my delay in response- life is pretty non-stop lately. The person
> requesting recipes is a local former baron with a middle eastern persona,
> for himself and his family who hasn't played much in the SCA. It isn't much
> ramp up time (I got the request yesterday, and culinary guild night is
> tomorrow), but I'm hoping to have some enticing food, and fun.
>
> In joyous service,
> Raffaella
>
> --- On Tue, 4/6/10, Elaine Koogler <kiridono at gmail.com> wrote:
>
> > From: Elaine Koogler <kiridono at gmail.com>
> > Subject: Re: [Sca-cooks] Pre-1600 recipes for "anchient grains"
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Date: Tuesday, April 6, 2010, 7:05 AM
> > And I have a Turkish recipe,
> > pre-1600, for a wheatberry soup....
> >
> > Kiri
> >
> > On Mon, Apr 5, 2010 at 7:24 PM, Terry Decker <t.d.decker at att.net>
> > wrote:
> >
> > > What do they mean by "ancient grains?"  Other
> > than triticale and a few
> > > modern hybrids, all of the grains we use today were
> > being used in the
> > > Neolithic.  Any grain can be prepared by grinding
> > it to meal and then adding
> > > the meal to boiling water or broth in a ratio of 1
> > part meal to 2 to 3 parts
> > > liquid and cooking until thickened.  Wheat
> > berries can be boiled in water to
> > > soften them then slow cooked in cream (or milk) with
> > sugar and spices to
> > > make a form of frumenty.  Breads of all stripes
> > have been around for
> > > millenia.  If I were looking for grain recipes,
> > I'd hit the Florilegium and
> > > look for bread, polenta, frumenty, porridge and
> > grains.  You should even
> > > find my recipe for millet polenta out there.
> > >
> > > I'm a little pressed for time at the moment, but I'll
> > be happy to pull out
> > > some grain recipes over the next day or two.
> > >
> > > Bear
> > >
> > >
> > >  Greetings,
> > >>  For this month's culinary guild meeting
> > (this Wednesday) I was planning
> > >> on doing a simple lesson how to redact/ recreate a
> > recipe. However, I just
> > >> got a request from a barony member who's whole
> > family is interested in
> > >> dishes using the "ancient grains".
> > >>  I've got an Italian recipe for Millet
> > polenta, and I'm sure there are
> > >> others out there, but I seem to be drawing a blank
> > at the moment. Any ideas
> > >> for good and simple recipes that would relate to
> > this?
> > >>
> > >> In joyous service,
> > >> Raffaella
> > >>
> > >
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at lists.ansteorra.org
> > > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> > >
> >
> >
> >
> > --
> > "It is only with the heart that one can see clearly; what
> > is essential is
> > invisible to the eye."
> > --Antoine de Saint-Exupéry, The Little Prince
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
>
>
>
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-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince