[Sca-cooks] Cooking methods for carrots

[lilinah at earthlink.net]

Kiri wrote:
>And then, from Urtatim's web page, there's the recipe for Jazr...I've served
>it at several of our Middle Eastern feasts with great success!  The carrots
>are cut up, boiled in salted water and then sauteed in a mixture of oil,
>vinegar, garlic and crushed caraway or cumin seeds. Urtatim got the recipe
>from David Waine's "In a Caliph's Kitchen" and states that it's 13th c.
>Moroccan. She posits that it could be in the Anonymous Andalusian cookbook.

It is definitely not in the anonymous Andalusian. I hadn't checked at 
the time i first worked on the recipe, but i have since; it has 
several Moroccan recipes, but this isn't one of them. So it's 
probably from one of the other Andalusian cookbooks as yet 
untranslated into English.

Perhaps it's from the Fadalat by Ibn Razin al-Tujibi. Note that while 
his name is romanized as al-Tugibi in Spanish (since in that language 
j sounds like h), that's not standard for Arabic transliteration into 
English.
-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita