[Sca-cooks] Unique tapas
ranvaig at columbus.rr.com
Fri Jan 22 15:19:11 PST 2010
> followed by an Hispano Arabic,
You might consider this recipe, which Cariadoc
suggested to me last fall. I saw a dish like
this in one of the modern cookbooks.
>Recipe for the Barmakiyya
>Andalusian p. A-9 (Good)
>It is made with hens, pigeons, ring doves, small
>birds, or lamb. Take what you have of it, then
>clean it and cut it and put it in a pot with
>salt and onion, pepper, coriander and lavender
>or cinnamon, some murri naqi, and oil. Put it
>over a gentle fire until it is nearly done and
>the sauce is dried. Take it out and fry it with
>mild oil without overdoing it, and leave it
>aside. Then take fine flour and semolina, make a
>well-made dough with yeast, and if it has some
>oil it will be more flavorful. Then stretch this
>out into a thin loaf and inside this put the
>fried and cooked meat of these birds, cover it
>with another thin loaf, press the ends together
>and place it in the oven, and when the bread is
>done, take it out. It is very good for
>journeying; make it with fish and that can be
>used for journeying too.
>Note: The Barmecides were a family of Persian
>viziers who served some of the early Abbasid
>Caliphs, in particular Haroun al-Rashid, and
>were famed for their generosity.
>1/2 c sourdough 3 T olive oil for dough 1 1/2 t (lavender or) cinnamon
>3/4 c water 1 lb boned chicken or lamb 1 t salt
>1 1/2 c white flour 10 oz chopped onion 1 T murri (see p. 5-6)
>1 1/2 c semolina 1/2 t pepper 3 T olive oil
>(1 t salt in dough) 1 t coriander 3 T more olive oil for frying
>Cut the meat fairly fine (approximately 1/4"
>slices, then cut them up), combine in a 3 quart
>pot with chopped onion, 1 t salt, spices, murri,
>and 3 T oil. Cook over a medium low to medium
>heat about an hour. Cover it at the beginning so
>it all gets hot, at which point the onion and
>meat release their juices; remove the cover and
>cook until the liquid is gone, about 30 minutes.
>Then heat 3 T oil in a large frying pan on a
>medium high burner, add the contents of the pot,
>fry over medium high heat about five minutes.
>Stir together flour, semolina, 1 t salt.
>Gradually stir in 3 T oil. Combine 3/4 c water,
>1/2 c sourdough. Stir this into the flour
>mixture and knead to a smooth dough (which
>should only take a few minutes). If you do not
>have sourdough, omit it; since the recipes does
>not give the dough much time to rise, the
>sourdough probably does not have a large effect
>on the consistency of the dough.
>Divide the dough in four equal parts. Take two
>parts, turn them out on a floured board, squeeze
>and stretch each (or use a rolling pin) until it
>is at least 12" by 5". Put half the filling on
>one, put the other on top, squeeze the edges
>together to seal. Repeat with the other two
>parts of the dough and the rest of the filling.
>Bake on a cookie sheet at 350° for 40 minutes.
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