[Sca-cooks] Banana Recipe

David Friedman ddfr at daviddfriedman.com
Tue Jul 20 09:56:25 PDT 2010

>Angharad wrote, re Judhaba of bananas by Ibn al Mahdi:
>>Hmmm, I don't like bananas but I can still see that would be kind of tasty.
>>How necessary is the chicken? I mean could you get satisfactory results by
>>basting by warm oil or butter?
>The chicken hanging as it roasts over the platter of something 
>sweet, into which the chicken juices drip, is essential to any 
>Judhaba. Without it, it isn't really judhaba. There are quite a few 
>other judhaba recipes, all involving a chicken hanging roasting over 
>a tray of something sweet, Lauzinaj (crushed and sweetened almonds 
>wrapped in pastry) for example.
>Then the chicken and the sweet are eaten together.
>Charles Perry has an amusing essay about this in Medieval Arabic Cookery.
>Urtatim [that's err-tah-TEEM]
>the persona formerly known as Anahita

When I first encountered a judhaba recipe, a very long time ago, my 
ward Miriam proposed that it was a chicken timer--in the absence of 
clocks, you knew when the dish was done by when the chicken was done.

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