[Sca-cooks] Banana Recipe

[David Friedman]

The translation says bananas and that's how we 
did it--whether the translation is correct I do 
not know.

>Are we talking eating bananas or plantains?
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>-----Original Message-----
>From: David Friedman <ddfr at daviddfriedman.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Sent: Mon, Jul 19, 2010 4:29 pm
>Subject: Re: [Sca-cooks] Banana Recipe
>
>
>We have done it. It is good. I did wonder,
>looking over the original, if I wasn't using too
>little rosewater to fit the description.
>
>>Have you tried this recipe?  With so much
>>rosewater, is the dish overly flowery or does
>>the long cooking time cook off most of the rose
>>flavor?
>>
>>
>>grace
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>>-----Original Message-----
>>From: David Friedman <ddfr at daviddfriedman.com>
>>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>>Sent: Mon, Jul 19, 2010 11:01 am
>>Subject: [Sca-cooks] Banana Recipe
>>
>>
>>With all the posts on bananas, I didn't notice
>>any period recipes for them, perhaps because most
>>of the posters are from barbarian lands on the
>>fringes of the civilized world, where such things
>>are more rumor than ingredient. My memory is that
>>the illustration in the _Four Seasons of the
>>House of Cerruti_ suggests that the artist had
>>never seen one.
>>---
>>
>>A recipe for Judhaba of bananas by Ibn al Mahdi
>>Al-Warraq p. 375
>>
>>Peel the bananas and set them aside. Spread a
>>ruqaqa (thin round of bread) in the pan and
>>spread a layer of bananas over it. Sprinkle the
>>banana layer with pure sugar, and spread anotehr
>>ruqaqa all over it. Repeat the layering of
>>banana, sugar, and ruqaqa until the pan is full.
>>Pour enough rose water to drench the layered
>>ingredients, [put the pan in a hot tannur,]
>>suspend a fine chicken over it, [and let it
>>roast] God willing.
>>
>>Bananas: 40 ounces.	Ruqaqa: 10 oz iranian
>>thin bread	Sugar: _ c	_ water	2T rose
>>water
>>
>>Oil the bottom of the pan. Make four layers of
>>sliced (or mashed) bananas sprinkled with sugar,
>>alternating with thin bread, pour in rose water
>>on top. Arrange with the chicken on a wooden spit
>>above the layers so the drippings fall on them.
>>Cook for about 1-2 hours at 325°.
>>
>>
>>--
>>David/Cariadoc
>>www.daviddfriedman.com
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>>
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>
>--
>David Friedman
>www.daviddfriedman.com
>daviddfriedman.blogspot.com/
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-- 
David/Cariadoc
www.daviddfriedman.com