[Sca-cooks] hummus kasa (was cooking for a vigil)
Jim and Andi Houston
jimandandi at cox.net
Thu Oct 21 20:38:21 PDT 2010
All I read into that is you’re supposed to let it sit overnight to let the
flavors meld, which does work quite nicely. There’s nothing in it to go bad
overnight, so it doesn’t need refrigeration necessarily. Maybe they rolled
it flat because the traditional tray to serve it in was flat? Or the
favorite serving dish at the time was flat? Maybe the “roll it flat” is for
presentation, how could that possibly affect flavor?
Madhavi
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of David Friedman
Sent: Thursday, October 21, 2010 7:00 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] cooking for a vigil
How do you get from:
"Stir it up and roll it flat and leave it overnight and take it up"
to
"Blend chickpeas with tahini until it is a smooth
paste. Add everything else to taste. Sprinkle top
with a pinch of cinnamon."
I'm not sure how it is intended to come out,
although the name suggests as something thin and
flat, but it's hard to see why, if it is intended
as something like hummus bi tahini, you would
roll it flat, leave it overnight, and take it up.
>Sorry “This” meaning the period recipe from Description of familiar foods.
>My redaction with the original from the manuscript is on my feast page
here:
>
>
>
>http://madhavifeast.wordpress.com/winter-artsci-2010-christian-jewish-and-m
u
>slim-spain/recipes/
>
>
>
>I ended up not using the preserved lemons as I couldn’t find them, and
>leaving the chickpeas slightly chunky instead of a smooth puree. I added
>cilantro instead of mint to the batch I made for myself and thought it much
>better.
>
>
>
>Madhavi
>
>
>
>From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
>[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
>Of David Friedman
>Sent: Wednesday, October 20, 2010 12:55 PM
>To: Cooks within the SCA
>Subject: Re: [Sca-cooks] cooking for a vigil
>
>
>
>"This" meaning the period recipe from
>_Description of Familiar Foods_ or the recipe
>quoted immediately below, which ignores some of
>the instructions in the former in order to
>convert it into something closer to the familiar
>hummus bi tahini? My one try at the former didn't
>turn out particularly well. If others have been
>more successful, perhaps I should try again.
>
>>I made this for a Winter ArtSci last year and loved it so much I made a
>>second batch and ate it for lunch for a week. Mine had a higher percentage
>>of fresh parsley, nuts (sliced almonds) and green olives. I also added
>fresh
>>cilantro. I smashed it instead of pureeing the chickpeas, leaving it a
>>chunky texture.
>>
>>Delicious!
>>
>>Madhavi
>>
>>-----Original Message-----
>>From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
>>[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On
Behalf
>>Of Elaine Koogler
>>Sent: Sunday, October 17, 2010 5:42 PM
>>To: Cooks within the SCA
>>Subject: Re: [Sca-cooks] cooking for a vigil
>>
>>OK....
>>
>>Here 'tis...
>>
>>Hummus Kasa...Chickpea Blanket
>>
>>3/4 15 ounce chickpeas, canned
>>1/16 cup red wine vinegar
>>1/8 cup olive oil
>>1/8 cup Tahini
>>1/16 teaspoon black pepper, fine ground
>>3/4 tablespoon mint leaves, minced
>>3/4 tablespoon parsley, minced
>>3/8 teaspoon thyme, dried
>>1/8 cup walnuts, hazelnuts, almonds, pistacios
>>3/8 teaspoon Ceylon cinnamon, cinnamon z.
>>3/4 teaspoon salt
>>3/8 salted lemon or juice of 1/8 c juice
>>1/8 cup olives --, green or black
>>3/8 teaspoon caraway sauteed in olive oil
>>3/8 teaspoon coriander seed, ground
>>Puree chickpeas
>>
>>add oil, tahineh, vinegar and lemon juice. Blend further
>>
>>Stir in nuts and spices. Channon omitted the olives.
>>
>>Dot durface of the spread with olives (?)
>>
>>Cuisine:
>> "Period Middle Eastern"
>>Source:
>> "14th C The Description of Familiar Foods-"
>>
>>Notes: Kitab Wasf al-At'ima Al- Mu'tada
>> Hummus Kasa (chickpea blanket); kasa is the name of a
>> coarse woolen fabric). Take chickpeas and pound them fine
>> after boiling them. Then take vinegar, oil, tahineh,
>> pepper, atraf tib, mint, parsley, the refuse of dry thyme,
>> walnuts, hazelnuts, almonds, pistachios, Ceylon cinnamon,
>> toasted caraway, dry coriander, salt, salted lemons and
>> olives. Stir it and roll it out flat and leave it
>> overnight and take it up."
>> Note, that salted lemons has been used as a substitute for
>> lemon juice or other sour fruit in the recipe "Bazmaward"
>> of the same manuscript. pg 381 As such I did not have
>> salted lemons so I used fresh lemon juice.
>> Ceylon cinnamon is true cinnamon, as opposed to Cassia
> > which is what is commonly sold as cinnamon here. You can
>> find true cinnamon (also known as cinnamon zeliacanum) in
>> health food stores or food co-ops, many Indian and Middle
>> Eastern grocers or on the internet. It is much milder than
>> Cassia bark. It can be differentiated by it's appearance,
>> true cinnamon is a thinner, almost paper like bark, where
>> as Cassia is very thick and heavy in appearance.
>>
>>Enjoy!!
>>
>>Kiri
>>
>>I would also like the hummous info, so please post to the list pretty
>>> please.
>>> Randell Raye
>>>
>>> On Oct 17, 2010 10:44 AM, "Anne-Marie Rousseau"
<dailleurs at liripipe.com>
>>> wrote:
>>>
>>>
>>> Kiri reminds us of the perennial favorite Savory Toasted Cheese...
>>>
>>> and the version in la varenne has it served on bread bits. cheese
>fondue,
>>> baby! ;)
>>>
>>> yes, please PM me about the actual documentable hummoussy type stuff!
>I've
>>> been out of the loop obviously :)
>>>
>>> --AM
>>> PS if you take goat cheese and cuisinart it with cream cheese in a 1:1
>>> ratio, you can get a nice spreadable cheesy goo for less
>>> money. add herby or roasted garlic or even lemon rind if you wish.
>again,
>>> not documentable but not horribly agregious, either :)
>>> PPS the whole STC phenomenon is one of my favorite interkindgom
>>> anthropology
>>> stories. we do it differently up here in AnTir, and
>> > its not the "have to have" thing it is elsewhere. but stuffed eggs
are.
>>> neat, huh?
>>>
>>>
>>>
>>>
>>> _______________________________________________
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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
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>
>--
>David/Cariadoc
>www.daviddfriedman.com
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David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/
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