[Sca-cooks] islamic feast, was: Aloeswood substitution

[Sayyeda al-Kaslaania]

I'm reading through Lilia Zaouali's _Medieval Cuisine of the Islamic 
World_. I'm going to being doing an Islamic feast in a few months. I 
also have the _Anonymous Andalusian Cookbook_. I need to order Arberry's 
book through ILL. Any other suggestions?

I though of mastic when I was falling asleep, thanks for the reminder. 
:) That's much easier to find. Mastic reminds me of gin, but I have no 
fondness for either.

Sayyeda al-Kaslaania


On 4/7/2011 1:03 PM, David Friedman wrote:
>
> Mastic perhaps? I sometimes describe the flavor as dehydrated turpentine.
>
> Is this from a recipe? What cuisine?