[Sca-cooks] Favorite Medieval dish?

David Friedman ddfr at daviddfriedman.com
Mon Aug 15 16:44:24 PDT 2011

I would be strongly tempted to bring Badinjan Muhassa, out of al-Warraq and credited to Ibn al-Mahdi. Not that I like it more than a bunch of other things, but it's unusual and portable. And I could bring with it a few of the al-Warraq breads to dip in it--Bread of Abu Hamza and Ka'k Made for Abu 'Ata Sahl bin Salim al-Katib.

And since I have bread to dip in stuff, the al-Warraq soused eggplant, which can be made in advance and brought, would make a nice addition. And for those with a sweet tooth, al-Warraq's "A Recipe for Conserving Quinces" can also be done well in advance, and provided along with the breads.

At Thu, 11 Aug 2011 08:09:30 -0400, "Jim and Andi Houston" wrote:
>My vigil is in a couple of weeks, and since my tireless quest is to promote
>medieval cooking in Trimaris, I decided to have a potluck spread at my
>vigil. About a dozen people have volunteered to bring their "favorite
>medieval dish" with a few small rules- they have to bring a copy of the
>original "receipt" and the name of the manuscript, and a copy of the
>redacted recipe. I'm leaving the details to my coordinator, but I'm wildly
>curious about what people are going to bring!
>What would you bring? Sky's the limit- your choice, any cuisine, any time
>period... choose for taste and coolness factor.
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org


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