[Sca-cooks] My upcoming feast...

Elaine Koogler kiridono at gmail.com
Fri Feb 25 18:01:34 PST 2011


Thanks for all of your suggestions.  Things are pretty well set now as the
feast is tomorrow.  I'll certainly look at how you do the Judhaba.  We've
done the flatbread that you suggest in the past and it was very well
received.  I kinda wanted to do something a little different this time so,
as we're doing the Silk Road thing, I thought that the Mongol steamed bread
would be a nice change.

So far as the subhani is concerned, I got the recipe from the An Tir
culinary guild's booklet about their Moghul feast.  They shared the
following quotation:

 In the following quote from the "Baburnama" (Babur's Memoirs) the Emperor
describes apricots from one of the regions he passed through.

"A type, from which the stone is removed and stuffed with almond paste and
then dried is called subhani.  It is really delicious."

I have used recipes from your Miscellany in the past and they are great.  In
this case I had just received a copy of al-Warraq and wanted to play with
them a little on my own.  It's great to have recipes already redacted, but
every now and then I like to try doing it myself.

I'll post the recipes after we get past the event.  We've had a couple of
"burps"....one recipe just didn't work out as the proportions didn't work
very well...these were the proportions given in the original recipe.  Also I
just got word that a candy "confection" that I had hoped to present won't
happen as the ladies who were creating it lost electricity to their house
and won't be able to complete it.  Sigh.  But we substituted another sweet,
a similar kind of cookie that I've done in the past, Badhin.  And we'll just
do without the candy dish.

Wish me luck tomorrow.  I have a lot of good cooks helping me out.  It's
been a bit of a struggle as I have been somewhat distracted.  I don't think
I shared with you guys that I'm getting my lower abdomen rearranged again
(last time was 25 years ago with cancer).  This time it's not cancer yet,
but could become so.  So on March 7 I will be at the University of Maryland
hospital having the surgery done.  So I've had that as a major distraction,
along with our losing our Baron earlier this year (died from events
following heart surgery).  No real excuse but it has made the whole thing
more difficult.

Thanks to you all for your support...

Kiri

On Fri, Feb 25, 2011 at 2:11 PM, David Friedman <ddfr at daviddfriedman.com>wrote:

> 1. If you want to compare redactions, we have judhaba of bananas in the
> draft 10th edition Miscellany recipes up on my web site, and in the draft of
> the cooking section which we are about to self publish as "How to Milk an
> Almond, Stuff an Egg, and Armor a Turnip," also now on the web page (and
> comments are welcome).
>
> 2. As you may know, there's a flatbread recipe in the _Ain I Akbari_ (and
> the Miscellany).
>
> 3. Where is the Subhani from (source, not geography)?
>
> 4. And if you need any extra recipes, the new stuff on our web page has a
> number from al-Warraq, my latest culinary interest.
>
>
>  Friends,
>> I have been remiss in not posting the menu for my feast on Saturday.  Some
>> of you have seen the menu on Facebook where I posted it to try to attract
>> people to the event.  At any rate, the theme is "Dining along the Silk
>> Road," and features dishes from that area.  I have to admit to have just
>> gotten my new copy of "Annals from the Caliphs' Kitchens" so there are a
>> number of recipes from that.  I "redacted" all but a couple of the recipes
>> myself...one (Subhani) came from a booklet published by the An TIr Cooks
>> Guild on a Mughal feast they did, one (Chuqmin) was done by my husband
>> (the
>> breadmaker in the house!!) and one was done by one of my students (the
>> sugar
>> cookies).
>>
>> Ujja Bayda (Egg & Nut Omelet) (10th c. Arabic) (??)
>>
>>
>>
>> Shrimp Sambusa
>>
>>
>>
>> Bal-po Soup (Soup for the Qan) (Mongol version of a north Indian soup)
>>
>>
>>
>> Sibugh (Chicken with Pomegranate Sauce) (10th c. Arabic)
>>
>>
>>
>> Isfanakh Mutajjan (Soup for the Qan-one of the "Muslim" recipes.)
>> (spinach)
>>
>>
>>
>> Jazar Mahshi (Cold Dish of Dressed Carrots)(10th c. Arabic)
>>
>>
>>
>> Nabatean khali wa zayt (Cucumber relish with bread). (Nabatean)
>>
>>
>>
>> Naan or some other flatbread, possibly luqmin (steamed bread from Soup)
>> Mongol
>>
>>
>>
>> Khushkananaj Wathiqi (Sugar cookies) (Arabic 10th c.)
>>
>>
>>
>> Judhaba of Bananas (Arabic 10th c.)
>>
>>
>>
>> Subhani (Apricots stuffed with marzipan) North Indian
>>
>>
>>
>> Cherry and other Sharbats
>>
>>
>>
>> Lemon-Ginger drink
>>
>>
>> If you have any comments or questions, let me know...
>>
>> Kiri
>>
>> --
>> "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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>> Sca-cooks at lists.ansteorra.org
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>>
>
>
> --
> David/Cariadoc
> www.daviddfriedman.com
>
> _______________________________________________
> Sca-cooks mailing list
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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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