[Sca-cooks] What is samidh flour?
ddfr at daviddfriedman.com
Mon Mar 21 13:51:53 PDT 2011
I put this question to Charles Perry, and got back a lengthy reply
which amounted to "I don't know either; semolina is my preferred
guess, but it might be something else or have a range of meanings."
>Nasrallah's translation of Al Warraq repeatedly refers to "samidh
>flour (high in starch and bran-free)." Does anyone know, in modern
>terms, what that would be? I've mostly used semolina, since that
>shows up frequently in other period Islamic recipes, but I have no
>reason to think it's actually right and it probably isn't.
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