[Sca-cooks] do someone know about the Greek mastic?
ddfr at daviddfriedman.com
Fri Feb 3 18:52:22 PST 2012
It's a very strongly flavored condiment; I like to describe it as dehydrated turpentine. Most recipes where we use it we specify about 1/16 t. That's to our taste, but there is a recipe for Mastajhi, a dish that not only contains mastic but is named for it, in _A Soup for the Khan_, and the recipe has quantities. It works out to about 1/40 t of mastic to a little over a pound of meat. In small quantities it give a bit of a tang to the dish.
At Wed, 01 Feb 2012 22:33:37 -0500, Johnna Holloway wrote:
>The An Anonymous Andalusian Cookbook uses mastic in a number of
>Dish of Meat with Walnuts and Mastic
>On Feb 1, 2012, at 9:40 PM, Ana Valdés wrote:
>> I have a friend visiting Greece now and she wanted to know more
>> about it
>> and offered me to take some samples. But my question is: how do you
>> use it?
>> I have only seen as chewing gum and it was very popular in the
>> Middle Ages,
>> according to same bites of knowledge I read in some place.
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