[Sca-cooks] rice cooked in yogurt?

Crandall crandalltwo-scalists at yahoo.com
Wed Feb 29 13:17:32 PST 2012

Commercial yogurt is usually thickened or in the case of Greek style, strained. 
I made my own yogurt for many years and it was not thicker than heavy cream. 

Crandall, Olde Phart 

"In all life one should comfort the afflicted, but verily, also, one should afflict the comfortable, and especially when they are comfortably, contentedly, even happily wrong." -John Kenneth Galbraith

--- On Wed, 2/29/12, David Walddon <david at vastrepast.com> wrote:

> From: David Walddon <david at vastrepast.com>
> Subject: Re: [Sca-cooks] rice cooked in yogurt?
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Wednesday, February 29, 2012, 12:03 PM
> My thought is the yogurt is
> translated wrong or that the yogurt they are thinking of is
> much thinner than what we think of as yogurt. It could be
> cultured milk products that are yogurt like but not as firm
> as modern yogurt. Then it would not scald. 
> You can cook rice in milk or cream without it scalding. 
> Eduardo 
> On Feb 28, 2012, at 7:57 PM, Sayyeda al-Kaslaania wrote:
> > How can this work? Soaking the rice in warm water
> before cooking would help, but the yogurt would still scald
> before the rice cooks. I could see adding a cup of the broth
> back into the pot, but this translation clearly says to
> remove the broth. Thoughts?
> > 
> > Sayyeda al-Kaslaania
> > 
> > 39. /Labaniyya R//u-miyya/: Greek (or Byzantine) yogurt
> stew
> > 
> > A pound of meat is parboiled to eliminate the stench,
> until it is cooked halfway through; then the chopped leaves
> of chard are added and cooked. When everything is cooked,
> the meat, the broth, and chard are removed from the pot and
> pound of yogurt and a half /u-qiya/ of rice are poured [into
> the pot] and mixed together so that rice is cooked. At this
> point the meat and chard are added back, together with a
> small quantity of broth, and cooked with mint leaves. After
> having transferred [the contents of the pot] to a plate
> [/zubdiyya/], the [dish] is sprinkled with crushed garlic.
> This can be prepared with turnips in place of the chard.
> > 
> > From: Zaouali, Lilia, and M.B. DeBevoise (trans.).
> /Medieval Cuisine of the Islamic World: A concise history
> with 174 recipes/.University of California Press: Berkley,
> 2007. The recipe is translated from a thirteenth century
> Syrian text called (in transliterated English) /Kitab
> al-Wusla il//a-al-habi-b fi-wasf al-tayyiba-t
> wa-l-ti-b/("The Book of Relation with the Beloved in the
> Description of the Best Dishes and Spices"). This was
> translated into Italian and then into English.
> > 
> > During this period, rice was "typically husked white
> rice (/aruzz abyad maqshur/)," according to Mark Nesbitt,
> et. al. in "History of Rice in Western and Central Asia"
> <http://www.ancientgrains.org/rice2010nesbitt.pdf.pdf>
> (Opens a .pdf.)
> > 
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