[Sca-cooks] rice cooked in yogurt?

[wheezul at canby.com]

When I lived in Southern Turkey in the late 70's, the yogurt served was
quite thin - more like a thick drink than the pudding consistency we're
used to.  Many local people still didn't have refrigerators then and we
ate bread made in traditional wood fired brick ovens.  This sort of makes
climatic sense - it's so hot there that you'd want to eat yogurt quickly
after it just begins to set before it gets too sour in the heat? (Maybe
about 8-10 hours after each milking?)  And would it be sheep's milk
yogurt?

Katherine

> From: sca-cooks-bounces at lists.ansteorra.org
> [sca-cooks-bounces at lists.ansteorra.org] on behalf of David Walddon
> [david at vastrepast.com]
> Sent: Wednesday, February 29, 2012 1:03 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] rice cooked in yogurt?
>
> 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.)
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>