[Sca-cooks] Substitution of nuts in qanura of rabbit

[Terry Decker]

A cook would probably use what was to hand or what suited the taste of his 
patron.  However, before moving on, you might want to see how the garlic and 
vinegar modifiy the flavor of the walnuts, in the spirit of historicalo 
accuracy, so to speak.

Bear


>I was looking at this recipe in the Anonymous Andalusian and am thinking of 
>making it for an A&S competition:
>
> Qanûra of Rabbit in a Frying-Pan, which is Notable
> Cut the rabbit in small pieces and boil them in water and salt, then fry 
> them in oil.  Pound
> walnuts and garlic well.  Dissolve them with vinegar and water, and pour 
> them over the rabbit
> with water.  Cook until it is ready and serve it.
>
> However, I cannot stand walnuts – they taste bitter to me, even in sweets 
> like baklava – and am wondering if a cook would have substituted other 
> nuts - almonds or pistachios or pine nuts, to their own taste.
>
> Adelisa