[Sca-cooks] More al-Warraq

Claire Clarke angharad at adam.com.au
Sun Sep 2 02:41:40 PDT 2012

Message: 7
Date: Fri, 31 Aug 2012 23:43:54 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] More al-Warraq
Message-ID: <p06010206cc672b60de9f@[]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

>The third was a recipe for mutajjana, a vinegary chicken dish
>Disjoint plumb pullets. Using a knife, cut 
>open---from the inside---the chest and the back 
>all the way down to the tail to be able to 
>flatten the pieces. Wash them and put them in a 
>pot. Pour about 1/3 ratl olive oil, a similar 
>amount of water, and 1 dirham (3 grams) salt. 
>Let the pot cook until all water evaporates.
>Add to the pot, 1/3 ratl (2/3 c) vinegar. Stir 
>it continuously until meat is browned and 
>vinegar is cooked. Pour in ? ratl (1/2 c) murri 
>and sprinkle 1 mithqal (4 ? g) black pepper. Put 
>the pot away from heat until needed.
>Suggestions? "Browned" could, of course, be an imprecision in translation.

Is it possible that it means to cook it well beyond the point when we would
usually stop - ie when all the liquid is dried up and it is starting to
catch? Or caramelise possibly?


More information about the Sca-cooks mailing list