[Sca-cooks] Redactions from the Maddat al-Hayat

[Chris Canatsey]

Had a lot of fun in the class, boss :). Thanks for the hard work!

 - Christoff


On Sun, Jul 14, 2013 at 9:48 AM, Jim and Andi Houston <jimandandi at cox.net>wrote:

> I taught a series of classes yesterday at the Cooking and Dance Symposium
> here in Trimaris on Urtatim's unpublished manuscript translation of the
> 16th
> century Maddat al-Hayat. We cooked three polaws and a decoration:
>
>
>
> #9 Baqali-Polaw (polaw with broad beans)
>
>
>
> #44 Gura-Polaw (polaw with unripe grapes)
>
>
>
> #56 Susu-Polaw (the untitled one with bread above and below)
>
>
>
> The nargisi kofta from #4 Qobuli-ya Murassa
>
>
>
> We worked directly from the manuscript for each one. I explained the method
> used for cooking the rice and introduced the "weird" ingredients. The
> students tasted kashk, shelled and peeled fresh fava beans, tasted good
> verjus, and cooked a lot of lamb and onions.
>
>
>
> The resulting polaws were served to the populace on the dayboard.
> Everything
> disappeared rapidly and we received many, many compliments. Out of the
> three
> polaws, #56 (lamb, onion, walnuts, kashk, garlic, and mint) seemed to the
> favorite.
>
>
>
> Teaching a class like this- where we cook the dishes without a modern
> recipe
> or modern measurements, directly from the manuscript, was huge fun and I
> will definitely do it again. It helped that most of the people in the class
> were confident home cooks! My ulterior motive was to introduce the populace
> to the manuscript because I want to do a feast out of it in 2014.
>
>
>
> My deepest thanks to Urtatim for the hard work of finding and translating
> this fascinating fragment of cooking history, which produces some really
> delicious food.
>
>
>
> Madhavi
>
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>



-- 
*Trimarian blood, flowing hot in my veins. Like the warm summer winds I
pray never shall fade—
No matter where I lay me down,Trimaris, she’s always my home!** My heart
and my sword to your crown! Trimaris, she’s always my home!*