[Sca-cooks] Ottoman Bread Porridge

[Alexander Clark]

Looks to me like Ottoman Farmhouse Eggs.

>From the Scottoman Empire, which is next door to Celtistan.

-- 
Henry/Alex

On Wed, 5 Jun 2013 12:34:21 -0700 (GMT-07:00), lilinah at earthlink.net wrote:

I have mentioned that quite a few Ottoman recipes are rather bland.
Here's one, from among Shirvani's additions:

[107 recto]
Ekmek ashi - Bread Porridge
The manner of making it: Put some water in a pot, drop into it a
little butter, after that bring it to a boil, drop into the pot some
thinly ??sliced bread with the crust left on, when it is nearly cooked
add some eggs, mix with a spoon, add a little pepper, remove from
heat, eat.

Probably another way to use bread that isn't absolutely fresh.

Ashi isn't exactly porridge, but i couldn't think of a better word.
Persians cooked in SCA-period, and still cook Ash, which is a very
thick soup-like dish, made with starchy things like grains, chickpeas,
black-eye beans, lentils, and/or noodles. Shirvani, as his names makes
clear, was from the city of Shirvan, which is now in Azerbaijan.
During SCA-period, the region was captured back and forth by the
Persian and the Ottoman, so it is pretty certain there is Persian
influence on Shrivani's recipes.

Just a side note, in the Palace there were two "formal" meals a day,
one after morning prayer and one before sundown. The morning meal was
the biggest and often quite substantial. The evening meal was smaller
and often consisted of the same dishes over and over for weeks on end
- as documented for some Sultans, or even years - as for the company
of pages who had roast chicken and rice EVERY night, the only
variation being seasonal soup.

This porridge might have been part of the morning meal, along with
rice, several dishes that included meat, and some sides dishes made
with seasonal greens or vegetables.

Urtatim (that's oor-tah-TEEM)