[Sca-cooks] Middle Eastern haggis

[Volker Bach]

It's not Middle Eastern, but there is a recipe for stuffed sheep's stomach from sixteenth-century Germany. 


Take lean veal
and clean bacon, chop it together small, add small raisins, and break four eggs
into it.  Salt it, season it with pepper
and various spices, and make it neither too thick nor too thin with the eggs.
Then take it, fill  it into the cleaned
sheeps' stomachs, each only half full, close them with a wooden skewer at the
top, lay them in boiling water and boil them like sausages until they are well
cooked and all hard. Then take them out of the water and cut them into nice
slices. Make a fine brown sauce of lebkuchen and wine, season it with
all spices, and give it a lovely savour. Then place the abovementioned slices
in it, salt it and taste it.
(Klosterkochbuch
III.30)

Unfortunately, provenance and transmission are lousy for this one. At some point an original manuscript existed, but it was lost in WWII (we think) and all we have now is a free transcripütion into modern High German from the nineteenth century. I plan to triy it as soon as I can get my hands on a sheep's stomach. The filling works nicely in a puddingcloth.




Stefan li Rous <StefanliRous at austin.rr.com> schrieb am 6:35 Dienstag, 5.November 2013:
 
On the Facebook Cooks Group, Urtatim Al-Qurtubiyya said:
<<< Stuffed sheep's stomach appears in Arabic, Persian, and Ottoman language cookbooks, as qiba, gipa, and zerbudil, respectively. Rice is often used as the grain filler, there is usually a large quantity of chopped onions, and sometimes the sheep's trotters are included… >>>

I have a bunch of haggis recipes, both period and non. Both vegetarian and traditional. But all I think all of these have a Scottish origin. 

Could you please detail some of these Middle Eastern versions? I'm particularly interested in how they vary from the Scottish ones. The rice, in particular, appears to be a change. But then rice doesn't grow in Scotland and I suspect oats don't grow that well in the Middle East. 

Thanks,
  Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****






_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org