[Sca-cooks] Sca-cooks Digest, Vol 108, Issue 14

[Suey Lord]

1. Re: Who invented the hamburger? (lilinah at earthlink.net)
I am having problems with my mail - pls excuse my format -  anyway clearly
we have meatballs in the 13th century Anon MS. Barajas-Benevides ventures
to call them hamburgers and perhaps that is what Stefan is refering to as I
quoted him in one of my blogs but I did do with tongue in cheek as I feel
that until Hamburg, Germany claimed the fame I wonder how far we can
stretch this. (Also Barajas-Benevides is a pain as he uses no footnotes.)

The Hispano-Arabic meatballs varied in size so we can say that the larger
ones could be labeled as hamburgers today although the name did not exist
then. Certainly if we quote the 15 C Hispano-Arab MS, we should be able to
go back to Bagdad and find big meatballs prior to that time.

By the way, the Anon Al Andalus #78 is for a big fish, not hamburger. I
think there is a typo there. . . as we certainly have lots of meatball
recipes in that MS.

On Sun, Apr 19, 2015 at 4:04 PM, <sca-cooks-request at lists.ansteorra.org>
wrote:

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>    1. Re: Who invented the hamburger? (lilinah at earthlink.net)
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> Message: 1
> Date: Sun, 19 Apr 2015 11:02:23 +0800 (GMT+08:00)
> From: <lilinah at earthlink.net>
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Who invented the hamburger?
> Message-ID:
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> 12298068.1429412543060.JavaMail.root at elwamui-cypress.atl.sa.earthlink.net>
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> I'd say hamburgers were invented at least in the 13th c... from the
> so-called anonymous Andalusian cookbook:
>
> A Type of Ahrash Called Isfiriya
> This is the recipe used by Sayyid Abu al-Hasan and others in Morocco, and
> they called it isfiriya. Take red lamb, pound it vigorously and season it
> with some murri naqi', vinegar, oil, pounded garlic, pepper, saffron,
> cumin, coriander, lavender, cinnamon, ginger, cloves, chopped fat, and meat
> with all the gristle removed and pounded and divided, and enough egg to
> envelop the whole. Make small round qursas (flatbreads) out of them about
> the size of a palm or smaller, and fry them in a pan with a lot of oil
> until they are browned. Then make for them a sauce of vinegar, oil, and
> garlic, and leave some of it without any sauce: it is very good.
>
> This is the third recipe in the 13th century anonymous Andalusian
> cookbook. It is the second one for Ahrash, and there is another Ahrash
> recipe, #78. This one is identified as coming from Morocco, although the
> others are not identified with a particular region.
>
> They are also quite good with Sinab, mustard sauce
>
> http://daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian2.htm#Heading81
>
> [I say "so-called" because according to Nawal Nasrallah, in personal
> e-mail exchanged between us in the summer of 2008, the actual title of the
> book is Anw?? al-Saydala f? Alw?n al-At?ima, which I translate as
> Phamacopeoia of the Preparation of All Kinds of Food.]
>
> Urtatim
>
>
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> End of Sca-cooks Digest, Vol 108, Issue 14
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