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

[Suey Lord]

Could you mean recipe 79?

On Sun, Apr 19, 2015 at 5:36 PM, Suey Lord <lordhunt at gmail.com> wrote:

> 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?
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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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