[Sca-cooks] true medieval bread recipes

[Galefridus Peregrinus]

So we're still looking at the first sentence of first recipe in the Fadalat. The Manuela Marín translation is different:

"Se coge sémola y se remoja, se le pone sal y se deja hasta gue esté tierna; entonces se soba muy bien."

The original Arabic is:

يؤخذ السميد ويبل ويحبعل فيه الملح ويترك قدر ما يرطب، ويعرك عركاً جيداً...

I'll need a bit of time to work my way through the Arabic, but I'll post this for now.

-- Galefridus 

> Date: Sun, 25 Sep 2016 09:54:10 -0700
> From: David Friedman <ddfr at daviddfriedman.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] true medieval bread recipes
> Message-ID: <ddc481fd-3e0b-fc3d-9a41-23729df5662b at daviddfriedman.com>
> Content-Type: text/plain; charset=windows-1252; format=flowed
> 
> I'm working from Fernando de la Grania Santamaria's Spanish translation 
> of selections from the Fadalat. The recipe we are discussing is labeled, 
> in Spanish:
> 
> [1] Pan Cocido en el Horno
> 
> I'm guessing that means it's the first recipe in the Fadalat--at least, 
> the numbers increase irregularly through the Spanish translation (the 
> next one is [6]).
> 
> The recipe starts:
> 
> Se toma la semola, se remoja, se le echa sal, se deja ablandar v se soba 
> bien sobada.
> 
> Susan's translation in the Floriligium has that as:
> 
> "Baked Bread
> 
> Soak semolina, add salt and let it soften. /Dip hands in lard or oil and 
> knead/it well."
> 
> 
> In the notes to her translation she has:
> 
> /soba//bien sobada/, to knead; to add lard or oil dough during the 
> kneading process. Literally, this consists of dipping hands in grease 
> when kneading dough.
> 
> The question is whether the Arabic of the beginning of that recipe has 
> anything corresponding to "/Dip hands in lard or oil and knead/it well."
> 
> 
>> On 9/25/16 3:51 AM, Galefridus Peregrinus wrote:
>> It is true that I have the original Arabic for nearly all of the extant medieval Islamic cookbooks, but I am afraid that I have not been following this thread closely. When I try to sort out the source of the original recipe, I get lost in the nested postings. If someone would provide a recap of the discussion and tell me which recipe in what cookbook, I will do my best to find the original Arabic and sort out whether the translation is accurate.
>> 
>> -- Galefridus