[Sca-cooks] Date for battered deep-fried stuff

[lilinah at earthlink.net]

On Sat, 21 Jul 2018, James Prescott <prescotj at telusplanet.net>
> We have beignets and fritters in period, as close to deep fried as we 
> might want.  Do we have anything remotely resembling deep fried battered 
> fish?  Or other foodstuff similarly coated in batter?
>
> In Service to the Dream,
> Thorvald

In the circa 1430 Ottoman manuscript written by Mehmet bin Mahmout Shirvani is a recipe called Tavuk Chevirmesi in which a chicken is simmered, drained, and divided in four ; a batter that is "like porridge" is made of eggs and flour and a little salt the chicken pieces are immersed in the batter; then fried until golden in butter. The chicken is removed and chopped onion is fried in the butter; some honey and vinegar are added; some spices are added. Some (flat) bread is put into the sauce, the chicken is put on the bread, and it is all heated up. Then it is served, with the chicken on the bread.

Urtatim al-Qurtubiyya