Calendar - Barony of Glymm Mere

Arms of the Barony of Glymm Mere

1001.5 Arabian Nights

Recipes

Roast of Meat

Western Islamic 13th c. from Andalusian, Redaction by Cariadoc and Elizabeth

Roast salted, well-marbled meat [cut up] like fingertips, and put in a pot spices, onion, salt, oil and soaked garbanzos. Cook until done and add the roast meat; cover the contents of the pot with cilantro and sprinkle with pepper and cinnamon; and if you add whole pine nuts or walnuts in place of garbanzos, it will be good.

1 lb beef
2 15 oz cans chickpeas
3 onions, sliced

spices:
1/4 t cumin
1/2 t coriander
1/2 t cinnamon
1/4 t black pepper

3 T olive oil
1 t salt

1/4 c green coriander, pressed down
1/8 t more pepper
1/4 t more cinnamon

rice (2 c water per 1 c rice)

Roast meat and cut into about 1/4" by 1/2" pieces. Slice onions. Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate heat, stirring, for 10 minutes, turning down the heat it gets dry; add meat and cook one minute, add green coriander and cook another minute, and turn off heat.

recipe from
http://www.eg.bucknell.edu/~lwittie/sca/food/islamic.html#Roast

Goat Shiwa

"Recipe for a Pot-Grill (92), Good for the Old, the Delicate of Body and for
Weak Stomachs. Take young fat meat, cu t it small in a clean pot with a
little salt, pepper, thyme, a little murri nagi, 2 cloves of garlic, and what
oil is wanting. Place it in on a moderate fire and stir it until it is done
and spent. (NOTE (92): The word is Shiwa, which was the medieval word for
shishkabab; the sense seems to be that it is cooked in a pot, rather than
direstly over the flame, but seasoned like grilled meat (HM)'.- from "The
Andalusian Cookbook, Vol. II, pg. A-23. A Collection of Medieval and
Renaissance Cookbooks, Duke Sir Cariadoc of the Bow.

Redaction by al-Sayyid A'aql ibn Rashid al-Zib, AoA, OSyc
Copyright c 1999 L. J. Spencer, Jr. Williamsport, PA

1 lb Goat meat, cubed
1/2 tsp Salt
1/4 tsp Black pepper ground
1 tsp Thyme
1 tsp Byzantine murri naqi
2 cloves Garlic, mashed to a paste
1 T Oil
8 Skewers

Mix ingredients to gether and let sit for 1 to 2 hrs. Thread meat on skewers.
Grill over charcoal or roast until done. notes from Medb Byzantine murri naqi is a long term fermenting project. I substituted soy sauce which is supposed to be similar. recipe from http://www.florilegium.org/files/FEASTS/Islamic-Feast-art.html

Sweet Cardamomed Carrots

(Helawat al Jazr)

1 pound carrots, peeled and finely grated

1 cup plus 2 tbsp. sugar

2 cups low-fat milk

1/4 tsp. ground cardamom

2 tsp. grated lemon peel

2 tbsp. butter

2 tbsp. flour

GARNISH

pine nuts, pistachios, almonds, raisins

Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.

Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.

From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush

recipe from
http://www.ummah.net/family/recipes.html

Sfouf (Almond Semolina Cake)

Sfouf is a sweet almond cake from Lebanon. This sfouf recipe is easy and delicious!

INGREDIENTS:

2 cups semolina

1 cup flour plus 1 tablespoon

1/2 teaspoon turmeric

1 teaspoon baking powder

1 cup salted butter, melted

1 cup sugar, plus 3 tablespooons

1 1/2 cups milk

1/2 cup water

1/2 cup slivered almonds

PREPARATION:
Preheat oven to 350.

In a mixing bowl, combine semolina, flour, turmeric and baking powder. Stir to combine well.

In a separate bowl, combine butter, sugar, milk and water. Add to dry ingredients and stir to make a paste.
zSB(3,3)

Pour batter into greased 9x13 baking dish. Sprinkle with almonds.

Bake for 30-35 minutes or until golden brown. Allow to cool for 15-20 minutes and serve with your favorite coffee or tea.

recipe from
http://mideastfood.about.com/od/dessertssweetspastries/r/sfoufrecipe.htm

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