Medieval cookery : How to cook stew meat.
Medieval oriental cooking - Quatyif
Medieval oriental cooking with Peter Lutz - Quatyif There are several kinds. One of them is the stuffed, which is the kind that is baked in elongated shapes. Put finely pounded almonds and sugar in them, fold them around it and arrange them (on a plate). Throw sesame oil, syrup, rose-water and finely pounded pistachios on them. Another is the fried, which is the kind that is baked in (round) cakes. Knead finely pounded almonds and sugar with rose-water and put it in them. Then fold them (around the filling) and fry them in sesame oil. Take them out, dip them in syrup and take them up. And then there is the plain, which is the kind that is put in a dish and sesame oil is poured on them, and then syrup, rose-water and finely pounded pistachios. (translation of the Arab text from Charles Perry, A Baghdad Cookery Book, Prospect 2005, p. 103) A modern Recipe can be found in Peter Lutz, Orientalisch-mittelalterliche Kuche, Naumann, 2009.Medieval oriental cooking - Lauzinaj (2)
Medieval oriental cooking with Peter Lutz - Lauzinaj (2) Take a pound of sugar and grind it fine. Take a third of a pound of finely ground peeled almonds, mix them with the sugar and knead it with rose-water. Then take bread made thin like sanbusaj bread - the thinner, the better - and spread out a loaf of that bread and put the kneaded almonds and sugar on it. Then roll it up like a belt and cut it into small pieces, and arrange them (sc. in a bowl). Refine the necessary amount of fresh sesame oil and put it on them. Then cover them in syrup to which rose-water has been added. Sprinkle finely pounded pistachios on them (translation of the Arab text from Charles Perry, A Baghdad Cookery Book, Prospect 2005, p. 99) A modern Recipe can be found in Peter Lutz, Orientalisch-mittelalterliche Kuche, Naumann, 2009.
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