1 lb carrots
2 c. water
3 c honey
2 tsp ginger
1 tsp allspice
1/2 tsp clove

Dice and boil carrots until soft. Drain. Add honey and spices. Blend. Serve. 

8 pieces chicken
4 tbs vinegar
2 tbs murri
2 tsp pepper
1/2 bunch cilantro (chopped)
2 tsp cumin
2 tbs oil
2 tbs garlic

Fry chicken in oil (I like boneless, skinless thighs for this). Remove chicken from pot and set aside. In a new pot, combine the rest of the ingredients until boiled. Turn to low, add chicken to pot, and simmer until ready.

No pictures this time. I was just too stinkin tired, but boy howdy are these good.

8 eggs
1/2 bunch cilantro
1/2 onion
1 t pepper
1 t coriander
1 t murri
olive oil
salt

Hard boil your eggs. While that's going process your cilantro and onion into a paste. Once the eggs are cool, halve them, and dump the yolks in with the cilantro/onion paste. Add your spices and olive oil until a smooth paste forms. Fill eggs and stick the halves together with a tootpick. Sprinkle with extra black pepper. 

Okay...more working on May Tourney feast trials today. And actually remembering to post (and take pictures!) this time too.

The original recipe reads thus:
Take a ratl of honey and pour into a pot, and put with it a half of clarified butter and as much saffron, pepper and cinnamon as needed. Put the pot on a fire of coals (embers), and when it boils and boils over, take eggs and break in a plate and throw on them almonds, walnuts and pistachios, and stir them with the eggs, and throw into the pot. Stir until mixed and done. And when it thickens, take from the fire and overturn the pot on its face, and serve.

From that I've got this

3/4 c. honey
2/3 c. clarified butter (I used ghee)
1/2 t. black pepper
1 t. cinnamon
8 eggs
1 c. nut mixture

I boiled the honey and butter together until foamy.
Skimmed it. Added the spices. Then I whisked the eggs.

Stirred the nuts through the eggs and poured the honey butter mixture into it. (Note: Make sure your eggs are at room temp! Trust me on this.) Then I poured into a fluted copper pan (because it's pretty. ;) ) and baked at 350 for a half hour.

Et Voila! Yummy honey nutty buttery goodness. Not the prettiest thing in the world, but it sure does taste good.

Okay, so for the feast I'm doing in May, I'm redacting all the recipes from the translated source with no other redactions between the original and my version. This is a new thing for me. I'm also co-cooking with someone (waves at Kurt) and that's also new. I haven't had a co-cook since my very first feast back in...um...2007? So, Kurt and I know what each other are doing we're posting our steps as we do trial runs just in case one of us falls under a bus or something. Today's experiment is Badi'i. 

Here's what I'm doing this morning:

1 lb ground beef (cooked)
8 eggs
4 oz feta (crumbled)
1 tsp cinnamon
1 tsp coriander
1 tsp cinnamon
1 cup milk
1/4 cup olive oil

I browned the beef in a skillet. Preheated the oven to 350.







Crumbled the feta into my dutch oven.

Cracked the eggs on top.
Scrambled them together.and added the spices and the beef.
Mixed that thoroughly.
Poured the milk and oil on top and gave that a quick stir. I baked it covered for 25 minutes and then uncovered 15 minutes more.

I'm going to do another with lavender (as per the original recipe) as soon as I get some lavender. I'll edit this then. But, for now...let me tell you this is good! Especially with some good spanish olives on the side.  

This is the spicy hot wheat dessert. I heartily suggest toning down the black pepper and clove for modern western palates. I also recomend the Wheatena or Malt o Meal cereal over Cream of Wheat...it holds up to the spices better than what I used at H & I. Sometimes those substitutions are important ones. 

15 oz Wheatena (or Malt O Meal Hot Wheat Cereal)
3 T. pepper
1 1/2 T. cinnamon
1 1/2 t. clove
1 1/2 t cardomom
1/4 oz salt
milk
1 package chopped dried dates

Combine all ingredients. Add milk until porridge like  consistancy is achieved. Heat until warmed through.