Log in

No account? Create an account

Carrot Paste

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. 

Andalusian Fried Chicken

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.

Andalusian Stuffed Eggs

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

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. 100_1308
mudh1_2 Skimmed it. Added the spices. Then I whisked the eggs.
Mud3_4 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.
100_1314Et 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.
Badi'i5Scrambled them together.and added the spices and the beef.
Badi'i3Mixed 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
1 package chopped dried dates

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


1/8 cup Basmati Rice
1/2 cup Milk

1/3 cup Jaggery
1/3 c   Cashews
1/4 c  Seedless Raisins
1/4 t Cardomom
1/4 T Ghi

Soak Rice, for 15 minutes.
Make Jaggery Syrup by boiling jaggery and 1/2 c water. Simmer until syrup is sticky, but not thick.
In another sauce pan, bring milk to a boil. Drain water from rice and add to milk. Remove from heat when it begins to thicken.
Add jaggery syrup to milk and rice mixture.
Fry cashews in ghee until they begin to brown. Add raisins and warm. Throw raisins and cashews into other pan. Add cardomom and wait two minutes until serving


1 lb chicken
1/3 c. flour
1/3 c. ghi (butter)
1/3 c. rice vinegar
1/4 c sugar
1/2 oz onion, carrot, turnip, spinach, fennel
1/4 t. saffron, cloves, cardomum, cumin
1 t. cinnamon
1/8 t. blackpepper

Bread chicken. Brown chicken in Ghi, Whisk vinegar and sugar together. Add vinegar/sugar mix, vegetables and spices to pan and saute until vegetables are tender.


1 lb mutton
1 lb plain yogurt
1/4 c ghee
1/4 onion
1/4 tsp ground ginger
4 t. ground cloves

Large dice mutton. Brown in Ghee. Add remaining ingredients and stew for two hours.


1 c. Bread Flour
3/4 c milk
1/2 c ghee
1 t. salt

Melt the ghee, stir it into the flour with a fork. There will still be some lumps present. Stir in the milk . Put the ball of dough in a bowl covered by a damp cloth and leave for at least an hour.
Knead the dough until it is smooth and elastic, adding a little extra flour if necessary.
Take a ball of dough about 2" in diameter, roll it out to about a 4" diameter circle. Warm a griddle and fry without any oil. Approximately 2 minutes in, it will puff up a little in places. Turn it and fry another 2 minutes.