Minutal Ex Praecoquis (Pork and Apricot Fricasee)
Minutal Ex Praecoquis Pork and Apricot Fricasee When I first started to do redactions, I adored doing Roman foods. Now don’t get me wrong, the Romans did many things very well, cooking being one...
Author: roxalana
Franken Chicken
Stuffed Chicken Skin (also known as Franken Chicken) This recipe was done out of curiosity. I mean really how often do you go to a dinner party and say “OMG…that chicken is a STUFFED...
Makabib al-Yahud Meatballs in the style of the Jews
Makabib al-Yahud (The meatballs of the Jews) This recipe starts with lean meat. The meat is not described as being kosher. Kosher is (per Wikipidea) “…in regard to land beasts (Hebrew:Behemoth), Deuteronomy and Leviticus...
Al-Madira (Meat and Leeks)
Al-Madira (Meat and Leeks) This translation is one of my favorites, a warm rich thick yogurt meaty dish that has wonderful flavors. A great winter or fall type of dish. It’s not quite chicken...
Hummus Kasa
Hummus Kasa Period hummus is very hearty. This is not the usual 5 ingredients and smooth hummus that many are use to today. Period hummus walks into a room and demands the best spot...
Laymun Marakibi (Salted Lemons)
Laymun Marakibi (Salted Lemons) There are a couple of ways to make this. The period translations read: 1st Translation: Pickled lemons are done in the manner thus; Slice lemons. Sprinkle with salt. Drain of...
Kunafa (Shredded Dough Pastry)
Kunafa (Shredded dough pastry) The original translation is a bit tricky on this recipe. This is what I call a reverse redaction as the original I found is actually a modern day recipe with...
Hubaishiyya (Meat with carrots and Raisins)
Hubaishiyya (Meat with Carrots and Raisins) This dish can be made with any type of meat i.e. beef, venison, duck etc. I chose to use chicken as it was conveniently in my freezer when...
Zabib Wa-Nana Raisins and Mint
Zabib Wa-NaNa (Raisins and Mint) This next recipe is the first step for another recipe. I figured you would want this recipe instead of having to guess where the raisins and mint came from...
Fish in the style of Jimli
Fish in the Style of Jimli (Fish w/Prunes) The original recipe’s translation is as follows from A Collection of Medieval and Renaissance Cookbooks, pp. A-52/An anonymous Andalusian Cookbook of the Thirteenth Century Translation: Take...