Tannuriyya (Lamb Stew)
Tannuriyya: Lamb Stew So I was curious to do a little of the unusual with different meat types. I choose lamb neck. I usually use leg of lamb when cooking but for once...
Category: Medieval Middle Eastern Redactions
Just a few thoughts or Why Period Cooking takes Effort
I was once told “Cooking isn’t hard. Period cooking isn’t that hard.” I was…shocked. The person who made this proclamation was missing the entire point of period cooking. Period cooking is not about throwing...
Christmas Musing
So this month has been working on recipes for the upcoming Kingdom A&S competition. Yeah…well I have part of the recipes down but this year’s project isn’t going to happen in February. The reason,...
Samak wa-Aqras (Hard Almond Candy)
Samak wa-Aqras (Hard Almond Candy) Translation: A pound of and a half of sugar; half a pound of peeled almonds, pounded fine and flavoured with a little musk. Take half a pound of bees’...
Tharid or Tharida
This dish is considered by many modern day Arabs to be a holiday dish. In Medieval Middle Eastern times this dish was claimed by the prophet Muhammad to be the best of all dishes...
Almond Milk
This post was originally put into another post which is well buried now. Almond milk is not a stable to all soups, broths or drinks but it’s not uncommon either. I thought a quick...
Coffee part 2
Coffee Part 2 I love my coffee. Over the years, I have developed a fondness for differently prepared types of coffee. I would never have thought that different preparations could yield widely different tasting...
Mufarraka (Chicken Livers)
Occasionally I have a craving for chicken livers. I like mine fried in a little bit of olive oil till crunchy on the outside yet still juicy on the inside. Some times I’ll want...
Fried Mujabbana in the Toledo style
Well I am a little late in getting a new update posted. Since I have been slightly remiss in getting a new recipe out to you, my adoring fans! I am posting this incredibly...