Atraf al-tib
In the Medieval Arabic Cookery book, pg. 132, Atraf al-tib is defined as…”a spice mixutre frequently used in cookery, made of lavender, betel, bay leaves, nutmeg, mace, cardamom, cloves, rosebuds, beech-nuts, ginger and pepper,...
Category: Ingredients and Spices
Seperating an egg
This post is a bit of a quickie. A tutorial on how eggs were separated, yolk from the white with out using a plastic egg separating device. I know these an be bought in...
Rose Water
Now we all know that rose water is an easy ingredient to buy. However this was not always the case. Rose water actually was made by hand back in the day. There was no...
Measurements
This post will be important. A lot of Medieval Middle Eastern recipes do not have measurements, those that do have period measurements. Here is a listing with modern conversions. 1 lb (Ratl) =...
Deboning a bird
Let’s talk birds. Small, medium or large. NO feathers please!! Unless the bird is a peacock or a pheasant with really gorgeous feathers, but that’s another post! So back to birds. There are a...
Roasted Hazelnuts
This is a simple posting for roasted hazelnuts (then candied). Hazelnuts are also known as filburt nuts. In period the nut was produced in Turkey, Italy and Greece. (Wikipedia) This is a very period...