Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook (Islamic History and Civilization)
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This English translation of al-Warraqs tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendi and color illustration. Informative and entertaining to scholars and general readers.
blow it to keep it going. It seems to have been a relatively familiar gadget in the affluent kitchens of medieval times. It was a slow-burning stove that allowed delicate pots like those made of glass and delicate foods like green stew introduction 37 ( )ﺇﺳﻔﻴﺬﺑﺎﺟﺔ ﺧﻀﺮﺍءto keep on cooking over a prolonged time.103 K§nån bajl§n was another type of slow-burning brazier. It might have been called bajl§n either because it was made of clay, which, compared with metal, would allow for slow
summer and winter narjisiyy§t (omelets with eggs sunnyside up). 74. Making maÿ9måm§t (potpies), both plain and soured with vinegar. 75. Making fast meat dishes (mulahwaj§t). 76. Making onion dishes (baßaliyy§t) and H§ê9imiyy§t.17 77. Making dishes with camel meat (jazåriyy§t) and dishes flavored with bin (fermented sauce of rotted bread). 78. Making dishes with pounded meat (maqlawiyy§t and madqåq§t). 79. Making omelet discs (bujaj mudawwar§t) and scrambled egg dishes (muÕ9allalã§t). 80. Making
sicknesses. However, it is beneficial to people with hot temperaments and yellow bile. It is a highly dense food, which lingers in the stomach. It induces extreme thirst and generates unhealthy viscidities in the body, which leads to a variety of sicknesses. The best fish is h§zb§,1 bunnÊ,2 and other similar varieties. Avoid fish that is slimy (lazij), too fatty, does not smell good (sahik), or deteriorates quickly. Also avoid fish caught in reed thickets, stagnant waters, places infested with
bile. Gourd with yogurt (qarb bi ’l-laban) is cold and moist and thereby is bad for the stomach and weakens the appetite. However, it quenches thirst and extinguishes any heat in the stomach and liver. Chard roots (ußål al-silq) and leaves are cold and bad for the stomach. They are laxative and flatulent but help break up and dissipate phlegm. 4 See Chapter 38 for instructions on how to extract mustard foam. bIl§j is getting rid of excretions through induced means such as vomiting, cupping,
cassia and galangal. Disjoint [the roasted] pullets, and put the pieces in the vinegar sauce. Pour a little olive oil on them, and chop for them rue and cucumber (Õ9iy§r). If you desire, finely chop the [roasted] meat of the pullets and chicken with a knife and mix it with the sauce. The quantity depends on how much meat you used. After you pour the olive oil, chop on it nabnab (cultivated mint) and parsley. A poem on B§rida by Ibr§hÊm bin al-MahdÊ: If you ever wish to eat a delicious hurried