APRICOT IN BLOOM
Photo by: GRAZIA ZITARA (Medorra) (85)
JUDHAAB - SWEET APRICOT PUDDING - CHARLES PERRY'S TRANSLATION IN COOKING WITH THE CALIPHS
"This favorite dish of medieval Baghdad consisted of a sweet pudding which was set at the bottom of a tannuur oven to catch the juices of roasting meat, which would be served with the pudding. Here we have a recipe from the collection of Caliph al-Wathiq (842–847)."
Drawing by: turntoislam.com
¼ c plus 2 tbsp rosewater
1 lb dried apricots
2 fresh lavashes, Mexican flour tortillas or other flatbreads, 12″ in diameter
½ c sugar
Wash chicken and pat dry. Mix 2 tablespoons rosewater with pinch of saffron and rub on chicken, inside and out. Set chicken on high rack in 350-degree oven. Put apricots in small saucepan, add water to cover apricots by ½ inch and stew until softened. Place one lavash in baking pan. Arrange stewed apricots on top, sprinkle with sugar and ¾ cup rosewater in which pinch of saffron has been dissolved, then cover with remaining lavash. When juices begin running from chicken, set baking pan under it.