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Monday, November 21, 2011

ARROZ WITH RECIPE FOR JASHÎSHA, HARDY 13TH C CHICKPEA, RICE & CRACKED WHEAT SOUP

Rice
(almost ready for harvesting)
Photo by:
Marlis1

OCat aròs, haròs, ros, arroç, Cat arròs, Gr. oruza,  L. Oryza sativa, Ar. aruzz, Eng. rice. Some sources state that rice was cultivated in 7000 BC in the Yangtze Valley of China while others maintain that it was a native the southern foothills of the east Himalayas in India and not documented until 2500 BC. Others state that it did not reach SE Asia and central China until 2000 BC, while others maintain that it was in 3000 BC. Remains found in the Yangtze Valley are only 8,500 years old. Rice spread to and around the Mediterranean to North Africa. It could be grown in deserts in like those in Saudi Arabia and in flood paddies like those in Valencia, Spain. The Byzantines brought it to Iberia. It was forgotten due to lack of cultivation until the Muslims re-introduced it. It was so popular amongst the Moors that when they came to Spain they brought it in sacks. The first record of its cultivation is in Seville and then, Cordova, Granada, Murcia, Alicante and Tarragona. It was common in Murcia by the 13th C. During the 14th C, Jews and Hispano-Muslims ate it more frequently than Christians. By the 15 C, due to the influence of Murcia, rice became an exotic dish. In the 16th C, it was part of Spanish cuisine. Rice made headway at first for its medicinal uses. It is hot in the first degree and dry in the second. It creates constipation and boiled with almond milk it is most beneficial; the grain cleans the body. During the 8th C. Valencians found it bland at first but began adding local ingredients such as snails, duck, partridge and frogs and vegetables in season. These dishes were the forerunners of paella and other rice specialty dishes for which Valencia under the Franco Regime in the 20th C. They did not add seafood, although around Malaga, Cadiz and Seville shellfish were included. A royal chef of the English court during the 12 C. recorded the first rice recipe. There it was thought precious like spices and sugar and considered it a medicinal food. Rice was added to blancmanges, main courses, desserts, alcoholic beverages and special dishes for religious ceremonies. It is low in fat and nitrogenous matter and high in carbohydrates. It is ¾ of the total diet for millions of people throughout the world today. The ancient Chinese said, "a meal without rice is like a beautiful woman with only one eye." It is said that the Chinese have gone out of their way to confirm the symbolic meaning of rice, which is “fertility” (see manjar blanco). [Anón/Grewe. 1982:XXXXVIIII:93:ftn 1:L:94: Apè III:236 etc; ES: “Rice.” Feb 03; Gázquez. 2002:101-102; and Ibn Razin/Marín. 2007:29]


GOOD JASHÎSHA, A HARDY SOUP TO FATTEN THIN WOMEN AND MEN
ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #399
ŶAŠIŠA BUENA; ENGORDA A LAS MUJERES Y A LOS HOMBRES DELGADOSpp 218-219

Chickpea Rice Soup
Photo by: 
isachandra
Ingredients

1 c small chickpeas 
1 tsp baking soda
1 c rice
1 c cracked wheat
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp freshly ground
salt to taste
meat broth made with chicken, lamb or beef and root vegetables (onion, carrots parsley root and/or celery root)
2 tsp butter
2 tbsp lamb fat

Preparation

Cover chickpeas with water, add baking soda and soak overnight. Rinse chickpeas and put them in a pot with cracked wheat and rice. Add  2 cups water, herbs, salt and pepper. Bring to a boil and simmer until done. Do not cover. If long grain rice it should take about 20 minutes. Make a meat broth. Add butter and lamb fat into it and continue heating until melted. Put the rice mixture in soup bowls and pour the broth over them. Sipping it slowly to greatly increases one’s strength.

2 comments:

  1. You are come to an ingredient very subject to discussion and sugestions! In Spain, the question of the ingredients of the "true" paella raises passions and moves wars. Snails and frogs, Halloweenish as it may sound to non Spanish-Italian-French people, are not such rare ingredients, as we eat them still today, separately. You must consider people threw into the pan everything they had at hand, and in a lagoon area, frogs and snails (as eels) are very common (note the Venice lagoon and the Po's delta area).
    As Valencia was under Republican control most of the time during Spanish Civil War, people in the "Republican" areas ate mostly rice (and other grains, specially lentils, and chickpeas). Of course they didn't have lamb to make this soup, and Madrid housewifes had to invent recipes with ONLY rice. One (my grandma's memories) was "merluza evacuada", a substitute of fish, made of boiled and smashed rice, then fried "a la romana".

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  2. We say in English you are putting the cart before the horse. In the Middle Ages there was rice pilaf, to be published on 22 Nov 11, and a pailla, a large frying pan. There was no paella as we know it today.
    Franco did a lot of propaganda and one area was food. To make Spaniards proud of the the little they had after the Civil War, when the rest of Europe was fighting World War II, he promoted Valencian rice calling it paella, Madrid's chickpeas called Cocido, Galicia's empanada -
    Obviously, my husband's family did not live in the "Republican" Valencia but they did live in Valencia and had chickpeas for breakfast, lunch and dinner.
    In all fairness I do state above that in the 8th C Valencians found rice bland and started throwing the barnyard into their paillas with it.

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