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Monday, May 5, 2014

ESPESO, -A, WITH 13TH CENTURY RECIPE FOR CHICKEN IN ROSEWATER SYRUP

Thickened Rosewater Syrup
Photo by: Lord-Williams
OCast espesso, Eng thick, to thicken. [Ibn Razīn/Granja. 1960:72:22; Nola 1989: xiiii-1:xxv-2:xxv-2 etc]

CHICKEN WITH JULEP OR ROSEWATER SYRUP ADAPTED FROM HUICI'S TRANSLATION OF THE 13TH C AL-ANDALUS #50. RECETA DE LA "ŶULLĀBIYYA" - UN PLATO DE JULEPE, p 40 

Ingredients

White Tafaya:
1 chicken
1 tbsp olive oil
1 tsp freshly chopped ginger
1 tsp salt
1 tsp dried cilantro
1 tbsp chopped onion

Rosewater Syrup:
 A must for those who like Sweet and Sour -
It is that good!
Photo by: Lord-Williams 
2 ½  cs water
            5 c sugar
            1/4 c fresh lemon juice (1½ lemons)
             ½ c rosewater
1 tsp lavender
½ tsp cinnamon
½ tsp ground cloves
1 tsp ginger scraping
musk[1]
camphor[2]


PREPARATION

Take a cleaned chicken and remove the neck, leaving it whole and not cutting it up. Cook “white tafaya”[3]: Place it in a new pot with water and oil. Make a spice bag with ginger, washed salt, coriander seed and a little chopped onion. Tie it and add it to the pot with the chicken. When the broth becomes flavorful from the seasoning remove the bag to avoid spoiling it and continue cooking the meat. When the meat is done, simmer it, letting the broth boil gently and the grease to rise to the surface. Take it out of the pot and leave it aside until it is dry.

Then dissolve the sugar in rosewater and cook this syrup. Perfume it with lavender, cinnamon, cloves, and ginger. Then pour over the chicken covering it so the fills fills the cavities and thickens. Then remove it from the pot and leave it until the syrup thickens evenly on the sides of the chicken as if it were a citron. When done place it in a serving dish and garnish at will.



[1] This was not included as it could not be found.
[2] Camphor essentially is moth balls. It was not used for its poisonous content.
[3] This recipe for “White Tafaya” is adapted from ES: Ibn Razīn/Granja/Lord-Williams. Fadalat-Art msg. Mar 4, 08; also see blog titled añojo published October 24, 2011 for a diiferent version of the Fadalat recipe.

2 comments:

  1. Planning to try this tomorrow - is it really 5 whole cups of sugar? :)

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  2. Yes, it is strange but see my direct translation of this recipe in Fadalat http://www.eg.bucknell.edu/~lwittie/sca/food/Fadalat%20-%20Andalusian%20Muslim%20-%2013th%20C.pdf
    It is odd, I agree as sugar was not that abundant in the 13th century!
    The recipe did receive a 10 out of 10. It was that good!

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