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Wednesday, May 13, 2015

HUMUS WTH 14TH CENTURY RECIPE MADE WITH ALMOND MILK


Choosing Chickpeas
Photo by: Lord-Williams
humīş, ( fr Ar, humaiş, small chickpeas[1]), muhumaiş (made into chickpeas), Eng. hummus, a dip made of mashed chickpeas with oil and other ingredients and usually eaten with pita.

Medicinally, it has been consumed for their stomachic and digestive properties and to stimulate the nervous system. Further, it has been used to loose weight, for lung infections, asthma and colds and eaten with figs as a purgatory.

[Anón/Huici.1966: 275-276:377:505; Bremness. 1990:86; Gázquez.Cocina:2002:179; Nola. 1989:xxvii-4; and Nola/Pérez. 1992:199; Perry. “Couscous.” 2001: 238]

HOW TO PREPARE HUMMUS WITH ALMOND MILK ADAPTED FROM SENT SOVÍ #CXV SE HABLA DE CÓMO ADOBAR
GARBANZOS TIERNOS CON LECHE DE ALMENDRAS, pp 140-141

Ingredients

Fresh Ginger Ready for Scraping and Shredding
Photo by: Lord-Williams
1 c chickpeas
1 tsp bicarbonate soda
1 c almonds
4 c broth
1 onion
salt (optional)
1 tbsp vinegar or verjuice
1 tbsp parsley
1 tbsp basil
1 tsp marjoram
1 tbsp mint
1 tsp freshly scraped ginger

Preparation

Wash chickpeas well. Let them soak overnight water with bicarbonate. Rinse well the following day and put them in a pot.

Peel almonds. Grind them in a food processor and add broth. Grind them a gain and strain through a cheesecloth. Measure the liquid. Add more water to make 4 cups almond milk. Pour this into the pot with the chickpeas.
The Almond Milk and Herbs Make this
Par Excellance!
Photo by: Lord-Wiliams

Skin an onion. Scaled it in boiling water. Remove from pot and chop. Add this to the chickpeas. Cover the pot. Bring to a boil and cook 45 minutes if using a pressure cooker, 1 ½ hours if using a normal pot. Take care that all the liquid does not evaporate.

When cooked, add parsley, basil, marjoram and mint and a little ginger and lard. Serve warm or at room temperature with pita or flat bread.


[1] See blog titled garbanzos published Oct 24, 2014.


RUDOLF GREWE’S 1979 TRANSLATION OF SENT 
SOVÍ FROM OLD CATALAN TO CATALÁN CAPÍTOL  CXV[1]
QUE PARA CON SE APARELLEN
CIURONS TENDRES AB LET DE MELLES, págs 140-141
         Si vols aperellar ciurons[2] tendres ab let de amelles, se ffa axí: Prin los ciurons, e[3] leva’ls[4] bé. E ages let de amelles e mit-los a coura ab la let e ab holi e ab sal; e mt-hi seba escaldade[5] ab agua bulent. E quant deuran ésser cuyts, mit-hi jurvert e alfàbegua[6] e mordux e d’altres bones espícies[7] e un poc de gingebre e de gras.[8] E quant hi metràs los ciurons, sien levats ab aygua calda, que tentost són cuyts.[9]
________________________
[1] Correspon a la part inicial de V, núm 52 (“Citron tendres”). De la part restant de V, núm 52, una de les seccions no és en B 1 la donem a la nota 9; la resat ha donat origen el capitol següent i es troba en la nota 1 al c. 116.
[2] aprrellar ciurons: V “adobar cirous”.
[3] ab let. . . ciurons e manca en V.
[4] Leva’ls, en el sentit de ‘renta’ls’
[5] seba escaldade V “una ceha o dues escaldades”.
[6] alfàbegua, ‘alfábrega´, V elfaba”.
[7] Espícies: V “erbes”, lliço millor.
[8] e de gras: V “picat e un poch d’agrùs”, lliço millor
[9] e quant. . . cuyts: V “En aquesta manera los cou hom com ells són tendes, que no són dels primera. Si vols adobar dels pus tendres fes bullir la let de les ametlles ab oli y ab sal e ab cebes tendres e de ls erbes damunt dites e del gingebre e de l’agràs; e mit los cirons lavats ab aygua calda, e tantost són cuyte.





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