Entradas populares

Friday, February 24, 2017

PASA WITH BAGHDAD RECIPE FOR SIKBĀJ, SWEET AND SOUR LAMB

Today Golden Seedless Raisins are Preferred to
the Original Brown/Black Raisins
Photo by: Lord-Williams
pasa seca, uva seca, OCast passa, L. racemus, Ar. ’inab or zebīb, Fr. raisin sec, Eng. raisin. A mature grape dried in the sun. it is a typical ingredient in Mediterranean cuisine. They are moderately warm and humid, mature, fattening and healthy for the liver according to Avenzoar. The juice was used with that of grapes in Al-Andalus to make a drink called “nabid” which could be alcoholic or non-alcoholic. [Ibn Zuhr/García Sánchez. 1992:72; Nola. 1989:xvi-2:xxxiii-1:xxxv-2 etc; and Nola/Pérez. 1992:205]                

MEDIEVAL ARAB COOKERY, PROSPECT BOOKS. 2001. A.J. ARBERRY’S TRANSLATION OF A BAGHDAD COOKERY BOOK CHAPTER 1 SOUR DISHESSIKBĀJ, p 40

Ingredients

SIKBĀJ at the end of cooking time
Photo by: Lord-Williams
3 carrots or 2 eggplants
2 tbsp olive oil
1 lb meat from shoulder of lamb cubed
1 tbsp fresh coriander
1” cinnamon bark
salt to taste
1 tbsp dried coriander
2 medium white onions
2 leeks
seasonings such as
salt to taste
½ c wine vinegar
½ c date juice or honey
1 tsp saffron mashed and dissolved
1 handful almonds
1 handful raisins
1 handful currants
1 handful dried figs
1 tbsp rosewater

Preparation
A sure bet if you like sweet and sour and lamb!
Photo by: Lord-Williams
If using eggplants boil covered for 15 minutes. Drain and set aside.

Heat olive oil in a skillet. Brown the meat, sealing it on all sides. Add onions, leeks  and carrots (if using). Cook until onions are translucent. Add cinnamon and coriander.
Cover the mixture with water. Add salt to taste. Bring to a boil and simmer for 20 minutes. Skim off froth as necessary. Put eggplants on top of the meat at the end of cooking time.
Mix honey and vinegar. Taste to insure that it is sharp and sweet. Pour this mixture over the eggplants. Let cook for about 5-10 minutes. Remove ¼ c liquid to dissolve mashed saffron and pour this over the eggplants.

Simmer uncovered for about 40 minutes until the liquid is reduced and has thickened.

Pour raisins, peeled and slit almonds and dried figs over the eggplants. Cover and reduce heat as much as possible and simmer 1 hr. When done, sprinkle with rosewater and serve.

MEDIEVAL ARAB COOKERY, PROSPECT BOOKS. 2001. A.J. ARBERRY’S TRANSLATION OF A BAGHDAD COKERY BOOK CHAPTER 1 SOUR DISHES, p 40



No comments:

Post a Comment