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Friday, May 5, 2017

PERRY CHARLES, WITH HIS TRANSLATION OF AN EXTRAORDINARY DISH OF CHICKEN

Perry's work with
Maxime Rodinson and A.K.Arberry
Photo by: Lord-Williams
Perry, Charles, is an American expert on Middle East cookery and translator of culinary manuscripts. He is a graduate of the University of California in Berkeley, where he obtained a bachelor’s degree in Near Eastern Languages. He has studied under the Carnegie Foundation at the Middle East Center for Arab Studies in Shimlan, Lebanon. He constantly travels to the Middle East visiting innumerous countries including Turkey, Egypt, Syria, Jordan, Morocco, Yemen and Uzbekistan, to discover food every where he goes. He began as a journalist and contributing editor of the magazine Rolling Stone. Since he worked as a food columnist and restaurant reviewer in Los Angles.

What is of utmost importance in this work is his Arabic contributionc to Elsie Fleming's English translation of Ambrosio Huici Miranda's translation from Hispano-Arabic into Spanish of Manuscrito Anómino, also known as Anonymous, Al-Andalus, an untitled 13th C. Spanish-Arabic recipe collection from Moorish Spain. Other contributors to Ms. Fleming's work included  Stephen Bloch and Habib ibn-al Andalusi.

Perry also contributed to Medieval Arab Cookery with Maxim Rodison and A.J. Arberry, fowarded by Claudia Roden. Both publications serve as links between cookery in the Arab world with that of Spain in the Middle Ages and ultimately Europe. [ES: Perry. Sep 5, 00; and Roden. 2001:14-15]

THE ENGLISH TRANSLATION OF ANON, AL-ANDALUS #85. AN EXTRAORDINARY DISH OF CHICKEN/PLATO EXTRAORDINARIO DE GALLINA WITH ADAPTIONS BY THE MEDIEVAL SPANISH CHEF

Ingredients

Frying Meatballs and Sausage
Photo by: Lord-Williams
1 chicken
¼ c and 2 tbsp olive oil
3 tbsp murri
2 tbsp vinegar
1 tbsp thyme[1]
1 tbsp rue
4 garlic cloves[2]
1 tbsp pine nuts
1 tbsp almonds
1 tbsp coriander
1 tsp cumin
½ tsp pepper
1 tsp cinnamon
1 tsp Chinese cinnamon
1 tbsp lavender
1 chopped and mashed onion
salt to taste
1 tbsp fresh cilantro
1 lb mutton
4 egg yolks
2 white sausages
2 c broth[3]

Garnish
1 tsp fine spices" [4]

Preparation

Uniquely Yummy
Photo by: Lord-Williams
Clean a young, fat hen. Roast it over coals. Take care that it does not burn. Baste it with ¼c oil and 2 tbsp murri until browned.

Chop the innards and put them in a pot with the remaining ingredients. Bring to a boil and reduce heat. Gently boil.

Grind mutton and make meatballs. Add them to the pot. When the meatballs are cooked, remove and brown them. Return them to the chicken and meatballs. Dot the dish with four egg yolks.

Slice sausages made for this purpose, brown them and add them to the pot. Bring it to a boil. Reduce heat and gently boil until the sauce is absorbed.

Pour this into a serving dish and garnish with the meatballs and egg yolks. Sprinkle with fine spices. God willing, present it.


[1] Perry says thyme but Huici, in his translation, says mint.
[2] Huici says four grams.
[3] The Medieval Spanish Chef’s addition.
[4] Salsas finas, see blog titled dárselo published November 29, 2013 for recipe.



PERRYS TRANSLATION OF ANON, AL-ANDALUS 
#85. AN EXTRAORDINARY DISH OF CHICKEN

Clean a young, plump hen and roast it over coals, and watch that it not burn. Baste it with oil and murri continuously until it is browned. Then take its innards, cut fine and put them in an earthenware pot, and throw in two spoonfuls of oil, two of vinegar, one of murri, and thyme, rue, four cloves of garlic, pine-nuts, almond, coriander, a little cumin, pepper, cinnamon and Chinese cinnamon, lavender, onion ground with salt and some cilantro; boil all this over a moderate fire. Make meatballs of mutton and throw them in the sauce until they are cooked, and take them out and roast them until they are browned. Dot the dish with four egg yolks and throw in it the roast chicken and meatballs. Cut isfî riyâ and lu'âniq (sausages) made for this purpose, cut into rounds in the form of earrings, and throw them in the pot and let it boil until the hen absorbs the sauce. Put it in a dish and garnish it with its meatballs and its eggyolks, and scatter fine spices over it and present it, God willing.

HUICI'S TRANSLATION  OF AL-ANDALUS #85
PLATO EXTRAORDINARIO DE GALLINA, pp 60-61


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