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Friday, July 14, 2017

PISTACHO WITH A 13TH CENTURY PERSIAN RECIPE FOR MEAT WITH PISTACHIOS AND SUGAR SAUCE

Pistachios in and out of shells
Photo by: Lord-Williams
alfóncigo, OCast alfóstigo, alfóztigo, L. Pistacia vera, Ar. fustuqiyya, Eng. pistachio. In the 14th C it was considered a fruit but not today. It is the size of an almond and sweet tasting. Pistachios are found in Mediterranean regions and the Canary Islands. They were used frequently in Al-Andalus and medieval Castillan cooking. [Gázquez. Cocina. 2002:250; Villena/Brown. 1983:60; Villena/Calero. 2002:23a; and Villena/Saínz. 1969:131]

ANOTHER (ȚABĀHAŶA[1]) WITH PISTACHIOS AND SUGAR SAUCE ADAPTED FROM HUICI’S TRANSLATION OF ANON. AL-ANDALUS #254 OTRA (ȚABĀHAŶA)CON PISTACHOS Y AZUCAR, pp 150-151
Pistachio Sauce
A Delight for Addicts!
Photo by: Lord-Williams

Ingredients

1 lb meat
1 c cilantro juice
1 c  shelled pistachios[2]
1 tsp murri
2 tsp sugar

Garnish
1 tsp cinnamon
1 tbsp rue

Preparation

Slice meat in strips and brown meat. Add half the cilantro juice and simmer. 
--> Shell pistachios and mash them. Mix mashed pistachios with the remainder of the cilantro juice, murri and sugar. Pour this over the meat. Garnish with cinnamon and rue and serve.


[1] Perry notes this is a Persian name.
[2] 2 c or 8 oz/225 gr. pistachios before shelling.

HUICI’S TRANSLATION OF ANON. AL-ANDALUS
#254 OTRA CON PISTACHOS Y AZUCAR, pp 150



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