Medieval Cooking experiments at Pennsic, Summer 2012


16 July 2012

Michael Fuller, Neathery Fuller, Da'ud, Evee, and Olaf cooked several dishes during an open fire cooking experiment in Griffin's Rest encampment at Pennsic. Michael and Neathery focused their recipes on the Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook translated by Nawal Nasrallah (published in 2007 by Brill). All of the cooking vessels used in the experiment were copper vessels manufactured in Turkey and tinned in Chicago.



Fava beans, carrots and onions.
I cooked tabahija (Arabic, sliced and brijsed red meat) based on a recipe translated by Nasrallah (2007:356). Half a cup of murri sauce is mixed with 2 tablespoons of honey. Added to this is coriander, cassia and black pepper. The meat is marinated in the sauce for an hour, then fried in olive oil with salt. The meat was garnished with cilantro.

Michael adds fresh herbs.

Olaf cuts lamb meat for the dinner.

Lamb dish being prepared.

Plated Lamb dish.

Feast also included Chicken rummaniyya (Arabic, stewed soured with pomegranate). The chicken breasts were put in a pot with chopped onion and water. Olive oil was added and the pot brought to boil. Juice of two pomegranates are added and continue to simmer. A small amount of murri sauce was added as well as black pepper, coriander seeds, caraway seeds and cloves. The ingredients were allowed to simmer until the chicken was fully cooked.

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