The Barony of Calafia hosts Potrero War each Memorial Day weekend at Potrero County Park. This major event routinely attracts over 2500+ attendees from southern California and Arizona. Among the many contests which make up the event is the annual “Siege Cook-Off”. This contest pits five teams of cooks from throughout the region against each other to prepare a feast of eight dishes, using only the small crate of ingredients provided and water. These authentic meals are prepared in outdoor kitchens, without the use of electric appliances and modern utensils. The use of documented period recipes in preparation or for inspiration is rewarded, as is the use of period methods (replica spits/pots/pans utensils) in meal preparation.
THE TEAMS .......................................................................................... 1 SIEGE COOK-OFF 2012 SCENARIO ................................................ 2 SIEGE COOK-OFF 2012 RULES ........................................................ 5 SIEGE COOK-OF 2012 INGREDIENT LIST .................................... 6 SIEGE COOK-OFF 2012 SPONSORS ................................................ 8 SPECIAL THANKS ............................................................................. 12 TEAM #1 – DAGDA’S CAULDRON ................................................. 13
PERSIAN DISHES ................................................................................. 14 NAAN – FLOUR CAKE ......................................................................... 14 A PUREE OF CHICKPEAS WITH CINNAMON AND GINGER ..................... 14 SAMAK MASHWĪ) ................................................................................ 15 DUJĀJ MAHSHŪ HULW ....................................................................... 16 QUINCE SIKANJUBĪN ........................................................................... 16 ARRUZ MUFALFAL (PALOV WITH CHICKPEAS) .................................... 17 MONGOL DISHES ................................................................................ 18 MANTA ............................................................................................... 18 TUTUM ASH (TURKISH – STYLE LAMB RAVIOLI IN YOGURT SAUCE) .... 18 BRAISED BEEF IN THE STYLE OF BEAR STEW ....................................... 19 SÜLEN OF HÖ ‘ELÜN-EKE .................................................................... 19
TEAM #3 – KEG’S END KOOKERS ................................................ 20 PERSIAN DISHES ................................................................................. 21 HUMMUS ............................................................................................. 21 MINCEMEAT ........................................................................................ 21 LAMB SHISH KABOB ........................................................................... 22 ALMOND CAKE .................................................................................... 22 MONGOL DISHES ................................................................................ 23 HUUSHUUR ......................................................................................... 23 DAL AND RICE .................................................................................... 24 CUCUMBER SALAD .............................................................................. 24 ROASTED CHICKEN AND GRAVY .......................................................... 25
WORKS CITED ................................................................................... 27
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The Teams This year, only four teams entered the competition. About a month before war, one of the teams wrote to say: “As war gets closer we have realized that we unfortunately do not have the time to devote to siege cook off this year. We would like to withdraw ourselves from the competition and allow a stand by team the opportunity! “ That left three teams. During the day of meal preparations, one of the remaining teams ran into one too many challenges and chose to withdraw rather than submit a meal that was not up their own standards. They are to be commended for their honesty and integrity. And so, then there were two …
Team 1 - Dagda's Cauldron
Team 3 – Keg’s End Kookers
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Siege Cook-off 2012 Scenario The Mongol invasion of Khwarezmia from 1219 to 1221 marked the beginning of the Mongol conquest of the Islamic states. The Mongol expansion would ultimately culminate in the conquest of virtually all of Eurasia, save for Western Europe, Fennoscandia, the Byzantine Empire, Arabia, Indian subcontinent, Japan and parts of Southeast Asia. Ironically, it was not originally the intention of the Mongol Empire to invade the Khwarezmid Empire. Indeed, Genghis Khan had originally sent the ruler of the Khwarezmid Empire, Ala ad-Din Muhammad, a message greeting him as his equal: "you rule the rising sun and I the setting sun". The Mongols' original unification of all "people in felt tents", unifying the nomadic tribes in Mongolia and then the Turcomens and other nomadic peoples, had come with relatively little bloodshed, and almost no material loss. Even his invasions of China, to that point, had involved no more bloodshed than previous nomadic invasions had caused. It would be the invasion and utter destruction and complete devastation of the Khwarezmid Empire which would earn the Mongols the name for bloodthirsty ferocity that would mark the remainder of their campaigns. In this brief war, lasting less than two years, not only was a huge empire destroyed utterly, but Genghis Khan introduced the world to tactics that would not be seen again until the Germans and Japanese used them supported by modern technologies in World War II - indirect attack, and complete and utter terror and slaughter of populations wholesale as weapons of war. After compiling information from many intelligence sources, primarily from spies along the Silk Road, Genghis Khan carefully prepared his army, which was organized differently from Genghis' earlier campaigns. The changes had come in adding supporting units to his dreaded cavalry, both heavy and light. While still relying on the traditional advantages of his mobile nomadic cavalry, Genghis incorporated many aspects of warfare from China, particularly in siege warfare. His baggage train included such siege equipment as battering rams, gunpowder, trebuchets, and
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enormous siege bows capable of throwing 20-foot arrows into siege works. Also, the Mongol intelligence network was formidable. The Mongols never invaded an opponent who’s military and economic will and ability to resist had not been thoroughly and completely scouted. For instance, Subutai and Batu Khan spent a year scouting central Europe, before destroying the armies of Hungary and Poland in two separate battles, two days apart. The size of Genghis' army is often in dispute, ranging from a small army of 90,000 soldiers to a larger estimate of 250,000 soldiers, and Genghis brought along his most able generals to aide him. Genghis also brought a large body of foreigners with him, primarily of Chinese origin. These foreigners were siege experts, bridge-building experts, doctors and a variety of specialty soldiers. After besieging Otrar for five months, the Khan's forces managed to storm the main part of the city by entering a sally port gate that was not secured A further month went by before the citadel at Otrar was taken. Genghis placed his general Jebe at the head of a small army sent to the south, intending to cut off any retreat by the Shah to that half of his kingdom. Further, Genghis and Tolui, at the head of an army of roughly 50,000 men, skirted Samarkand and went westwards to lay siege to the city of Bukhara first. After the fall of Bukhara, Genghis headed to the Khwarezmi capital of Samarkand and arrived in March 1220. Samarkand possessed significantly better fortifications and as many as 100,000 men defending. As Genghis began his siege, his sons Chaghatai and Ögedei joined him after finishing the reduction of Otrar, and the joint Mongol forces launched an assault on the city. The Mongols attacked using prisoners as body shields. On the third day of fighting, the Samarkand garrison launched a counterattack. Feigning retreat, Genghis drew a garrison force of 50,000 outside the fortifications of Samarkand and slaughtered them in open combat. Shah Muhammad attempted to relieve the city twice, but was driven back. On the fifth day, all but an approximate 2,000 soldiers surrendered. The remaining soldiers, die-hard supporters of the Shah, held out in the citadel. After the fortress fell, Genghis reneged on his surrender terms and executed every soldier that had taken arms against him at Samarkand. The people of Samarkand were ordered to evacuate and assemble in a plain outside the city, where they were killed and pyramids of severed heads raised as the symbol of Mongol victory. It is the evening of the second day. To raise the troop’s spirits for tomorrows counterattack, you will have bee tasked with preparing a feast. Your charge is to take these pitiful stores your minions have
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gathered and create a feast that will honor the cuisines and cultures of both the inhabitants of the citadel and the besiegers outside. Remember you can only add water to the meager rations that you have been given. Good Luck!
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Siege Cook-off 2012 Rules 1. The contest will be limited to 5 teams. The first five teams to apply
will participate. A “Stand-by” team list is set to fill out the five teams should any of the teams fail to show up or to pay. The teams will receive the victuals at the appointed time and location. The minimum team size is three. There is no maximum team size. As many cooks that can comfortably work in your kitchen will determine the maximum size of your team.
2. Teams will report to the Closed Ramada at 5PM on Friday, 28 May 2012, to pick up their provisions, and pay their entrance fee. They are to present (appropriate to the scenario provided) their prepared meals 24 hours later in the Open Ramada. Each team will be provided a separate table to present their meal on.
3. Teams must complete and present the associated paperwork with their meal to have their entry judged. Associated paperwork is:
a. A roster showing the names of all members of the team. a. The team’s list identifying the ingredients provided to them. b. The team’s listing of dishes presented, with ingredient list
by dish. c. Extra credit given for providing a complete recipe used to
prepare each dish. (Optional) These recipes will be used to compile a recipe booklet for the participants.
d. Extra-extra credit given if a documented period recipe is used in preparation or used for inspiration. (Optional)
e. Extra extra extra credit given if period methods (replica spits/pots/pans/ovens & utensils) are used in meal preparation. (Optional)
4. To honor the cultures of both sides, teams are to prepare a feast of 8 dishes, 4 appropriate to the cuisine of the attackers (Mongols, Chinese, Indian and others) and 4 appropriate to the defenders (Persian/Muslim). Each dish is to serve two people only, using only the ingredients provided and water. The use of electric appliances or utensils is not allowed. The use of liquid fuel or LP gas stoves is permitted.
5. Judging will be on a “blind” basis. Each team will judged on: a. Required associated paperwork presented. b. Presentation of the meal. to include:
1. Table layout and decorations. Tables are to be
laid out with dishes and decorations from the Attackers on one end with the Defenders at the
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opposite end. Decorations are to be appropriate to the culture displayed and to the scenario provided.
2. Overall visual appeal. c. Adherence to established food safety practices. Any
detected violation that could result in illness or injury will result in disqualification.
d. Most use of the ingredients provided. e. Individual dish presentation to include:
1. Visual appeal. 2. Aromatic appeal. 3. Taste and texture.
6. Prizes will awarded in the following categories: a. Best Team Overall. b. Best individual dish. c. Best use of ingredients. d. Best Presentation. e. Team identifying most ingredients correctly.
77. whole wheat flour 78. evaporated cane juice 79. dried ale barm
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Siege Cook-off 2012 Sponsors The Barony of Calafia wishes to thank the following companies for partnering with us to makes this year’s Siege Cook-off truly a “Siege to remember”: Founded in 1978, Bob’s Red Mill Natural Foods is a distinctive stone grinding miller of whole grain natural foods. They offer the widest selection of natural, organic and gluten free flours, cereals, mixes and baking aids. Over 400 products are marketed in natural food and grocery stores. To view the Bob’s Red Mill product line, meet the people, see the whole grain store, bakery, cooking school and restaurant, and tour the plant visit: http://www.bobsredmill.com.
Old Town Spice Merchants
At Old Town Spice Merchants, They carry the freshest products available. Their spices come directly from the importers’ warehouses located across the U.S. They carry over 100 individual spices & dried-herbs in stock, as well as access to dozens more, through their network of suppliers. The concept behind their store has never wavered; offer the freshest spices & herbs available. They also have your health in mind as all of their blends are hand mixed from their own recipes; they never use artificial additives, fillers, or preservatives.
Please visit Anthony Delbono and his staff at 41925 5th Street, Temecula, CA 92590. Or call them at 951-587-2223.
Siege Cook-off 2012 Sponsors The Barony of Calafia wishes to thank the following companies for partnering with us to makes this year’s Siege Cook-off truly a “Siege to remember”: Since 1996, Historic Enter-prises has been dedicated to bringing an unparalleled collection of the highest quality reproduction items to historic sites and historical enthusiasts worldwide. With wares ranging from armor to pottery, clothing, leather, horn and woodware, cutlery and more, their goal is to be the "one-stop shop" for all your reenactment needs. Visit them on the web at http://www.historicenterprises.com/ . Trader Joe’s travels the world in search of interesting, unique, great-tasting foods and beverages. They buy direct from the producer whenever possible. Then they strip away all the fancy stuff and focus on the important things like natural ingredients and inspiring flavors. Visit them on the web at http://www.traderjoes.com/
Smaller than the usual super-market, our neighborhood-sized stores are easily accessible and offer everything from fresh and wholesome food choices, to everyday staples. Our own line of organic items make quick eating easy and affordable because, we like to keep things simple. Visit them on the web
The Barony of Calafia wishes to thank the following companies for partnering with us to makes this year’s Siege Cook-off truly a “Siege to remember”: Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology. Visit them on the web at http://www.specialtyproduce.com/
Sprout's Farmers Markets operates over 100 stores across California, Texas, Arizona and Colorado and is quickly becoming one of the largest natural food chains in the country. And it's all because of the simple formula we have followed since our founding family opened their first produce stand back in 1943 – to provide high-quality, fresh foods at affordable prices. Visit them on the web at http://sprouts.com/
Special Thanks The Barony of Calafia wishes to thank those who donated their time and services to the 2012 Siege Cook-Off. This includes our staff of Judges and their scribes. Special thanks to Lord Geraldo di Federati for his untiring support and patience, not to mention his skills with a camera. This project would not appear so polished if not for him.
Judge 1 - Senhora Violante do Porto
Judge 2 - Baroness Colette de Montpellier
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Team #1 – Dagda’s Cauldron Team Members: Baroness Eve Filia Edenweyn Lady Grace Bywater Lady Cecilia Lightfoot Lady Aurelia Della Rossa Baron Jon Thomme di Claydon THLady Elva MacAskil Lord Sorcha inghean Ui` Thorai`n Brandusa Ragnar Gunnar Skaldson
These good gentles make up the main part of the cooking guild for the Barony of Lyondemere. This is their third year participating in the cook-off. They said they had a good time and would be back next year. They chose to present a full listing of ingredients in each dish along with the documentable recipes. Dagda’s Cauldron was recognized as having the “Best Team Overall” in this year’s Siege Cook-off. They also identified the most ingredients correctly and were judged to have made the best use of ingredients.
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Persian Dishes
Naan – Flour Cake A Persian flatbread Wheat flour Barley flour Water Milk Yeast Olive oil Honey Sugar Pepper Original recipe (translated into English): Knead the necessary quantity of flour, one time with water, another with oil, and to it add yeast and milk until it has the same consistency as the dough of fritters, and leave it until it has next risen. Next grease with oil a large earthen pot, stretch in it a piece of dough, and over it a bit of cheese, and over the cheese a bit of dough, and so a little of one, and a bit of the other until the last of the dough and cheese. Next cover it with dough and cook in the oven. Afterwards, drizzle it with honey, sprinkle it with sugar and pepper and eat it. Substitutions/Omissions: omitted cheese from the recipe as it was not given. Works cited: How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes.
A Puree of Chickpeas with Cinnamon and Ginger Chickpea Hummus -a Persian garbanzo dish Fava beans Verjuice Pulp of a lemon Cinnamon Pepper
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Ginger Mint Olive oil Original recipe(translated into English): Cook the chickpeas (fava beans) in water and then mash them in a mortar to make a puree. Mix with verjuice, lemon pulp and herbs that have been chopped and placed on the surface of the serving dish. Finally, pour over a generous amount of oil of good quality Substitutions/Omissions: Substituted fava bean for chickpeas in the recipe as not enough chickpeas were provided and cider vinegar for verjuice in the recipe as it was not given. Works cited: Medieval Cuisine of the Islamic World, p. 65, 13th century.
Samak Mashwī) Cold grilled whitefish with walnut spice stuffing. Whitefish Sumac Marjoram Scallion Coriander Cinnamon Olive oil Honey Salt Saffron Rosewater Spinach Original recipe(translated into English): Mash walnuts, sumac, marjoram, scallion (the white parts), coriander, cinnamon, salt and honey to a paste. Mix in olive oil to a spreadable consistency. Clean whitefish and brush with a mixture of olive oil, saffron and rosewater; inside and out. Stuff the fish with the walnut mixture. Grill over moderate heat until done. Chill, serve on a bed spinach. Substitutions/Omissions: Omitted mastic, thyme, garlic and cumin as they were called for in the original recipe but were not given.
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Works cited: A Baghdad Cookery Book, p81
Dujāj Mahshū Hulw Stuffed sweet chicken Chicken Dried cherries Dried figs Sugar Rosewater Saffron Almonds Olive oil Original recipe(translated into English): When the chicken is half boiled, take it out when there is strength in it. Stuff it with sugar and almonds perfumed with rosewater, and splatter it with saffron. This is more suitable to be roasted before frying it.. Additions/Substitutions/Omissions: Added dried cherries and figs to the perfumed, sugared almond stuffing mixture Works cited: Medieval Arab Cookery (Kitab wasf al-at’ima Al-mu’tada – The book of the Description of Familiar Foods, p360). Persian, 13th century
Quince Sikanjubīn Refreshing beverage also thought to have medicinal properties. Simple syrup made of: The juice of one Quince An equal part evaporated cane juice (sugar) One-fourth as much apple cider vinegar Rosewater Saffron Quince slices or pulp Original recipe (translated into English):
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One needs the juice from Isfahan quinces or from [quinces] of another delicious and fragrant kind [barzi]. Take one part [Quince juice], an equal amount of refined white sugar [evaporated cane juice] and one-quarter of this same amount strong vinegar [Apple cider vinegar], and make a thick syrup from it. If one wishes to add to it sliced quince or the pulp from the quince, as the common people do, do this toward the end of the cooking… One may scent it with rosewater in which saffron has been dissolved. Some add honey… others do not put in honey. Mix with water to taste. Substitutions/Omissions: none. Works cited: Medieval Cuisine of the Islamic World, p133.
Arruz Mufalfal (Palov with chickpeas) A traditional rice pilaf in the Uzbek palov style using methods and seasonings from the Baghdad Cookery Book. Goat meat Carrots Leeks Olive oil Coriander Cinnamon Salt Saffron Rice Chickpeas Sauté’ sliced carrots and chopped leeks in olive oil until soft and beginning to brown. Add meat and brown. Add spices, ground to a powder. Add water (twice as much as rice) and chickpeas. Add rice, cook on low heat until rice is done. Substitutions/Omissions: none. Works cited: Baghdad Cookery Book, p46,
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Mongol Dishes
Manta Lamb dumplings Flour Water (enough to make simple dough) Ground lamb Salt Chopped scallions Ginger Zest of one lemon Mix all ingredients except flour and water. Mix flour and water to make a simple dough. Roll dough into 3 inch circles. Put a spoonful of meat mixture in the center, fold over and crimp circles into buns. Steam 20 min or until meat is done. Substitutions/Omissions: none. Works cited: A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao,
Tutum Ash (Turkish – style lamb ravioli in yogurt sauce) A Turkish-style lamb ravioli in a yoghurt sauce. Flour Water Salt Ground lamb Cumin Chopped scallion Yoghurt Dried chives, dried mint Prepare dough from flour water and salt. Roll thin, cut into squares. Mix meat, chopped scallions, salt, and cumin. Place 1 tsp of meat mixture on each square, fold into triangular ravioli. Cook in broth or salted water about 10 minutes. Mix yoghurt, chives, mint, and salt. Heat through. Add cooked to warm sauce.
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Substitutions/Omissions: none. Works cited: A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao,
Braised beef in the style of Bear stew A braised red meat dish with leeks Beef shank with bone and marrow Black pepper Salt Saffron Grains of paradise Galingale Leeks Braise the beef in heavy cast iron skillet, several minutes on both side until well-browned. Remove meat from skillet; add water to deglaze the pan, add in chopped leeks, ground black pepper, salt saffron, ground grains of paradise and galingale. Transfer water, leeks, and seasonings into a dutch oven; add meat and place over a small bed of hot coals, cover oven, place a few coals on top, and simmer for 2 ½ hours. Adjust liquids and seasonings to taste. Substitutions/Omissions: Leeks were substituted for onions as they were not given. Works cited: A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao,
Sülen of Hö ‘elün-eke A fish soup. Chicken broth Barley Scallions Salt Fish, cleaned and dressed Mushrooms Spinach
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Simmer barley in broth until tender, add the rmaining ingredients, chopped small. Simmer until done. Substitutions/Omissions: none. Works cited: A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao,
Team #3 – Keg’s End Kookers Team Members: Lady Kiara Wrynn of the bells Tyg o Brennan Ronna Le Broc Rummy 1st mate - The Harbinger
These good gentles hail from southern Ateveldt. This is their first year participating in the cook-off. By all indications, they had a good time and said they would be back next year. They chose to present a full recipe with a listing of ingredients in each dish along with the documents that inspired these dishes. Keg’s End was recognized as having the “Best Single Dish” in this year’s Siege Cook-off and they had the “Best Presentation” too!
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Persian Dishes Hummus A vegetable appetizer 2 C pre-soaked chickpeas 2 ea celery stalks ½ C olive oil ½ tsp dried chives juice of ½ lemon ¼ tsp sumac ¼ tsp marjoram Salt to taste Place chickpeas in a pot with enough water to cover. Let sit overnight. Boil chickpeas in the same water until tender and drain water. Mash chickpeas to a paste; add lemon juice, dried chives, sumac, marjoram and olive oil. Mix well and add salt to taste. Substitutions/Omissions: omitted garlic and sesame seeds as they were not given. Works cited: “Betty Crocker International Cookbook”, p22. Mincemeat A minced meat side dish. ½ lb ground lamb 3 crab apples 3 dried apricots 10 cherries ¼ C almonds ¼ C pistachios ¼ C dates, chopped ¼ C currants ¼ tsp cloves, ground juice and grated peel of ¼ lemon ½ tsp salt ½ tsp pepper ½ tsp cinnamon 2 T honey ½ C water
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Chop/mince all ingredients together. Slowly cook until meat is cooked through. Substitutions/Omissions: none. Works cited: Inspired by “How to cook Forsoothly”, p60.
Lamb shish Kabob 1 lb lamb, cut into 1 inch pieces juice of 1 lemon 1 T olive oil 1 tsp salt ¼ tsp dried oregano Pinch of pepper 2 carrots, cut into pieces 1 C eggplant, cubed 10 dried figs Place lamb in a glass or bowl. Mix lemon juice, oil salt, oregano and pepper. Pour over lamb, thoroughly coating, cover and keep cool. Marinade for six hours, stirring occasionally. Remove lamb, reserving marinade. Thread lamb onto skewers, leaving space. Thread vegetables onto skewers, leaving space. Cook lamb skewers on a rack over a fire for 3 minutes, turn and cook for 5 minutes more. Next, place vegetable skewers along with meat skewers, turning a couple of times until brown. Substitutions/Omissions: goat meat for lamb. Works cited: “Betty Crocker International Cookbook”, p164. Almond cake A nice, dessert cake. ¼ lb almonds ¼ lb sugar 3 eggs, separated Take almonds and pound them fine. Beat egg whites until they are stiff. Beat egg yolks and sugar together and add
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almonds. Fold in the egg whites and place the mixture in a baking pan. Bake in a moderate oven for 30 minutes or until the cake bounces back when pressed with a finger. Substitutions/Omissions: none. Works cited: “How to cook forsoothly”, p55.
Mongol Dishes
Huushuur A meat filled appetizer pie Meat filling: ½ lb lamb, ground 3 scallions, chopped 1 golden carrot, chopped ½ C dried apples, diced 1 tsp Pepper Pinch of thyme Pastry: Pinch of salt 2 C unbleached wheat flour Water, lukewarm Meat filling: Sauté ground lamb with scallions, carrots, pepper, diced apples until browned. Set aside. Pastry: Dissolve salt in lukewarm water, mix in flour and knead into smooth soft dough. Let rest ten minutes. Knead again and cut into pieces. Roll pieces into balls and place into bowl. Sprinkle with flour so they do not stick together. Roll the balls into circles to fold in half for filling with the meat mixture. Do not make the circle too thin, otherwise the balls will crack during frying. Fold the circles if half and stuff with the meat mixture filling. Seal the edges firmly, leaving a small hole to let the air/steam escape while frying. Fry in oil until brown. Substitutions/Omissions: none.
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Works cited: adapted from http://recipes.wikia.com/wiki/Huushuur
Dal and Rice A vegetable side dish 3 C water 1 C lentils 1 C long grain rice 1 leek, chopped 1 T dried cherries ½ tsp coriander 1 tsp salt 1 tsp ginger pinch oregano 2 T olive oil Place lentils and water in a pot and bring to a boil. Stir in salt and ginger. Reduce heat to a simmer and cook until lentils are tender; about 45 minutes. Remove from heat and drain. Set lentils aside. Sauté chopped leek and dried chives in oil. Combine lentils into sautéed leek and chive mixture, add coriander and oregano. Place rice in a pot and add 2 C water. Bring to a boil, cover, reduce heat & simmer about 15 minutes or until rice is done. Plate and serve this most tasty dish by fluffing rice onto plate with fork, serving lentils over rice. Substitutions/Omissions: none. Works cited: “Betty Crocker International Cookbook”, p197.
Cucumber salad This side dish was judged to be the “Best Single Dish” of this year’s Siege Cookoff. 4 persian cucumbers 1 leek 1 T dill 1 T cider vinegar ½ C yoghurt Peel the cucumbers and cut into ¼ inch slices. Slice the leek very thin. Place cucmbers and leek unto bowl,
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and add dil and vinegar. Mix together and marinate while chilling. When chilled, add yoghurt and mix thoroughly. Serve cold. Substitutions/Omissions: none. Works cited: none
Roasted chicken and gravy A main course. 1 whole chicken (approx 3 to 4 lbs) 2 celery stalks, chopped 2 golden carrots 1 leek, the green stalk remaining 1 T olive oil Pinch of parsley Pinch thyme Pinch of cumin seed Dried mushrooms ½ C flour ¼ C goat milk Clean chicken and remove giblets. Stuff chicken with chopped celery, carrots and leek. Rub outside of chicken with olive oil and place into Dutch oven. Add water to just cover the bottom of the oven. Add red wine into bottom of oven by pouring over the chicken. Add spices to top of chicken. Drop mushrooms around sides of chicken. Roast for approximately one hour at 350°F or until an instant read thermometer reads 165°F in the thickest part of the breast. To achieve 350°F in a Dutch oven, take the size of the oven and use twice that number of charcoal briquettes. For example, for a #12 oven, use 24 briquettes. Place half of the briquettes under the oven and place half of the briquettes on the lid. Make a slurry of flour and goats milk. Pour the slurry into the heated chicken drippings. Cook until thick and creamy. Substitutions/Omissions: none. Works cited: none
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Works Cited Abu, Al-Fazl Allami, Akbar-namah, and Blochmann. The Ain I Akbari of Abul Fazl. Osnabryck: Biblio, 1985. Print. Buell, Paul D., Charles Perry, and Eugene N. Anderson. A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Szu-Hui's Yin-shan Cheng-yao ; Introduction, Translation, Commentary and Chinese Text. Leiden: Koninkijke Brill NV, 2010. Print. A Collection of Medieval and Renaissance Cookbooks. S.l.: S.n., 1991. Print. Crocker, Betty. Betty Crocker's International Cookbook. New York: Random House, 1980. Print. De Baillie Du Chat, Mistress Katrine. How to Cook Forsoothly. [Albuquerque, N.M.]: Raymond's Quiet, 1979. Print. Friedman, David D., and Elizabeth Cook. How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes. CreateSpace, 2011. Print. "Huushuur." Huushuur. Recipes Wiki, 24 Feb. 2006. Web. 31 May 2012. <http://recipes.wikia.com/wiki/Huushuur>. Ibn-al-Karim, Muhammad Ibn-al-Hasan., and Charles Perry. A Baghdad Cookery Book: The Book of Dishes. Totnes: Prospect, 2005. Print. Rodinson, Maxime, and A. J. Arberry. Medieval Arab Cookery. Devon, England: Prospect, 2001. Print. Zaouali, Lilia. Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Berkeley: University of California, 2007. Print.
Index
Beef Braised beef in the style of Bear stew, 20
Beverages
Quince SiKanjubin, 17 Breads & Pastry
Almond cake, 23 Flour Cake (Naan), 15
Fish
Cold Grilled Whitefish with walnut spice stuffing (Samak Mashwi), 16 Fish Soup (Sulen of Ho ‘elun-eke), 20
Fruits & Vegetables
A Puree of Chickpeas with Cinnamon and Ginger (Chickpea Hummus), 15 A vegetable side dish (Cucumber salad), 25 A vegetable side dish (Dal and Rice), 24 A vegetable apetizer (Hummus), 21
Lamb
Palov with chickpeas (Arruz Mufalfal), 18 a meat filled appetizer pie (Huushuur), 23 Lamb dumplings (Manta), 19 Lamb shis Kabob, 22 Mincemeat, a minced meat side dish, 22 Turkish – style lamb ravioli in yogurt sauce (Tutum Ash), 19
