Scheherazade's feasts : foods of the medieval Arab world / Habeeb Salloum, Muna Salloum, and Leila Salloum Elias.

Format:

Book

Author/Creator:

Salloum, Habeeb.

Contributor:

Salloum, Muna.

Elias, Leila Salloum.

Language:

English

Subjects (All):

Cooking, Arab.

Food habits--Arab countries.

Food habits.

Cooking, Medieval.

Arab countries.

Genre:

Cookbooks.

Physical Description:

xi, 218 pages ; 24 cm

Edition:

First edition.

Place of Publication:

Philadelphia : University of Pennsylvania Press, [2013]

Summary:

From the seventh to the thirteenth centuries, the Muslims developed an opulent cuisine in their lands, from the borders of China in the east to the Iberian Peninsula in the west. ... Proud of their creativity and adventurous in their borrowing of foods and dishes from the societies they encountered and with which they lived, the Arabs set their culinary delights down in writing and wrote books glorifying the art of cooking and the use of a multitude of ingredients. To prepare and taste these foods is to enter the world of a magnificent and cosmopolitan past, where far-flung cultures met in the kitchens and on the dining tables of the affluent, be they caliphs, kings, princes, or nobles, intellectuals or merchants. Their foodways were recorded for future generations by those who saw the importance of continuing and adding to the traditions of their forefathers. ... What we chose represents only a minuscule array of the vast number of culinary creations fashioned in the kitchens of the medieval Arab world.-From the Introduction Book jacket.

Contents:

Appetizers 15

Green Olive Spread (Zaytun Akhdar Marsus) 15

Labnah with Chopped Greens and "Walnuts (Shiraz bi Buqul) 16

Fried Eggs with Vinegar and Spices (Bayd Masus) 17

Fava Bean Salad (Baqillà bi Khall) 18

Fava Beans with Yogurt and Garlic (Baqillà) 19

Spicy Chard and Fava Bean Dip (Baridah min Baqillà li-Ibn Abi Nuh al-Katib) 20

Fava Bean Dip with Fennel and Cumin (Lawn min al-Baysar) 22

Tangy Eggplant Stir-Fry (Badhinjan) 23

Seared Eggplant with Walnuts (Badhinjan Mahshi li-Ibn al-Mahdi) 25

Pickled Onions (Basal Mukhallal) 26

Honeyed Carrots in Rosewater (Jazar) 27

Cauliflower with Tahini-Walnut Sauce (Tatbil al-Qanbit) 28

Hummus with Ground Nuts (Hummus Kasa) 29

Sautéed Spinach with Garlic and Coriander (Isfanakh Mutajjan) 31

Cold Roasted Chicken with Almonds and Pomegranate Seeds (Baridah Mujarrabah) 32

Cold Roasted Chicken with Lime and Cucumber (Baridah li-Abi Ja'far al-Barmaki) 33

Herbed Chicken Salad (Baridah Ma'junah) 35

An Almond-Mustard Condiment (Khall wa Khardal) 37

Herb Sauce for Fish (Sals) 38

Soups 40

Cold Yogurt and Cucumber Soup (Khulat Baysani) 40

Spiced Lamb and Fava Bean Soup (Ma' al-Baqillà) 41

Hearty Lamb and Chickpea Soup (Ma' wa Hummus) 42

Tart Chickpea Soup (Naw' al-Hummus al-Yabis) 43

Aromatic Soup with Pomegranate Seeds and Rice (Marqah Habb al-Rumman wa al-Aruzz al-Maqlu) 45

Squash and Lentil Soup (Marqah Nafi'ah li al-Sa'al) 46

Meat and Chickpea Soup (Shurba Khadra') 47

Entrées 49

Lamb 49

Lamb and Prune Tajine (Muruziyah) 49

Spiced Lamb with Walnuts (Shawi) 50

Lamb and Sour Apple Tajine (Tuffahiyah) 52

Lentil Stew with Lamb and Swiss Chard ('Adasiyah) 53

Spiced Lamb and Lentils with Rice (Mujaddarah) 55

Browned Lamb with Saffron-Cinnamon Rice (Aruzz Mufalfal) 56

Lamb and Rice Porridge (Harisah al-Aruzz) 57

Lamb and Cabbage Tajine (Luhum al-Da'in Yutbakh bi-al-Kurunbiyah) 59

Lamb with Honeyed Onions (Basaliyah) 60

Lamb with Greens and Clockwise-Stirred Yogurt (Labaniyah Rumiyah) 62

Fried Bananas with Lamb and Hazelnuts (Mawz ma'Lahm) 63

Spiced Lamb and Fennel Tajine (al-Raziyanaj al-Akhdar) 64

Sweet and Sour Lamb and Vegetable Stew (Sikbaj) 66

Savory Meatballs and Cubed Lamb with Coriander (Tafaya al-Bayda') 67

Spice-Infused Cucumbers with Lamb and Walnuts ('Ajuriyah) 69

Asparagus Wrapped in Lamb (Luhum al-Da'in Yutbakh bi-al-Isfaraj) 71

Ground Meat with Fried Halloumi Cheese and Spices (Badi'iyah) 72

The Caliphs Wife's Eggplant and Lamb Stir-fry (Buraniyah) 74

Stuffed Eggplant (Madfunah) 75

Lamb and Vegetables with Spiced Onion Sauce (Dikabrikat) 77

Garlicky Spinach with Buttered Lamb and Chickpeas (Isfanakh) 79

Spiced Lamb with Honeyed Apricots (Mishmish Yabis) 80

Sweet and Meaty Lamb and Date Kebabs (Rutabiyah) 82

Spicy Lamb Sausage (Siffah Hashu Masir al-Duwwarah) 84

Fried Lamb Turnovers (Two Ways) (Sanbusaj and Sanbusak) 85

Hearty Stuffed Tripe with Lamb, Chickpeas, and Rice (Sukhtur) 89

Aromatic Couscous with Veal and Vegetables (Kuskusu) 92

Stuffed Dumplings in Yogurt (Shushbarak) 95

Chicken 96

Herbed Chicken Pita Rolls (Bazmaward bi Hummad Yu'rafit bi-al-Ma'muni) 96

Chicken Stew with Pomegranate Juice and Pumpkin (Tabikh Habb Rumman) 97

Savory and Sour Chicken, Lamb, and Egg Casserole (Bustaniyah) 99

Grilled Chicken in Yogurt (Dajaj 'Amrus) 100

Fried Meatballs with Pistachios and Honey (Dajaj Mudaqqaqah) 101

Pistachio-Stuffed Roasted Chicken (Fustuqiyah) 103

Chicken and Vegetables in a Tart and Creamy Sauce (Kishk) 104

Tangy Sumac Chicken (Summaqiyah) 106

Saffron Chicken Tajine (Ja'fariyah) 107

Zesty Almond and Chicken Pie (Maghmum) 109

Aromatic Chicken with Fried and Boiled Eggs over Toasted Pita (Tharidah bi-al-Dajaj) 111

Creamy Stew with Meat and Vegetables (Madirah) 114

Seafood 116

Ginger-Fried Shrimp for Lent (Tabahajah min al-Rubiyan) 116

Fried Fish with Garlic and Coriander Sauce (al-Samak al-Kizbariyah) 117

Poached and Baked Fish with Fennel (Basbasiyah) 118

Fried Fish with Tahini and Onions (al-Samakah al-Tahiniyah) 119

Walnut-Stuffed Roasted Fish (Samak Mashwi) 120

Summertime Fried Fish (Samak al-Sikbaj) 123

Fried Salmon with Raisins and Almonds (Zabibiyah) 124

Vegetarian 125

Sweet Tooth Rice and Yogurt (Aruzz bi-al-Laban al-Halib) 125

Sautéed Aphrodisiac Greens (Muzawwarah Mulukhiyah) 126

Garlicky Yogurt and Chard (Silq bi-Laban) 128

Spiced Chickpea Patties ('Ujjah min Ghayr Bayd) 129

Gardeners Vegetable Tart (Janndniyah) 130

Desserts 133

Basic Dessert Elements 133

Sugar Syrup (Qatr) 133

Honey Syrup ('Asal) 134

Rosewater and Orange Blossom Custard Cream (Qashtah) 134

Desserts 135

Sugared Lettuce (Khassiyah) 135

Honey and Almond Candy (Faludhaj) 136

Chewy Fruity Nut Candy (Halwà) 137

Muhammad's Wedding Cookies (Hays) 139

Fried Rosewater Melts (Kahin) 140

Honeyed Sesame Patties (Juljulaniyah al-Bayda') 141

Adult Butter Cookies ('Adhari) 142

Caliphs Favorite Shortbread (Khushkananaj Gharib) 143

Sesame-Nut Shortbread (Khubz al-Abazir) 145

Hazelnut Filo Dough Cake (Akhmimiyah) 146

Fried Filo Dough with Pistachios and Rosewater (Kul wa Ushkur!) 147

Honey-Cream Crunch (Kunafah) 149

Seven-Layer Ricotta Cake (Qayjatah) 151

Almond Fingers (Lawzinaj) 153

Fried Dough Bites (Luqam al-Qadi) 154

Crunchy Beaded Honey Squares (Barad) 155

Crispy Lattice Fritters (Zalabiyah Mushabbakah Wathiqiyah) 157

Fried Stuffed Pancakes (al-Qata'if al-Mahshi) 159

Sweet Cheese Fritters (Mujabbanah al-Miqlah) 161

Honey-Dipped Almond-Stuffed Rings (al-Qahiriyah al-Khass) 163

Braided Fried Dough with Spices (Dafa'ir) 166

Aromatic Nut-Stuffed Half Moons. (Adhan) 168

Almond-Sealed Stuffed Cigars (Qananit al-Mahshuwah) 169

Fried Nut Turnovers (Sanbusak Ismuhu Fadil) 171

Beverages 173

Hot Sweet Rosewater Drink (Sharab Jullab) 173

Lemonade (Ma' al-Laymun li-al-Sharab) 174

Aromatic Honey and Grape Juice Drink for Wintertime (Sharab Akhar Yusta 'malu fi al-Shita') 175

Zesty Mint Drink (Sharab Na'na') 175

Hot Aromatic Honeyed Milk (Sharab min Alban al-Baqar) 177

Pomegranate Seed Smoothie (Habb Rumman) 178

Sour Apple Syrup (Sharab al-Tuffah) 179

Cold Apricot Drink for Breaking a Fast (Mishmish Lawzi) 180

Sample Menus for Special Occasions 181

A Dinner During Ramadan (Breaking the Fast) 183

A Dinner During Lent 184

A Dinner During Passover 185

A Dinner for Christmas 186

A Dinner Feast Such as That Held in the Caliph's Court 187.

Notes:

Includes bibliographical references and index.

ISBN:

9780812244779

081224477X

OCLC:

806981280