Scents and flavors : a Syrian cookbook / edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.

Format:

Book

Contributor:

Perry, Charles, 1941- editor.

Cooperson, Michael, editor.

Toorawa, Shawkat M., editor.

EBSCOhost.

Series:

Library of Arabic literature

Language:

Arabic

English

Subjects (All):

Cooking, Syrian--Early works to 1800.

Cooking, Syrian.

Cooking, Arab--Early works to 1800.

Cooking, Arab.

Physical Description:

1 online resource (xliii, 326 pages.)

Place of Publication:

New York : New York University Press, 2017.

Language Note:

Parallel text in Arabic and English.

System Details:

text file

Contents:

Machine generated contents note: Section on 'anbarina with musk

A second variety, better than the first, and with a more pungent aroma

A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors

Agarwood

Elevated agarwood

A better elevated agarwood preparation

An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather

Nadd incense tablets of the kind made for Ibn al-Aghlab

Nadd incense tablets of the kind made for caliphs

A good Yemeni winter incense for use on all furs except squirrel

A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms

Nadd incense wicks

A recipe for incense cakes

Another kind of incense cake

Barmakiyyah incense

Another Barmakiyyah incense recipe

Nadd compounded for incense

Section on powders

A warming powder

A cooling powder

Cyperus powder

Citron powder

Rose powder

An aromatic powder

An incomparable antiperspirant

Section on fragrant oils

Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few

An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain

Recipe for extracting ben oil, which few do well

As for ben oil cooked with spices

Another recipe for spiced ben oil

Yemeni subiyyah

A variation

Yemeni shishsh

Another preparation

Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite

Sugar and lemon drink

Marinated sweet-kerneled apricot drink

Sweet-kerneled apricot snacks

Prepared pomegranate seeds

Sour orange drink

A cure for nausea

Citron drink

Spiced oxymel

Quinces cooked with sugar

Sour grape juice

Sour grape juice of the sun

Lemon juice-for drinking

Sour orange juice-a rarity, of which most people have never heard

Recipe for softening sour oranges

Sumac juice

White vinegar

Another white vinegar recipe

The first

Red tail fat

Green tail fat

Roast chicken

Second recipe

Third recipe

Fourth recipe

Fifth recipe

Section on bread-crumb stuffing, of which there are several varieties

First variety

Second variety

Third variety

Fourth variety

Fifth variety

Sixth variety

A similar variation

Another similar variation

Seventh variety

Judhabat tabbalah

Chicken meatballs

Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations

The first type

The second type

The third type-stuffed with an egg cake

The fourth type

Section on masus

A variation with lemon juice

A variation, with sour grape juice

Chicken with a plain pistachio stuffing

A variation called Egyptian mu'arraq

Mukardanah

Keundiyyah

Lemon chicken

Another variation

Recipe for chicken with pomegranate juice

Recipe for chicken kuzbariyyah

A better variation

Recipe with tamarind

Recipe with barberries

Recipe with rhubarb

Recipe with quince

Zirabaj

Another version

Sub-section on sumac essence

Variation

Chicken with parsley sauce

Sour orange chicken

Chicken kashkat

Another sour-orange chicken

Camphor-white meatballs

Section on sweet chicken dishes

Pistachio chicken

Hazelnut chicken

Almond chicken

Poppy-seed chicken

The Queen of Nubia

Lubabiyyah

Rose-jam chicken

Candied chicken on croutons

Khawkhiyyah

Jurjan chicken

Chicken with Syrian mulberries

Village-style chicken with sour cherries

Chicken with cornelian cherries

Chicken rice

Sub-section on how to make chicken fat

Recipe for chicken canapes, known as Egyptian canapes

Sanbusak, for which there are four recipes

First recipe

Section on Egyptian kebabs

A delicious variation, the best there is

Another variety: Frankish roast

Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy

A variation which is a Bedouin specialty

Another variety, the Monk's Roast

Faux marrow

Bread-crumb stuffing for roast meat

Second variety, with sumac

Third variety, sweet

Section on mulukhiyyah, of which there are four types

Second type of mulukhiyyah

Third type, dry mulukhiyyah

Another type

Section on eggplant dishes, of which there are eight types

The first type is buraniyyah

Second type

A buraniyyah variation

Fourth type, kibritiyyah

Fifth type

Sixth type, stuffed eggplant

Seventh type, madfunah

Eighth type

Section on the ridged-cucumber dish, of which there are four varieties

The first recipe

Section on taro dishes, for which there are five recipes

The first recipe is mutawakkiliyyah

Second recipe, sitt al-shuna'

Section on cauliflower, for which there are three recipes

Section on spinach: four recipes

Rabi'iyyah, a well-known dish

Coriander stew, of which there are two types

Section on the garlic dish, of which there are two types

The second type, which is the best there is

Section on rhubarb, for which there are two recipes

Section on narjisiyyah, of which there are three varieties

The first variety

Recipe for dinariyyah

Section on onion dishes, for which there are three recipes

The first is an onion dish which is better than many others- better even than sweetmeat

Section on cabbage dishes, for which there are two recipes

Section on sour-grape dishes, for which there are five recipes

Fourth recipe, a faux sour-grape dish

Fifth recipe, called The Beginning and the End

Section on turnip dishes, of which there are three types

Third type

Section on green almonds, for which there are two recipes

The second recipe

Section on sumac, for which there are five recipes

The third recipe, madfunah

The fourth recipe, fakhitiyyah

The fifth recipe

The sixth recipe

Section on cowpeas, for which there are two recipes

Crocus bulbs

Section on rice dishes-nine recipes

The first dish is muhallabiyyah

Second dish, white rice bardawili

Third dish, rukhamiyyah

Fourth dish, rice pilaf

Fifth variation, yellow pilaf

Sixth dish, white-grain yellow-grain pilaf

Seventh dish, rice with cornelian cherries

Eighth dish, fa'iziyyah

Ninth dish, servants' kashkiyyah

Tenth dish-making khatuni rice, which is wonderful

Section on al-qamhiyyah (whole-wheat dish), of which there are two types

Kashk (crushed-wheat dish), of which there are two types

Section on vinegar dishes, for which there are several types

The first type is hubayshiyyah

Second type, zirabaj, of which there are two varieties

The second variety

Third type, thickened vinegar dish, of which there are two varieties

Fourth type, masus, made like chicken masus

Fifth type, sweetened sikbaj

Two variations on sour-orange stew

Section on lemon-juice stew, of which there are three main recipes

The first, done two ways

Fuqqa'iyyah

The other way

The second variation, the safflower dish, of which there are two kinds

The first kind

The second kind

The third variation

Section on quince stew, of which there are two types

Section on apple dishes

The third recipe

The fourth recipe

Section on fresh fennel stew, two types

Section on lentil dishes, for which there are four recipes

Fourth recipe, called mujaddarah

Section on noodles

Section on tabbitlah

Section on couscous, of which there are two types

The first is "barleycorn" pasta

The second type is North African couscous

Ma'shisqah

Bad'iyyah, a North African dish

Section on apricots, two recipes

Second recipe, dried apricots.

Note continued: Section on bananas, for which there are three recipes

The first kind is sanbusak

The second kind, which is even better than 'ajamiyyah

The third kind, taratir al-Turkuman

The fourth kind, al-makshufah

The fifth kind, ma'muniyyah, for which there are three recipes

The second recipe, better than the first

The third recipe, which is better than the second

The sixth kind, pistachio porridge, for which there are three recipes

The second recipe, himmasiyyah

The third recipe, fistiqiyyah without chicken

The seventh kind, made with dates

The eighth kind, al-maris

The ninth kind, al-makhnuqah

The tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him

The eleventh kind

The twelfth kind, al-kahin

The thirteenth kind, horsehide, also known as starch slurry

The fourteenth kind, kunafah mamluhah

Another variety

Another variety, known as akhmimiyyah

The fifteenth kind, crepes, of which there are several types

The third type, fried crepes

The fourth type, jamaliyyah crepes

A type called abu lash

A type called Eat and Give Thanks, also called qarni yaruq

The sixteenth kind, made to look like mulberries

The seventeenth kind, fata'ir

The eighteenth kind, Basra-style basisah

The nineteenth kind, kashk sweetmeat

The twentieth kind, a good sweetmeat known as makkiyyah

Supplement on sweets-not part of the original book

Bread judhab

Crepe judhab

Banana judhab

Melon judhab

Crepe bread

Poppy-seed judhab

Almond pudding

Date juadhab

Samidhiyyah

Marzipan

Gourd pudding

Al-mukhannaqah

Al-rawandi

Lettuce pudding

Maidens' Cheeks

Asyirstiyyah

Natif

Purslane-seed sweetmeat

Shayzariyyah

Taffy

Halwa tamriyyah

A delicious rose halwa'

Sabunyyah

A fine sweetmeat

For the moist version

Zaynab's Fingers

Faludhaj

Dry faludhaj

Mukaffan

A better version of mukaffan

Mushabbak

Qahiriyyah

Persian sweet

Fish and cakes

Stuffed fritters

Pistachio porridge

Frosted cookies

Stuffed crepes

The honeycomb

Aqras mukarrarah, triple-dipped cookies

Aqras mukallalah, deep-fried sweetmeat

Aqras sadhijah, plain cakes

Luqam al-qadii, the Judge's Morsel

Al-dinnaf

Mosul kata

Excellent qahiriyyah

Urnin

Honeyed dates

How to make soft-ripe dates out of season

Another good variation

Stuffed dates

Fried pastry sheets

Basisah

Qawut

Khushkananaj and basandud

Baked goods

First, ka'k, which are of several varieties

Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth

Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder

The second kind, clay-oven bread, which is of two varieties

The second variety is another clay-oven bread, made with dried cheese

The third kind, brick-oven bread risen under a blanket

The fourth kind, a bread which the Franks and Armenians call iflaghun

Another kind of bread, sugared rusks

Regular ka'k and khushkandnaj

Section on puddings, of which there are two varieties

Section on rice pudding

Nidat al-khulafa'

The first type is turnip pickles

The first kind lasts up to a month

The second kind is ready to eat in a few days

The third kind is sweetened white turnip pickles

The fourth kind is Greek turnip pickles

The fifth kind is yellow turnip pickles

The sixth kind is sweet-sour turnip pickles, also called al-muqirrah

The seventh kind is Persian-turnip pickle

Another version of Persian turnips

A third version of Persian turnips

A fourth version

The eighth kind is white turnips pickled with sourdough

Another kind is turnip pickled with reconstituted pomegranate juice

The second type is eggplant pickles, of which there are several kinds

The first is stuffed eggplant, of which there are several kinds

One version

A second version

A second recipe

A third recipe

The third type is salted lemons

First variation

Second variation

Third variation

Preserving lemons

The fourth type is quince pickles, of which there are two kinds

[Salted marakibi lemons]

The fifth type is olive pickles, of which there are several kinds

The second kind is green-olive paste

The third variation, limed olives

The sixth type is caper pickles, of which there are several kinds

The first kind is capers in vinegar

The second kind is capers with sumac

The third kind is capers with yogurt

The fourth kind is Mosul-style capers

One of the variations on this caper recipe uses thyme

Peppergrass

The seventh type is bottle-gourd pickles, of which there are two kinds

The second kind is made exactly the same way

The eighth type is raisin pickles, of which there are several kinds

The third kind is early-season raisin pickles

The ninth type is cucumber pickles, of which there are several kinds

The second kind is made the same way

The third kind, which is full of flavor and appealing

The tenth type, grape pickles, of which there are two variations

The second variation, using local white grapes

The eleventh type is pickled green walnuts

The twelfth type is pickled onions, of which there are three variations

The first variation

The second variation, which does not keep long

A third variation

The thirteenth type, pickled celery

The fourteenth type, pickled cauliflower

The fifteenth type is pickled marakibi pomelo, known as sankal mankal

The sixteenth type is pickled roses

The seventeenth type is mock fish paste, known as village fish paste

The eighteenth type, pickled wild pears, flavored with many ingredients

The nineteenth type is pickled carrots

The twentieth type is pickled fresh fennel, for which there are two variations

The second variation

The twenty-first type is seasoned salt fish, of which there are several kinds

The third kind

The twenty-second type is seasoned salted birds, of which there are two variations

The twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds

The twenty-fourth type is Baghdadi kamakh rijal

The twenty-fifth type is sals, of which there are several kinds

The second kind, black sals

The third kind, white sals

The fourth kind, reddish brown sals

The fifth kind, violet sals

The sixth kind, green sals

The seventh kind, of changed color

The eighth kind

The ninth kind, made with sour grape juice

The tenth kind

The eleventh kind, an excellent sals

The twenty-sixth type is ridged-cucumber dishes, of which there are several kinds

The twenty-seventh type is cowpea dishes, of which there are several kinds

The first kind is plain cowpeas

The fourth kind

The fifth kind

The sixth kind

The twenty-seventh type is eggplant dishes, of which there are several kinds

The fourth kind is village eggplant

The fifth kind-better than the first

The twenty-eighth type is bottle-gourd dishes, of which there are several variations

The fourth variation

The twenty-ninth type is turnip dishes, of which there are two variations

The thirtieth type is fresh fennel dishes, of which there are two variations

The thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah

The thirty-second type is chard dishes, of which there are several kinds

The thirty-third type is cauliflower dishes, of which there are several kinds

The thirty-fourth type is fava-bean dishes, of which there are several kinds

The thirty-fifth type is a lettuce dish

The thirty-sixth type is carrot dishes, of which there are two kinds

The thirty-seventh type is asparagus dishes, of which there are two kinds

The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds

The first, fried hard-boiled eggs

The second kind.

Note continued: The third kind, without meat

The fourth kind is egg cake with fresh fava beans or fresh chickpeas

The fifth kind, sour egg cake

The sixth kind is egg cake in glass bottles

The thirty-ninth kind is fresh chickpea kisa'

Perfumed hand-washing powder, seven types in all

The first is Persian 'asafiri hand-washing powder

The second type is also a Hammudi powder

The third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy

The fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom

The fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo

The sixth kind is a preparation of Ibn al-'Abbas

The seventh kind is a preparation of Ibn al-'Abbas

Section on making perfumed soap

Yellow perfumed soaps

The first has three variations

The first variation is fresh red roses which have been watered by rainfall alone

The second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim

The fourth variation is blue rose water

The fifth variation is distillation of red rose water

The sixth variation is red rose water

The seventh variation is yellow

The eighth variation is distillation of dry roses

The ninth variation is a rose water from dry roses

Section on distilling saffron water, of which there are two variations

The first is reportedly a marvelous perfume

The second variation is from Ibn Masawayh

Distillation of musk with rose water

Recipe for camphor water

Recipe for distilling agarwood

Recipe for distilling sandalwood

Recipe for distilled spikenard water

Recipe for plain carnation water, of which there are several varieties

The third variety

Recipe for Ceylon cinnamon water

Recipe for nammam water

Recipe for sweet marjoram water

Recipe for citron-peel water

Mandrake water

Recipe for myrtle extract

Recipe for orange-blossom extract

Recipe of palm-spathe extract

Recipe of white-dog rose water, which is better than rose water

Recipe for basil-and-cucumber water

Recipe for little-leaf linden water

White Egyptian jasmine water

Section on means for sweetening the breath

The third kind is used in several types of perfume.

Notes:

Electronic reproduction. Ipswich, MA Available via World Wide Web.

"Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib"--Title page verso.

"Reviewed by David Waines"--Jacket.

Includes bibliographical references (pages 301-302) and index.

Description based on print version record.

Contains:

Kitab al-wusla ila al-habib. English.

Kitab al-wusla ila al-habib.

ISBN:

9781479800834

147980083X

Publisher Number:

99984396063

Access Restriction:

Restricted for use by site license.