Theme “Fusion cuisines of the East”

From the 15th century Indo-Iranian Nimatnama:
Recipe 295 Spiced venison rolled in thin whole wheat bread with fresh mint and rose petals
Recipe 3 Samosas filled with ground spiced chicken, onion and eggplant
Recipe 142 Spinach bara (fritters)

From the 16th century Persian Maddato l-hayat:
Morassa Polow (Jeweled/Glittering Rice)
Rice pilaf with fruits, nuts, and chicken meatballs
Nargisi Kofta (Daffodil meatballs)
hard-boiled eggs wrapped in spiced lamb and fried

From the 14th century Yuan Yinshan Zhengyao:
Recipe 33 Ishkane- shredded lamb, fresh cheese, and vegetables fried with sesame seed paste and rich meat broth and served in steamed buns
Recipe 44 Shoyla Toyym- lamb and vegetables stir-fried with little pasta ears
Recipe 81 Quick Manta- steamed lamb dumplings spiced with onions, ginger and orange peel
Recipe 89 Mushroom Pao-Tsu- steamed mushroom dumplings also spiced with onions, ginger and orange peel. The original recipe include sheep (again) but this is an easy veg alternate.

drinks:
Pichha- spiced rice-water
Limeade
Rice wine
Mango juice

Relishes/condiments:
cucumber and cilantro yogurt salad
chopped onions in vinegar
sliced limes

Sweets:
Nimatnama Recipe 122 Tiny samosas filled with ground nuts and sugar
Nimatnama Recipe 203 Halva with fruit and spices
Plenty of cut up fruit
If it’s hot, sliced apples sprinkled with rosewater over ice

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