Post-budget-received menu.
Theme “Fusion cuisines of the East”

From the 15th century Indo-Iranian Nimatnama:
Recipe 295 Spiced chicken rolled in thin whole wheat bread with fresh mint and rose petals
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 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:
dunno yet.

Relishes/condiments:
cucumber and cilantro yogurt salad
sliced 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

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