Traveler’s fare

Another Dish Which Strengthens the Stomach Before Heat

Take dead sexually mature chickens and clean and put in a pot. Put them with the juice of sour pomegranates, quinces and apples, and oil and onions and cilantro.

30 lb chicken leg quarters
10 lb apples
10 lb onions
2 bottles Pomegranate molasses
Olive oil
Salt and pepper
Cilantro to garnish

Joint and skin chicken leg quarters. Cut up apples and onions. Toss everything with oil, salt and lots of pepper. Mix pom molasses with a little hot water, pour over everything in roasters and set to high. Cook for one hour at high and then turn to medium until well cooked.

Bunyols- Recipe XLV Sent Sovi
If you want to make cheese fritters, take the dough described above, which is leavened, and eggs with grated cheese; everything should be mixed together and quite thick. And make round shapes like an egg. Take a casserole dish and some of the grease said above, pour the fritters into the dish. And when they are cooked, put them on a plate with sugar over and under.

15 cups flour, sifted twice
2 tbsp yeast
3 tbsp salt
3 tbsp sugar
2 lb parmesan cheese
10 eggs
about 4 cups milk
2 cup oil
oil for frying

In a large bowl, mix flour, yeast and salt.
Beat one sugar, eggs and oil. Stir in warm milk.
Add milk mixture to flour.
If dough is too dry, add a few more drops of milk.
Knead dough until it is very smooth.
Shape into 100 balls.
Cover and let stand for 30 minutes.
Heat oil one-inch deep in large skillet to 360 F.
Fry buñuelos until golden brown, turning once.

Populace Lunch Recipes

Hummus Kasa,
Kitab Wasf, Chapter 6

Take chickpeas and pound them fine after boiling them. Then take vinegar, oil, tahineh, pepper, atraf tib, mint, parsley, the refuse of dry thyme, walnuts, hazelnuts, almonds, pistachios, Ceylon cinnamon, toasted caraway, dry coriander, salt, salted lemons and olives. Stir it up and poll it flat and leave it overnight and take it up.

2 lb kabuli chickpeas dried, cook overnight in plenty of water and salt
1 cup tahini
3 preserved lemons
2 teaspoons salt
1/4 cup Extra Virgin Olive Oil
Red wine vinegar
½ cup walnuts
Almonds if there are extra
Coriander, thyme, mint, parsley and pepper
Good green olives


Blend chickpeas with tahini until it is a smooth paste. Add everything else to taste. Sprinkle top with a pinch of cinnamon.

Salsa Verd
Recipe XX, Sent Sovi

If you want to make green sauce, take parsley leaves, and wash the tender parts, and dry them in the sun, or without the sun. Grind them well with cinnamon and ginger and cloves, pepper and toasted hazelnuts. Put in a good measure of each ingredient and taste it and if you see one thing more evident than the other, balance it to be equal. And mix it with vinegar, so that vinegar is more evident. And one can put in bread, toasted and soaked in vinegar. Put in sugar or honey for a delicate or sick person.

4 bunches of parsley
2 cups of walnuts
White wine vinegar
1-2 cups stale bread crumbs
Cinnamon, ginger and cloves
A little honey

Chop parsley well, add to blender. Blend all in batches, tasting frequently. This will get bitter if blended for too long, the heat will make the nuts bitter. Add olive oil or sesame oil if it needs to be thinner.

Panades Polls= 8 servings

10 lb ground turkey
5 lb bacon
5 lb onions, fried
5 cup raisins
3 bunch parsley
1 bag mint
A sprinkling of vinegar, pepper and ginger
Double pie crusts

Chop onions and fry until deeply colored in plenty of olive oil. Add herbs, raisins, and spices. Add chicken meat and bacon and fry until cooked through. Spice lightly and taste for seasoning. Pile in pie shells and bake. If possible, brush pie shells with saffron and milk.

Lemon sauce
Make almond milk with chicken broth. Add lemon juice, lemon peel, sugar, pepper and salt. Let simmer over low fire until reduced by half. Serve hot.

Instructions for lunch

Put out hummus in large bowl drizzled with olive oil.
Put out pies, each cut in 8 pieces
Put out lemon sauce and Sals Verd in bowls with spoons to drizzle over whatever.
Slice cucumbers and arrange prettily on a plate
Put salad greens in bowl, dress lightly with olive oil, wine vinegar, salt and pepper
Put out bread


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