{"id":191279,"date":"2009-09-06T11:00:00","date_gmt":"2009-09-06T16:00:00","guid":{"rendered":"https:\/\/www.panix.com\/~msaroff\/40years\/2009\/09\/06\/wish-me-luck-3\/"},"modified":"2009-09-06T11:00:00","modified_gmt":"2009-09-06T16:00:00","slug":"wish-me-luck-3","status":"publish","type":"post","link":"https:\/\/www.panix.com\/~msaroff\/40years\/2009\/09\/06\/wish-me-luck-3\/","title":{"rendered":"Wish Me Luck"},"content":{"rendered":"<p>I&#8217;m competing in a medieval cooking competition today called <span style=\"font-style: italic;\">Trial by Fire<\/span>, it starts at noon, so I&#8217;ve set this to show up at noon.<\/p>\n<p>The cooking is done under camping conditions, and I am doing a main dish, and a dessert.<\/p>\n<p>The main dish is <span style=\"font-weight: bold;\">Maghm\u016bma with Asparagus<\/span>, from a translation of <span style=\"font-style: italic;\">Annals of the Caliphs\u2019 Kitchens<\/span><\/p>\n<p><span style=\"font-weight: bold;\">Ingredients:<\/span><\/p>\n<ul>\n<li>4 lbs lamb, cut to about \u00bd\u201d cubes.<\/li>\n<li>2 lbs asparagus<\/li>\n<li>2 large white onions, chopped<\/li>\n<li>1cup ground walnut<\/li>\n<li>1 large leek, chopped<\/li>\n<li>4 eggs, large<\/li>\n<li>1 can chickpeas (garbanzos) 1 lb (actually 15\u00bd oz) drained.<\/li>\n<li>1 can black olives (5.75 oz) chopped and drained.<\/li>\n<li>\u00bd tbsp soy sauce<\/li>\n<li>3 tsp coriander seeds, cracked.<\/li>\n<li>1 tbsp fresh cilantro<\/li>\n<li>\u00bd tsp black pepper<\/li>\n<li>\u00bc cup + 1 tbsp olive oil (will be using lamb fat)<\/li>\n<li>Dough (see below)<\/li>\n<li>\u00bc tsp salt and to taste<\/li>\n<\/ul>\n<p>Take asparagus, and blanch, and then cut into small disks, roughly \u00bc\u201d thick, or chop.<\/p>\n<p>Take Dutch oven, and place on burning coals to heat, melt approximately 1 tbsp. of olive oil (lamb fat), then take the lamb and brown in Dutch oven.<\/p>\n<p>Add chickpeas, leeks, onions, cilantro, and \u00bc tsp of salt, and add about 2 inches of water, and cook until meat is done (5-10 minutes).<\/p>\n<p>Add asparagus, olives, ground walnuts, and 2 tsp of the coriander seeds.<\/p>\n<p>Take eggs, and beat them, and add remaining coriander seeds, black pepper, and soy sauce to them, and then add to the pot and stir.<\/p>\n<p>Cook until almost all the free liquid has left the pot.<\/p>\n<p>Taste, and add salt as desired.<\/p>\n<p>Remove most of the coals, and prepare dough (below), and then place on top of the meat\/egg mixture.  Brush top with oil, then place hot coals on top of the lid and cook until dough is done, about 30 minutes.<\/p>\n<p>Invert pot onto platter, and serve<\/p>\n<p><span style=\"font-weight: bold;\">Top (bottom) Crust Recipe<\/span><br \/>Based on a yeast biscuit recipe, and informed by the recipes for  Aqr\u0101s Mumalla\u1e25a (<span style=\"font-style: italic;\">Medieval Arab Cookery<\/span>), and Khubz al-Qan\u0101n\u012b or bottle bread from (<span style=\"font-style: italic;\">Annals of the Caliphs\u2019 Kitchens<\/span>)<\/p>\n<p><span style=\"font-weight: bold;\">Ingredients<\/span>:<\/p>\n<ul>\n<li> 1 pkg. dry yeast<\/li>\n<li> 1 c. warm water<\/li>\n<li> 3 tbsp. soft shortening (will be lamb fat)<\/li>\n<li> 1\/2 tsp. salt<\/li>\n<li> 2 tbsp. sugar<\/li>\n<li> 2 1\/2 c. flour<\/li>\n<li> Approx 1 tbsp. lamb fat liquefied.<\/li>\n<\/ul>\n<p>Dissolve yeast in warm water and \u00bd tsp. sugar in a large mixing bowl, wait until you see it froth up.<\/p>\n<p>Add shortening (lamb fat), salt, remaining sugar and flour; mix well.<\/p>\n<p>Allow 1 hour for dough to rise<\/p>\n<p>Brush the liquefied fat on the outside of the dough.<\/p>\n<p>Knead 15-20 times on floured board, brushing on liquefied fat each time you fold the dough.<\/p>\n<p>Roll out approximately 1\/2-inch thick and shape to match the top of the pot.<\/p>\n<hr \/>\n<p><span style=\"font-weight: bold;\">Tab\u012bkh \u1e24abb Rumm\u0101n <\/span>(The \u201cmess of cooked pomegranate seed\u201d)<br \/>From <span style=\"font-style: italic;\">Medieval Arab Cookery<\/span><br \/><span style=\"font-weight: bold;\"><br \/>Ingredients<\/span>:<\/p>\n<ul>\n<li> \u00bd cup white sugar<\/li>\n<li> 1 tbsp fresh mint, chopped finely<\/li>\n<li> 1 cup pomegranate juice<\/li>\n<li> 2 cups ground almonds.<\/li>\n<\/ul>\n<p>Take pomegranate juice and sugar and combine, and stir until sugar is dissolved.<\/p>\n<p>Add ground almonds, mix until smooth, then wait at least 15 minutes to for the almonds to soak up the liquid and thicken.<\/p>\n<p>Add chopped mint.<\/p>\n<p>Add oil to pan, and heat until oil shimmers.<\/p>\n<p>Add the batter to pan to make 9-12 inch pancakes, and then turn down heat to medium low.  When the mixture has stiffened, the edges will turn a dark brown, flip and cook other side until brown.<\/p>\n<p>Cut into wedges when it has cooled,<\/p>\n<p>Should you choose to make cookies, I would recommend that you bake them in an oven on parchment paper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m competing in a medieval cooking competition today called Trial by Fire, it starts at noon, so I&#8217;ve set this to show up at noon. The cooking is done under camping conditions, and I am doing a main dish, and a dessert. The main dish is Maghm\u016bma with Asparagus, from a translation of Annals of &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1012,1011],"tags":[],"class_list":["post-191279","post","type-post","status-publish","format-standard","hentry","category-food","category-history"],"_links":{"self":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/191279"}],"collection":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/comments?post=191279"}],"version-history":[{"count":0,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/191279\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/media?parent=191279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/categories?post=191279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/tags?post=191279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}