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Mukaffan – Almond Candy from Baghdad
From A Baghdad Cookery Book translated by Charles Perry from Kitab al-Ṭabīḫ, “The Book of Dishes” by Muḥammad bin al-Ḥasan bin Muḥammad bin al-Karīm al-Baghdadi, mid 13th century.
Take a pound of sugar and a third of a pound of almonds or pistachios [we used almonds] and pound everything finely. Knead it hard with [...]
Thanksgiving: Wherein a chicken rides a turkey to dinner and a pumpkin pie is filled with cheese
I have a very understanding family:
To make various mixtures with which to stuff every sort of commonly eaten animal, quadraped and fowl. Get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid…adding in beaten mint, sweet marjoran, burnet [...]
What’s for Lunch? Bunyols!
There are recipes that survive and evolve over the years – blankmange goes from being a chicken/rice version of oatmeal, to a sauce for chicken, to, over the centuries, an almond custard; recipes that become extinct as the forces of superior techniques and fashion weed them out of cook books like eel pie, lamprey turnovers, [...]
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