Middle East
Marzipan: It’s out there
Marzipan recipes have been around, and essentially unchanged for 1000 years – an ancient version is in Al-Baghdadi’s Kitab al-Tabikh or “Book of Dishes”. Crush almonds, add sugar, egg whites – I also added a little cream of tartar (Potassium bitartrate – which forms in wine casks during fermentation) which increases the heat tolerance of [...]
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 rose-water. [...]
Crudifest, March 2010
Images from crudifest 2010 – in the excitement we seem to have missed taking any pictures of some lovely 1654 apple pyes, but so be it. I’ll give a blow by blow of the recipes and methods soon – the “wild yeast bread” was left overnight to attract wild yeasts to leaven it, but was [...]
Couscous Instructional Video
Preparing the couscous for steaming:
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