rice-yoghurt-msg - 10/26/19
Cooking rice in yoghurt in an Islamic dish.
NOTE: See also the files: rice-msg, dairy-prod-msg, fd-Mid-East-msg.
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Date: Tue, 28 Feb 2012 21:57:38 -0600
From: Sayyeda al-Kaslaania <samia at idlelion.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] rice cooked in yogurt?
How can this work? Soaking the rice in warm water before cooking would help, but the yogurt would still scald before the rice cooks. I could see adding a cup of the broth back into the pot, but this translation clearly says to remove the broth. Thoughts?
Sayyeda al-Kaslaania
39. /Labaniyya R//u-miyya/: Greek (or Byzantine) yogurt stew
A pound of meat is parboiled to eliminate the stench, until it is cooked halfway through; then the chopped leaves of chard are added and cooked. When everything is cooked, the meat, the broth, and chard are removed from the pot and pound of yogurt and a half /u-qiya/ of rice are poured [into the pot] and mixed together so that rice is cooked. At this point the meat and chard are added back, together with a small quantity of broth, and cooked with mint leaves. After having transferred [the contents of the pot] to a plate [/zubdiyya/], the [dish] is sprinkled with crushed garlic. This can be prepared with turnips in place of the chard.
From: Zaouali, Lilia, and M.B. DeBevoise (trans.). /Medieval Cuisine of the Islamic World: A concise history with 174 recipes/.University of California Press: Berkley, 2007. The recipe is translated from a thirteenth century Syrian text called (in transliterated English) /Kitab al-Wusla il//a-al-habi-b fi-wasf al-tayyiba-t wa-l-ti-b/("The Book of Relation with the Beloved in the Description of the Best Dishes and Spices"). This was translated into Italian and then into English.
During this period, rice was "typically husked white rice (/aruzz abyad maqshur/)," according to Mark Nesbitt, et. al. in "History of Rice in Western and Central Asia"
<http://www.ancientgrains.org/rice2010nesbitt.pdf.pdf>; (Opens a .pdf.)
Date: Wed, 29 Feb 2012 10:03:33 -0800
From: David Walddon <david at vastrepast.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] rice cooked in yogurt?
My thought is the yogurt is translated wrong or that the yogurt they are thinking of is much thinner than what we think of as yogurt. It could be cultured milk products that are yogurt like but not as firm as modern yogurt. Then it would not scald.
You can cook rice in milk or cream without it scalding.
Eduardo
Date: Wed, 29 Feb 2012 18:09:50 +0000
From: Gretchen Beck <cmupythia at cmu.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] rice cooked in yogurt?
Most store bought yogurt contains gelatin to give it that thick consistency.
When I've made yogurt at home, it's been of an appropriate consistency to use as described.
My guess is that it's low heat, lots of stirring.
toodles, margaret
Date: Wed, 29 Feb 2012 10:55:22 -0800 (PST)
From: wheezul at canby.com
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] rice cooked in yogurt?
When I lived in Southern Turkey in the late 70's, the yogurt served was
quite thin - more like a thick drink than the pudding consistency we're
used to. Many local people still didn't have refrigerators then and we
ate bread made in traditional wood fired brick ovens. This sort of makes
climatic sense - it's so hot there that you'd want to eat yogurt quickly
after it just begins to set before it gets too sour in the heat? (Maybe
about 8-10 hours after each milking?) And would it be sheep's milk
yogurt.
Katherine
Date: Wed, 29 Feb 2012 15:26:34 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] rice cooked in yogurt?
<<< How can this work? Soaking the rice in warm water before cooking
would help, but the yogurt would still scald before the rice cooks.
I could see adding a cup of the broth back into the pot, but this
translation clearly says to remove the broth. Thoughts? >>>
My thought is that must a reason to put it in the same pot and not in
a different one. The pot would already be hot, and especially if it
was an earthenware pot, the residual heat would cook the rice.
Ranvaig
<the end>