{\rtf1\mac\ansicpg10000\uc1\deff4\stshfdbch0\stshfloch0\stshfhich0\stshfbi0\deflang1033\deflangfe1033{\upr{\fonttbl{\f0\fnil\fcharset256\fprq2{\*\panose 00020206030504050203}Times New Roman{\*\falt Courier};} {\f4\fnil\fcharset256\fprq2{\*\panose 00020005000000000000}Times;}{\f5\fnil\fcharset256\fprq2{\*\panose 00020005000000000000}Helvetica;}{\f6\fnil\fcharset256\fprq2{\*\panose 00020005000000000000}Courier{\*\falt Courier New};} }{\*\ud{\fonttbl{\f0\fnil\fcharset256\fprq2{\*\panose 00020206030504050203}Times New Roman{\*\falt Courier};}{\f4\fnil\fcharset256\fprq2{\*\panose 00020005000000000000}Times;}{\f5\fnil\fcharset256\fprq2{\*\panose 00020005000000000000}Helvetica;} {\f6\fnil\fcharset256\fprq2{\*\panose 00020005000000000000}Courier{\*\falt Courier New};}}}}{\colortbl;\red0\green0\blue0;\red0\green0\blue255;\red0\green255\blue255;\red0\green255\blue0;\red255\green0\blue255;\red255\green0\blue0;\red255\green255\blue0; \red255\green255\blue255;\red0\green0\blue128;\red0\green128\blue128;\red0\green128\blue0;\red128\green0\blue128;\red128\green0\blue0;\red128\green128\blue0;\red128\green128\blue128;\red192\green192\blue192;}{\stylesheet{ \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \f4\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 \snext0 Normal;}{\*\cs10 \additive Default Paragraph Font;}{\* \ts11\tsrowd\trftsWidthB3\trpaddl108\trpaddr108\trpaddfl3\trpaddft3\trpaddfb3\trpaddfr3\trcbpat1\trcfpat1\tscellwidthfts0\tsvertalt\tsbrdrt\tsbrdrl\tsbrdrb\tsbrdrr\tsbrdrdgl\tsbrdrdgr\tsbrdrh\tsbrdrv \ql \li0\ri0\widctlpar\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0 \fs20\lang1024\langfe1024\cgrid\langnp1024\langfenp1024 \snext11 Normal Table;}{\s15\ql \li0\ri0\widctlpar\tqc\tx4320\tqr\tx8640\faauto\adjustright\rin0\lin0\itap0 \f4\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 \sbasedon0 \snext15 header;}{\s16\ql \li0\ri0\widctlpar\tqc\tx4320\tqr\tx8640\faauto\adjustright\rin0\lin0\itap0 \f4\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 \sbasedon0 \snext16 footer;}{\* \cs17 \additive \sbasedon10 page number;}{\s18\ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 \f6\fs20\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 \sbasedon0 \snext18 Body Text;}}{\*\rsidtbl \rsid13924215\rsid16663373}{\info {\title fd-Africa-msg}{\subject Period food of northern Africa. Moroccan food.}{\author Edited by Mark S. Harris}{\keywords Africa, Morocco, food, recipe, period, tangine, medieval}{\operator Mark S. Harris}{\creatim\yr2008\mo3\dy17\min45} {\revtim\yr2008\mo3\dy17\min45}{\version2}{\edmins1}{\nofpages6}{\nofwords2341}{\nofchars11237}{\nofcharsws16387}{\vern24977}}\ftnbj\aenddoc\noxlattoyen\expshrtn\noultrlspc\dntblnsbdb\nospaceforul\lytprtmet\hyphcaps0\formshade\horzdoc\dgmargin\dghspace120 \dgvspace120\dghorigin1800\dgvorigin1440\dghshow0\dgvshow3\jcompress\viewkind4\viewscale125\pgbrdrhead\pgbrdrfoot\nolnhtadjtbl\rsidroot13924215 \fet0\sectd \linex0\endnhere\titlepg\sectdefaultcl\sftnbj {\footer \pard\plain \s16\ql \li0\ri0\widctlpar \tqc\tx5040\tqr\tx8640\faauto\adjustright\rin0\lin0\itap0 \f4\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\f6\fs20\insrsid13924215 Edited by Mark S. Harris\tab fd-Africa-msg\tab }{\cs17\f6\fs20\insrsid13924215\charrsid13924215 Page } {\field{\*\fldinst {\cs17\f6\fs20\insrsid13924215\charrsid13924215 PAGE }}{\fldrslt {\cs17\f6\fs20\lang1024\langfe1024\noproof\insrsid16663373\charrsid13924215 6}}}{\cs17\f6\fs20\insrsid13924215\charrsid13924215 of }{\field{\*\fldinst { \cs17\f6\fs20\insrsid13924215\charrsid13924215 NUMPAGES }}{\fldrslt {\cs17\f6\fs20\lang1024\langfe1024\noproof\insrsid16663373\charrsid13924215 6}}}{\f6\fs20\insrsid13924215 \par }}{\*\pnseclvl1\pnucrm\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl2\pnucltr\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl3\pndec\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl4\pnlcltr\pnstart1\pnindent720\pnhang{\pntxta )}} {\*\pnseclvl5\pndec\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl6\pnlcltr\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl7\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl8 \pnlcltr\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl9\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}\pard\plain \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 \f4\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\f5\fs36\ul\insrsid13924215 fd-Africa-msg - 3/16/08 \par }{\f6\fs20\insrsid13924215 \par Period food of northern Africa. Moroccan food. Tangine. \par \par NOTE: See also the files: Africa-ms}{\f6\fs20\insrsid16663373 g, blacks-msg, Italy-msg, fd-By}{\f6\fs20\insrsid13924215 zantine-msg, fd-Mid-East-msg, fd-Greece-msg, fd-Turkey-msg, }{\f6\fs20\insrsid13924215\charrsid13924215 fd-Morocco-msg}{ \f6\fs20\insrsid13924215 . \par \par }\pard \qj \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 {\f6\fs20\insrsid13924215 ************************************************************************ \par }\pard \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 {\f6\fs20\insrsid13924215 NOTICE - \par \par This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. \par \par }\pard\plain \s18\ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 \f6\fs20\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid13924215 This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org \par }\pard\plain \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 \f4\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\f6\fs20\insrsid13924215 \par I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. \par \par The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. \par \par Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). \par \par Thank you, \par Mark S. Harris AKA: THLord Stefan li Rous \par Stefan at florilegium.org \par ************************************************************************ \par \par Date: Wed, 14 Jul 1999 02:24:09 -0500 \par From: Robert Gonzalez \par Subject: Re: SC - tagine? \par \par >What's a tagine? Is this a period term as well as a modern one? Is \par >there a differance between what they were then and now? \par >-- \par >Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra \par \par A tajine is a morracan dish. and also the name of the ceramic cookware in \par which the dish is cooked and served. \par I am not sure how far back it goes but it is very basic so it seems that it \par can go back quite a bit. \par morrocan cooking and tajines in particular are characterized by their use of \par fruits and vegtables along with meats in a thick stew or more like a gravy. \par I've seen all sorts of combinations some even using fish as the meat. \par the main thing tho is the use of several exotic spices. \par This is a good link for more on moroccan cooking. \par http://www.sas.upenn.edu/African_Studies/Cookbook/Morocco.html \par \par and here is a Tajine recipe I got from David Rosengarten's show Taste. on \par the food network. \par BTW the Ras el Hanout mentioned is a spice blend which varies from place to \par place. It means basically the best of the shop. meaning that if you go to a \par spice store and ask for ras el hanout you will get a blend of the top 15 or \par 20 spices in the store. In the show David made a blend which include a few \par basic things like annise and cinnomon as well as some more exotic items like \par rose buds and orange blossom. unfortunately the web Food Network website did \par not give the ingredients of that blend. Should have taped that one... \par One of these days I'll get the guts to try this at an event or something. If \par someone does please let me know how it goes. \par Buena Suerte! \par Roberto Maroquin de Aragon \par Bjornsborg, Ansteorra \par \par LAMB, PRUNE AND BUTTERNUT SQUASH TAGINE \par (Adapted from Paula Wolfert Recipe) \par 3 pounds boned lamb shoulder, cut into 2-inch pieces \par 3 tablespoons melted butter \par 2 tablespoons vegetable oil \par 1/8 teaspoon ground saffron \par 1/4 teaspoon turmeric \par 1/4 teaspoon ground black pepper \par 1 teaspoon ground ginger \par 1 teaspoon Ras el Hanout, if desired \par 1/4 cup grated onion \par 5 sprigs fresh cilantro, tied with string \par 1 cup thinly sliced onion \par I pound pitted prunes, soaked in cold water for 15 minutes \par 1/2 cup honey \par 2 pounds butternut squash, peeled, seeded, cut in 2-inch pieces \par 1/2 cup orange flower water \par 2 cinnamon sticks \par 2 tablespoons toasted sesame seeds \par Trim excess fat from meat. \par In a bowl combine the butter, oil, saffron, turmeric, pepper, ginger, Ras el \par Hanout, and onion. Dip meat in mixture to completely coat and add to \par casserole set over moderate heat. Cook meat, turning, until no longer pink. \par Add enough water to just cover meat and the cilantro, bring to a boil and \par simmer, covered, 1 hour. Add sliced onions and simmer 30 minutes longer. Add \par drained prunes and simmer, uncovered, until sauce is reduced to 1 cup. \par Arrange squash in a fresh pan. Add orange flower water, honey and cinnamon \par sticks. Simmer 15 minutes undisturbed. Reduce cooking liquid over high heat \par until syrupy. Return to casserole and simmer 5 minutes, or until squash is \par tender. \par To serve: transfer meat to a serving dish, spoon sauce with onion and prunes \par over it and garnish with the squash. Sprinkle with the sesame seeds. Serve \par over Couscous. \par Yield: 4 to 6 servings \par Recommended drink: Green Tea \par \par \par Date: Wed, 14 Jul 1999 12:39:42 -0700 \par From: lilinah at grin.net \par Subject: Re: SC - tagine? \par \par Roberto Maroquin de Aragon wrote: \par \par >here is a Tajine recipe I got from David Rosengarten's show Taste. on \par >the food network. \par \par >(Adapted from Paula Wolfert Recipe) \par \par I highly recommend Paula Wolfert's cook books, any of them: \par Mediterranean Cooking \par The Cooking of South-West France \par The Cooking of the Eastern Mediterranean \par \par I am especially fond of the Moroccan one, although it is not at all "period": \par Couscous and Other Good Foods from Morocco \par copyright 1973 \par Harper and Row \par ISBN 0-06-014721-0 \par \par >BTW the Ras el Hanout mentioned is a spice blend which varies from place to \par >place. It means basically the best of the shop. meaning that if you go to a \par >spice store and ask for ras el hanout you will get a blend of the top 15 or \par >20 spices in the store. In the show David made a blend which include a few \par >basic things like annise and cinnomon as well as some more exotic items like \par >rose buds and orange blossom. unfortunately the web Food Network website did \par >not give the ingredients of that blend. Should have taped that one... \par \par In "Couscous and Other Good Foods from Morocco", she has a discussion of \par ras el hanout. \par \par I asked some time ago if anyone know if ras el hanout was period, and if so \par did anyone have a recipe, but got only resounding silence in return. So, \par here's what Paula has to say about Ras (head) el Hanout (of the shop): \par \par (begin quoted section) \par p. 24 "Ras el hanout, which means, literally, "top of the shop," seems to \par fascinate everyone, foreigners and Moroccans alike. It is a very old \par mixture of many spices, sometimes ten, sometimes nineteen, sometimes \par twenty-six; Moroccans have told me of a ras el hanout that contained more \par than a hundred ingredients. \par \par It is incorrest to think of ras el hanout as a curry powder by another \par name, It lacks the abundance of fenugreek, coriander seeds, mustard seeds, \par poppy seeds, and cumin of commercial curry. Though theoretically almost \par anything is permissible in ras el hanout-even dried garlic and \par saffon-obviously some mixtures are better than others. The aphrodisiacs \par (Spanish fly, ash berries, and monk's pepper) that appear in most formulae \par seem to be the reason why the mere mention of this mixture will put a gleam \par into a Moroccan cook's eye. \par \par Ras el hanout is used in Moroccan game dishes' in mrouzia (Lamb Tagine with \par Raisins, Almonds, and Honey, p. 286), a sweet lamb dish; in the hashhish \par candy called Majoun (p. 314); in various rice and couscous stuffings; and \par even in some recipes for bisteeya. I bought a packet in the Attarine \par quarter of Fez, where it si sold in brut form, and after a long analysis, a \par friend in New York who is a spice merchant and I came up with the following \par list of ingredients: \par \par Allspice \par Ash berries (Holarrhen, called lissan ettir in Morocco. A tan, elongated \par spice that looks like a bird's tongue and is alleged to have strong \par medicinal and aphrodisiacal properties.) \par Belladonna leaves \par Black cummin seeds (Nigella arvensis sativa, called habet el soudane in \par Morocco) \par [Anahita's note: i think this is called kalonji in India] \par Black peppercorns \par Cantharides (Lytta vesicatoria, called debbal el hand in Morocco. The very \par sight of these green, metallic beetles, called "Spanish fly" terrifies me) \par Cardamom pods (Eletteria cardamomum, called qaqual in Morocco) \par Wild cardamom pods (Eletteria cardamomum, var. major, called abachi in \par Morocco, and popularly known as "bitter black cardamom"...) \par [Anahita's note: you can sometimes find these in Indian shops] \par Cayenne \par Cassia cinnamon \par Ceylon cinnamon \par Cloves \par Coriander seed \par Cubeb pepper \par Earth almonds (Cyperus esculentus, called tara soudania in Morocco... a \par perfumed chestnut taste) \par Galingal (Alpinia galanga, called kedilsham in Morocco... In Indonesia it \par is frequently used, and is called laos) \par Ginger \par Gouza el asnab (...a kind of nut...I have not been able to identify its \par botanical name and am indebted to the Fez bookbook of Mme. Z. Guinaudea for \par being able to identify it at all) \par Grains of paradise \par Long pepper \par Lavender \par Mace \par Monk's pepper (Agnus castus, called kheroua in Morocco. Another potent \par aphrodesiac.) \par Nutmeg \par Orrisroot \par Turmeric \par \par [Anahita's note: i have not included all her excellent notes on most of the \par spices, only on those that are a bit obscure, or this would be much longer \par - - of course what's obscure to one person may be commonplace to another - if \par you have more questions, i'll selectively quote more of her notes.] \par \par p. 26 With a Moroccan girl who lives in New York, I worked out an \par American formula for ras el hanout that obviously lacks some of the rare \par Moroccan items like cubeb peppers and the aphrodisiacs. Nevertheless, it's \par a pretty good approximation. \par \par Try to make it yourself if you want; your blender will undoubtedly survive \par all these nuts, sticks, barks, and seeds, but the aroma will linger on--ras \par el hanout is strong. (Follow with a separate grinding of cane sugar and \par your blender will be clear and clean). Grind the following ingredients in a \par blender until you obtain a fine mix, then sieve: \par \par 4 whole nutmegs 1/2 tsp. lavender \par 10 rosebuds 1 Tb. white peppercorns \par 12 cinnamon sticks 2 pieces of galangal \par 12 blades mace 2 Tb. whole gingerroot \par 1 tsp. aniseed 6 cloves \par 8 pieces turmeric 24 allspice berries \par 2 small pieces orrisroot 20 white or green cardamom pods \par 2 dried cayenne peppers 4 wild (black) cardamom pods \par \par [Anahita's note: because of the good services of fellow listee and spice \par merchant, Francisco Sirene (or your other preferred spice merchant) we here \par have the option of adding both kinds of cinnamon, black cummin, grains of \par paradise, and long pepper, if we want to experiment ourselves. And you may \par want to "bump up" the amount of cayenne a little.] \par \par p. 27 A rather simple recipe for ras el hanout--although far less \par thrilling to make or use--can be made with the following formula (buying in \par ounces from a spice merchant and grinding at home): \par \par 1/2 ounce allspice berries 1-1/2 ounces dried gingerroot \par 1 ounce black peppercorns 1/2 ounce stick cinnamon \par 1/2 ounce galingal or laos roots 1/4 ounce turmeric \par 1/2 ounce mace blades 3 rosebuds \par 1-1/2 whole nutmegs 1 clove \par 10 cardomom pods \par \par (end quoted section) \par \par Happy eating, \par \par Anahita Gaouri bint-Karim al-hakim al-Fassi \par \par \par Date: Mon, 10 Jan 2000 17:42:26 -0500 \par From: "Daniel Phelps" \par Subject: Re: SC - OOP? Question what is a Tagine? \par \par My copy of "The International Cook's Catalogue" has a entry on Tajines; \par quote: \par \par "In Morocco, Tunisia and Algeria a tajine is a savory stew of fish, meat or \par poultry. The variety is endless---- a tajine can be a subtle red snapper \par ragout , an assertive melange of mutton and quince, or a perfumed blend of \par chicken with preserved lemons. \par \par A tajine is slowly simmered in a tajine slaoui, a round, shallow, \par flat-bottomed earthenware dish with a high conical lid. The lid fits snugly \par into a lip in the dish so that steam and flavor cannot escape during \par cooking. " \par \par It goes on to describe dining customs and the dimensions of individual \par tajine slaoui of of which they show both a "for use" and a "serving piece \par only". Best you check to see if what they are selling can be put in the \par oven. Oddly enough they provide a recipe for "Lamb Tagine with Fried \par Eggplant" in which they use the alternative spelling you provided. They \par cribbed it from "Couscous and other Good Food from Morocco" by Paula \par Wolfert ISBN: 0-06-091396-7. My copy of her book shows numerous beef, \par lamb, veal, chicken, and fish dishes. As I understand that it is still \par currently in print you might stop by B&N or what have you and check it out. \par What price do they have on the tagine? My 1977 ICC shows a price of $30.00 \par for the "for use" version and $36.00 for the highly decorated "serving only" \par model. \par \par Daniel Raoul le Vascon de Navarre', who as he has not had his din din can be \par called, The Hungry. \par \par \par }\pard \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0\pararsid13924215 {\f6\fs20\insrsid13924215\charrsid13924215 Date: Fri, 6 Apr 2007 01:43:17 -0700 (PDT) \par From: Huette von Ahrens \par Subject: Re: [Sca-cooks] African dish \par To: Cooks within the SCA \par \par --- Sarah Fitzpatrick wrote: \par > There is an northern African dish (Algeria?) with the crust made of a soft \par > dough dabbed on a hot pan (a wok like turned upside dowm over the heat \par > source) then pealed off and stacked. The pie is made of chicken, almonds \par > layers of dough and I forget what else. Maybe 10 sheets, filling and \par > repeat. It is in the Time Life Cookbook for Africa. \par > Sarah \par \par I believe that the "hot pan" you are thinking of is a tajine or tagine, which is a ceramic pan with a ceramic cone-shaped chimney to bake or stew foods without \par having to stir them. Almost all the North African tajines are ceramic, but there are metal ones made in America and Europe using the same principles. \par \par Also, the recipe that you are thinking of is Moroccan and is called bstilla or bistilla or bisteeya or pastilla. It is believed to have come to Morocco from \par Andalucia. And the pastry used is called "trid". According to Claudia Roden in her new book called "Arabesque", pages 66 through 68. Claudia Roden is a very noted food historian who specializes in M editerranian foods. Her new book covers Moroccan, Turkish and Lebanese foods. \par \par Huette \par \par }\pard \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 {\f6\fs20\insrsid13924215 \par }}