medieval-dips-msg - 11/22/18
Medieval dips. Appetizers.
NOTE: See also the files: Gamblng-Snaks-art, p-snack-foods-msg, Vigil-Snacks-art, cheese-goo-msg, Cheese-Balls-art, Moretum-Rec-art, Bo-Quail-Eggs-art, eggs-stuffed-msg.
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Date: Fri, 21 Apr 2006 17:50:52 -0400
From: Suey <lordhunt at gmail.com>
Subject: Re: [Sca-cooks] Silq bi-laban (spinach and sesame [sic] dip)
To: sca-cooks at ansteorra.org
>>>>
There seems to be a translation issue, Silq bi laban would be spinach and yogurt. Laban isyogurt not sesame. I'd consider this a sauce or
side dish, not an entree.
This would seem to be from Al Baghdadi Chapter
VII: On pickles, relishes and condiments
http://www.kal69.dial.pipex.com/shop/pages/isbn420.pdf has the index
http://www.kal69.dial.pipex.com/shop/system/index.html
I don't have a copy of this, but perhaps someone
can look it up for you. Hope this helps.
Ranvaig
<<<<
Thank you so much Ranvaig for the lead. The planners of the dinner
will be thrilled to know that this is another 13th C recipe. I do not
have a copy of it but will see if someone can email me the page
number before the recipes go to print.
You are absolutely right, there is no sesame but garlic in this
recipe. We plan to serve it as an appetizer.
Recently, all my files were riped out by a virus and I thought did
not have a backup of the recipe. By pure chance I found my Spanish
translation of it the other day, which roughly translated back into
English is:
*Silq bi-laban (spinach and garlic dip)*
* Heat a frying pan and add olive oil. Add mashed garlic and
stir for 10 seconds. Add spinach, lower the heat and cover for one
minute. Stir, cover and leave it another minute or until the spinach
leaves wilt. Let it cool.
Make a puree of this mixture. Put it in a bowl and add yogurt (1/4
in comparison to the cream added) and sour cream, lemon juice, salt and
pepper. Mix it well and refrigerate.
Serve with pita bread.
Sue
Date: Sun, 23 Apr 2006 00:25:52 -0700
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Silq bi-laban (spinach and sesame dip)
To: sca-cooks at ansteorra.org
Ranvaig wrote:
> There seems to be a translation issue, Silq bi
> laban would be spinach and yogurt. Laban is
> yogurt not sesame. I'd consider this a sauce or
> side dish, not an entree.
Actually, Silq is chard. In translations of recipes, spinach seems to
be a common substitute in America, although chard is often readily
available.
> This would seem to be from Al Baghdadi Chapter
> VII: On pickles, relishes and condiments
From al-Baghdadi (trans. Arberry):
Take beet with large ribs; cut off the ends of the leaves and cut in
to pieces a span long. Wash, and boil in salt and water until cooked.
Dry and put into Persian milk and garlic, sprinkle with sesame and
serve.
NOTE: Silq is not beet, it's chard. This is an error on the part of
Arberry.
From the Description of Familiar Food (trans. Perry):
Take big Swiss chard stalks and cut off their leaves and throw them
away. Cut the stalks the size of four fingers and wash them. Then
boil them in salted water until done. Take them out of the water and
spread out on a woven tray until well dried off. Put them in yogurt
that has been mixed with garlic, of the sort that has been boiled as
previously, and sprinkle a little nigella and fresh mint leaves on it.
NOTE: The Book of the Description of Familiar Foods incorporates a
version of al-Baghdadi that has the original plus 67 recipes (for a
total of about 160 recipes), chapters from other works (such as the
one on Lenten food), individual recipes from other sources, and a
confectioner's manual, for a total of about 420 recipes.
NOTE: There are still modern recipes for silq that instruct the cook
to cut off the leaves and cook the stalks.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
<the end>