Medieval cooking

jyotirmoy

I reproduce here the translated version of a description of a meal from the writings of an epicurean Caliph named b. Khalid who indulged in the pleasure of the senses around 9-10th. century. Eminent English scholar Mr. Berry had studied these in the 18th. century & was probably the only person who translated these.

It is made with hens, pigeons, ringdoves, small birds, or lamb. Take what God has given you, then clean it from all its blemishes and cut it and put it in a pot with salt and onion, black pepper, coriander and lavender or cinnamon, some mastic, and oil.

Now here is the problem. What bird was referred to as hens? Some kind of fowls? What is a ring dove? Lavender & Cinnamon are not similar stuff so what was the alternate to Cinnamon exactly? We also learn that Garlic hadn’t arrived neither did the Chilies but black pepper was in use.
The 16th century English encyclopedist Bartholomaeus de Glanville, known as Bartholomew the Englishman, believed that black pepper was the result of white pepper having been scorched by fire. According to Bartholomew, the peppercorn was the fruit of a tree that grew in a forest on the south slope of the hill Caucasus; this forest was the home of a vicious breed of snakes that had to be driven out by fire in order for the peppercorns to be harvested. This fire transformed white pepper into the wrinkled black variety! Even by the 13th century the origin of the more common foreign spices remained a mystery (at least for those not directly involved in their commerce). The biography "Life of Saint Loius", completed in 1309 by Jean, Sire of Joinville and Seneschal of Champagne, said that Ginger, Cinnamon & Rhubabrb came from Earthly Paradise some where near the river Nile.

Close the lid & put the pan on embers. Let the meat cook & the water dry out. When done sauté in oil & preserve. Knead dough with a mix of wheat & Semolina & roll out two discs. Place the meat on one & cover it with the other. Press the ends together & place it between smoldering dung cakes & have patience to wait. When done say your prayers, share your food & eat.

Now lets cut forward to 21st. Century.
600 gms. Of tender boneless veal, cut in to thin strips about 6.5 cms. long & 1 cm. Wide, some thing like flat pastas.
1 medium onion chopped.
2 cm. Piece of Ginger
1 small teaspoon black peppers.
2 cms. piece of Cinnamon ground
1 tsp. coriander
Oil
Salt to taste.
Flour & yeast for the dough. As usual prepare this first & keep it covered with damp cloth.
Mix all the ingredients with the veal & cook on medium heat in a covered pot till the veal is done in the juice of the onions.
With a little oil on a non-stick pan-fry the cooked meat with the spices till semi dry.
Make a patty with the dough & stuff it with the veal strips.
Bake in an oven pre-heated to 300 degree Celsius for about 35 minutes. Brush the patty with a mix of honey & warm milk after 25 minutes.