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Scents and Flavors : A Syrian Cookbook /

"This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the 'greater part of the pleasure of this life, ' namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous...

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Detalles Bibliográficos
Otros Autores:	Perry, Charles, 1941- (Editor )
Formato:	Electrónico eBook
Idioma:	Inglés Arabic
Publicado:	New York : New York University Press, 2017.
Colección:	Book collections on Project MUSE.
Temas:	Cooking, Syrian. Cooking, Arab. COOKING / General Cuisine arabe > Ouvrages avant 1800. Cuisine syrienne > Ouvrages avant 1800. Cooking, Arab > Early works to 1800. Cooking, Syrian > Early works to 1800. Syrien Livres de cuisine. Cookbooks. Early works. cookbooks. Cookbook Electronic books.
Acceso en línea:	Texto completo

Tabla de Contenidos:

Machine generated contents note: Section on 'anbarina with musk
A second variety, better than the first, and with a more pungent aroma
A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors
Agarwood
Elevated agarwood
A better elevated agarwood preparation
An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather
Nadd incense tablets of the kind made for Ibn al-Aghlab
Nadd incense tablets of the kind made for caliphs
A good Yemeni winter incense for use on all furs except squirrel
A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms
Nadd incense wicks
A recipe for incense cakes
Another kind of incense cake
Barmakiyyah incense
Another Barmakiyyah incense recipe
Nadd compounded for incense
Section on powders
A warming powder
A cooling powder
Cyperus powder
Citron powder
Rose powder
An aromatic powder
An incomparable antiperspirant
Section on fragrant oils
Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few
An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain
Recipe for extracting ben oil, which few do well
As for ben oil cooked with spices
Another recipe for spiced ben oil
Yemeni subiyyah
A variation
Yemeni shishsh
Another preparation
Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite
Sugar and lemon drink
Marinated sweet-kerneled apricot drink
Sweet-kerneled apricot snacks
Prepared pomegranate seeds
Sour orange drink
A cure for nausea
Citron drink
Spiced oxymel
Quinces cooked with sugar
Sour grape juice
Sour grape juice of the sun
Lemon juice-for drinking
Sour orange juice-a rarity, of which most people have never heard
Recipe for softening sour oranges
Sumac juice
White vinegar
Another white vinegar recipe
The first
Red tail fat
Green tail fat
Roast chicken
Second recipe
Third recipe
Fourth recipe
Fifth recipe
Section on bread-crumb stuffing, of which there are several varieties
First variety
Second variety
Third variety
Fourth variety
Fifth variety
Sixth variety
A similar variation
Another similar variation
Another similar variation
Seventh variety
Judhabat tabbalah
Chicken meatballs
Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations
The first type
The second type
The third type-stuffed with an egg cake
The fourth type
Section on masus
A variation with lemon juice
A variation, with sour grape juice
Chicken with a plain pistachio stuffing
A variation called Egyptian mu'arraq
Mukardanah
Keundiyyah
Lemon chicken
A variation
A similar variation
Another variation
Another variation
Recipe for chicken with pomegranate juice
A variation
Another variation
Another variation
Recipe for chicken kuzbariyyah
A better variation
Recipe with tamarind
Recipe with barberries
Recipe with rhubarb
A variation
Another variation
Recipe with quince
A variation
Another variation
Another variation
Zirabaj
A variation
Another version
Sub-section on sumac essence
Variation
Chicken with parsley sauce
Sour orange chicken
Chicken kashkat
Another sour-orange chicken
Camphor-white meatballs
Section on sweet chicken dishes
Pistachio chicken
Hazelnut chicken
Almond chicken
Poppy-seed chicken
The Queen of Nubia
Lubabiyyah
Rose-jam chicken
Candied chicken on croutons
A variation
Khawkhiyyah
Jurjan chicken
Chicken with Syrian mulberries
Village-style chicken with sour cherries
Chicken with cornelian cherries
Chicken rice
Sub-section on how to make chicken fat
Recipe for chicken canapes, known as Egyptian canapes
Sanbusak, for which there are four recipes
First recipe
Second recipe
Third recipe
Fourth recipe
Section on Egyptian kebabs
A variation
A delicious variation, the best there is
Another variation
Another variation
Another variation
Another variation
Another variety: Frankish roast
Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy
Another variation
Another variation
A variation which is a Bedouin specialty
Another variety, the Monk's Roast
Faux marrow
Bread-crumb stuffing for roast meat
Second variety, with sumac
Third variety, sweet
Section on mulukhiyyah, of which there are four types
Second type of mulukhiyyah
Third type, dry mulukhiyyah
Another type
Section on eggplant dishes, of which there are eight types
The first type is buraniyyah
Second type
A buraniyyah variation
Fourth type, kibritiyyah
Fifth type
Sixth type, stuffed eggplant
Seventh type, madfunah
Eighth type
Section on the ridged-cucumber dish, of which there are four varieties
The first recipe
Second recipe
Third recipe
Fourth recipe
Fifth recipe
Section on taro dishes, for which there are five recipes
The first recipe is mutawakkiliyyah
Second recipe, sitt al-shuna'
Third recipe
Fourth recipe
Fifth recipe
Section on cauliflower, for which there are three recipes
The first recipe
Second recipe
Third recipe
Section on spinach: four recipes
The first recipe
Second recipe
Third recipe
Fourth recipe
Rabi'iyyah, a well-known dish
Coriander stew, of which there are two types
The first type
Second type
Section on the garlic dish, of which there are two types
The first type
The second type, which is the best there is
Section on rhubarb, for which there are two recipes
Section on narjisiyyah, of which there are three varieties
The first variety
Second variety
Third variety
Recipe for dinariyyah
First recipe
Second recipe
Third recipe
Section on onion dishes, for which there are three recipes
The first is an onion dish which is better than many others- better even than sweetmeat
Second recipe
Third recipe
Section on cabbage dishes, for which there are two recipes
The first recipe
Second recipe
Section on sour-grape dishes, for which there are five recipes
The first recipe
Second recipe
Third recipe
Fourth recipe, a faux sour-grape dish
Fifth recipe, called The Beginning and the End
Section on turnip dishes, of which there are three types
The first type
Second type
Third type
Section on green almonds, for which there are two recipes
The first recipe
The second recipe
Section on sumac, for which there are five recipes
The first recipe
The second recipe
The third recipe, madfunah
The fourth recipe, fakhitiyyah
The fifth recipe
The sixth recipe
Section on cowpeas, for which there are two recipes
The first recipe
The second recipe
Crocus bulbs
Section on rice dishes-nine recipes
The first dish is muhallabiyyah
Second dish, white rice bardawili
Third dish, rukhamiyyah
Fourth dish, rice pilaf
Fifth variation, yellow pilaf
Sixth dish, white-grain yellow-grain pilaf
Seventh dish, rice with cornelian cherries
Eighth dish, fa'iziyyah
Ninth dish, servants' kashkiyyah
Tenth dish-making khatuni rice, which is wonderful
Section on al-qamhiyyah (whole-wheat dish), of which there are two types
The first type
The second type
Kashk (crushed-wheat dish), of which there are two types
The first type
Second type
Section on vinegar dishes, for which there are several types
The first type is hubayshiyyah
Second type, zirabaj, of which there are two varieties
The first variety
The second variety
Third type, thickened vinegar dish, of which there are two varieties
The first variety
The second variety
Fourth type, masus,
made like chicken masus
Fifth type, sweetened sikbaj
Two variations on sour-orange stew
The first recipe
The second recipe
Section on lemon-juice stew, of which there are three main recipes
The first, done two ways
Fuqqa'iyyah
The other way
The second variation, the safflower dish, of which there are two kinds
The first kind
The second kind
The third variation
Section on quince stew, of which there are two types
The first type
The second type
Section on apple dishes
The first recipe
The second recipe
The third recipe
The fourth recipe
Section on fresh fennel stew, two types
The first type
Second type
Section on lentil dishes, for which there are four recipes
The first recipe
Second recipe
Third recipe
Fourth recipe, called mujaddarah
Section on noodles
Section on tabbitlah
Section on couscous, of which there are two types
The first is "barleycorn" pasta
The second type is North African couscous
Ma'shisqah
Bad'iyyah, a North African dish
Section on apricots, two recipes
The first recipe
Second recipe, dried apricots.
Note continued: Section on bananas, for which there are three recipes
The first recipe
Second recipe
Third recipe
The first kind is sanbusak
The second kind, which is even better than 'ajamiyyah
The third kind, taratir al-Turkuman
The fourth kind, al-makshufah
The fifth kind, ma'muniyyah, for which there are three recipes
The first recipe
The second recipe, better than the first
The third recipe, which is better than the second
The sixth kind, pistachio porridge, for which there are three recipes
The first recipe
The second recipe, himmasiyyah
The third recipe, fistiqiyyah without chicken
The seventh kind, made with dates
The eighth kind, al-maris
The ninth kind, al-makhnuqah
The tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him
A similar variation
The eleventh kind
The twelfth kind, al-kahin
A variation
The thirteenth kind, horsehide, also known as starch slurry
The fourteenth kind, kunafah mamluhah
Another version
Another version
Another variety
Another variety, known as akhmimiyyah
The fifteenth kind, crepes, of which there are several types
The first type
The second type
The third type, fried crepes
The fourth type, jamaliyyah crepes
A type called abu lash
A type called Eat and Give Thanks, also called qarni yaruq
Another type
The sixteenth kind, made to look like mulberries
The seventeenth kind, fata'ir
The eighteenth kind, Basra-style basisah
The nineteenth kind, kashk sweetmeat
The twentieth kind, a good sweetmeat known as makkiyyah
Another variety
Supplement on sweets-not part of the original book
Bread judhab
Crepe judhab
Banana judhab
Melon judhab
Crepe bread
Poppy-seed judhab
Almond pudding
Date juadhab
Samidhiyyah
Marzipan
Gourd pudding
Al-mukhannaqah
Al-rawandi
Lettuce pudding
Maidens' Cheeks
Asyirstiyyah
Natif
Purslane-seed sweetmeat
Shayzariyyah
Taffy
Halwa tamriyyah
A delicious rose halwa'
Sabunyyah
A fine sweetmeat
Marzipan
For the moist version
Zaynab's Fingers
Faludhaj
Dry faludhaj
Mukaffan
A better version of mukaffan
Mushabbak
Qahiriyyah
Persian sweet
Fish and cakes
Stuffed fritters
Pistachio porridge
Frosted cookies
Stuffed crepes
The honeycomb
Aqras mukarrarah, triple-dipped cookies
Aqras mukallalah, deep-fried sweetmeat
Aqras sadhijah, plain cakes
Luqam al-qadii, the Judge's Morsel
Al-dinnaf
Mosul kata
Excellent qahiriyyah
Urnin
Honeyed dates
How to make soft-ripe dates out of season
Another good variation
Stuffed dates
Fried pastry sheets
Basisah
Qawut
Khushkananaj and basandud
Baked goods
First, ka'k, which are of several varieties
The first variety
Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth
Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder
The second kind, clay-oven bread, which is of two varieties
The first variety
The second variety is another clay-oven bread, made with dried cheese
The third kind, brick-oven bread risen under a blanket
The fourth kind, a bread which the Franks and Armenians call iflaghun
Another variety
Another variety
Another kind of bread, sugared rusks
Regular ka'k and khushkandnaj
Section on puddings, of which there are two varieties
The first variety
The second variety
Section on rice pudding
Nidat al-khulafa'
The first type is turnip pickles
The first kind lasts up to a month
The second kind is ready to eat in a few days
The third kind is sweetened white turnip pickles
The fourth kind is Greek turnip pickles
The fifth kind is yellow turnip pickles
The sixth kind is sweet-sour turnip pickles, also called al-muqirrah
The seventh kind is Persian-turnip pickle
Another version of Persian turnips
A third version of Persian turnips
A fourth version
The eighth kind is white turnips pickled with sourdough
Another kind is turnip pickled with reconstituted pomegranate juice
The second type is eggplant pickles, of which there are several kinds
The first is stuffed eggplant, of which there are several kinds
The first kind
One version
A second version
A second recipe
A third recipe
The third type is salted lemons
First variation
Second variation
Third variation
Preserving lemons
The fourth type is quince pickles, of which there are two kinds
The first kind
The second kind
[Salted marakibi lemons]
The fifth type is olive pickles, of which there are several kinds
The first kind
The second kind is green-olive paste
The third variation, limed olives
The sixth type is caper pickles, of which there are several kinds
The first kind is capers in vinegar
The second kind is capers with sumac
The third kind is capers with yogurt
The fourth kind is Mosul-style capers
One of the variations on this caper recipe uses thyme
Peppergrass
The seventh type is bottle-gourd pickles, of which there are two kinds
The first kind
The second kind is made exactly the same way
The eighth type is raisin pickles, of which there are several kinds
The first kind
The second kind
The third kind is early-season raisin pickles
The ninth type is cucumber pickles, of which there are several kinds
The first kind
The second kind is made the same way
The third kind, which is full of flavor and appealing
The tenth type, grape pickles, of which there are two variations
First variation
The second variation, using local white grapes
The eleventh type is pickled green walnuts
The twelfth type is pickled onions, of which there are three variations
The first variation
The second variation, which does not keep long
A third variation
The thirteenth type, pickled celery
The fourteenth type, pickled cauliflower
The fifteenth type is pickled marakibi pomelo, known as sankal mankal
The sixteenth type is pickled roses
The seventeenth type is mock fish paste, known as village fish paste
The eighteenth type, pickled wild pears, flavored with many ingredients
The nineteenth type is pickled carrots
The twentieth type is pickled fresh fennel, for which there are two variations
The first variation
The second variation
The twenty-first type is seasoned salt fish, of which there are several kinds
The first kind
The second kind
The third kind
The twenty-second type is seasoned salted birds, of which there are two variations
The first variation
The second variation
The twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds
The first kind
The second kind
The twenty-fourth type is Baghdadi kamakh rijal
The twenty-fifth type is sals, of which there are several kinds
The first kind
The second kind, black sals
The third kind, white sals
The fourth kind, reddish brown sals
The fifth kind, violet sals
The sixth kind, green sals
The seventh kind, of changed color
The eighth kind
The ninth kind, made with sour grape juice
The tenth kind
The eleventh kind, an excellent sals
The twenty-sixth type is ridged-cucumber dishes, of which there are several kinds
The first kind
The second kind
The third kind
The twenty-seventh type is cowpea dishes, of which there are several kinds
The first kind is plain cowpeas
The second kind
The third kind
The fourth kind
The fifth kind
The sixth kind
The twenty-seventh type is eggplant dishes, of which there are several kinds
The first kind
The second kind
The third kind
The fourth kind is village eggplant
The fifth kind-better than the first
The sixth kind
The twenty-eighth type is bottle-gourd dishes, of which there are several variations
The first variation
The second variation
The third variation
The fourth variation
The twenty-ninth type is turnip dishes, of which there are two variations
The
first
The second variation
The thirtieth type is fresh fennel dishes, of which there are two variations
The first
The second variation
The thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah
The first
The second variation
The third variation
The thirty-second type is chard dishes, of which there are several kinds
The first
The second kind
The third kind
The fourth kind
The thirty-third type is cauliflower dishes, of which there are several kinds
The first kind
The second kind
The third kind
The fourth kind
The fifth kind
The sixth kind
The thirty-fourth type is fava-bean dishes, of which there are several kinds
The first
The second kind
The third variation
The thirty-fifth type is a lettuce dish
The thirty-sixth type is carrot dishes, of which there are two kinds
The first
The second kind
The thirty-seventh type is asparagus dishes, of which there are two kinds
The first
The second kind
The third kind
The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds
The first, fried hard-boiled eggs
The second kind.
Note continued: The third kind, without meat
The fourth kind is egg cake with fresh fava beans or fresh chickpeas
The fifth kind, sour egg cake
The sixth kind is egg cake in glass bottles
The thirty-ninth kind is fresh chickpea kisa'
Perfumed hand-washing powder, seven types in all
The first is Persian 'asafiri hand-washing powder
The second type is also a Hammudi powder
The third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy
The fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom
The fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo
The sixth kind is a preparation of Ibn al-'Abbas
The seventh kind is a preparation of Ibn al-'Abbas
Section on making perfumed soap
Yellow perfumed soaps
The first has three variations
The first variation is fresh red roses which have been watered by rainfall alone
The second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim
The third variation
The fourth variation is blue rose water
The fifth variation is distillation of red rose water
The sixth variation is red rose water
The seventh variation is yellow
The eighth variation is distillation of dry roses
The ninth variation is a rose water from dry roses
Section on distilling saffron water, of which there are two variations
The first is reportedly a marvelous perfume
The second variation is from Ibn Masawayh
Distillation of musk with rose water
Recipe for camphor water
Recipe for distilling agarwood
Recipe for distilling sandalwood
Recipe for distilled spikenard water
Recipe for plain carnation water, of which there are several varieties
The first
The second variety
The third variety
Recipe for Ceylon cinnamon water
Recipe for nammam water
Recipe for sweet marjoram water
Recipe for citron-peel water
Mandrake water
Recipe for myrtle extract
Recipe for orange-blossom extract
Recipe of palm-spathe extract
Recipe of white-dog rose water, which is better than rose water
Recipe for basil-and-cucumber water
Recipe for little-leaf linden water
White Egyptian jasmine water
Section on means for sweetening the breath
The first
Another variety
The third kind is used in several types of perfume.

Scents and Flavors : A Syrian Cookbook /

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