The March of Gwyntarian

presents

First Contact:
The Moors in Hispania
The Feast
 Cook’s Notes
I hope you all enjoy this lunch and feast as much as I’ve enjoyed research-
ing and cooking it.

I used two main sources for this feast - The Anonymous Andalusian Cook
Book {recipes marked (AACB)} as translated by Charles Perry and Ru-
perto de Nola’s “Libre del Coch” {recipes marked (LDC)} as translated by
Lady Brighid ni Chiarain.

First and foremost and most importantly I want to thank Lady Jennifer
for all she does. Without her, this feast would never have happened. She
labors tirelessly behind the scenes keeping me sane, cleaning up behind me,
finding the things I can’t find and just generally helping in every way.

I also want to thank Wulfwen Atta Belle for the Marzipan lesson and the
silicon mold.

Special thanks to Nigel for all the taste testing.

Thanks also to Giles for once again supplying the Tavern with cheese.

Thanks go to Demelza and the rest of my servers.

Katie is another very special helper who deserves tons of thanks for
helping in the kitchen.

Ron who eats all the leftover test food and cheerfully cleans up behind
these projects also has all my gratitude.

The Fava Bean peeling team also deserves a round of applause!

And last but not least, my Chief Bottle Washer, Wyndham with whom I
would have no skin left on my hands.

Lady Brighid
AACB - The Anonymous Andalusian Cookbook found at:
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
Menu
LDC - Libre Del Coch found in two parts at:
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html On the Tables
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados2-art.html
you will find:
I also reffered to Cooking Moroccan edited by Tess Mallos Marinated Artichikes
ISBN 1592234038 Marinated Mushrooms
Hummus
Olive Tapenade
Za’atar-ul-zayt
Two Varieties of Mustard
Butter

First Course
Thumiyya
Garlicky Chicken served in a bed of rice
Lentils
Peas with Feta and Thyme
Beets

Second Course
A Dish of Murri (beef)
Royal Fava Beans
Savory Bread Pudding
Spiced Carrots

Finale
Genovese tart
Honeyed Rice
A Confectionary Platter
including:
Marzipan
A Sweet of Dates and Honey
Mu’aqqad
 KID PIE -- PASTEL DE CABRITO
The Spreads And if by chance the kids are too fat to be roasted, you may cut them in pieces,
OTRA MOSTAZA FRANCESA MUY BUENA Y DURA TODO EL AÑO
and make them into pasteles or empanadas. And you may take fine spice and
ANOTHER VERY GOOD FRENCH MUSTARD WHICH LASTS ALL YEAR chopped
Take a caldron which will hold two cantaros, and fill it with red grapes and set it to cook upon the fire parsley and put them in the empanadas with a little sweet oil and take this food to
until it is reduced by half and there remains half a caldron which is one cantaro; and when the grapes the oven; and a little before you remove it from the oven, beat some eggs with
are cooked, remove the scum with a wooden spoon; and stir it now and then with a stick; and strain this verjuice or orange juice and put it in the empanada though the vent hole on the top
must through a clean cloth and cast it into a cantaro; and then cast in the mustard, which should be up of the empanada, and then return it to the oven for the space of three Paternosters.
to a dishful well-ground, little by little, stirring it with the stick. And each day you should stir with it, four or And then remove it, and put this pastel before the lord on a plate, and open it and
five times a day; and if you wish, you can grind with the mustard three parts cinnamon, two parts cloves, give it to him.(LDC)
and one part ginger. This French mustard is very good and lasts all year and is mulberry-colored.(LDC)
SANBÛSAK OF THE COMMON PEOPLE
Purple Haze Mustard It is made in three ways: one in which a thin flatbread is filled with crushed garlic
2 lbs red seedless grapes and spices. It is folded into a triangle and fried in oil. Another is made with mixed
1 c brown mustard seeds dough beaten with pounded meat, spices and eggs. Another is made in the form of
¼ - ½ tsp ground cloves farthalât and fried and presented. Another is made with dough kneaded with clari-
½ - 1 tsp cinnamon fied butter or melted fat. With it you make farthalât, and you don’t fry it but leave
½ - 1 tsp ginger it raw. And this is good to throw in isfîdhbâjat and stuffed things.(AACB)
Slice the grapes in half and place the grapes in a large stainless sauce pan
(they will boil over a pan that isn’t at least double their height in the pan) with Lamb Pasties
a splash of water and put over low heat. Cook for 20 minutes after they come
to a boil. While hot, puree the grapes in a food processor, add the rest of the 2 pounds ground lamb - Cooked and drained
ingredients and puree for a few more minutes. Allow to sit for an hour and 1 cup jasmine rice with 1 ¼ c water - Cook
puree again to break up the softened mustard seeds. Allow flavors to develop
for several days. Stir daily. Store in a glass jar in the refrigerator.
2 tablespoons olive oil or butter
RECIPE FOR MAKING SINÂB 1 small onion, chopped fine
Clean good mustard and wash it with water several times, then dry it and pound it until it is as fine as
kohl.[32] Sift it with a sieve of hair, and then pound shelled almonds and put them with the mustard and
2 mild green chili peppers, mini-chopper
stir them together. Then press out their oil and knead them with breadcrumbs little by little, not putting sauté till soft
in the breadcrumbs all at once but only little by little. Then pour strong vinegar, white of color, over this
dough for the dish, having dissolved sufficient salt in the vinegar. Then dissolve it well to the desired
point, and strain it thoroughly with a clean cloth; and there are those who after it is strained add a little
2 cloves garlic, minced
honey to lessen its heat. Either way it is good.(AACB) ½ teaspoon ginger
½ teaspoon cumin
The Other Mustard
2 teaspoons garam masala
2 tbsp butter
2 tbsp flour
Mix all together. Makes 6 cups filling
4 tbsp ground mustard
2 tbsp honey
2 tbsp sliced almonds, ground in a food processor Crust - any good pie crust will do. (I used Jiffy Pie Crust Mix.)
1 tbsp water
8 tbsp vinegar Divide crust for one pie into 4 pieces. Roll or pat out into a circle.
dash salt
Spoon ¼ - ½ cup filling onto dough. Fold over, moisten with water
In a small sauce pan, make a roué of the flour and butter. Mix in the ground mus-
tard, it will be a crumbly paste at this point. Add all of the remaining ingredients and seal well. Brush tops with beaten egg and bake at 350º for 30
and cook over very low heat until smooth. Remove from heat immediately minutes or until tops are golden brown.
and allow to cool. Store in a glass jar in the refrigerator.
 From The Lunch Menu Olive Tapenade
RECIPE FOR BARMAKIYYA
It is made with a hen, pigeons, doves, small birds or lamb. Take what you have of 1/2 lb Olives (Large green or brown olives, or a miz)
them, after cleaning, and cut up and put in a pot with salt, an onion, pepper, coriander 1/2 tsp Capers (the big ones work fine)
and lavender or cinnamon, some murri naqî’, and oil. Put it on a gentle fire until it is 2 tbsp Olive Oil (more if needed)
nearly done and the sauce is dried. Take it out and fry it in fresh oil without overdo- 1/2 tsp Thyme
ing it, and leave it aside. Then take fine flour and semolina, make a well-made dough 1 tsp Garlic (minced)
with leaven, and if it has some oil it will be more flavorful. Then roll out from it
a flatbread and put inside it the fried and cooked meat of these birds, cover it with Place all ingredients except the olives in bowl of food
another flatbread and stick the ends together. Put it in the oven, and when the bread is
processor and whirl until pureed. Add the olive and
done, take it out. It is very good on journeys. You might make it with fish and that can
be used for journeying too. process until you like the texture.

Chicken Pockets
For the filling:
2 lbs chicken – baked with garlic and thyme, shredded
2 sweet onions – chopped and sauted
pepper coriander
cardamom cinnamon
soy sauce oil
Mix all together seasoning to taste and adding enough oil
to keep everything moist. Hummus

For the crust: 2 cloves garlic

1 c water 1 c unbleached flour ½ lb dried garbanzo beans
2 tsp yeast 1 c high gluten (bread) flour 4 tablespoons lemon juice
2 tsp sugar 1 c semolina flour 2 tablespoons tahini
½ tsp salt 2 tbsp olive oil 1 clove garlic, chopped
Mix all in bread machine - remove dough after the first knead cycle. 2 tablespoons olive oil
You will need 2 - 3 batches of dough for the filling above. Soak the beans overnight or quick soak them by boiling
for 5 minutes and letting soak for 3 to 4 hours. Drain
Divide the dough into 8 pieces. Flatten into a 6 - 7 inch circle. the soaking water and replace with new water and cook
Place a scoop of filling on the dough and fold over. the beans. Whip the beans in a food processor or
Moisten edges if needed to form a good seal. blender until they are a smooth paste. Press the garlic
Let raise. Bake at 350º for 20 - 30 minutes - they are done whent hte with a garlic press and add along with the juice and
crust is a nice toasty beige. tahini. Blend well. Serve in a shallow bowl, drizzle
olive oil over the top is desired and garnish with a
few whole garbanzos.
 GENOVESE TART -- TORTA A LA GENOVESA
A pound of almonds well-peeled, and another of pine nuts, and another of toasted hazelnuts,
The Breads and grind them all together in a mortar and after grinding, set them aside. And take a pot with
water, and salt, and oil. And this shall be on a flesh day, and taste [to see] if it is well-salted;
and take a half pound of raisins without seeds, and three ounces of peeled dates cut into
quarters, and three or four apples which are sweet-sour or sweet, and quarter them and remove
Moroccan Bread the core and seeds, and cast them in the pot to cook. And when it is well-boiled, the apples
will be cooked. And then remove them from the water, and grind them with the dates, and
1 ½ tsp Yeast raisins, and almonds, and with the hazelnuts, and pine nuts. And after they are well-ground,
1 ¾ - 2 c Semolina Flour blend it all with the said broth; and if it is a flesh day, you may cast into the mortar a dozen
eggs ground up with the aforementioned things. And then strain it through a sieve, and having
1 c Flour done this take good dough which is well-kneaded, and make a trencher as large as if it were
¼ c Milk the bottom of the frying pan which you have, and make its edges like a empanada without a
¾ c Water top; however, let it be the size of the frying pan neither more no less, and put it in the frying
pan; and when it is inside, cast in a little oil underneath so that the dough does not stick to
1 ½ tbsp Cornmeal the frying pan; and then cast all that sauce or foodstuff in the pie, and put it upon good hot
2 tsp Sesame Seeds cinders; and then take a lid which is as large as the frying pan, that will cover it well, and put a
Mix the water, milk, yeast and flours in a bread machine. good fire of charcoal above and below and around it. And when it has been like this for a little
while, carefully remove the lid from the top, and cast into the tart two ounces of sugar, and one
Adding extra semolina onlly if the dough doesn’t ball up, this of ground cinnamon, and then cover it again with its lid; and cook two hours until the dough
dough is very sticky. Stop the machine at the end of the first comes away from the frying-pan; and then it is cooked, and remove it to a plate as if it were an
knead and remove the dough. Shape into round flat loaves, place omelet; and put it on the table like a pie. (LDC)
on cornmeal sprinkled on a baking pan and wet the top with water,
sprinkle with seeds. Let rise. Bake at 350º
Adapted from a recipe in Cooking Morrocan, Tess Mallos
Rustic Tart
4 tbsp raisins 4 tbsp hazelnuts
Pita 4 tbsp dates 4 tbsp almonds
2 tbsp butter 4 tbsp pine nuts
1 c warm water
8 tbsp water 1 large apple
1 1/2 tsp yeast
1 egg 4 tbsp brown sugar
1 tsp sugar
½ tsp cinnamon pie crust for one crust
pinch ginger
Place the raisins, dates, water and butter in small saucepan and
1 ½ c high gluten flour
cook covered over low heat stirring occasionally until the dates
1 ½ c unbleached flour
soften. Peel, core and cut the apple into small pieces and add to
3 tbsp olive oil
pan. Continue cooking and stirring until the apples are very soft.
dash salt
Remove from heat. Coarsely chop all of the nuts and add to pot.
Place all in bread machine in order given. After the first kneading,
Add the cinnamon, sugar and egg and stir until well mixed.
stop machine and remove dough. Cut the dough into 16 or 32
pieces and form small balls. Place on an oiled platter and allow to
Roll pie crust into a 12 – 14 inch circle. Place on a baking sheet.
rest and just begin to rise. Press each ball into a thin round (a
Place the filling in the center of the crust. Pull the sides of the crust
tortilla press is great for this) and dry fry on a cast iron griddle
up and pinch to form sides.
turning once or bake on a baking stone at 400º just until puffy
Bake at 325º until crust is nicely browned. 20 – 25 minutes.
and slightly golden.
 A SWEET OF DATES AND HONEY
Take Shaddâkh dates. Clean them of their pits and pound a ratl of them in a mortar. Then dilute Oat Bread
with water in a tinjir on a gentle fire. Add the same amount of skimmed honey. Stir it until it
binds together and throw in a good amount of peeled almonds and walnuts. Put in some oil so it 1 c water
doesn’t burn and to bind firmly. Pour it over a greased salâya (stone work surface). With it you 2 tsp yeast
make qursas (round cakes). Cut it with a knife in big or little pieces. (AACB)
2 tsp sugar
Date balls 1 pinch ginger
1 cup flour
3 eggs 1 ½ c chopped dates 1 ½ c hi-gluten flour
1 c brown sugar 1 ½ c slivered almonds 1 cup oat flour
½ c honey 1 ½ c walnuts 1 scant cup oats
Beat the eggs, honey and sugar until fluffy. Stir in ¼ honey/brown sugar
remaining ingredients and mix well. pour into two quart greased splash of olive oil
casserole and bake at 350º for 30 minutes, stirring often. ½ tsp salt
Cool to room temperature. Scoop out small balls of dough and Place all in bread machine in order given. After the first
roll in greased palms to make round cakes. Roll in sugar. kneading, stop machine and remove dough. Form into
Can be stored for up to 4 weeks. two small loaves. Brush top with water and sprinkle
with oats, let rise.
RECIPE FOR HONEYED RICE
Take rice and soak it in fresh water, enough to cover it, for a day or overnight. Then wash it
Bake 350º for 35 minutes
and put it on the fire in a pot or kettle (tinjir). Cook it with water or fresh milk, then add four Cool on racks
or five ratls of clean honey from which you have skimmed the foam. Cook it carefully on a
gentle fire. Moisten it, while cooking, with fresh milk until it sticks together, coagulates and
becomes a paste. Pour it onto a platter and macerate it with a spoon. Make a hole in the center
which you fill with fresh, melted butter and dust it with ground sugar and cinnamon and use it.
(AACB)

Honeyed Rice Pudding Marinated Mushrooms

5 cups whole milk, 1 1/2 pounds fresh mushrooms, stems removed
1 cup short grain rice 1/2 cup olive oil
water as needed 1 c apple cider vinegar
½ cup honey 1 ½ tsp dried thyme
ground cinnamon for dusting 8 cloves garlic
Heat milk in 2 1/2 quart saucepan over medium-high heat until 1 tsp ground black pepper
little bubbles form around the edges and the milk starts to steam. 1 tsp dried cilantro
In a separate pan, add rice and salt. Add enough water to just Boil 2 cups of water in a large saucepan. Add mushrooms and
cover the rice. Place the pan over medium-high heat, cover, and simmer for 10 minutes. Remove from heat and drain. In a
bring to a boil. Reduce the heat to medium-low and stirring bowl, whisk together the olive oil, vinegar, thyme, garlic, pep-
constantly, cook the rice until the water evaporates, being careful per and cilantro. Pour over mushrooms and toss until coated.
not to burn it. Stir the scalded milk and the honey into the rice. Chill in marinade overnight. Allow to warm to room tempera-
Cover and simmer the rice for another 20 to 25 minutes. ture to serve.
Pour into serving dish, cool, dust with cinnamon if desired.
 First Course
RECIPE FOR THÛMIYYA, A GARLICKY DISH
Take a plump hen and take out what is inside it, clean that and leave aside. Then take
four ûqiyas of peeled garlic[19] and pound them until they are like brains, and mix
with what comes out of the interior of the chicken. Fry it in enough oil to cover, until
the smell of garlic comes out. Mix this with the chicken in a clean pot with salt, pep-
per, cinnamon, lavender, ginger, cloves, saffron, peeled whole almonds, both pounded
and whole, and a little murri naqî’. Seal the pot with dough, place it in the oven and
leave it until it is done. Then take it out and open the pot, pour its contents in a clean
dish and an aromatic scent will come forth from it and perfume the area. This chicken
was made for the Sayyid Abu al-Hasan[20] and much appreciated. (AACB)
Garlic Chicken
5 lbs of cut up chicken pieces (legs and thighs bone-in w/skins and bone-
less/skinless breasts)
2 tbsp or more of minced garlic
1 tsp cinnamon
½ tsp lavender
2 tsp ginger
½ tsp cloves
½ tsp cardamom
1 cup ground almonds
Place all in large stock pot with enough water to cover, bring to
boil, reduce heat to med/low and simmer until the chicken is done. Re-
move chicken, skim out any bits of skin or bone remaining in
pot and thicken sauce with a bit of oat flour dissolved in water.
Return chicken to sauce and serve over a bed of rice.
Peas with Thyme and Feta
½ lb peas
¼ lb feta (drained of any brine)
1 tsp thyme
Whirl the feta and thyme in the food processor until blended
(or mash in a bowl with a fork.) Heat the peas in a pan with a
small amount of water just until they are hot. Drain the water
and add the cheese mixture and toss well.
Dessert Course
RECIPE FOR MU’AQQAD (NOUGAT) OF SUGAR
Dissolve a ratl of sugar in two ratls of aromatic rosewater on a moderate fire, and when it is
dissolved, strain it through a woolen cloth. Then return it to the fire and stir it gently until it is
well cooked. Then remove it from the fire so that it cools slightly. Beat the whites of a dozen
eggs in a dish until they give up their foam, and throw them on the melted sugar. Return it
to the fire and beat it with the confectionery cane [‘asab hulwâ: evidently a candy-making
utensil] until it whitens and takes the consistency of ‘asîda[75] and remove it from the fire and
put in half a ratl of pistachios, if possible, and half a ratl of peeled almonds, and serve it forth,
God willing. (AACB)
Nougat
2 c sugar 3 egg whites
1 c corn syrup 2 c nuts
½ c water ½ tsp vanilla
¼ tsp almond extract
Butter an 8 inch square pan. Boil sugar, honey and water stirring
only until sugar melts. Heat to 268º forms soft threads in cold
water. Pour syrup over well-beaten egg whites, continuously
beating. When all is combined add extracts and nuts, continue
stirring with a spoon until mixture just begins to cool. Pour into
prepared pan. Let sit overnight.
Turn out of pan and cut into pieces.
MU’AQQAD OF HONEY
Put a kail of comb honey on a moderate fire until it dissolves, then strain it and return it
to the fire. Then beat the whites of twenty-five eggs, if comb honey, and thirty if not, and
throw them into the honey. Beat the mixture with a confectionery cane until it whitens and
thickens. Then throw in a ratl of peeled almonds and serve it, God willing. (AACB)
Honey Divinity
2 cups granulated cane sugar
1/3 cup honey
1/3 cup water
2 egg whites
1/2 cup chopped nut meats
Boil sugar, honey and water stirring only until sugar melts.
Heat until syrup spins a thread - 278º
Pour syrup over well-beaten egg whites, continuously beating.
When mixture crystallizes, drop with spoon on wax paper.
 GOLDEN SOPS - SOPAS DORADAS A MUZAWWARA (VEGETARIAN DISH)
Take a loaf of bread and make slices of it. And toast them moderately, so that they do not burn, and take
good broth and cook it in a separate pot with all your provisions, and skim it well, and then have ready
Take boiled peeled lentils and wash in hot water several times; put in the pot and add
grated cheese, and when you want to eat take some egg yolks, and blend them with the best fatty beef water without covering them; cook and then throw in pieces of gourd, or the stems
broth of the pot. And cast in a little ginger and then take those toasts, and soak them in the broth, and [ribs] of Swiss chard, or of lettuce and its tender sprigs, or the flesh of cucumber or
when they are done soaking, remove them from that broth; and prepare dishes of those slices of bread or melon, and vinegar, coriander seed, a little cumin, Chinese cinnamon, saffron and
sections; and cast upon them the broth with the eggs. Then cast the cheese on them. And these are called
golden sops. (LDC)
two ûqiyas of fresh oil; balance with a little salt and cook. Taste, and if its flavor is
pleasingly balanced between sweet and sour, [good;] and if not, reinforce until it
LOMBARDY SOPS -- SOPAS A LA LOMBARDA is equalized, according to taste, and leave it to lose its heat until it is cold and then
Make broth from good meat which should be quite fat; and cast much saffron into it, that it should be quite
yellow and very deep in color; and the broth should be well-salted; and then take slices of bread, removing
serve. (AACB)
the crust, and toast them and scrape off the burnt part, and scald these sops with the said broth; and when
they are scalded, place them in an iron casserole, making a layer of sops and another layer of buttery
cheese of Parma, or of Aragon, or of Navarra; and so fill all the casserole; when it is full, set it on the fire The Lentils Mundanely Known as Steve
to cook over good coals or in the oven, and cook it little by little; and as it cooks, cast in that broth, from
time to time, fatty and yellow, by spoonfuls inside the casserole, sprinkling it over the sops; and when it is 1 lb red lentils
more than half cooked, cover the casserole or frying pan with an iron lid which should be laden with coals ½ tsp Coriander (ground)
on top; and cook it in this way for an hour, looking and ascertaining occasionally that it should not dry up
too much, and that it should be well supplied with said broth, which should be the fattest; and when you 1 tsp Cumin
put it on the table, do it in such a manner that they go dry. And having done this, prepare dishes or if you ¼ tsp Cinnamon
wish to make plates of them, let it be as you wish. (LDC) ¼ tsp Tumeric
Cook’s Note - the following recipe is a blending of the two above. 2 tbsp Olive Oil
½ lb Swiss Chard
2 tbsp Apple Cider Vinegar
In medium saucepan, cook lentils in just enough water to
cover, stirring constantly. When water is all absorbed,
add spices, chard, stir and add enough water to cover
once again. Add the oil and vinegar and cook stirring
Savory Bread Pudding
occasionally and adding more water as needed.
1 c vegetable broth
4 eggs
¼ tsp turmeric
½ tsp ginger Beet and Cumin Salad
½ lb shredded cheese
10 slices wheat bread 6 medium Beets – cooked, peeled and cut up
Grease a loaf pan. Preheat oven to 350º. Place the bread on a 1 Sweet Onion (small) – cut into medium slivers
baking sheet in a warm oven until it is mostly dried out and Dressing:
1/3 C Olive Oil
slightly toasty. Cut into cubes. In a large bowl beat the eggs,
1 tbsp Apple Cider Vinegar
add the turmeric, ginger and broth and stir well. Add all the 2 tbsp Water
bread cubes and stir until all the egg mixture is absorbed by the ½ tsp Cumin
bread. Place 1/3 of the bread into the loaf pan, cover with 1/3 of Pepper to taste
the cheese, add another layer of bread, a layer of cheese and end 1 tsp dried Parsley (or 3 tbsp fresh added at end)
with bread. Reserve remaining cheese. Cover with foil and bake Toss the onions and beets with the dressing and
for 45 minutes. Uncover, sprinkle with remaining cheese and serve warm or at room temp.
bake for 10 minutes – just until cheese is melted. Serve hot. Adapted from a recipe in Cooking Morrocan, Tess Mallos
 ROYAL FAVA BEANS -- HABA REAL
Second Course You must take the whitest favas that have not been eaten by weevils, and remove the
skins, in such a manner that they are left white and clean, and cook them in clean
cold water; and when you have given them a boil, remove them from the fire; and
A DISH OF MURRI FROM ANY MEAT YOU WISH throw away the water, and drain them in such a way that no water remains; and then
Put meat in the pot and throw on it spices, an onion pounded with cilantro and salt, take clean blanched almonds and extract milk from them, but goat milk would be
and throw on it three spoonfuls of murri [p. 37, recto] and one spoonful of vinegar,
better; and put the favas into the pot where they must cook; and then cast in the milk
and the same of oil, and fry and cover with oil and cook until done and browned. that is necessary, and fine sugar; and let them go to cook on the fire; and stir them
Ladle out and sprinkle with pepper and cinnamon. If you omit the vinegar, it is with a haravillo with both your hands like someone who makes wax candles between
good, and if you throw in soaked garbanzos and a little rue, it is good, God willing. his hands; and in the manner of making gourds; and don’t take your hand away
(AACB) from them until they are cooked; and taste them for salt, and for sugar, and for all
things; and when they are quite mushy, cast in two splinters of sound cinnamon; and
Spiced Roasted Beef let it cook well; and when they are well-cooked, and mushy, remove them from the
fire. But when you cast in the cinnamon, cast in a little rosewater; and then prepare
4 lbs rump roast cubed dishes; and upon them [cast] fine sugar. (LDC)
1 large sweet onion large dice
3 tbsp soy sauce
1 tbsp balsamic vinegar Creamy Fava Beans
1 tsp minced garlic 1 lb dried fava beans
2 tsp thyme
1 - 2 c milk
1 tsp cumin
2 tsp cilantro 1 tsp garam masala from Penzey’s
1 tsp caraway 1/2 tsp tumeric
1 tsp cinnamon Blanch the fava beans, cut a slit in the thin end of each bean
medium grinding pepper and pop the skins off the beans. Cook the beans for until
Oil a large covered roasting pan. Spread the beef over the bottom of just barely tender, time will vary aywhere from 1/2 hour to
the pan. sprinkle the diced onions and all the dry herbs and spices over 1 1/2 hour. Drain. Return to pot and add enough milk to
the beef. sprinkle all with the soy sauce and vinegar. Bake covered for cover and the seasoning. Bring to a boil and simmer until
two hours at 350º. Place the beef on a platter. Strain the cooking liquid the beans are very soft.
into a sauce pan and thicken with flour. Pour sauce over the meat on
the platter or serve as a gravy on the side.

Spiced Carrots
4 medium carrots cut into 2” x ½” sticks
½ tsp cinnamon ½ tsp cardamom
½ tsp ginger ½ tsp paprika
1 tbsp parsley 2 tbsp honey
3 tbsp butter
Steam the carrots until just tender. Make a dressing
with remaining ingredients. Toss all and serve warm
or at room temperature.
Adapted from a recipe in Cooking Morrocan, Tess Mallos