[MR] Feasting at A Day in the Middle East

[Elaine Koogler]

Good Gentles All,
To follow up on Baroness Molly's information about Dun Carraig's upcoming
event, A Day in the Middle East...I have the honor of cooking the feast for
this event.  In an effort to encourage you even further, I have planned the
feast for the event ahead of time and would share it with you.

It will consist of dishes from various areas of the Middle East, extending
into al-Andalusia and northern India.  It is comprised of "the greatest
hits" from previous feasts.  My current menu includes: (included are origins
of the dish along with the year(s) when it was served)

Bogda çzorba- Wheat berry soup  Turkey (2008)

Isfanakh Mutajjan  (Sesame Sauteed Spinach)  Muslim, probably Mongol in our
period.  Also found in al-Baghdadi  (2006)

Minted Cucumber Fresh Pickle –(2006)

Lazizan (Rice with veggies—a biryani) Mughal (2007)

Shiwa (Roast Lamb) Arabic (Kitab al-Tibakha) (2007)

Qatlama Boregi--Savory Layered Bread--Turkey  (new this year...)

Gulac or Suleyman's Baklava -- Turkish (new this year but probably the
original of the Mongol Gullach that we served 2007)

Lauzinaj (every year!!)


It is my hope that this will meet with your approval.  Please note that I
have included several dishes that are vegetarian, so everyone should be able
to eat their fill!  If you do have other dietary concerns, please let me
know and I'll do what I can to accommodate you.  I will publish a listing of
ingredients at the feast hall on the day of the event.


Minowara Kiritsubo

  Head Cook, A Day in the Middle East


-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince