{"id":105,"date":"2023-11-22T17:57:15","date_gmt":"2023-11-22T17:57:15","guid":{"rendered":"https:\/\/heinrichvonholstein.com\/?p=105"},"modified":"2023-11-22T17:57:15","modified_gmt":"2023-11-22T17:57:15","slug":"atlantian-spring-coronation-feast-2023","status":"publish","type":"post","link":"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/atlantian-spring-coronation-feast-2023\/","title":{"rendered":"Atlantian Spring Coronation Feast 2023"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">April 1, 2023 &#8211; Barony of Storvik, Kingdom of Atlantia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">By Heinrich von Holstein<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Menu<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">First Course<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Assorted nuts and dried fruit<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Spiced hummus with pita bread<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Second Course<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Caliph&#8217;s Mustard Chicken<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Mujadara (rice &amp; lentils)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Third Course<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Fustuqiyya (meatball and pistachio stew)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Tender Chickpeas<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Fourth Course<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Lettuce with oxygarum<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Boiled eggs with oxygarum and spices<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Spiced olives<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Fifth Course<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Roast pork with onions, leeks, garlic, and garum<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Yogurt dip with bread<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cucumber salad<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Dessert<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Fresh cheese and honey<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Honey Fritters<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Rice pudding<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Assorted fresh fruit<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"font-weight: 400;\">Feast Description<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">The theme for this coronation is &#8220;trade routes&#8221;.\u00a0 I chose dishes that represent a journey along the Silk Road roughly from Persia to Constantinople.\u00a0 The time period would be vaguely around the 12th-13th centuries, however actual written recipes from the Byzantine Empire of that time are very rare and some extrapolation back to older Roman texts, namely Apicius&#8217; De Re Coquinaria[6], was necessary. \u00a0 The Persian\/Middle Eastern recipes are also not precisely placed along the route geographically, but sourced from text authored elsewhere such as Egypt and Andalusia.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We start with appetizers of nuts, dried fruits, and flatbread.\u00a0 This is to represent the travel-ready foods of trading caravan.\u00a0 The second and third courses are more luxurious and heavily spiced medieval Middle Eastern dishes.\u00a0 The fourth course is the big transition where we &#8220;enter Constantinople&#8221;.\u00a0 While there are a lot of ingredients and spices from the Middle East, we are introduced to some distinctly Roman preferences maintained by the Byzantine Empire, namely enjoyment of fresh vegetables among the nobility and use of the ubiquitous fish sauce known as &#8220;Garum&#8221;.\u00a0 The Fifth course continues the Roman theme but also adds a little flair from the region in the form of a yogurt dip.\u00a0 Lastly, dessert is a harmony with fried and honied dough fritters from ancient Rome next to rice pudding from Egypt.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Recipes and Redactions<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">Hummus<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">This dish of pureed chickpeas is very popular in the Middle East and Greece even today.\u00a0 The origin of the dish is not clear.\u00a0 Though there are mentions as far back as the 13th century[1], older recipes omit ingredients such as garlic, lemon juice, or tahini that are considered required today.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, due to time constraints, I am not attempting to recreate an older form of hummus for this feast.\u00a0 Instead, I have taken plain store-bought hummus and simply embellished it with some black pepper, cumin, and olive oil.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Caliph&#8217;s Mustard Chicken<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">I encountered a description of this dish on the Eat Like A Sultan blog [2].\u00a0 Unfortunately I have not found access to a translation of the original source.\u00a0 As such, I have only the blog&#8217;s description to go off of:<\/span><\/p>\n<p style=\"padding-left: 40px;\"><span style=\"font-weight: 400;\">This delightful recipe is attributed to the Abbasid caliph al-Wathiq bi-\u2018llah (\u2018He who trusts in God\u2019, 842-847CE), who apparently also wrote a recipe book. It is roast chicken smothered in a sauce made with <\/span><a href=\"http:\/\/eatlikeasultan.com\/mustard-%d8%ae%d9%8e%d8%b1%d9%92%d8%af%d9%8e%d9%84-khardal\/\"><span style=\"font-weight: 400;\">mustard<\/span><\/a><span style=\"font-weight: 400;\">, sugar, (ground) walnuts and asafoetida. Serve decorated with <\/span><a href=\"http:\/\/eatlikeasultan.com\/rue-for-a-rainy-day\/\"><span style=\"font-weight: 400;\">rue<\/span><\/a><span style=\"font-weight: 400;\"> and pomegranate seeds.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Whether &#8220;mustard&#8221; here means just the powdered seeds or a complete mustard sauce with vinegar is unclear.\u00a0 However I assumed the latter, and thus the mustard here is my own home-made version with a mix of yellow seeds, black seeds, and white wine vinegar.\u00a0 Also, I have substituted rue with parsley because getting fresh rue is very difficult.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chicken (thighs)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mustard<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Walnuts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Asafoetida<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Parsley<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pomegranite seeds<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Roast (grill) the chicken.\u00a0 Allow to rest a bit, then chop into strips.\u00a0 Mix the mustard, sugar, walnuts, and asafoetida to make the sauce.\u00a0 More vinegar or water may be needed to loosen the sauce.\u00a0 Toss the chicken in the sauce and serve on a platter.\u00a0 Garnish with chopped parsley and pomegranate seeds.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Mujadara (rice &amp; lentils)<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">This dish is mentioned by name in the Kitab al-Tabikh [3]<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Mujaddara.1 It is made like aruzz mufalfal except that you don\u2019t colour it with saffron, and you add half as much lentils as the rice. Follow the method mentioned for aruzz mufalfal.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">The referred recipe &#8220;aruzz mufalfal&#8221; describes how to cook rice, though it also includes meat, mastic, and spices.\u00a0 Some more modern versions of mujadara are very simple with just lentils, rice, and fried onions instead of meat.\u00a0 In order to satisfy any vegetarian diners at the feast, I have gone with the onions.\u00a0 Mastic has also been omitted, as it is difficult to obtain.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lentils<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Onions<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coriander<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">If using dry lentils, cook according to packaging (boil for several hours).\u00a0 Wash the rice.\u00a0 Mix the cooked lentils with rice, spices, salt to taste, and water.\u00a0 Cook until rice is done.\u00a0 <\/span><i><span style=\"font-weight: 400;\">Caramelize<\/span><\/i><span style=\"font-weight: 400;\"> the onions in olive oil.\u00a0 Plate rice and lentils, garnish with onions on top.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Fustuqiyya (meatballs and pistachio stew)<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">From The Sultan&#8217;s Feast [4]:<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Cut up meat and cover with water. Skim off the fat and bring to a boil.63 When the meat is done, add dainty meatballs, pounded a\u1e6dr\u0101f al-\u1e6d\u012bb, as well as cassia, mastic, salt, sesame oil and (dried) mint. When everything is cooked and only very little of the broth remains, remove the meat and fry it in oil and spices. Return the broth to it, thicken with pounded pistachios, and stew. Improve the flavour with lemon juice. Sprinkle a little rose water [on top], and rub the sides of the pot [with it]. When the pot simmers down, remove from the fire, Allah the Almighty willing.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">While this recipe describes a dish of both meats <\/span><i><span style=\"font-weight: 400;\">and<\/span><\/i><span style=\"font-weight: 400;\"> meatballs, I have opted for just meatballs due to budget constraints.\u00a0 Also, with the cost of pistachio nuts, this will be more like a pistachio &#8220;sauce&#8221; than a &#8220;stew&#8221;.\u00a0 Mastic has been omitted due to lack of availability.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground beef<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground pistachio nuts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sesame oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mint<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coriander<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lemon juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rose water<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Mix ground beef, eggs, salt, and cinnamon to make meatballs.\u00a0 Cook the meatballs (boil to be more accurate, though an oven may be easier).\u00a0 Use some of the liquid from cooking the meatballs to make the sauce of ground pistachios, mint, sesame oil, cinnamon, coriander, and lemon juice to taste.\u00a0 Garnish with rose water.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Tender Chickpeas<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">From the Andalusian text, The Book of Sent Sovi:\u00a0<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">If you want to prepare tender chickpeas, wash them well. Take almond <\/span><\/i><i><span style=\"font-weight: 400;\">milk. and cook them with the milk and oil and salt; and put in one or <\/span><\/i><i><span style=\"font-weight: 400;\">two onions scalded with boiling water. When they should be cooked, <\/span><\/i><i><span style=\"font-weight: 400;\">put in parsley, basil, marjoram and other good herbs, and a little <\/span><\/i><i><span style=\"font-weight: 400;\">ground ginger and a little sour grape juice. This is the way to cook <\/span><\/i><i><span style=\"font-weight: 400;\">them when they are tender, but not among the first <\/span><\/i><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">1 <\/span><\/i><i><span style=\"font-weight: 400;\">If you want to prepare the most tender ones, boil the almond milk <\/span><\/i><i><span style=\"font-weight: 400;\">with oil, salt, and new onions and the herbs listed above and ginger <\/span><\/i><i><span style=\"font-weight: 400;\">and sour grape juice. Put in the chickpeas, washed with hot water, and <\/span><\/i><i><span style=\"font-weight: 400;\">they&#8217;d be done right away. <\/span><\/i><i><span style=\"font-weight: 400;\">In this way you can also prepare young broad beans; you can put <\/span><\/i><i><span style=\"font-weight: 400;\">in green coriander with some good spices, pepper, ginger, cinnamon<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">At the time of this feast, herb availability was pretty much limited to parsley.\u00a0 Sour grape juice (verjuice) is also hard to find and substituted with vinegar.\u00a0 I do follow the &#8220;most tender&#8221; double boiling method, but only water for the first boiling.\u00a0 I also reserve the onions and herbs until later in the cooking to keep them brighter.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chickpeas<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Onions<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Parsley<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Boil the chickpeas with a few quartered onions (leave the roots on for easy removal later), until the chickpeas are soft..\u00a0 For the second boil, use almond milk, ginger, olive oil, and salt.\u00a0 Boil about an hour more, then add onions and vinegar to taste, then boil a bit longer.\u00a0 Garnish with parsley.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Lettuce with oxygarum<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Oxygarum is a Roman dressing of garum (fish sauce) and vinegar, as described indirectly in Apicius&#8217;s De Re Coquinaria [6].\u00a0 &#8220;Oxy&#8221; being a Latin prefix for &#8220;sharp&#8221; or &#8220;acidic&#8221; in a culinary context, and garum being a fermented fish sauce produced all around the Mediterranean sea for millenia.\u00a0 Apicius definitely mentions lettuce among other vegetables.\u00a0 While the Byzantines had more advanced silverware, the ancient Roman nobility tended to eat with their hands, so romaine hearts make a great &#8220;finger food&#8221; salad.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Romaine hearts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Quarter the Romaine hearts.\u00a0 Mix 2 parts vinegar and 1 part garum, and lightly dress the lettuce with it.\u00a0 (For the sake of vegetarians or less adventurous diners, garum could be served on the side, and dress the lettuce with only vinegar.)<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Boiled eggs with oxygarum<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Apicius [6] has a more direct recipe for boiled eggs:<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">[327] BOILED EGGS\u00a0 &#8211;\u00a0 OVA ELIXA<\/span><\/i><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">ARE SEASONED WITH BROTH, OIL, PURE WINE, OR ARE SERVED WITH BROTH, PEPPER AND LASER.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">&#8220;Broth&#8221; is this book&#8217;s translation of &#8220;garum&#8221;.\u00a0 I am serving the second part of this recipe, eggs with pepper and laser (aka &#8220;silphium&#8221; or &#8220;asafoetida&#8221;).\u00a0 Asafoetida is a very pungent ingredient, so I have decided to temper it with vinegar, which would make this dish eggs with spices and oxygarum.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Asafoetida<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Split the eggs in half.\u00a0 Dress lightly with oxygarum (or just vinegar, with garum on the side).\u00a0 <\/span><i><span style=\"font-weight: 400;\">LIGHTLY <\/span><\/i><span style=\"font-weight: 400;\">season with black pepper and asafoetida.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Roast Pork with onions, leeks, garlic, and garum<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">This dish takes inspiration not from a recipe but from a letter written in the 10th century by an unsatisfied diplomat visiting Constantinople [7]:<\/span><\/p>\n<ol start=\"19\">\n<li><i><span style=\"font-weight: 400;\"> On account of the incomparable grief in my heart I made no reply to them, but did what they had ordered; judging that table not a suitable place where&#8211;I will not say to me, that is, the bishop Liutprand, but to your envoy&#8211;an envoy of the Bulgarians is preferred. But the sacred emperor soothed my grief through a great gift, sending to me from among his most delicate dishes a fat goat, of which he himself had partaken, deliciously (?) stuffed with garlic, onions and leeks; steeped in fish sauce: a dish which I could have wished just then to be upon your table, so that you who do not believe the delicacies of the sacred emperor to be desirable, should at length become believers at this sight!<\/span><\/i><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">He complains about the Emperor&#8217;s dining preferences being too pedestrian for his station.\u00a0 What is notable here is, almost a thousand years removed from Apicius, the Byzantines are still using garum at all levels of society.\u00a0 Leeks are also a very typical Roman ingredient.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Unfortunately, goat is beyond my feast budget, so I substituted pork loin for it.\u00a0 The exact preparation is unknown, but given that the author of the letter felt that this was too much of a common dish for an Emperor, I have kept my recipe simple.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pork loin<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Leeks<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Onions<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garlic<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Slice the leeks and onions.\u00a0 Slow-roast the pork loin with the leeks, onions and garlic.\u00a0 After the meat has rested, season to taste with garum.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Yogurt dip with bread<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Calling back to the Kitab al-Tabikh [3], we have a yogurt and chard dip:<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Silqbi-Laban .5\u00a0 Take chard with large ribs, cut off the edges of its leaves and cut it into pieces the length of a span. Wash it, then boil it in water and salt until it is done. Then dry it and put it in Persian yogurt and garlic,and sprinkle a little nigella on it,and use it.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">It isn&#8217;t specified what this is meant to be served with, so I have opted to serve it with some bread to add a starch to this course.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Greek yogurt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chard<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garlic<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Boil the chard in salted water until it is just a bit softened.\u00a0 Chop into small pieces.\u00a0 Mix it in the yogurt with garlic and serve.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Cucumber Salad<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Another Roman vegetable side dish from Apicius [6]:<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">[84] ANOTHER CUCUMBER RECIPE &#8211; ALITER CUCUMERES<\/span><\/i><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">CUCUMBERS, PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Pennyroyal omitted due to availability.\u00a0 As a reminder, &#8220;broth&#8221; is this book&#8217;s translation of &#8220;garum&#8221;.\u00a0 Since I have some &#8220;silphium&#8221; (asafoetida) I will use it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cucumbers<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Asafoetida<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Slice the cucumbers thin.\u00a0 Mix the rest of the ingredients and dress the cucumbers with it.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Honey Fritters<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">A fried dessert from Apicius [6]:<\/span><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">[299] ANOTHER SWEET \u00a0 &#8211; \u00a0 ALITER DULCIA<\/span><\/i><\/p>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">TAKE A PREPARATION SIMILAR [1] [to the above] AND IN THE HOT WATER [bath or double boiler] MAKE A VERY HARD PORRIDGE OF IT. THEREUPON SPREAD IT OUT ON A PAN AND WHEN COOL CUT IT INTO HANDY PIECES LIKE SMALL COOKIES. FRY THESE IN THE BEST OIL, TAKE THEM OUT, DIP INTO [hot] HONEY, SPRINKLE WITH PEPPER [2] AND SERVE.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Very unusual (in modern times) to use pre-cooked dough for frying.\u00a0 Use of pepper in a dessert is also strange, though typically Roman.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Flour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black Pepper<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Mix flour and milk in a pot and cook on low heat until it is a thick porridge, adjusting with more milk or flour as needed.\u00a0 Pour the mixture out on plates or parchment, spread to about \u00bd&#8221; thick, and allow to cool.\u00a0 Cut the cooled and hardened dough into bite-sized pieces.\u00a0 Fry in 325-350 degree olive oil (careful not to let it get too hot, olive oil has a low smoke point) until golden brown.\u00a0 Toss with honey and pepper.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Rice Pudding<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Lastly, a dessert still common in the region today, rice pudding.\u00a0 This dish exists all over the medieval world, but we&#8217;ll look at a simple recipe from The Sultan&#8217;s Feast [4]:<\/span><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol start=\"256\">\n<li><i><span style=\"font-weight: 400;\"> Recipe for rice pudding (aruzz bi-laban \u1e25al\u012bb)<\/span><\/i><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Wash and boil the rice and add a bit of mastic and cassia to it. For each ra\u1e6dl of milk, take three \u016bqiyas of rice. Make sure the fire underneath is a gentle one. When it is done, put in containers to cool down. It is eaten with honey, dibs, or sugar.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Again, because it&#8217;s hard to get, no mastic in this preparation.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Honey<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Cook the rice with water.\u00a0 Then add milk, sugar to taste, cinnamon, and cook on low heat, until desired texture.\u00a0 Serve in a bowl and drizzle with honey.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Sources<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">[1] History of Hummus<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bodrum restaurant&#8217;s blog<\/span><\/p>\n<p><a href=\"https:\/\/www.bodrumnyc.com\/blog\/history-of-hummus\"><span style=\"font-weight: 400;\">https:\/\/www.bodrumnyc.com\/blog\/history-of-hummus<\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[2] Eat Like A Sultan<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Daniel Newman<\/span><\/p>\n<p><span style=\"font-weight: 400;\">http:\/\/eatlikeasultan.com\/the-caliphs-mustard-chicken\/<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[3] A BAGHDAD COOKERY<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Charles Perry, Great Britain, 2005<\/span><\/p>\n<p><span style=\"font-weight: 400;\">https:\/\/docplayer.net\/215349460-A-baghdad-cookery-book.html<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[4] The Sultan&#8217;s Feast: A Fifteenth-Century Egyptian Cookbook<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ibn Mubarak Shah<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Translated by Daniel L. Newman, London, 2020<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[5] The Book of Sent Sovi Medieval Recipes from Catalonia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Edited by Joan Santanach<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Translated by Robin M. Vogelzang<\/span><\/p>\n<p><span style=\"font-weight: 400;\">BARCINO, TAMESIS, 2008 Barcelona\/Woodbridge<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[6] Cooking and Dining in Imperial Rome<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Author: Apicius<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Commentator: Prof. Frederick Starr<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Translator: Joseph Dommers Vehling<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Release Date: August 19, 2009<\/span><\/p>\n<p><a href=\"https:\/\/www.gutenberg.org\/files\/29728\/29728-h\/29728-h.htm\"><span style=\"font-weight: 400;\">https:\/\/www.gutenberg.org\/files\/29728\/29728-h\/29728-h.htm<\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[7] Liutprand of Cremona: Report of his Mission to Constantinople<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Henderson translation<\/span><\/p>\n<p><span style=\"font-weight: 400;\">http:\/\/medieval.ucdavis.edu\/20A\/Luitprand.html<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>April 1, 2023 &#8211; Barony of Storvik, Kingdom of Atlantia By Heinrich von Holstein Menu First Course Assorted nuts and dried fruit Spiced hummus with pita bread Second Course Caliph&#8217;s Mustard Chicken Mujadara (rice &amp; lentils) Third Course Fustuqiyya (meatball and pistachio stew) Tender Chickpeas Fourth Course Lettuce with oxygarum Boiled eggs with oxygarum and&hellip; <a class=\"more-link\" href=\"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/atlantian-spring-coronation-feast-2023\/\">Continue reading <span class=\"screen-reader-text\">Atlantian Spring Coronation Feast 2023<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-105","post","type-post","status-publish","format-standard","hentry","category-menus","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=105"}],"version-history":[{"count":1,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/105\/revisions"}],"predecessor-version":[{"id":106,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/105\/revisions\/106"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}