Medieval Recipes (also see feasts)
Section One Period spice recipes
Section Two More look below! Recipes, wines, etc
Period spice mixes you might travel with..
Powder Forte
A somewhat savory and spicy mix good for meats, salads and other like items.
Optional
Powder Deuce
A sweet spice mix, that is used on breads, butters, and where you want a fine sweet flavor. Used with wine to create HIPPOCRAS.
Optional
1 tablespoon powdered bay leaves (Indian bay leaves are what I've used.)
Powder Blanche
I had no 13th century recipes for this but this 16th century one works well and should work until a better source can be found. Use on desserts.
Thomas Cogan (1545 - 1607), Haven of Health, recipe for Powder Blanch: "Also with two ounces of sugar, a quarter of an ounce of ginger, and half a quarter of an ounce of cinnamon, all beaten small into powder, you may make a very good blanch powder to strew upon roasted apples, quinces or wardens, or to sauce a hen . . ."
Bokharat
Options
Ras el hanout (of Tortosa)
The name basically means top shelf, and it be used in almost anything.
Optional
Use on meats, salads, ect
Salt for ones cellar (How I make the salt I take to events)
Ones salt cellar should not look so prepackaged and uniform. (If you can find quality grey salt/sel gris, a little bit can add much authenticity to ones table.)
Optional
Other Food Staples
Sugar, not rare or expensive for Outremer based personas. Most sugar that Europeans had in the 12th to 13th centuries came from the Outremer.
Olive oil
Things to consider bringing to feast
Trencher (Hollowed out bread used as a "bowl" or plate. Given away as alms to the poor afterwards)
Fresh fruit (Oranges, Banana, lemon, pomegranate, apples, grapes, etc)
Wines and alcohol appropriate to the Holy Land.
13th Century wines from France (From the Battle of the wines circa 1224) Very period for Templars/Franks
Recipes
Online Recipes of Medieval Outremer.
( שומיש יאנת האר) בשקותמה ךוניחה םודיקל תינונס תתומע 1995-2002 ©תורומש תויוכזה לכ
Copyright © 1995-2002, Snunit. All Rights Reserved. (Terms of Use)
For the pastry:
For the filling:
To prepare pastry: Mix ingredients in a bowl to form a smooth, pliable dough. If necessary, add a little more water or flour. Cover and chill.
Preparation of filling: Saut the garlic and onion in the olive oil until golden brown. Add the meat and brown.
Add the herbs and wine, and cook till most of the liquid has evaporated.
Remove from the pan, cool, and mix in the eggs.
Roll out two-thirds of the pastry in a circle about 0.5 cm thick. Line a round baking dish with the pastry, and spread the cooled filling on top.
Roll out the remaining pastry and cover the filling. Press the edges of the pastry together to seal the pie and remove excess pastry. Make a hole in the middle of the pie (to allow the steam to escape). The pie may be decorated with the remaining pastry.
Bake at medium heat for 40-50 minutes, and serve.
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Saut the lamb lightly in the olive oil, spiced with saffron, garlic, salt, and black pepper, and cover it with water. Cook for about two hours, until the meat is tender. Rinse the pickled lemon, leaving it to soak for 30 minutes. In the meantime, remove the upper and side leaves of the artichokes, cut them into four, and remove the prickles around the heart, using a teaspoon. |
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Add the artichokes and almonds to the meat, and cook a further 10-12 minutes. Add the beans and the pickled lemon, cut into small pieces. Cook until the beans are tender. Remove from heat and carefully drain the liquid into another pot. Leave a very little liquid in the pot with the meat. Keep the meat and vegetables warm in a low oven. Reduce the liquid over a high flame, stirring it occasionally, until a thick sauce is formed. Sprinkle the meat mixture with lemon juice and pour the sauce over it. Serve immediately, very hot. Fresh broad beans (fava beans) and almonds are only available in spring, but other fresh vegetables can be substituted, such as peas, mangolds, leeks, or okra. The meat can be saut ed before cooking, or cooked without saut eing. Another wonderful combination of lamb and broad beans: Chop coriander, onion, and spices. Place the meat in a pot, add the vegetables and cook them together. Flatten the mixture out, and carefully spread washed rice and water over it, without mixing them in; cook until the rice is tender. To serve, turn the pot upside-down so that the meat and beans are on top of the rice. Serve with slices of fried eggplant. |
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| The Crusaders were particularly amazed at the rich sweetmeats common in the East, whose preparation was based on the local sugar cane - a plant that was completely unknown in the colder climate of Europe. They were also very fond of halvah, made from sesame seeds. The modern recipe which follows would have undoubtedly delighted them. | |
Melt the sugar with 1/4 cup water in a small pan. Bring it to the boil and add the halvah. Cook until the halvah has completely dissolved. Transfer the mixture to a bowl, add the yolks and beat until the mixture turns whitish-yellow and foams up. Place the bowl in a pan of boiling water, lower the heat to obtain a gentle boil, and continue to beat the mixture for 8-10 minutes. Cool. Whip the cream until stiff and fold it into the halvah mixture. Transfer to a loaf pan or to individual bowls. Cover with plastic wrap or aluminum foil and freeze for at least 12 hours before serving. Serve on a large plate with passion fruit or sabra fruit sauce, garnished with fruit, pistachio nuts, and mint leaves. |
This region of the world is the true home of the fig, which is one of the seven species mentioned in the Torah. The fig was regarded as the fruit of desire. Anyone who has held a fig, looked at its beautiful exterior, opened it and studied its wonderful juicy interior, smelled its sweet heavy scent, and bitten into it will understand why. The taste of a fig is the taste of summer in the mountains of Jerusalem.
Figs may be served in an attractive bowl with ice cubes. A wonderful way of enjoying figs is to score them with two cuts in an X-shape, open them, and sprinkle with a few drops of arak or fresh lemon juice. Fresh figs are marvelous served chilled, accompanied by sheep or goat's cheese, such as Bulgarian cheese.
Peeled figs can be served with vanilla cream or zabaglione, plum sauce, or stuffed with almonds, ground pistachios, or fresh pomegranate seeds. In Moroccan cuisine, figs are stuffed with ground meat.
Place the figs in a bowl of water. Rinse them carefully - do not do this under running water - and put them on a towel to dry.
Pierce each fig a few times with a fork.
Place the sugar and water in a pan and bring to the boil. Drop the figs into the pan one at a time and boil for 3-4 minutes, then lower the heat and simmer gently.
Cook for about two hours. After one hour, add the lemon juice.
Transfer the hot figs and syrup to clean jars and close immediately.
The jars may be pasteurized and kept for more than six months. In order to do this, cover the jars with towels and boil in a large pan of water for 20 minutes.
The famous Arab geographer al-Muqadasi, writing in the year 985 CE, noted among the marvels of Jerusalem pine nuts called kadam, which are unrivaled anywhere on earth.
Ingredients
Roast the pine nuts carefully in a small pot on a low flame, using a little oil. It is important to stir constantly. Don't do other things in the meantime! Stir all the time and make sure the pine nuts do not burn.
With a large, sharp knife chop the coriander and the parsley, place in a bowl and add the pine nuts, which have by now cooled.
Squeeze in lemon juice, drip in a little olive oil, season with garlic, vinegar-wine, and salt.
Taste, adjust the seasoning, and serve.
A few green onions, very thinly sliced, can be added to the salad.
Cut off the white ends of the rose petals. Rub half the petals with the citric acid. Put the other half of the rose petals in a pan with 4 cups of water, bring to the boil and cook for about half an hour. Strain and add the sugar. Bring to the boil again, and add the lemon juice and the rose petals rubbed with citric acid. Simmer over a low flame until the jam begins to thicken. Transfer to a clean, dry jar, close tightly, and store in a dry, dark, cool place. |