Such description was apparently viewed as inappropriate. But, Theodoros Prodromos , writer of the 12th century, well know for his prose and poetry, mentions Christmas in his verses. December: I hunt hares, enjoyment from the wild; I fill my dish with tasty partridges, and I celebrate the Feast of Nativity, which is the greatest feast of the Word of God. Avoid taking generous amounts of foods , I say, and reject the melancholy cabbage.
Meats as for November, similarly with fish and vegetables and fruits and wine and pulses and leek broth… Do no eat lentils. Take fenugreek soup in moderate amount. Do not eat caper and green olives in brine kolymvades ; eat black olives in honey vinegar and sinapi s…. Eat any fish except the wet ones; do not eat rainbow wrasse and gugdeon. Use pungent flavours, such as pepper, leeks and mallow. Avoid broad beans, lentil and lupins.
Drink old and flavorful wine. Now, you can imagine what the emperor might have eaten…. F our 13 th -century cookbooks from the eastern Arab world reflect a fascination with this buttery delight. The medieval pastry is made with toasted flour, while ghraibeh uses semolina, and ghraibeh is flavored with rose water and orange blossom water.
And the proportions are different. Kourabiedes with olive oil Kourabiedes with olive oil instead of butter are popular in the olive growing regions. Use the above recipe but substitute the butter for olive oil and add gr. The same night they boiled beef and cooked rice pilav. When the bell rang, my mother got up and placed a pot on the tandoor to make herse. She took a piece of cleaned meat and one or two bellies. She boiled them until tender, then she separated the fibers into very fine threads.
She added korkot unboiled, cracked wheat. She pounded and stirred the mixture with a wooden ladle. Then she added finely chopped onions. When herse was ready, she transfered it to plates and dressed it with browned pure butter.
