Experimental Recipes


Today my friend and were practicing recipes for the feast I am in charge of next weekend.

The first recipe we tried was the Zababarda.

Zababarda (ricotta flavoured with herbs) [Zîrbâja] of Fresh Cheese
Take fresh cheese, clean it, cut it up and crumble it; take cilantro and onion, chop and throw over the cheese, stir and add spices and pepper, stir the pot with two spoons of oil and an equal quantity of water and salt, then throw this mixture in the pot and put on the fire and cook; when it is cooked, take the pot from the fire and cover with egg and some flour and serve. (An Anonymous Andalusian Cookbook of the 13th Century, Translated by Charles Perry )

1 large tub of Ricotta cheese
1 medium sized Onion
1 large handful of chopped Cilantro
2 tablespoon of Water
1 tablespoon Salt
2 tablespoons Olive Oil
1 tablespoon of fresh cracked pepper
2 Eggs beaten
2 tablespoon Flour

Mix Ricotta cheese with a diced onion. Add cilantro, water, salt, oil and pepper. Cook thoroughly. Stir to prevent burning. Add eggs and flour to thicken. Plate and serve. (Serving size is ½ cup). 4 cups to serve 8.

It turned out ok, but we flavored it with WAY too much cracked pepper. We will need to go easy next week and add the pepper last to taste.

The next recipe made was the Vegetarian Stuffed Grape leaves. The recipe doesn’t have you fully cook the rice prior to stuffing the leaves. After stuffing we had to steam them for an hour. They are cooking now. The stuffing is a very flavorful blend of spices, currants and rice. I think it will be very good. The blend of dill and cinnamon makes for a very unusual flavor blend.

As soon as those are finished steaming. I will be cooking the chicken shish kabab. The marinade will be a lemon pepper blend.
The kabobs will be served with a cherry dipping sauce. I will be working on that in about half an hour.

More updates later.