Bringing Medieval Arab Cooking to Life
This recreation of a medieval classic across the Muslim world is based on a recipe from The Exile’s Cookbook. The rice pudding (al-aruzz bi ’l-laban al-ḥalīb; الأرزّ بالبن الحليب) is made with strained sheep’s milk, though the author mentions that cow’s milk is also acceptable, with goat’s milk coming a distant third. The rice is …
One of the most famous staple dishes in medieval Europe was the blancmange(r), which was a sweet rice pudding with chicken. One of the principal ingredients of this dish, whose origins can be traced to the Arab milk pudding muhallabiyya, was almond milk, which was highly prized in Christian Europe since it served a very …
This medieaval classic has survived to the present day, albeit in a slightly different form. It was named after a seventh-century governor of Khorasan (a region stretching from present-day Iran across Central Asia) and involved a type of rice (or milk) pudding. The typical ingredients were rice, milk, sugar, and chicken. Interestingly enough, the dish …