This was my third feast and was partially documented from Caridoc’s Miscellany’s Arabic sources, with a few recipes from a Catalan source and the remainder undocumented.
First Course:
- Folded Bread with Zabarbada (a savory cheese sauce)
- A tray of savory treats, including:
- stuffed eggs
- orange slices garnished with radish relish
- fresh cucumber pickles with mint
- almond-stuffed prosciutto-wrapped dates
Main Course:
Served on 3 platters:
Platter 1:
- Rice
- Thumiyya – A Garlicky Chicken Dish
- White Tharidah of Al Rashid – Kid stewed with Chickpeas
- Bustaniyya – An Orchard Dish – Chicken and Lamb with Peaches and Pears
Platter 2:
- Couscous
- Raisin-Onion Tagine
- Buraniyya – Princess Buran’s Eggplant
- Muziwarra – Spiced Lentils
Platter 3:
- Millet Polenta
- Gualine ab Salsa Blanqua – Chicken with White Sauce
- Pex Ffrit ab Esquabey – Fried Fish with Sauce Esquabey
Dessert:
- Baqlawa min Semsem wa Fistuk – Baklava with Sesame Seeds and Pistachios
- Hulwa – Sesame-seed candy
- Khushkananaj – a nut pastry
- Arros ab Let de Amelles – sweet rice with almond milk and spices