Medieval chicken soup from Andalusia скачать в хорошем качестве

Medieval chicken soup from Andalusia

This is another recipe from the anonymous “Book of Cooking in Maghreb and Andalus“: a chicken soup with almond oil and verjus (also written verjuice, the sour juice of unripe grapes, available at delicacy shops and in Iranian stores where it is called ab-ghureh) as well as gourd. Now, most gourds eaten today (pumpkins, zucchini) are from the family of Cucurbita which originate in the Americas and were hence not known previously in the Old World. We are most probably dealing here with vegetables from the Lagenaria family (f.e. bottle gourds or Sicilian snake gourds). If you cannot get a piece of those, zucchini will do, though, even if not authentic, as they are quite similar to Sicilian snake gourds. I prepared a plain chicken broth as required by the recipe, although I used a chicken carcass instead of a whole chicken, but we’re just three people in our household and that way I can use parts of the chicken for another meal. You need: chicken broth, almond oil, verjus, cloves, galangal powder, a piece of a gourd or a zucchini (see above), fresh mint, eggs, and breadcrumbs Music: Doug Maxwell, Swinging with the Sultan (YouTube Audio Library license)