Recipe 12, 13 an14 ?!

Yes folks it turns out I can't count. LOL

These last 3 recipes are being put here for completeness. I did not redact them. I used the redactions of other people for several reasons. First, Ottoman is not my wheelhouse and I did not have time to fully explore it and do it justice while simultaneously exploring 4 other European countries that I had not previously delved into. Second, I suffer from a dietary restriction that precludes me from eating pork but this does not mean that those I serve can not eat it :) Normally i work within my restrictions but I wanted to branch out for diversity.

For the pork with lemon sauce I used a recipe from Mater Gianno that he redacted for a camping cookbook he put together several years ago. Below is his recipe, it was taken from Ein New Kochbuch,

1581, Marx Rumpolt, Germany

Pork in Lemon Sauce

1 kg pork roast

2 lemons ( bio ) 500 ml white wine vinegar 2-3 slices of white bread ( 70 gm breadcrumbs) 15 gm Peppercorns lightly crushed

Bring vinegar, with 2-3 cups of water, to a boil

Add quartered lemons and pepper

Cook gently for 1 hour

Remove all solids

Place pork in the pot and cook gently until done, about 1 hour

Remove all solids again

Thicken the sauce with the bread (crumbs)

Slice pork, place in sauce to reheat through and serve

The Ottoman recipes were provided by lalla Urtatim al-Qurtubiyya bint 'abd al-Karim al-Hakam al- Fass Kingdom of the West, Principality of the Mists, at the suggestion of Master Gianno. Translated and redacted from Turkish by the same from the book Á la Table du Grand Turd and The Manuscript of Shirvânî.

Candied Lamb

1400 gm sheep meat (mutton or lamb, increase purchase weight by 500gm if on the bone)

1400 gm Apples ( split uses 625 gm peeled and cored only, 700 gm peeled cored and thin sliced)

750 ml of natural apple juice

800 gm sugar

200 gm powdered sugar

500 gm almonds or 150 gm toasted walnuts (for top sprinkle)

50 gm wheat starch

350 gm Dates (with pits)

500 ml Rosewater

Roll of musk flavored Lifesavers

Place cubed meat in a pot

Barely cover with water bring to a boil then reduce to a simmer

Simmer until all the liquid is gone and the meat browns in it’s own fat

Melt 800 gm of sugar with enough water to make thick syrup

Cook the whole apples in the syrup by bringing to a boil 3 times

Brushing the sides down with rosewater and adding Rosewater if it gets too thick

Set apples 1 at a time on a dish

Add meat to the syrup with the apple juice and simmer

Add the sliced apples and 300 gm almonds, chopped ( if using, if not just add apples)

Crush the starch in rosewater, pit and chop the dates ( in quarters) add to pot

Crush Lifesavers with rosewater, add to the pot with salt to taste

Crush more Lifesavers in rosewater

Mix the rest of the nuts with the powdered sugar

Plate the meat with the whole apples on top

Sprinkle with nuts and musked rosewater

Senbuse Mukallele [pronounce all the "e"s] - Crowned Triangles

Original Recipe
late 15th C. Ottoman translation and alteration by Mehmed Shirvani of the 13th C. recipe from al-Baghdadi's Kitâb al-Tabîkh
Translated by Stephane Yersimos from Eski Osmanlici (Old Ottoman) into French.
Translated by me from French into English.

The art of preparing them is the same as that of the senbuse, with the difference that for the mukallele one brays sugar and almonds, one kneads it all with musk and rose water and one fills the dough in place of meat (one takes the dough, one works it in fine leaves, one cuts it in strips, one places the filling, and one fashions them in the form of a triangle). Next one fries them in the frying pan in sesame oil and certain people after having taken them out of the sesame oil plunge them in sugar syrup, they take the out of the syrup and they eat them. They plunge them in sugar in powder mixed with musk or camphor.
--- Shirvani's translation of al-Baghdadi, folio 69
--- pp. 124-125, À la table du Grand Turc

My Version

Makes 150 to 200 for the Fall Investiture Ottoman Feast
For Spring Investiture i made about 1/3 of this recipe

Senbuse:
1360 gm ground almonds
1 kg granulated sugar
250 ml rosewater
1 package phyllo 500 gm
clarified melted butter or sesame oil
cold pressed sesame oil for frying
    NOTE: do NOT use dark roasted sesame oil
            regular sesame oil is sold in natural food stores and some gourmet markets

Syrup:
1kg granulated sugar for syrup

750 ml water for syrup

Garnish:
110gm powdered sugar
30gm ground cinnamon
1 capful small bottle mint extract

Assemble Senbuse:

1. Mix almonds, sugar, and rosewater to make a paste in a food processor.
2. Cover several sheet pans with baking parchment paper.
3. Fold each sheet of phyllo in half, then fold it in thirds, and cut along folds to make 6 strips.
4. Phyllo not in immediate use needs to be covered with paper (waxed paper or baking parchment paper), then with a water-moistened, not wet, towel.
5. Brush phyllo with melted butter.
6. Place a very small amount of the almond paste at the end of the strip and fold diagonally into a triangle, then continue folding - like folding the American flag before putting it away. [i can make a graphic]
7. Place each pastry triangle on the parchment on the baking sheet. When a sheet is full, put it in the freezer.
8. Continue to make and fold Senbuse and put in freezer. After about 1/2 hour a sheet's worth will be frozen enough to put in a double-zip freezer bag. Keep frozen.

Fry:

1. Put 1/4 cup of sesame oil into a large wok or other wide pan and heat until a drop of water sizzles and evaporates.
2. Fry frozen pastries until golden brown. Regulate heat - oil should not burn, but pastries should brown.
3. As they fry, put them on a plate covered with paper towel.
4. As oil is used up add another couple tablespoons.
5. Continue until all pastries are done.

Syrup:

1. If desired, make syrup with 2 lb sugar and 3 cups water.
2. Just before serving cover the fried triangles with the sugar syrup.
   We did not bother to do this.

Garnish:

1. Put about 1 cup powdered sugar in a bowl, add ground cinnamon and mix until well-blended.
2. Sprinkle mint extract evenly over sugar, then mix well to distribute evenly throughout.
3. Dust pastries with flavored sugar.

NOTE 1: I used this blend of cinnamon and mint to simulate camphor, which is not really safe for consumption. Camphor has a menthol-like coolness, hence the mint, and is in the same family of trees as cinnamon, hence the cinnamon. Also, Yerasimos notes that they are seasoned with cinnamon in the Nazmu't-tebayi', a work of medicine from the beginning of the 15th century.

NOTE 2: For people with dietary issues, we also made about 1 dozen of these using ground almonds and Splenda(tm), served with no sugar syrup or powdered sugar.

NOTE 3: These can be completely finished the day before serving, or fold the pastries many days ahead of time and freeze, then fry the day before serving or on site