In June of A.S. XLII, we prepared a midday feast for Buckston-on-Eno’s event “A Midsummer’s Twilight Tourney.” The event had a Spanish theme and we planned for the feast to incorporate the three major culture of medieval Iberia: Jewish, Moorish and Christian. As we researched, we discovered that the foods eaten by these cultures were remarkably similar in terms of style and ingredients; they differed primarily in details of preparation and serving (e.g. Jewish people would prepare dishes ahead of time that could be eaten cold on the Sabbath).
A few sources were invaluable in our research:
- An Anonymous Andalusian Cookbook of the 13th Century, translated by Charles Perry and webbed by Duke Cariadoc of the Bow
- Ruperto del Nola’s Libre del Coch, translated by Lady Brighid ni Chiaran
- A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews by David Gitlitz and Linda Davidson
Our Menu
- Mezze (on the table)
- Almonds & Raisins
- Ahrash (meatballs)
- Membrillo y Queso (quince paste and cheese)
- First Course (Jewish)
- Mahshi (eggplant casserole)
- Escabeche (cold fish in vinegar sauce)
- Green Salad
- Second Course (Catholic)
- Third Course (Arabic)
- Desserts
- Sukkariyya/Helvah (almond candy)
- Mu’aqqad (nougat)
