Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Barida

Posted on 03/16/202203/24/2022 by Murienne

A 10th century Middle Eastern chicken dish from al-Warraq’s cookbook.

A fowl is taken, roasted, jointed and thrown in a jar into which are put coriander, pepper, cumin and cinnamon. Verjus is added, and mint, tarragon and fresh thyme are cut over it, and good oil is poured over it. Fresh spices are minced onto it, and it is decorated with chopped cucumber. – Ibn Sayyar al-Warraq’s Tenth-Century Baghdadi Cookbook, translated and annotated by Nawal Nasrallah

My Redaction

I used this barida as a chicken salad so my version is not served on the bone as the original seems to be.

Ingredients

  • 1 chicken, roasted
  • 1 1/2 Tablespoon coriander, coarse ground 
  • 3/4 teaspoon long pepper, coarse ground
  • 2 teaspoon cumin seeds, coarse ground
  • 1/2 teaspoon cinnamon, ground
  • 1/2 cup verjus or 1/4 cup red wine vinegar and 1/4 cup lemon juice
  • 1 1/2 cup of fresh herbs chopped, I used mint, thyme, cilantro and parsley
  • 1/2-3/4 cup sesame oil (not roasted)
  • 1 cucumber english cucumber, chopped / if not english then cucumber should be seeded
  • salt to taste

Method 

  1. Once your chicken is roasted and cooled, remove the meat from the bones.
  2. Chop the meat into a small dice.
  3. In a bowl add your chopped meat and the ground spices and mix to distribute the spices evenly. 
  4. Next pour in your verjus or vinegar and lemon juice, the sesame oil, and add the chopped herbs. Mix well to coat with the oil and verjus and to distribute the herbs.
  5. Cover and let rest for an hour to allow the flavors to develop.
  6. Taste and add salt as desired.
  7. When ready to serve add chopped cucumbers.

This was served cold with flat bread.

Sources

Annals of the Caliphs’ Kitchens: Ibn Sayyar al-Warraq’s Tenth-Century Baghdadi Cookbook translated and annotated by Nawal NasrallahBrill, Leiden, Netherlands: December 2007. ISBN 9004158677

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme