Maqluba

Below is a short article about a casserole dish known as Maqluba: 


MAQLUBA

Maquluba is a traditional casserole dish of the Arab Levant. It is traditional in many countries throughout the Middle East. The ingredients for the dish can vary from one recipe to another. However, it basically consists of meat, eggplant, and various vegetables; which are all cooked under a layer of rice. The ingredients are placed in a pot, which is flipped upside-down, when served. This is why the dish is called Maqluba, which means "upside down". Maqluba is traditionally accompanied by yogurt and/or cucumber salad.

I first learned about Maqluba, while watching the BBC series, "THE SUPERSIZERS EAT . . . MEDIEVAL". According to the episode, the dish certainly existed around the 12th and 13th centuries, when European soldiers first stumbled across it, while they fought in the Middle East, during The Crusades. 

Below is a recipe for Maqluba that mainly features chicken and rice from the Mina website:

Maqluba

Ingredients

1 ½ cups Rice, divided
¼ cup Olive oil, divided
1 Large eggplant
1 Large zucchini
Salt and pepper 
1 Onion, chopped
2 Cloves garlic, minced
1 lb Lean Ground Chicken
½ tsp Cinnamon
Pinch Nutmeg
1 tsp Allspice 
1 tsp Garam masala
1 Large tomato, sliced 
1 (19 oz) Can chickpeas, drained
2 ½ cups Chicken broth


Directions

SOAK rice in water for 30 minutes or until ready to use.

CUT eggplant and zucchini lengthwise into ¼ inch thick strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sauté until tender, about 1-2 minutes per side and set aside.

HEAT 1 tbsp olive oil in the same pan and add onion and garlic. Sauté for 2-4 minutes or until tender. Add chicken and spices and cook for 8-10 minutes, breaking up the meat with the back of a wooden spoon until golden brown.

DRAIN rice and set aside.

GREASE a 16 cup heavy bottomed pot with olive oil. Layer zucchini and eggplant alternately in the bottom of the pot and up the sides. Top eggplant and zucchini in bottom of pot with sliced tomatoes. Sprinkle ½ cup (125 mL) rice over the tomatoes followed by chicken mixture, chickpeas and any remaining eggplant or zucchini. Press to compact. Sprinkle in remaining rice and press down again. Pour in chicken stock and cover.

BRING the mixture to a boil, reduce heat and simmer on low for 45-50 minutes. If mixture gets too dry before the rice is finished cooking add additional chicken broth or water and simmer until absorbed and rice is cooked.

REMOVE from the heat and let rest, covered for 15 minutes.

REMOVE lid from the pot and place a large platter upside down over the pot. Carefully invert the mixture onto the platter and serve.

Tips: The mixture may not hold its shape completely but that’s okay, simply patch it up before serving. It’s delicious either way.

Serving Suggestion: Serve with plain yogurt on the side. Garnish with pine nuts and chopped parsley.

Turk's Head Pie

Below is a small article about an old dish from the medieval era called Turk's Head. I first learned of this dish, while watching the "SUPERSIZERS EAT . . ." series. Following the article is a recipe: 


TURK'S HEAD PIE

I believe many would be surprised to learn that Turk's Head Pie is a basic meat dish made from leftover game meat. The origin of the dish's name is pleasant and a lot more complicated. Turk's Head Pie originated probably during the Crusades. European armies that fought during those wars - probably Norman - fed its soldiers by baking leftover game in pastry shells or crusts. These armies named the dish after their enemy - the Muslim soldiers that were known as"Turks". Judging by the simple recipe, the Europeans did not mean to be complimentary.

The oldest version of the Turk's Head pastry recipe can be found in an Anglonorman (Norman or French) manuscript from the 14th century. There is an even older recipe called "Teste de Turk" from an older Anglonorman manuscript dated 1290. However, this recipe is not a pasty. Instead, it calls for a pig's stomach stuffed with pork, chicken, saffron, eggs, bread and almonds before it is boiled. 

The original recipe, which can be found in "Two Anglo-Norman culinary collections edited from British Library manuscripts Additional 32085 and Royal 12.C.xii": Speculum 61 (1986):

Turk's Head 

A sheet of dough, well filled(?): much in it, rabbits and birds, peeled dates steeped in honey, a lot of new cheese in it, cloves, cubebs, and sugar on top. Then a very generous layer of ground pistachio nuts, colour of the layer red, yellow and green. The head shall be black, dressed with hairs in the manner of a woman on a black dish, the face of a man on it.


Here is a more updated version of the recipe:

Turk's Head Pie

Ingredients

300 gram (2/3 pound) minced meat (pork or veal) (optional)
4 hindquarters of a wild rabbit (or one rabbit)
4 quails, or 2 partridges or pheasants
2 Tbsp. sugar
1/4 tsp. ground cloves
1 tsp. ground cubeb (or black pepper with a little piment)
200 gram (1 1/4 cup) dates
200 gram (3/4 cup) young, fresh cheese (sheep, goat, cow)
200 gram (1 1/2 cup) pistachio's without shells
60 gram (2 Tbsp. or 1 fl.oz) honey
lard, suet or butter
salt
dough for pasties
1 egg (optional)


Preparation in Advance

Fry the minced meat in lard, suet or butter. 

Sprinkle rabbit and fowl with peper and salt. Heat lard, suet or butter in a large skillet, brown the meat quickly, then cover and simmer until it is done (about forty minutes). You can also roast the meat in the oven, baste regularly with the fat (suet, lard, butter). When it is done, let the meat cooluntil you can easily debone it. Cut into large chunks. 

Steep the stoned dates five to ten minutes in honey that is heated with two tablespoons of water. Drain the dates, but keep the honeywater. Cut the dates in quarters.
Crumbe the cheese, or chop it.
Put everything in a bowl - minced meat, rabbit and fowl, spices, chees, dates, sugar and honeywater, mix well.

The crust - make a pasty dough, or use some ready-made if you really think you must. But making your own is more fun, and you get a special dough.


Preparation

Heat the oven to 200 degrees (400 degrees Fahrenheit).

Take a springform or a pie dish that is large enough to contain the stuffing (that depends on how large your rabbit and fowl were, whether or not you added minced meat, or how much leftovers you had). Grease the form with butter and roll out your dough. Place the dough in the piedish. If you use a springform, it is best to assemble the pasty: first cut out the bottom out of a rolled sheet of dough and place that in the springform. Then cut a long strip of dough, a little broader than the springform is high, and cover the sides. Be sure to seal the side to the bottom sheet of dough by gently pressing the edges togehter. If you want to be sure, roll a thin strip of dough between your palms and press that against the edges. Let the dough that hangs over the top of the form be, you'll use that to seal the cover.

Scoop the stuffing into the dough, cover with pistachio nuts. Close the pasty or pie with another sheet of dough. Press the edges of the cover and the sides together and cut out a small hole or two to let the steam escape. You can incorporate these holes into your decoration (eyes, mouth).

Now the name of the pasty becomes clear - use leftover dough to decorate the cover with a 'Turk's head' or something else. Colouring and gilding is done after baking, but you can baste the dough with eggwhite (for a light glaze) or egg yolk (for a darker glaze).

Put the pasty or pie in the middle of the oven, bake for about forty minutes. Let cool five minutes after taking it from the oven befor demoulding. 
To finish the decoration apply food colouring paste with a small brush, and gold leaf or silver leaf.


To Serve

A pasty like this one can be served hot as well as cooled to room temperature. Cut the cover loose and lift it, and scoop out the stuffing. When eating the medieval way, you use your fingers to pick what you want, and eat it above your bread trencher.

"THE SUPERSIZERS": Eating Through History

Here is a look at a series of episodes about the history of food, mainly in Britain: 


"THE SUPERSIZERS":  Eating Through History

 

In April 2007, the BBC aired a special episode in which food critic Giles Coren and broadcaster-comedienne Sue Perkins explored the history of food during the Edwardian Age. The result was the television special called "Edwardian Supersize Me". This episode was part of a series called "The Edwardians — the Birth of Now". Following the success of this special, the BBC commissioned a series of six episodes in which Coren and Perkins explored the history of food through six eras in British history. This series, which aired in May and June of 2008, was called "The Supersizers Go . . .". 

Below is a list of the episodes:

"The Supersizers Go . . ."

 
"Wartime"

 
"Restoration"


 
"Victorian" 


 
"Seventies"


  
  "Elizabethan"


  
"Regency"


 Following the success of "THE SUPERSIZERS GO . . .", the BBC commissioned a second series of episodes featuring Coren and Perkins called "THE SUPERSIZERS EAT . . .".

Here is the list of episodes from that series:

  "The Supersizers Eat . . ."


 "The Eighties"



 "Medieval"



"The French Revolution"



"The Twenties"



 "The Fifties"



"Ancient Rome"

"THE ADVENTURES OF ROBIN HOOD" (1938) Review

"THE ADVENTUERS OF ROBIN HOOD" (1938) Review

Over seventy-four years ago, the 1938 film, "THE ADVENTUERS OF ROBIN HOOD", was released in theaters for the first time. For many fans and film critics, the swashbuckler is considered the definitive Errol Flynn movie. They also view his character, Sir Robin of Locksley, as the pinnacle of the Australian actor’s career.

There have been previous versions of the Robin Hood tale before and after. The other most famous versions are the 1922 silent film that starred Douglas Fairbanks and the 1950s TV series that starred Richard Greene.  Like the other versions, the movie told the story of the young Saxon nobleman (Flynn) who created a band of outlaws to protest against the reign of Prince John (Claude Rains) in England during the early 1190s. With King Richard the Lionhearted (Ian Hunter) a hostage of Austria’s king, John usurps the royal power to oppress the English poor – especially the Saxons – with the help of Sir Guy Gisbourne (Basil Rathbone) and the Sheriff of Nottingham (Melville Cooper). Robin and his right hand man, Will Scarlett (Patric Knowles), recruits the likes of Little John (Alan Hale, Sr.), Friar Tuck (Eugene Pallette), Much the Miller's Son (Herbert Mundin) and a band of outlaws. Soon, Prince John and his Norman cronies find their cruelties opposed and themselves harassed beyond all bearing. Robin also finds the time to fall in love with the Norman noblewoman and royal ward, Maid Marian Fitzwalter (Olivia de Havilland).

To be frank, "THE ADVENTURES OF ROBIN HOOD" is a glorious triumph not only for the Warner Bros. studio, but for Flynn as well. It has everything that the moviegoer could possibly want in a swashbuckler – great action, rich color, a superb score by Erich Wolfgang Korngold and a leading man who more than embodied what the main character stood for. Warner Bros. executives Jack Warner and Hal Wallis had originally cast James Cagney in the lead. But the actor became embroiled in one of his many feuds with the studio and two years later, Flynn won the role. I cannot say how Cagney would have portrayed Robin of Locksley. But Warner and Wallis certainly struck it rich with Flynn in the lead. Not only did he look the part, he handled the physical aspects of the role, perfectly. And he managed to inject Robin with a great mixture of roguish humor and sincere compassion.

The rest of the cast were also superb. Olivia de Havilland was never more lovelier. Even better, her Maid Marian became more than just the love interest and damsel-in-distress. Once Robin had swayed her to his cause, she turned out to be a valuable recruit. Not only did she managed to come up with a plan to save Robin from execution, she was the one who discovered a plot by Prince John, Sir Guy and the Sheriff to assassinate the returning King Richard.

Claude Rains, with his soft voice, made a deliciously sly Prince John. Basil Rathbone was tough enough to serve as a physical adversary for Robin. Their duel in the final scene at Nottingham Castle is considered a classic, thanks to the fencing choreography staged by Fred Cavens. And Melville Cooper was his usual funny self as the buffoonish Sheriff of Nottingham. Although I find it odd that he was the only one who was able to come up with a successful plan to capture Sir Robin. And where would "THE ADVENTURES OF ROBIN HOOD" be without its supporting cast that portrayed Robin’s Merry Men? The handsome Patric Knowles made a sly and witty Will Scarlett. Alan Dale Sr. returned as Little John, a role he had first made famous in the 1922 film. Eugene Pallette made great use of his frog voice and gruff demeanor as Friar Tuck. And Herbert Mundin, as Much the Miller’s Son, seemed to be the best of the bunch. Not only did he proved to be as brave as Robin, he also won the hand of Marian’s nurse, Bess, portrayed by the always memorable Una O’Connor.

Surprisingly, "THE ADVENTUES OF ROBIN HOOD" had two directors. Hal Wallis first assigned the film to William Keighley, who had directed Flynn in "THE PRINCE AND THE PAUPER" (1937). But Hal Wallis felt slightly dissatisfied with Keighley’s slow handling of the action sequences and replaced him with Warner Bros’ reliable warhorse, Michael Curtiz. Flynn, who detested the Hungarian-born director, must have screamed in frustration. But Curtiz’s direction gave the film a tighter pace and better action sequences for which the movie is famous. "THE ADVENTURES OF ROBIN HOOD" was one of the first films of the studio to use the old three-strip Technicolor process. And it paid off, giving the movie a rich color and vibrancy. And what would this version of Robin Hood be without Erich Wolfgang Korngold’s Academy Award winning score. I am still surprised that Korngold had originally turned down the assignment because he felt that his score could not live up to the movie’s action. Thankfully, he proved himself wrong.

”THE ADVENTURES OF ROBIN HOOD” seemed to have everything going for it – great cast, great photography, great action and great music. And it all seemed to blend seamlessly. Yet . . . it is not my favorite Errol Flynn movie. I had come across a review of the film in which a critic stated that one of the reasons this was his favorite Flynn movie was its light-hearted tone and simplistic characterizations that allowed the audience to escape from the more complex, modern world. And I could see those traits in the movie.

But as much as I had enjoyed it, there were times when the movie came off as a little too light or simple for me. I thought it lacked a certain darkness that made some of Flynn's other swashbucklers more interesting.  Sir Robin of Locksley may be considered Flynn’s best role, but I must admit that I found his portrayal of Geoffrey Vickers in "THE CHARGE OF THE LIGHT BRIGADE" (1936) and Geoffrey Thorpe in ”THE SEA HAWK” (1940) more complex and fascinating. In fact, I consider the two movies to be my favorites that Flynn ever made. However, I do love "THE ADVENTURES OF ROBIN HOOD" and consider it one of the most entertaining films I have ever seen.

"THE ADVENTURES OF ROBIN HOOD" (1938) Photo Gallery

Below are images from the 1938 classic movie, "THE ADVENTURES OF ROBIN HOOD".  Directed by Michael Curtiz, the movie starred Errol Flynn and Olivia De Havilland:

"THE ADVENTURES OF ROBIN HOOD" (1938)