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The nature of the "medium" cheese is less certain, and may have referred to preserved fresh cheeses, evaporated milk or cheese similar to Indian paneer, where the addition of vegetable juices makes the milk coagulate. [8] Medieval Egyptian cheese mostly used buffalo or cows' milk, with less use of goat and sheep milk than in other countries of ...
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple.
Rozz be laban (رز بلبن) is a rice pudding made with short grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted with cinnamon, nuts and ice cream. Umm Ali or Om Ali (ام على), is a type of bread pudding served hot made puff pastry or rice, milk, coconut, and raisins. [34] [35] Other desserts include:
Scrape the hot pudding into the crust and level it with one or two strokes of the spatula. Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least several hours, or overnight. Top the pie with dollops or a swirl of the whipped cream, and sprinkle with the peanuts.
Mish (Egyptian Arabic: مش meš) is a traditional Egyptian cheese that is made by fermenting salty cheese for several months or years. Mish may be similar to cheese that has been found in the tomb of the First Dynasty Pharaoh Hor-Aha at Saqqara, from 3200 BC. [1] It is generally prepared at home, although some is sold in local markets. [2]
The recipe for Tart de brymlent, a fish pie from the recipe collection The Forme of Cury, includes a mix of figs, raisins, apples, and pears with fish (salmon, cod, or haddock) and pitted damson plums under the top crust. [38] It was considered important to make sure that the dish agreed with contemporary standards of medicine and dietetics.
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A layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Sfiha: Lebanon: Savory An open-faced meat pie made with ground mutton. Shaker lemon pie: United States: Sweet Thinly sliced lemons, sugar, and eggs in a crust, first made by the Shakers. Shepherd's Pie: United Kingdom: Savory