Coronation Feast of Their Royal Majesties Lucien and Catarina

Presented in Their honor by the Barony of Ayreton under the direction of Lady Kara Atladottir

Oven baked cheese pies with anise

Stuffed eggs
Hardboiled eggs with onions, cilantro and spices

TharÓda with Spinach, Moist Cheese and Butter
Spinach, Cheese, Butter, Coriander, Caraway, Bread Crumbs

Sanhaji for Vegetarians
Garbanzos, Turnips, Carrots, Garlic, Gourds, Eggplants, Almonds

Good JashÓsha: It Fattens Thin Women and Men
Cracked Wheat, Rice, Garbanzos

An Extraordinary Dish of Chicken
Roasted Chicken in Sauce with meatballs, sausages, and eggs

Royal Sanhaji
Roasted Beef, Chicken, small fowl, and meatballs cooked with vinegar, saffron, cumin, and garlic.

A Preparation Known as Sweet Cane

Honey soaked pastry with pistachios and almonds
Recipe for Mu'assal, Used Among Us as the Last Dish
Almond candy with sesame seeds and honey

On the Table:
Breads, Olives, Carrot Paste
To drink:
Syrup of Carrots, Syrup of Basil

Feast inspired and adapted from
Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif majhul.
13th Century Al-Andalus Cookbook, translations from Perry and Huici.

This is a recognized Web Page for the Barony of Ayreton of the Society for Creative Anachronism, Inc. The maintainer of this page is Mistress Sarafina Sinclair (mka Harlie Des Roches). It is not a corporate publication of the Society for Creative Anachronism, Inc. and does not delineate SCA policies. In cases of conflict with printed versions of materials presented on this page or its links, the dispute will be decided in favor of the printed version unless otherwise indicated.

Last Updated: 4/10/2013