[Wyewood] St Bubba Menu(s) and Ingredients

[LINDA Hosea]

Wyewood 2019 St Bubba

Menus and Ingredients


Lunch Menu

(Included for Feast Fee, By Donation for Off Board)

Soup of Lentils and Apricots

Lentils, apricots, onions, carrots, cumin, coriander, cinnamon, ginger, pomegranate juice, olive oil, salt, pepper

Split Pea Soup with Smoked Pork

Split peas, onions, smoked pork, cumin, coriander, cinnamon, salt, pepper

Breads: Pa de Casa, Bauernbrot

White flour, semolina, yeast, salt, olive oil.  White and rye flours, sourdough, molasses, caraway, salt.

Yogurt (nonfat, live culture), Butter


Feast Menu and Ingredients


First Course:

Hummus: Chickpeas, Tahini (sesame paste), Garlic, Preserved Lemon, Olive oil

Eggplant Cheese Mahshi:  Eggplant, Feta, Garlic, Safflower Oil, Salt Pepper

Olives:  Pitted olives, with juices, Garlic, Sumac, Thyme, Marjoram, Oregano, Sea Salt

Bread:  Semolina Flour, White Flour, Yeast, Salt, Olive Oil


Second Course:

A Salad of Greens with Vinegar:  Mixed Salad Greens, Olive Oil, Cider Vinegar, Sumac, Thyme, Sesame Seeds, Marjoram, Oregano, Sea Salt, Garlic

A Dish or Chicken Praised in Springtime:  Chicken (Breasts and Thighs), Cilantro, Cider Vinegar, Apples, Cinnamon, Cloves, Ginger, Salt, White Pepper, Egg Yolks

Rice Pilaf:  Rice, Ghee, Vegetable Stock, Garlic, Almonds, Salt, Pepper


Third Course:

Beef Roast Cooked In Tagine: Beef, Garlic, Black Pepper, Grains of Paradise, Cinnamon, Coriander Salt

Isfiriya (Crepes):  Sourdough Starter (white flour), Eggs, Cinnamon, Cumin Coriander, Salt, Black Pepper

A Dish of Gourds and Lentils:  Lentils, Calabash Gourd, Coriander, Cumin, Olive Oil, Salt


Fourth Course:

Mujabbana Ru’Qua (Cheese Pie of Flat Bread):  Phyllo Dough, Mozzarella, Confectioner’s Sugar, Cinnamon, Honey, Butter

Dried Fruits Stuffed with Almond Sugar Paste:  Apricots and Dates, Almonds, Sugar, Cinnamon, Orange Blossom Water