Alexandrian Gourd
Latin
cucurbitas more Alexandrino: elixatas cucurbitas exprimis; sale asparges; in patina conpones. teres piper cuminum coriandri semen mentam uiridem lasaris radicem; suffundes acetum; adicies cariotam nucleum, teres; melle acetum liquamine defrito et oleum temperabis et cucurbitas perfundes. cum ferbuerint piper asparges et inferes.
English
Gourds in the Alexandrian manner: boil the gourds and press them out; sprinkle with salt; arrange them in a patina. Grind pepper, cumin, coriander seed, green mint, and laser root; moisten with vinegar; add date and pine nuts, and grind. Blend with honey, vinegar, fish sauce, defrutum, and oil, and pour over the gourds. When they have boiled, sprinkle with pepper and serve.
Ingredients
- 1 kg squash (or gourd, if you can find it)
- 8 dates
- 60 g pine nuts
- 4 tsp ground cumin
- 4 tsp ground coriander
- 3 tsp dried mint
- 1 tsp asafoetida
- 120 g honey
- 60 ml fish sauce
- 60 ml olive oil
- 60 ml vinegar
- 30 ml defrutum
Method
- Cut the squash into large pieces then boil until al dente. Remove from the water and place in a baking dish.
- Place the dates in a bowl along with a little water, and microwave for a minute. Place in a food processor along with the pine nuts, and blend into a coarse paste.
- Add the remaining ingredients to the food processor, and blend together.
- Pour the sauce over the squash, then cover with a lid or foil. Place in a preheated oven at 180 C / 350 F for 15 minutes, or until reheated. Season with pepper and serve.