LXXI - Baked damascene raisins called Zibebe
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This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "LXXI - Baked damascene raisins called Zibebe". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

LXXI - Baked damascene raisins called Zibebe. Make a thin dough with wine and make it yellow with saffron. Put these zibebe on small skewers and dip them into this dough. Put htem in hot olive oil and let them bake therein until the dough becomes well hard. Then take them up from the oil. (Note. There are three kinds of currants or raisins as Christopher Wirsung writes in his great register. The I which is the noblest is called Zibebe or damascene grapes, or damascene raisins which come from Damascus. The other kind is somewhat smaller and comes from Cyprus, Spain or Provence. The ones brought here from Provence are probably the best of this II kind: which surpass the other two in taste and power are commonly called passuloe majores, great raisins. The III kind is the small raisins, which have no pip, commonly called uvoe passoe Corinthiacoe, Korinths.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:66>. Accessed on June 4, 2020, 11:21 pm.

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