A Recipe From the Lands of Kishetal
Hello Tumblr, I haven’t posted anything here in quite some time, what with a new job and other various life events I simply have not had the energy to be posting regularly.
I have a large post concerning the nature and role of Gender and Identity in the Green Sea in the works, if you would like to see my previous post concerning sexuality and queerness, click here.
For now here is a recipe from the world of my WIP, The Testaments of the Green Sea.
Kipsha
Kipsha is a kind of cake or biscuit commonly eaten by the wealthy and poor alike. Kipsha is a popular form of street food and can be served as savory or sweet. All Kipshas contain barley, however those of the wealthy may contain up to 50% wheat, giving the cake a lighter texture.
This recipe is for Labisaji Sweet Kipsha, as would have been eaten at the city’s many festivals, typically at a stand or shop. This happens to be the favorite food of my MC Narul.
Ingredients
Note: For those ingredients which are not available on earth, approximate substitutes are provided.
The Cakes
2 ¾ cups Barley Flour (Optionally 1 ¼ Unbleached Wheat Flour may be used in substitution of an equivalent amount of barley)
½ cup Water
1 Tbsp Olive Oil or Untoasted Sesame Oil
1 Tbsp Sweet White Wine (Riesling or Muscat are suggested)
2 Tbsp Kava (This Kishic yogurt drink can be substituted with equal parts plain greek yogurt and whole milk)
2 Tbsp Honey
1 Tbsp Red Wine Vinegar
1 ½ Tsp Untoasted White Sesame Seeds
½ Tsp Sinrian Cinnamon (Substitute Cassia Cinnamon)
¼ Tsp Ground Black Pepper
½ Tsp Poppy Seeds (Optional, traditionally only added during Spring Festivals)
Toppings
1. Narul’s Preferred Toppings
1-2 Dried figs chopped (Fresh figs may be substituted)
2 Tbsp Honey, warmed
1 Tbsp Rejir Juice (Substitute 2:1 parts orange and lemon juice)
Ground pepper to taste
2. Other Toppings
Unsalted soft cheese such as ricotta
Yogurt
Dates
Crushed nuts (typically walnuts or pistachios)
Chopped Cherries or other fruits
Preparation
1. Combine all dry ingredients.
2. In a different bowl combine all liquid ingredients and whisk thoroughly.
3. Fold dry ingredients into the wet ingredients, using your hands to form a firm ball, add water and flour as needed to achieve this.
4. Cover the dough with a damp towel and allow it to rest at room temperature for a minimum of 2 hours and maximum of 4.
5. Preheat oven to 400 F or 200 C.
6. Liberally dust a counter or large cutting board with barley flour. Dust a rolling pin or similar instrument with flour.
7. Place the rested dough onto the floured surface and roll out to approximately ½ inch (Note: At no time should the dough be kneaded, take care when rolling to avoid tearing the dough)
8. Using a biscuit cutter or knife, cut dough into rectangular cakes roughly the same shape and size of a graham cracker.
9. Place cakes on a parchment covered cookie sheet making sure that they do not touch.
10. Bake for 20-30 minutes until golden.
11. Remove and cool, 10-15 minutes.
12. Once cool, drizzle warmed honey over cakes and add any additional toppings.
13. Enjoy!
this would be great for a tea party!
