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INFO: cordials, seconjubin, & lahvash

Unto the patrons of the Merry Rose does Alanna Volchevo Lesa send greetings!

 Many thanks to all the kind gentles who have recently responded to my
requests for recipes for cordials and seconjubin.  In return, I would like
to offer this recipe.  While I do not know if it is period (to be honest, I
wouldn't know where to begin to look!) it seems to me to be a period-style
Middle-Eastern flat bread.   It is very good for events like Pennsic because
it does not get moldy, stale, or mushed if someone  puts something  heavy
(like an armor bag) on it.  (It will, however, break into little tiny
pieces, in which case it is good in soup instead of crackers.)

                       LAHVASH (Armenian Flat Bread)                           <
1 1/2 teaspoons dry yeast (1/2 package)                                        <
1 1/2 teaspoons sugar                                                          <
2 Tablespoons warm water                                                       <
1/4 cup butter                                                                 <
2 1/2 cups white all-purpose flour                                             <
1 cup whole wheat flour                                                        <
3 Tablespoons sesame seeds                                                     <
1 cup very warm water                                                          <
1 1/2 teaspoons salt                                                           <
1.  In small bowl put yeast, 1/2 teaspoon sugar, and the 2 Tablespoons warm
water.  Let sit for 5 minutes, until yeast is bubbly.                          <
2.  Melt butter in small pan over low heat or in microwave (Heresy!)           <
3.   In large bowl stir together both flours, sesame seeds, salt,  and  re-
maining sugar.  Into this pour yeast mixture, water, and melted butter.        <
Stir well until sticky dough forms, scraping sides of bowl well.               <
4.   Scrape  out  onto well-floured surface, knead well until dough  is  no
longer sticky, but smooth and elastic.                                         <
5.     Grease  bowl  well with shortening or butter, put dough in and  work
it  well  into the bottom, and then turn it over, so that the top  is  well
greased.   Cover  with clean dishtowel and let rise until double,  about  3
hours.  (Yes, I said three hours.)                                             <
6.   Preheat oven to 450 F.  Punch dough down. Divide dough into  16  equal
pieces.   Roll out on floured cloth to absolute possible  thinness.   Prick
well with fork, place onto lightly greased cookie sheet.  Bake for about  6
minutes, and watch carefully, as these thin pieces burn easily.  When cool,
store as desired in plastic bags or other sealable containers.                 <
These directions make a very thin, crunchy, cracker-type bread.  It is good
hot spread very lightly with butter, or top with cheese and put in  toaster
oven or under broiler for about 5 minutes, until cheese melts.                 <
     If  you roll it thicker and do not prick it, it bakes up puffy with  a
hollow  in the middle, like pita bread.  Bake about 10 to 15  minutes,  de-
pending how thick you roll it.                                                 <
If this does not transmit properly, please let me know as this is the first
time I have tried 'cut-and-paste' from one of my own files rather than just
typing it in directly.

In service,

Bob, Lucinda and Tabby Welenc
(410) 969-8303

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