This is a collection of Wajahe food and beverage.
Cured Lamb with Yogurt & Flatbreads
A meal from whiterun, cured lamb served with a wheat flatbread and a sauce of garlic and goat cheese.
The lamb or mutton is placed in a jar or amphora. A curing liquid is prepared consisting of salt, honey, dill, garlic, and tarragon. This liquid is first brought to a boil, whereupon it is poured into the jar containing the lamb, which is stirred to expose the surface of the meat for curing. The container is sealed and left in a cool place to cure for a few days, but it must be inspected for signs of rot, and shaken occasionally. The meat is removed, rinsed, and cooked with a pan, after which it is served with a wheat flatbread and a garlic-yogurt.
Kumis
A Standard Wajahic Kumis, prepared from Goat’s milk rather than the more common mare’s milk.
The milk is scalded, then cooled until warm. The culture of kumis or yogurt is introduced to a small batch of the milk, which is introduced back to the remainder of the milk. It is covered and fermented for up to 1 day. Whisk the milk as it has separated, adding honey to fortify, and allow to continue fermenting in a cool place for another day. Whisk the milk again, adding further sweetness with honey, before serving (whereupon it may be whisked again)
Garlic Bread
While the cuisine of the Wajahe is as varied as the color of the horse hʐɔwhʷɔk hʷywt͡sʷøsøl (bread of garlic) is the centerpiece of any Wajahe meal. Considered a delicacy among foreigners, hʐɔwhʷɔk hʷywt͡sʷøsøl is served in every formal setting with a foreigner from trade to negotiations over tribute. After all, when a man is fed with the food of the gods, they will surely be more than amenable to a favorable deal. Within a Wajahe home, it is rare for a day to go by without it being served. It is never the centerpiece of a meal, and always a side item, much to the dismay of all Wajahe children who wish they could eat just hʐɔwhʷɔk hʷywt͡sʷøsøl all their lives.
The preparation of hʐɔwhʷɔk hʷywt͡sʷøsøl
- t͡sikɛ t͡sʷʋɛzlɛ t͡ses t͡se
- nekɛ t͡sʷʋœzlyhʷʋ, ʂhəkʂɨw økʷytʷwy, hɨw, ʈ͡ʂɨhʷʋ, s=t͡sezɛhʷʋ tih t͡slœks, s=hikɛ wywøl nʷor.
- nekɛ mʷɔ t͡sʷʋœzlyhʷʋ esɛ hʷywt͡sʷøsyhʷʋ, søhʷyhʷʋ, s=ʈ͡ʂɨhʷʋ.
- hsekɛ hɛwt=ʋele=w t͡ses kʐɭəʐ t͡slœks.
- hiskeh hʷyt͡s hɛwt=ʋele=w tih kʐɭəʐ t͡sʷʋɛzl hʷywt͡sʷøsøl
- ht͡sit͡sikɛ hʷyt͡s hɛwt=ʋele=w
- het͡sikɛ lhekɛ, she ɔŋʐuɥ pʷøtʷyw hʷyt͡s hɛwt=ʋele=w, t͡siɥ ʋɨwʐənə hʐəɥʂ.
**in english - **
- churn butter from goat’s milk
- mix some butter, some wheat flour, some water, some salt, and some buttermilk into a dough, and knead it well
- Make small balls from the dough
- Dip the balls into the garlic-butter
- Bake the balls
- Pray to Aiokkais that your children do not steal the balls while you are gone.
The eating of hʐɔwhʷɔk hʷywt͡sʷøsøl
Whenever hʐɔwhʷɔk hʷywt͡sʷøsøl is made, parents must warn the kids that the food is hot. The kids will, of course, ignore this warning and eat it fresh out of the oven, burning their mouths. This is traditional, and it is a sign of bad parenting to wait until it is cool enough to eat before serving it to a child.
hʐɔwhʷɔk hʷywt͡sʷøsøl is omnipresent in Wajahe culture. It is the centerpiece of any social gathering, party, or meeting of friends. During an important event in a person’s life, it is inevitable that hʐɔwhʷɔk hʷywt͡sʷøsøl will be served. hʐɔwhʷɔk hʷywt͡sʷøsøl is the preferred meal of warriors returning home, especially when they have come from foreign lands bereft of garlic. It is believed that any Wajahe warrior would rather take his own life than go a season without a taste of hʐɔwhʷɔk hʷywt͡sʷøsøl.
Bustard
Bustard served with Cured Pork
Ingredients: Goats (or mare’s) milk Duck (or goat) fat Flour (Ground) Black mustard grains Salt Optional - Honey
Instructions:
- In a pot, heat some (120ml for one serving) milk without boiling.
- In a pan, heat a spoonful of fat (medium heat). Then, gradually add a spoonful of flour whilst whisking to create a roux.
- Add the milk a splash at a time, whisking vigorously throughout to prevent clumping, until all milk has been added to form the base of the sauce.
- Add the ground mustard grains, and whisk again to integrate. Add salt at this point.
- If the mustard is not hot and pungent enough to justify being taken as a hot sauce, sweeten the sauce with honey to balance out the sourness.
Bulghur Wheat Pilaf
Carrot Pilaf with Lamb Kebab
Herb & Lamb Plov served with lamb gravy
Roasted Pumpkin and Mushrooms
Wheat flatbread with mushrooms, cheese curds, and pumpkin
The flatbread is made from a wheat-based dough, cooked in an iron skillet. Flat mushrooms are then cooked in the same skillet, and the flatbread is placed atop them as they are cooked to absorb released moisture. Pumpkins are roasted in lard, coated in herbs, and then placed atop the flatbread. There is an accompaniment of coagulated cheese curds.