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Fermented milk from Abbasid Iraq and Persia
Kamakh rijal is a salted milk relish from the 10th-century Arabic Book of Dishes. Sour milk, fresh milk and salt are put in a dried gourd shell in the hot sun in June, fresh milk is stirred in each morning until August, and the covered gourd ripens until October into a pungent spread. The steps here follow a translated recipe quoted by a modern recreator; no study has examined it.
A short entry: the sources we found record only what is said here about Kamakh rijal itself.
| Sour milk5 ratls | [passtheflamingo] |
| Fresh milk10 ratls | Then 3 ratls more each morning[passtheflamingo] |
| Fine-ground salt1 1/2 ratls | [passtheflamingo] |
| A large dry gourd (pumpkin) shell | [passtheflamingo] |
| Starter | sour milk in the recipe (yogurt in Perry's modern version) |
What changes: Sour milk, fresh milk and salt are stirred together in a dried gourd shell
Begun in June, at the start of midsummer. Output: salted milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kamakh rijal is a salted milk relish from the 10th-century Arabic Book of Dishes. Sour milk, fresh milk and salt are put in a dried gourd shell in the hot sun in June, fresh milk is stirred in each morning until August, and the covered gourd ripens until October into a pungent spread. The steps here follow a translated recipe quoted by a modern recreator; no study has examined it.
Kamakh rijal is a milk relish ripened for months in the summer sun with heavy salt, unlike the medieval barley-based kamakh condiments.
The medieval recipe keeps milk warm in the sun for months, adds fresh milk each morning and has no heating step. A modern blogger who made it credits the salt and the yogurt's bacteria with keeping off bad microbes, but no study we read tests the method. Raw milk can carry germs such as Campylobacter, E. coli, Listeria and Salmonella (CDC). Do not copy this at home, with raw or pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The recipe is in the 10th-century Kitab al-Tabikh (Book of Dishes), the oldest known Arabic cookbook. Charles Perry revived it in modern times; one recreator found it edible after six weeks and finished after about 15 weeks.
