Aldaf'Iishraq
This traditional Orcish meal is produced by the tribes of the Great Sand Sea.
Aldaf'Iishraq, or 'Warmpth of Sunrise', is usually enjoyed as a campfire cooked breakfast or early lunch. Typical of cooking done by these tribes, it is a filling and hearty meal in order to fill the bellies and energize the muscles of people whom must work or hunt the remainder of the day.
Aldaf'Iishraq, or 'Warmpth of Sunrise', is usually enjoyed as a campfire cooked breakfast or early lunch. Typical of cooking done by these tribes, it is a filling and hearty meal in order to fill the bellies and energize the muscles of people whom must work or hunt the remainder of the day.
Manufacturing process
Cooked in two distinct processes, usually done at the same time by two cooks.
Firstly; the water berries and grains are added to a large pot and placed over an open flame. This mixture should be heated and stirred regularly, but not allowed to boil. Once the contents are soft and mixed into a type of mash they can be removed from heat.
Secondly; The meats (Fowl and Beast) should be added to a pan with the leeks or onions and any additional ingredients (such as cactus fruits or meat) and fried in the filbert oil over the fire. Once the meats are all browned and crisped to taste, add any additional spices such as Salt of Black Isheif and remove from heat.
Finally; On either a flat stone (plate) or large flat slice of bread (trencher) serve a large scoop of the mash, and then spread a scoop of the diced meat and onions over this mash. Best served warm, fresh off the fire; however some tribes prefer to chill the foods first using spells and eat them cold.
Firstly; the water berries and grains are added to a large pot and placed over an open flame. This mixture should be heated and stirred regularly, but not allowed to boil. Once the contents are soft and mixed into a type of mash they can be removed from heat.
Secondly; The meats (Fowl and Beast) should be added to a pan with the leeks or onions and any additional ingredients (such as cactus fruits or meat) and fried in the filbert oil over the fire. Once the meats are all browned and crisped to taste, add any additional spices such as Salt of Black Isheif and remove from heat.
Finally; On either a flat stone (plate) or large flat slice of bread (trencher) serve a large scoop of the mash, and then spread a scoop of the diced meat and onions over this mash. Best served warm, fresh off the fire; however some tribes prefer to chill the foods first using spells and eat them cold.
Item type
Consumable, Food / Drink
Manufacturer
Raw materials & Components
- 1 Skin of Water (16oz) per serving
- Large handful of Rice or Grains (12oz) per serving
- 2 diced Chicken, Pheasant or Duck breasts (12oz) per serving
- 1 Handful of diced Beef, Pork or Mutton (10oz) per serving
- Handful of Chopped Leeks or Onions (6oz) per serving
- Handful of Fresh berries (6oz), any local picked edible berry will do
- OPTIONAL: Shredded Red Cactus Flower (Bloodflower) (4oz)
- OPTIONAL: Chopped Blue Scar Succulent (Cactus) meat, de-spined (4oz)
- OPTIONAL: Chopped Violet Spine Spires (cactus) meat, de-spined (4oz)
- Splash of Filbert Oil (Hazelnut Oil) (4 oz)
- Pinch of Salt or Black Isheif for flavor
Tools
Cooks utensils or typical kitchen supplies
Comments