These redactions are by Keith Mondschein, known in the SCA as Lord Aburga Chagatai. I urge you to visit the original page at the above link. Excerpted below are the recipes I used for the Ostgardr Commons feast, April 15th, 2016.
Bal-po Soup (This is the name of a Western Indian Food)
It supplements the center, and brings down ch’i. It extends the diaphragm.
Mutton (leg; bone and cut up), tsako cardamoms (five), chickpeas (half a sheng; pulverize and remove the skins), Chinese radish.
Boil ingredients together and make a soup. Strain [broth. Cut up meat and Chinese radish and put aside]. Add to the soup [the] mutton cut up into sashuq [coin]-sized pieces, [the] cooked Chinese radish cut up into sashuq-sized pieces, 1 ch’ien of za’faran [saffron], 2 ch’ien of turmeric, 2 ch’ien of Black [“Iranian”] Pepper [27B], half a ch’ien of asafetida, coriander leaves. Evenly adjust flavors with a little salt. Eat over cooked aromatic non-glutinous rice. Add a little vinegar.
1 leg of lamb [I didn’t have a leg of lamb, so I used chunks of lamb stew meat, instead]
5 tsako cardamoms (KALUSTYAN’S!!)
2 cans chickpeas
1 Chinese radish (daikon?)
1 tsp saffron
2 tsp each turmeric and black pepper
½ tsp asafetida (kasni) (KALUSTYAN’S!!)
Coriander leaves (aka, cilantro)
Salt and rice wine vinegar to taste
Place the leg of lamb, cardamoms, chickpeas, and radish in a large stockpot. Cover with enough water. Boil until aromatic. Remove lamb and radish, cut into bite sized pieces (radish should be smaller so as not to overpower the lamb). Return lamb and radish to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl over basmati rice and add a splash of rice wine vinegar for extra flavor.
Poppy Seed Buns
White flour (five chin), cow’s milk (two sheng), liquid butter (one chin), poppy seeds (one liang. Slightly roasted)
[For] ingredients use salt and a little soda and combine with the flour. Make the buns.
5 lbs All purpose flour [I used 2.5 cups]
1 qt milk [I used 1 pint]
1 cup liquid butter (ghee) [I used 1/2 cup]
5 Tbls poppy seeds
1 tsp salt
1 tsp baking soda
Combine dry ingredients, and add wet ingredients. Roll into balls and bake until golden brown.
2 cans chick peas, set aside liquid
½ cup lemon juice
6 oz. tehini (Telma brand is my favorite)
2 to 3 cloves of garlic (or more)
1 to 3 tablespoons olive oil
salt and pepper to taste
Chop garlic in food processor then add chick peas. Blend until chunky. Drizzle in olive oil, lemon juice and blend. Add tehini and blend until creamy. There should be small yet visible pieces of the chick peas. Add liquid from chick peas if the mix is too thick and season with salt and pepper to taste. Dip pita bread into mixture and enjoy. Or sprinkle a dash of hot sauce on first.
Cold Noodles in Sesame Paste
1 lbs Chinese noodles, but linguine works well
5 heaping table spoons well mixed sesame paste (tehini)
4 tablespoons soy sauce
2 tablespoons honey
4 tablespoons sesame oil
1 tablespoon hot chili oil (or to taste) [omitted]
1-2 tablespoons sesame seeds.
Boil pasta, drain, run cold water over pasta to cool it while in colander. Lightly toss it with some sesame oil to prevent sticking. Mix other ingredients and remainder of sesame oil, preferably in blender. It should be somewhat thick, but runny enough to coat the noodles. Mix in cold water if it is too thick. Pour sauce over noodles, garnish with scallions and sesame seeds.