How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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simmer in vinegar, oil and murri 20 minutes.
Meanwhile, heat oil in frying pan at medium
high and fry slices about 3 minutes on one
side, a little less on the other, until lightly
browned on both sides. Drain briefly on paper
towels then put on a serving plate, pour sauce
over and serve.
Counterfeit (Vegetarian) Isfîriyâ of
Garbanzos
Andalusian p. A-1
Pound some garbanzos, take out the skins and
grind them into flour. And take some of the flour
and put into a bowl with a bit of sourdough and
some egg, and beat with spices until it's all mixed.
Fry it as before in thin cakes, and make a sauce
for them.
1 c chickpea flour 4 t cinnamon
½ c sourdough ¼ c cilantro, chopped
4 eggs ½ t salt
2 t pepper garlic sauce:
2 t coriander 3 cloves garlic
16 threads saffron 2 T oil
2 t cumin 2 T vinegar
Chickpea flour can be made in a mortar
and pestle or a spice grinder (a food processor
would probably work too). To make it, pound
or process until the dried chickpeas are
broken, then remove the loose skins and
reduce what is left to a powder. An easier
approach is to buy the flour in a health food
store or a Middle Eastern grocery. Crush the
garlic in a garlic press, combine with vinegar
and oil, beat together to make sauce. Combine
the flour, sourdough, eggs and spices and beat
with a fork to a uniform batter. Fry in about ¼
c oil in a 9" frying pan at medium high
temperature until brown on both sides, turning
once. Add more oil as necessary. Drain on a
paper towel. Serve with sauce.
Note: The ingredients for the sauce are
from “A Type of Ahrash [Isfîriyâ]” (p. 96)
which is from the same cookbook. What is
done with them is pure conjecture.
Maqluba al Tirrikh
al-Baghdadi p. 204 (Good)
Take tirrikh and fry in sesame-oil: then take
out, and place in a dish to cool. When cold, cut off
the heads and tails, remove the spine, bone, and
scale with the greatest care. Crumble and break
up the flesh, and sprinkle with dry coriander,
cumin, caraway and cinnamon. Break eggs,
throw on, and mix well. Then fry in sesame-oil in
a frying pan as maqluba is fried, until both sides
are browned: and remove.
½ lb perch or catfish 1 t caraway
1 T sesame oil 1 ½ t cinnamon
½ t coriander 1 egg
½ t cumin 2 T sesame oil
Fry fish in 1 T sesame oil; let it cool. Bone
and crumble it. Add spices and eggs. Fry like
pancakes in more sesame oil. Tirrikh is a kind
of Middle Eastern freshwater fish; we do not
know what other fish it is similar to.
Maqluba
al-Baghdadi p. 201
Take and slice red meat, then chop with a
large knife. Put into the mortar, and pound as
small as possible. Take fresh sumach, boil in
water, wring out, and strain. Into this place the
minced meat, and boil until cooked, so that it has
absorbed all the sumach-water, though covered to
twice its depth: then remove from the saucepan
and spray with a little lemon-juice. Lay out to
dry. Then sprinkle with fine-ground seasonings,
dry coriander, cumin, pepper and cinnamon, and
rub over it a few sprigs of dry mint. Take
walnuts, grind coarse, and add: break eggs and
throw in, mixing well. Make into cakes, and fry
in fresh sesame-oil, in a fine iron or copper
frying-pan. When one side is cooked, turn over on
to the other side: then remove.
10 oz lamb ½ t pepper
2 T dried sumac 1 t cinnamon
½ c water ½ t dry mint
1 T lemon juice 1 ¼ c walnuts
½ t ground coriander 5 eggs
½ t cumin 2 T sesame oil
Either use ground lamb or take lamb meat,
chop it with a knife, then pound in a mortar.
Both ways work but give different textures.