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

Boil sumac in water about 2 minutes, let stand
5 minutes, then add it to the meat and simmer
about 15 minutes. Drain the meat, sprinkle it
with lemon juice, let dry about one hour. Mix
meat with spices and mint. Grind walnuts
coarsely (something between chopped fine
and ground coarse). Add walnuts and eggs,
fry as patties in sesame oil on a medium
griddle. Best eaten hot with a little salt. This
produces about 20 patties roughly 3 inches in
diameter.
The instructions call for using fresh sumac,
straining it, and using only the water it is
boiled in. I cannot get fresh sumac, and when
I used dried sumac (which you get in Iranian
grocery stores) and followed the instructions
it came out rather bland, so I use both the
sumac and the water the sumac was boiled in.
A Type of Ahrash [Isfîriyâ]
Andalusian p. A-1
This is the recipe used by Sayyid Abu al-
Hasan and others in Morocco, and they called it
isfîriyâ. Take red lamb, pound it vigorously and
season it with some murri naqî', vinegar, oil,
pounded garlic, pepper, saffron, cumin, coriander,
lavender, cinnamon, ginger, cloves, chopped lard,
and meat with all the gristle removed and
pounded and divided, and enough egg to envelop
the whole. Make small round flatbreads (qursas)
out of them about the size of a palm or smaller,
and fry them in a pan with a lot of oil until they
are browned. Then make for them a sauce of
vinegar, oil, and garlic, and leave some of it
without any sauce: it is very good.
¼ lb lamb ½ T cinnamon
1 t murri (see p. 5) ¼ t ginger
2 t vinegar ¼ t cloves
1 t oil 1 oz lard (lamb fat)
2 cloves garlic 2 oz meat (beef)
½ t pepper 1 egg
4 threads saffron ½ c oil for frying
¾ t cumin 3 cloves garlic
1 t coriander 2 t oil
½ t lavender 1 ½ t vinegar
Cut up lamb and mash in a mortar. Then
add murri etc., garlic pounded in a mortar,
finely chopped lamb fat, and beef cut up and
pounded in a mortar. Mix, add an egg and
mush together. Fry in a pan on medium to
96
medium high heat until brown on both sides,
turning once. To make the sauce, mash the
garlic in a garlic press, combine it with the
additional oil and vinegar.
To Make Isfîriyâ
Andalusian p. A-39
Pound the flesh of a leg until it is like brains.
Remove the sinews and throw in pepper, half a
spoon of honey, a little oil, as much as is needed,
and a little water. Mix all smoothly with flour
and do not neglect to pound it, and do not slacken
in this, because it will cool and be ruined. Grease
the pan with oil or fat, make the pounded meat
into flatbreads and fry in the pan; if there be
with the meat almonds or walnuts or apples, it
will be superb, God willing.
12 oz lamb leg meat 1 T flour
½ t pepper [almonds]
1 t honey [walnuts]
2 T oil [3 T chopped apple]
2 T water 2 T oil for frying
Either pound the meat in a mortar for a
long time (20-30 minutes) until it gets
mooshy, almost like clay, or run it through a
food processor to the same stage. Remove any
sinew, membrane, etc. you can. Add
remaining ingredients, including optional
walnuts, almonds, or apples. Fry on medium
to medum high in a frying pan. To get them
thin (¼" to ½"), put a patty down, flatten it on
the pan, turn it, flatten it more with the
pancake turner. Fry a minute or two on each
side.
Serve with the garlic, vinegar, and oil
sauce from the recipe for “A Type of Ahrash
[Isfîriyâ]” (p. 96).
Simple Isfîriyâ
Andalusian p. A-1
Break however many eggs you like into a big
plate and add some sourdough, dissolved with a
commensurate number of eggs, and also pepper,
coriander, saffron, cumin, and cinnamon. Beat it
all together, then put it in a frying pan with oil
over a moderate fire and make thin cakes out of
it, as before.