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

2 eggs ½ t cumin
½ c sourdough 1 t cinnamon
2 more eggs about 4 T oil for frying
½ t pepper sauce: 1 T vinegar
½ t coriander 4 t olive oil
7 threads saffron 6 cloves garlic
97
Mix two of the eggs with the sourdough
and beat smooth, then add to the other two
eggs and the spices. Beat all together—a fork
is adequate for this scale. Put 2 T oil in a
medium frying pan over a medium heat, fry
the batter like pancakes, about a minute on the
first side and half a minute on the second,
adding additional oil as needed. The sauce is
from a different Isfiriya recipe (see p. 95);
mix vinegar with olive oil, then crush garlic
and add.
Preparing the Dish Dictated by Abu Ishaq
Andalusian p. A-41
Take meat and pound smooth until it is like
marrow; put in the pot and pour over it oil and
salt, clean onions and chop them, then boil and
stir and throw in the pot with this some coriander
seed and pepper in the amount needed, soaked
garbanzos and a handful of peeled almonds
pounded like salt; pour in white of egg and leave
until the grease runs out, God willing.
1 lb pureed meat ½ t pepper
¼ c oil 7 ½ oz canned chickpeas
1 t salt ½ c almonds
1 onion 2 egg whites
½ t+ coriander
Another Tabâhajiyya
Andalusian p. A-37
Cut the meat up small and fry in oil and salt;
throw in some pepper, cumin, salt and a little
vinegar and leave for a while and fry with fresh
oil until browned. Take an egg and throw over it
a spoon of vinegar and another of murri and the
same of cilantro; stir it all and throw over the
meat in the pan, leave and stir until it is good
and serve it sprinkled with pepper, rue and
cinnamon.
½ lb lamb 1 egg
1 T oil 1 T vinegar
¼ t salt 1 T murri (see p. 5)
¼ t pepper 1 T cilantro
¼ t cumin ¼ t pepper
1 T salt ½ t dried rue
1 T vinegar ¼ t cinnamon
1 T more oil
Fry 5 minutes with ¼ t of salt. After
adding pepper, etc., fry another 10 minutes
Tabâhajah from the Manuscript of Yahya
b. Khalid [Good]
Tr. Charles Perry from al-Warraq
Take an earthenware pot and pour in one
quarter ratl of Nabataean murri, and of good
honey an ûquiyah, and beat them. When they are
mixed, strain with a sieve, then put with them a
dirhem of coriander, one and a half dirhams of
cinnamon and two dâniqs of ground pepper.
Then take two ratls of tender meat and slice fine
in wide strips and put them in this condiment for
a while. Then put the pot on the fire and pour in
four ûquiyahs of good oil. And when the oil begins
to boil, throw the strips in the pot with the
condiment and two dâniqs of milled salt. Then
cook the meat until it is done and the condiment
is dried. Then take it off the fire and cut up on it
some cilantro, and rue, and some green mustard,
and serve. And it [can be] a Tabâhajah with
asafoetida, if you wish. [for units see p. 6.]
¼ c murri (see p. 5) 2 ½ T cilantro
4 t honey 1 T rue
scant ½ t coriander 3 T mustard greens
⅝ t cinnamon [asafoetida]
⅛ t pepper ⅓ c olive oil
1 lb trimmed lamb ⅛ t salt
Beat murri and honey in a bowl, add spices
and stir well. Cut meat into thin strips,
removing most fat, mix into the marinade and
let sit for an hour and a half. Chop herbs,
removing stems. Heat oil in frying pan on
high heat until a few bubbles start to come up,
put in meat and marinade, and add salt. Let
come to a boil and turn down to
medium/medium high heat. Cook, stirring,