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

about 15 minutes, until sauce is mostly
cooked down. Remove from heat and serve
with herbs on top.
Note: The quantity above is half the
original recipe; all quantities are specified in
the original except for the herbs at the end.
The Islamic measures could be either weight
or volume measures; I have assumed volumes
in calculating amounts.
Recipe for Fried Tafâyâ, Which Was
Known in Morocco as Tâhashast
Andalusian p. A-21 (Good and simple)
Get young, fat meat and cut it in little pieces.
Fry it in a clean pot with salt, pepper, coriander,
a little onion, a spoonful of oil and a little water.
Stir it until the water is gone, the oil hot, the
meat done and browned. This is similar to the
preceding.
1 lb meat (lamb) ¼ c chopped onion
⅛ t salt 2 T oil (olive)
½ t pepper 1 T water
1 ½ t coriander
Cut meat into ½" cubes. Put in pot and
heat medium low 10 minutes, then on high 5
minutes to cook off juice while stirring, cook
another 3 minutes and remove from heat.
A Roast of Meat
Andalusian p. A-38 (Good)
Roast salted, well-marbled meat [cut up] like
fingertips, and put in a pot spices, onion, salt, oil
and soaked garbanzos. Cook until done and add
the roast meat; cover the contents of the pot with
cilantro and sprinkle with pepper and cinnamon;
and if you add whole pine nuts or walnuts in
place of garbanzos, it will be good.
1 ½ lb lamb or beef ¼ t cumin
¾ lb onion 1 t salt
2 15 oz cans chickpeas 3 T olive oil
¼ t black pepper ¼ c cilantro
½ t cinnamon ⅛ t more pepper
½ t coriander ¼ t more cinnamon
Note: an earlier recipe in the same book
calls for spices and then specifies which ones:
98
“all the spices, pepper, cinnamon, dried
coriander and cumin.”
Roast meat and cut into ¼" by ½" pieces.
Slice onions. Put chickpeas, onion, spices, salt
and oil in a pot and cook over moderate heat,
stirring, for 10 minutes, turning down the heat
toward the end as it gets dry; add meat and
cook one minute, add cilantro and cook
another minute, and turn off heat. Sprinkle
with pepper and cinnamon and serve.
Cooked Fried Chicken
Andalusian p. A-3
Cut up the chicken, making two pieces from
each limb; fry it with plenty of fresh oil; then take
a pot and throw in four spoonfuls of vinegar and
two of murri naqî' and the same amount of oil,
pepper, cilantro, cumin, a little garlic and saffron.
Put the pot on the fire and when it has boiled,
put in the fried chicken spoken of before, and
when it is done, then empty it out and present it.
1 chicken, 2 ½ lb 1 t pepper
¼ c oil 4 sprigs cilantro ~ oz
¼ c vinegar 3 threads saffron
2 T murri (see p. 5) ¼ t crushed garlic
2 T oil ¼ t cumin
Cut up chicken and brown it in ¼ c olive
oil over medium low heat for 10 minutes. Set
chicken aside. Add to a large pot vinegar,
murri, 2 T oil, pepper, cilantro, saffron,
crushed garlic, cumin, and heat the pot on
medium for 3 minutes. Add chicken and
simmer on low for 25 minutes with the lid on,
stirring often. Baste with the liquid five
minutes before it is done.
Mufarraka
al-Baghdadi p. 201
Take chickens' livers and crops, wash, and boil
in water with a little salt: then take out, and cut
up small. Mix with yolks of eggs, adding the
usual seasonings as required: then fry in a
frying-pan in sesame-oil, stirring all the time. If
desired sour, sprinkle with a little pure lemonjuice.
If desired plain, use neither lemon nor egg.