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Adas
Ibn al-Mabrad p. 21
The best way of cooking lentils is to crush
them and then cook them and put with them
chard and taro. When it is done, sumac, fried
onion, parsley, vinegar and oil are put with it.
1 c lentils 2 T parsley (chopped)
2 lb taro 1 T vinegar
½ lb chard 1 T oil
½ lb onion ¾ t salt
1 T oil 2 t dried sumac
Grind the lentils in a mortar or a
spice/coffee grinder (a gadget like a miniature
food processor), then simmer them in 4 ½ c
water about 1 hour. Simmer the taro about 15
minutes, drain, peel, and slice. Rinse and chop
the chard. At the end of the hour add the taro
and chard. Simmer together about another ½
hour. Chop and fry the onion in a little oil. At
the end of the half hour, add onion, parsley,
vinegar, oil, salt and sumac. Stir together and
serve. Taro is sometimes available in Chinese
or Indian grocery stores.
Adasiya
al-Bagdadi p. 45
Cut up the meat, and dissolve the tail as
usual. Put the meat into the oil, and fry lightly
until browned: then throw in a little salt,
cummin, and brayed dry coriander, and cover
with water. When nearly cooked, add beet washed
and cut into pieces four fingers long. When
thoroughly boiling, add as required lentils,
cleaned and washed, and keep a steady fire going
until the lentils are cooked. When set smooth and
definitely cooked, add as required fine-bruised
garlic, stirring with a ladle. Then leave over a
slow fire: and remove. When serving, squeeze over
it lemon juice.
1 ½ lb lamb 1 t coriander
½ lb beet greens 2 ½ c water
"tail": 1 oz lamb fat (p. 4) 1 ¼ c lentils
¼ t salt 6 cloves garlic
½ t cumin 2 T lemon juice
100
Cut up meat into ½" cubes. Wash beet
greens and cut into 2" pieces, including stems.
Render out fat to get ~2 T melted fat for “tail”
(p. 4) and fry meat for 5 minutes on medium
high until brown. Add salt and spices, cover
with water. Bring to a boil, cooking 8
minutes, add greens and cook 3 minutes, add
lentils. Turn down to low and cook 45
minutes. Crush garlic with a garlic press and
add, cook another 15 minutes. Squeeze lemon
juice over the dish and serve.
Fuliyyah
Ibn al-Mabrad p. 21
Meat is boiled and fava beans are fried in fat,
then you put them with the meat and broth.
Then you put pounded thyme, coriander and
garlic with it. Then you break an egg on it and
sprinkle pepper and coriander seed on it. It is
covered until it thickens and taken off.
1 c dry fava beans 1 ½ T cilantro
4-6 T fat 1 large clove garlic
¾ lb lamb 2 eggs
2 c water ½ t black pepper
2 t fresh thyme ½ t coriander
or 1 t dry
Soak the beans overnight; they should
make about 2 ½ c soaked. I expect 2 ½ c of
fresh favas would work too. Render the fat
from about 6 oz of lamb fat, giving 4-6 T of
liquid fat; it would probably also work using
olive oil. Fry beans for about 10-15 minutes in
the fat (just enough time for beans to absorb
most of the fat), then add to the meat, which
has been boiling the same length of time in 2
c water. Put thyme, cilantro, and peeled garlic
in a mortar and mash. Add to pot. Simmer for
about another 45 minutes. Stir frequently,
scraping the bottom, after adding the beans
(medium heat at most), since otherwise it can
easily scorch. Beat two eggs together and stir
into the bubbling pot. Add pepper and
coriander, then let sit on low flame a few
minutes while the egg sets. Serve. This is
good but rather spicy; those who do not like
spicy dishes might try using half the quantity
of pepper and garlic.