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

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the pot, simmer for about 25 minutes. Use a
pot small enough so that the onion covers the
meat—for this quantity a 1 quart pot works.
Tear up the bread then process it in a food
processor, stir in the beaten eggs, knead in
melted ghee, spread out in the serving dish.
Dump on it the solids from the pot, serve.
Harisah
Ibn al-Mabrad p. 22
Meat is boiled, then wheat is put on it until it
gives up its starch. Then the meat is plucked off
the bones and pounded [and returned to the
porridge]. Some add milk.
½ lb lamb 1 c milk
2 c water [1 ½ T lamb fat]
[½ stick cinnamon] [¼ t cumin]
[¾ t salt] [½ t cinnamon]
5 oz of cracked wheat [½ T lemon]
Cut lamb into a few large pieces, put it and
the water in a pot, add stick cinnamon and
salt. Bring to a boil. Add the cracked wheat.
Cook about ½ hour. Remove the lamb (that is
why it is in only a few pieces). Cut the lamb
up, pound in a mortar almost to a paste, then
put it back in. Add milk. Cook another hour at
a low temperature.
Render out lamb fat (“tail” in the original;
see p. 4), sprinkle it, cumin, cinnamon, and
lemon over the harisa when you serve it (this
is an addition from the al-Baghdadi version of
the dish; Ibn al-Mabrad gives very little
information on spicing).
Rishta
al-Baghdadi p.45 (Good)
Cut fat meat into middling pieces and put
into the saucepan, with a covering of water. Add
cinnamon-bark, a little salt, a handful of peeled
chickpeas, and half a handful of lentils. Boil until
cooked: then add more water, and bring
thoroughly to the boil. Now add spaghetti (which
is made by kneading flour and water well, then
rolling out fine and cutting into thin threads
four fingers long). Put over the fire and cook until
set to a smooth consistency. When it has settled
over a gentle fire for an hour, remove.
1 lb lamb 6 T canned chickpeas
4 c water 3 T lentils
½ stick cinnamon 2 c flour
1 t salt ⅜-½ c water
Cut up meat, combine it with water,
cinnamon, salt, chickpeas, and lentils, simmer
about half an hour. Mix flour with about ½ c
cold water (just enough to make an unsticky
dough). Knead thoroughly, roll out, cut into
thin strips. Add to pot, simmer another ½ hour
being careful not to let it stick to the bottom
and scorch, serve. A favorite of ours.
Salma
Ibn al-Mabrad p. 20
Dough is taken and twisted and cut in small
pieces and struck like a coin with a finger, and it
is cooked in water until done. Then yoghurt is
put with it and meat is fried with onion for it
and mint and garlic are put with it.
1 c flour ½ c plain yogurt
about ¼ c water 1 T mint
¼ lb onion 2-4 cloves crushed garlic
5 oz lamb [½ t salt]
½ oz lamb (“tail” p. 4)
Knead flour and water to a smooth dough.
Divide it in about 8 equal portions. Roll each
portion between your palms into a string
about ½ inch in diameter, twist it a little, then
cut it in about ¼" slices. Dump slices in a
little flour to keep them from sticking.
Squeeze each between your fingers into a flat,
roughly round, coin shaped piece. Boil in 1
quart slightly salted water about 10 minutes.
About the same time you put the pasta on
to boil, fry the onions and lamb, both cut
small, in the tail (i.e. lamb fat—p. 4) or other
oil. Drain the pasta, combine all ingredients,
and serve.