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Shushbarak
Ibn al-Mabrad p. 20
You take minced meat and stuff it in dough
rolled out like cut tutmaj. It is cooked in water
until done. Then take it off the fire and put
yoghurt, garlic and mint with it.
about 1 lb meat (lamb) 4 oz yogurt
2 c flour 1 clove garlic
¼ c water 1 sprig mint
3 eggs
We tried both ground and minced meat;
both worked. Knead together flour, water and
eggs for the dough, roll it out thin and make
the shushbarak like ravioli, stuffing them with
the meat, then boil 5-10 minutes. For sauce,
blend together the yogurt, garlic, and mint in a
food processor; a mortar and pestle would
also work. As an experiment, we tried mixing
⅓ c of minced lamb with ¼ t cinnamon, ⅛ t
ginger, and ⅛ t coriander as filling; that also
came out well.
Shurba
al-Baghdadi p. 44
Cut fat meat into middling pieces. Dissolve
fresh tail, and throw away the sediment. Put the
meat into the oil, and stir until browned. Cover
with lukewarm water, and add a little salt, a
handful of peeled chickpeas, small pieces of
cinnamon-bark, and some sprigs of dry dill.
When the meat is cooked, throw in dry coriander,
ginger and pepper, brayed fine. Add more
lukewarm water, and put over a hot fire until
thoroughly boiling: then remove the dill from the
saucepan. Take cleaned rice, wash several times,
and put into the saucepan as required, leaving it
over the fire until the rice is cooked. Then remove
from the fire. Do not leave so long that the rice
becomes hard set. If desired, add some cabobs of
minced meat.
2 T lamb fat 3 3" sticks cinnamon
2 lb boneless lamb 2 t dry coriander
3 c water ½ t ginger
2 t dry dill 1 t pepper
2 t salt 9 c more water
15 oz can chickpeas 4 ½ c rice
106
meatballs (optional):
¾ lb ground lamb ¼ t ginger
1 t cinnamon ½ t coriander
If you want to make it with meatballs, mix
the ground lamb and spices and make small
meatballs. Put fat (the “tail” of the original
recipe—p. 4) in pot and render out about 2 T.
Cut up meat and brown it (and the meatballs)
in fat about 5 minutes, then cover with 3 c
water. Tie the dill up in a little piece of
cheesecloth; put salt, chickpeas, cinnamon,
and dill in with the meat and simmer 10
minutes. Add coriander, ginger, pepper, and
remaining water and bring to a boil. Remove
dill. Add rice, bring back to a boil, turn down
to a simmer and cook covered 20 minutes,
stirring occasionally.
Labaniyyah
Ibn al-Mabrad p. 22
Meat is boiled, then leeks are put in and
yoghurt is dissolved and rice is put with it. Some
people put the yoghurt first, then the meat then
the rice.
¾ lb boned lamb 1 ¼ c rice
1 ¾ cup of water [2 t cumin]
2 leeks = 2 c sliced [2 t coriander]
1 ¼ c yogurt [1 t cinnamon]
½ t salt
Cut meat into bite-sized pieces. Boil meat
for 15 minutes in water at low heat, covered.
Add leeks, yogurt and salt. Add rice and
spices. Simmer (again covered) until rice is
done (about an hour). The spices are based on
similar recipes in al-Bagdadi, one of which is
on page 96 above.
Rizz Hulw
Ibn al-Mabrad p.19
Rice is put in boiling water until it swells and
is nearly done. Then a sweet ingredient is put
with it until it thickens, and it is sprinkled with
ginger and taken off the fire.