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

Rub chicken with salt and thyme and put
in garlic as described above. Sprinkle with
pepper and coriander. Mix murri, oil and
water and rub over chicken. Put in baking dish
and bake in preheated oven at 375° for about
1 ½ hours (until meat thermometer shows
180°).
Hen Roasted in a Pot at Home
Andalusian p. A-3
Take a young, plump, cleaned hen; slice it on
all sides and then make for it a sauce of oil, murri
naqî', a little vinegar, crushed garlic, pepper and
a little thyme. Grease all parts of the hen with
this, inside and out; then put it in the pot and
pour over it whatever remains of the sauce, and
cook it; then remove the fire from beneath it and
return the cover to it and leave it until it smells
good and is fried. Then take it out and use it.
¾ oz garlic (~5 cloves) 2 T murri (p. 5)
1 T fresh thyme ½ t pepper
½ c oil 5 ½ lb hen
¼ c vinegar
Peel the garlic and put it through a garlic
press, or chop it very fine. Strip thyme leaves
from stem, chop. Combine garlic, thyme, oil,
vinegar, murri, and pepper in a bowl, stir.
Wash the hen in cold water and drain well.
With a sharp knife, cut about fifty shallow
slits all over it, top and bottom. Smear
mixture over chicken, inside and outside. Put
chicken in a heavy pot, pour on the remaining
mixture. Cover the pot and cook on medium
low until the internal temperature of the
chicken gets to 190°; it should take about an
hour and a half. Remove from heat, leave
covered for another ten minutes, then serve.
Another Kind of Lamb Breast
Andalusian A-5
Get the breast of a plump lamb, pierce it
between the meat and the ribs, so that the hand
and fingers can fit in; then get a large handful
each of peeled almonds and hazelnuts, and a
dirham each of Chinese cinnamon, lavender,
cloves, saffron and pepper, and a little salt; pound
all this and mix it with breadcrumbs and knead
it with oil, and knead until it thickens and can be
used as a stuffing. When it is stuffed, sew up the
110
breast with clean gut and hang it in a tannur,
and set under it an earthen pot into which what
melts from the breast can drip, and when it is
done take it out.
2 lb lamb breast ½ t saffron
¼ c blanched almonds 1 t pepper
¼ c hazelnuts ¼ t salt
½ t stick cinnamon ½ c breadcrumbs
1 gram fresh lavender ¾ c olive oil
½ t cloves
Slice between the meat and the bone of the
ribs so as to make a pocket for the stuffing.
Pound nuts in the mortar. Add the spices,
breadcrumbs and oil. Stir all together. Stuff
the pocket, sew it up with cotton thread, put it
in a pot supported by pieces of wood. Bake at
350° until the meat thermometer in the
stuffing shows 180°, about 55 minutes.
Meat Roasted Over Coals
Andalusian p. A-42 (Good)
Cut the meat however you wish and throw on
a spoon of oil and another of murri, salt,
coriander seed, pepper and thyme; leave for a
while until it has absorbed the spices, prepare
without smoke and roast on a spit and watch it.
meat: 2 lb lamb 1 t coriander
¼ c oil ½ t pepper
¼ c murri (see p. 5) ½ t thyme
½ t salt
Mix all ingredients except meat to make a
marinade. Cut meat into 2 ½ ounce pieces
(about 2"-3" across) and stir into marinade.
Let sit 2 ½ hours. Put on a spit or skewer and
roast over coals or in a baking pan under the
broiler at high for 15 minutes or so, basting
two or three times with the marinade.
Recipe for the Barmakiyya
Andalusian p. A-9 (Good)
It is made with a hen, pigeons, doves, small
birds or lamb. Take what you have of them, after
cleaning, and cut up and put in a pot with salt,
an onion, pepper, coriander and lavender or
cinnamon, some murri naqî', and oil. Put it on a
gentle fire until it is nearly done and the sauce is
dried. Take it out and fry it in fresh oil without