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

and put them on a frying pan at medium to
medium high heat, without oil. In about half a
minute, when the bottom side has browned a
little, turn the patty over and use your pancake
turner to squash it down to about ¼" (the
cooked side is less likely to stick to your
implement than the uncooked side). Continue
cooking, turning whenever the patty seems
about to scorch. When you are done, the
surface of the patty will be crisp, brown to
black–and since it is thin, the patty is mostly
surface. If the patties start giving up lots of
walnut oil (it is obvious–they will quickly be
swimming in the stuff) the pan is too hot;
throw them out, turn down the heat and make
some more.
Chop up the eggplant, mix in the nut
patties (they will break up in the process), add
pepper, salt, caraway (ground in a spice
grinder or mortar), and vinegar. Top with
onion. Eat by itself or on bread.
Zabarbada of Fresh Cheese
Andalusian p. A-42
Take fresh cheese, clean it, cut it up and
crumble it; take cilantro and onion, chop and
throw over the cheese, stir and add spices and
pepper, stir the pot with two spoons of oil and an
equal quantity of water and salt, then throw this
mixture in the pot and put on the fire and cook;
when it is cooked, take the pot from the fire and
cover with egg and some flour and serve.
8 oz farmer's cheese ½ t pepper
1 c chopped cilantro 2 T oil
6 oz onion 1 T water
1 t ground coriander ½ t salt
1 t cumin 1 egg
1 t cinnamon 2-3 T flour
Mix together cheese, cilantro, onion, and
spices. Put oil, water and salt in a large frying
pan or a dutch oven; shake to cover the
bottom. Put in the cheese mixture and cook on
medium-high to high about 3 minutes, stirring
almost constantly, until the mixture becomes a
uniform goo. Remove from heat, stir in egg,
sprinkle on flour and stir in, serve forth. It
ends up as a sort of thick dip, good over
bread. It is still good when cold.
112
We have also used cheddar, feta,
mozzarella and ricotta; all came out well,
although with the feta it was a little salty,
even with the salt in the recipe omitted. Some
cheeses will require more flour to thicken it;
the most we used was ½ cup.
Baid Masus
al-Baghdadi p. 202
Take fresh sesame-oil, place in the saucepan,
and boil: then put in celery. Add a little finebrayed
coriander, cummin and cinnamon, and
some mastic; then pour in vinegar as required,
and colour with a little saffron. When thoroughly
boiling, break eggs, and drop in whole: when set,
remove.
½ lb celery t mastic
2 T sesame oil 1 ½ T vinegar
½ T coriander 12 threads saffron
1 t cumin 6 eggs
½ t cinnamon
Trim celery and cut into ¼" bits. Heat oil.
Saute celery in oil over moderate heat for 7
minutes, adding spices just after putting in the
celery. Stir vigorously. Crush saffron into
vinegar; pour vinegar into pan with celery.
Immediately crack in whole eggs and let
cook, covered, until egg white is set.
Some people like this; others do not like
anything that has enough mastic to taste.
Isfanakh Mutajjan
al-Baghdadi p. 206
Take spinach, cut off the lower roots, and
wash: then boil lightly in salt and water, and dry.
Refine sesame-oil, drop in the spinach, and stir
until fragrant. Chop up a little garlic, and add.
Sprinkle with fine-ground cumin, dry coriander,
and cinnamon: then remove.
1 lb spinach ¼ t cumin
1 clove garlic ⅛ t coriander
1 T sesame oil ½ t cinnamon
Boil spinach in salted water about 2
minutes. Chop garlic. Fry spinach in oil
briefly; add garlic and fry a bit more. Add
spices and serve.