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Qima Shurba
Ain I Akbari no. 16
Qima [Kheema] Shurba: 10 s. meat; 1 s. rice; 1
s. ghee; ½ s. gram, and the rest as in the Shulla:
this gives ten full dishes.
Shulla: 10 s. meat, 3 ½ s. rice; 2 s. ghee; 1 s.
gram; 2 s. onions; ½ s. salt; ¼ s. fresh ginger; 2 d.
garlic, and round pepper, cinnamon, cardamons,
cloves, 1 d. of each: this gives six dishes.
Note: For units, see p. 6. For a shurba
recipe with instructions, see page 106.
¼ c ghee ¼ stick cinnamon
1 lb lamb 1 T fresh ginger
3 oz onions ½ t pepper
½ clove garlic ½ t cardamon
1 T salt ½ t cloves
2 T canned chickpeas 3-4 T rice
Melt the ghee, put it in a pot. Brown the
meat, onions, and garlic in it for about 5
minutes on a medium heat. Add 1 ¼ c of
lukewarm water, salt, chickpeas, cinnamon.
Simmer about another 10 minutes, then add
peeled chopped ginger, pepper, cardamom
and cloves. Add the rice and another ½ c of
water. Simmer another ½ hour. Serve.
Somewhat salty, which seems to be typical of
recipes from this source.
Kashk
Ain I Akbari no. 18
10s. meat; 5 s. crushed wheat; 3 s. ghee; 1 s.
gram; ¼ s. salt; 1 ½ s. onions; ½ s. ginger; 1 d.
cinnamon; saffron, cloves, cardamons, cumin seed,
2 m. of each: this gives five dishes.
Note: Since the source gives ingredients
with quantities but without instructions, the
recipe below is a guess based on modern
Indian cooking. For units see p. 6. The recipe
given below is for one twentieth of the
original.
128
5 oz ghee ⅓ t cumin
2 T fresh ginger 2 ½ oz onions
⅜ t cinnamon 1 lb lamb
½ g saffron: ¼ c canned chickpeas
(1 t loosely packed) 1 ⅓ t salt
⅛ t cloves 1 ½ c cracked wheat
3 cardamom seeds
Melt ghee, put in spices, cook for 5
minutes. Add onions, cook 10 minutes, add
meat, cook 20 minutes. Add chickpeas, salt
and wheat, cook 15 minutes, add 1 c water,
cook another 20 minutes. Serve.
Qutab or Sanbusa
Ain I Akbari no. 20
Qutab, which the people of Hind call sanbusa:
This is made in several ways. 10 s. meat; 4 s. fine
flour; 2 s. ghee; 1 s. onions; ¼ s. fresh ginger; ½ s.
salt; 2 d. pepper and coriander seed; cardamons,
cumin seed, cloves, 1 d. of each; ¼ s. of summaq.
This can be cooked in twenty different ways, and
gives four full dishes.
Andalusian version of Preparation of
Sanbûsak:
Take meat of the innards or any meat you
wish and pound fine, and pick out its tendons,
and put cut-up fat with it, about a third the
amount of the meat, and throw upon all many
spices, and increase the pepper, onion juice,
cilantro, rue and salt, and mix well, and throw in
oil and a little water until wrinkled. Take
semolina and knead well with clarified butter and
a little pepper, and take an amount of the dough
the size of a walnut, and roll it out as large as
half a hand-span, and take a piece of stuffing as
large as a walnut and put it in the middle of the
dough, and wrap up the edges over it, and fry it
in fresh oil, and dispose of it as you wish, God
willing.
½ c white flour ½ t pepper
½ c whole wheat flour ¼ t cloves
4 T ghee ¼ oz fresh ginger
10 oz meat ¼ t cardamon
1 oz onion ¼ t cumin
½ t coriander 2 t salt
¼ oz sumac