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

esidue produces almost no more milk. Throw
out the residue.This should give you about 1 c
of almond milk.
To Make Onion Juice
Peel your onions, cut them in pieces (8
pieces for a very large onion), put them in a
food processor and reduce them to mush. Put
the mush through a clean, wet dish towel (the
towel will end up a bit stained). To do that,
you pour the onion juice and mush into the
middle of the towel, holding up the edges.
When the really liquid part has gone through
into the bowl underneath, you pull the edges
together so that what is left is a ball of onion
mush wrapped in a dish towel. Squeeze until
the juice is out. You should get just over a cup
of juice per pound of onion.
To Make Cilantro Juice
Take cilantro (green coriander, aka chinese
parsley, as distinguished from coriander,
which is the seed). Grind it in an electric spice
grinder or mash it in a mortar and pestle with
2 T water per ounce of coriander; use a food
processor if you are making a lot. Squeeze it
through a cloth to give about 2 T of cilantro
juice from each ounce of cilantro.
Andalusian Meatballs
Recipes from the Islamic cookbooks often
call for meatballs or cabobs without telling
you how to make them. Here are comments
on meatballs from two recipes in the
anonymous Andalusian cookbook, followed
by one possible interpretation.
Take red, tender meat, free of tendons, and
pound it as in what preceded about meatballs.
Put the pounded meat on a platter and add a bit
of the juice of a pounded onion, some oil, murri
naqî', pepper, coriander, cumin, and saffron. Add
enough egg to envelope the mixture, and knead
until it is mixed, and make large meatballs like
pieces of meat, then set it aside.
8
Pound well meat from the two legs, the
shoulder and the like. Throw in some sifted flour,
a head of garlic peeled and pounded with salt,
pepper, cumin, coriander and caraway, and let
the pepper predominate, and some good murri,
and beat all this well with five eggs or as many as
it will bear. Then take coarse fat, as much of this
as of the pounded meat or more, and cut up fine
and mix with the pounded meat. And if rue is cut
into it, good. Then make it into meatballs and fry
it; ...
1 lb ground meat ¼ t coriander
6 T flour 1 T murri (p. 5)
1 clove garlic 2 eggs
½ t salt 4 T olive oil or meat fat
½ t pepper 1 t rue
¼ t cumin
Chop the garlic. Combine all of the
ingredients and form into balls about 1" to 1
½" across; makes roughly 40 of them. Fry
until brown on both sides in another 4 T of oil
over medium heat, about 5 to 10 minutes.
Note that this is only one of many possible
variations; feel free to try your own.
Final Advice
The authors of the original recipes knew
more about their cuisine than we ever will. If
our worked out version appears to disagree
with the original, that might mean that we
know something about interpreting the
original—for instance that an Islamic pound
has twelve ounces, not sixteen—that you do
not. But it is more likely that we either have
made a mistake or were for some reason
unable to follow the original. If in doubt, trust
the original over our version.