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

dish as we make it is a little spicy; if you are
serving it for people with conservative tastes
you might want to reduce the amount of
pepper.
Muthallath with Heads of Lettuce
Andalusian p. A-47
Take meat from a young, fat sheep and cut it
in small pieces and put it in a pot with salt, a
piece of onion, pepper, coriander seed, clove,
saffron and oil. Put it on a moderate fire and
when it is almost done, take heads of lettuce and
their shoots without leaves, peel and cut up and
add to the meat in the pot, and when the lettuce
is done, add good vinegar and finish cooking it.
Cover it with beaten egg, saffron and spikenard
and take it to the hearthstone.
1 lb lamb (or mutton) ⅓ c olive oil
¼ medium onion 1 bunch leaf lettuce
¼ t salt ¼ c vinegar
¼ t pepper 5 eggs
½ t coriander 8 threads more saffron
¼ t cloves ¼ t spikenard
8 threads saffron
Cut up meat and chop onion, and put in a
pot with salt, spices and oil. Cook on medium
20 minutes, until the meat is almost done.
Wash lettuce and slice in ½" strips, add to
meat and mix; when the lettuce is wilted (5-10
minutes), add vinegar and cook another 5
minutes. Beat eggs, add saffron and spikenard
and spread on top of meat mixture, with heat
turned all the way down. Let sit half an hour,
until the eggs set.
Preparing Asparagus with Meat Stuffing
Andalusian p. A-41
Take asparagus, the largest you have, clean
and boil, after taking tender meat and pounding
fine; throw in pepper, caraway, coriander seed,
cilantro juice, some oil and egg white; take the
boiled asparagus, one after another, and dress
with this ground meat, and do so carefully. Put
an earthenware pot on the fire, after putting in it
water, salt, a spoon of murri and another of oil,
cilantro juice, pepper, caraway and coriander
seed; little by little while the pot boils, throw in it
the asparagus wrapped in meat. Boil in the pot
78
and throw in it meatballs of this ground meat,
and when it is all evenly cooked, cover with egg,
breadcrumbs and some of the stuffed meat
already mentioned and decorate with egg, God
willing.
1 lb asparagus ¼ t salt
½ lb ground lamb ½ T murri (see p. 5)
⅛ t pepper 1 T oil
¼ t caraway ⅛ t pepper
⅛ t coriander ¼ t caraway
⅔ c cilantro ⅛ t more coriander
½ T oil 3 eggs
1 egg white 1 c breadcrumbs
Make cilantro juice (p. 8); use half for the
first batch and half for the second. See A
Baqliyya of Ziryab's (p. 88) for another dish
with egg/meat/bread topping.
Dish of Eggplant
Andalusian p. A-49
Cut up mutton and put in the pot with salt,
pepper, coriander, cumin, thyme, two spoons of
murri naqî' and three of oil; take to the fire and
cook and when the meat is done, add eggplants
cut in quarters and boiled separately. When it
has boiled, grind up white bread crumbs beaten
with the right quantity of eggs in coriander juice;
cover the pot with this and then take it to the
hearthstone.
1 ½ lb eggplant 1 t cumin
¾ lb lamb ½ t ground thyme
2 t murri (see p. 5) 1 T oil
¾ t salt 2 T bread crumbs
1 t pepper 2 eggs
1 t coriander 2 T cilantro juice (p. 8)
Quarter eggplant, simmer in water for
about 20 minutes. Cut lamb in bite sized
pieces (1" to ½" on a side). Mix lamb with
murri and spices and saute in oil 5-10
minutes. Drain eggplant, skin, add to meat,
mashing a little, simmer together about 5-10
minutes. Mix the cilantro juice with eggs and
bread crumbs, stir it into the pot, simmer
briefly (about 5 minutes) to get the eggs
cooked, serve.