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Preparing a Dish of Cardoons with Meat
Andalusian A-41
Take meat and cut it up, put in the pot with
water, salt, two spoons of murri, one of
vinegar and another of oil, pepper, caraway
and coriander seed. Put on the fire, and when
it is cooked, wash the cardoons, boil, cut up
small and throw over the meat. Boil a little,
and cover the contents of the pot with two
eggs and bread crumbs, and sprinkle pepper
on it in the platter, God willing.
10 oz cardoons 4 ½ t murri (see p. 5)
1 T salt ½ t coriander
1 t vinegar ½ t caraway
10 oz lamb ¼ t pepper
1 c water 1 T vinegar
½ t salt 2 eggs
1 T olive oil ½ c bread crumbs
additional pepper to sprinkle on at the end
Use a vegetable peeler to strip out the
fibers from the cardoon stalks. Cut them in 2
long pieces. Bring a gallon of water with 3 t
salt, 1 t vinegar to a boil, add cardoons. Cook
for 35 minutes. Drain and chop each piece in
half.
Trim off the lamb fat and cut the meat in
half inch cubes. Combine with water, salt, oil,
murri spices and vinegar, bring to a simmer,
simmer 25 minutes with lid on. Add cardoons.
Simmer with lamb 15 minutes uncovered.
Mix eggs and bread crumbs, use to cover
the liquid in the pot, simmer 7-8 minutes with
lid on. Serve, with pepper sprinkled on to
taste.
Anjudhâniyyah of Yahya b. Khalid al-
Barmaki
Translated by Charles Perry from al-Warraq
Cut meat in strips, chop onion and fresh
spices, and throw in a pot. Put in best quality oil,
and when the pot boils and the meat browns, add
pepper, cumin, caraway and a little murri, and
throw in as much milled asafoetida [anjudhân] as
you need. Break eggs over it and let it cool as
needed, God willing.
Note: asafoetida is called Hing in Indian
80
grocery stores. It comes in different mixtures;
what we used is called L.G. Compounded
Asafoetida Powder.
1 ½ lb lamb or beef 1 t cumin
1 large onion (12 oz) ½ t caraway seeds
1 ½ t cinnamon 4 t murri (see p.5)
¾ t coriander ¼ t asafoetida
¼ c olive oil 5 eggs
1 t pepper
Put sliced meat, onion, cinnamon,
coriander, and oil into pot, cook over
moderately high heat about 5 minutes. Add
remaining ingredients except for eggs, cook
covered over low heat about 20 minutes.
Break eggs on top and simmer until eggs are
poached, about 5-10 minutes.
Another possible interpretation is to stir
the eggs into the hot liquid, in which case the
final cooking takes only a minute or two.
A Sicilian Dish
Andalusian p. A-46
Take fat meat from the chest, the shoulder,
the ribs, and the other parts, in the amount of a
ratl and a half. Put it in a pot with a little water
and salt and some three ratls of onions. Then put
it on a moderate fire, and when the onion is done
and the meat has “returned,” throw in four
spoonfuls of oil, pepper, cinnamon, Chinese
cinnamon, spikenard, and meatballs. Finish
cooking it and when the meat is done, cover it
with eggs beaten with saffron, or you might leave
it without a covering, as you wish, [and cook it
either] in the oven or at home.
3 lbs onions ½ t true cinnamon (p. 4)
1 ½ lbs lamb ¼ t spikenard
½ c water 4 T oil
½ t salt 4 eggs
½ t pepper 12 threads saffron
½ t cinnamon
+meatballs from ½ pound to a pound of meat
(see p. 8)