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

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Slice onions, cut up meat into bite sized
pieces. Put meat, onions, water and salt in a
pot and cook covered 20 minutes, until onions
are limp and meat is brown on outside. Add
spices, oil, and meatballs, and simmer,
covered, 40 minutes. Beat eggs, crush saffron
into some of the egg and mix with the eggs.
Pour this over meat mixture and simmer 15
minutes.
The Dish Mukhallal
Andalusian p. A-2
Take the meat of a plump cow or sheep, cut it
small, and put it in a new pot with salt, pepper,
coriander, cumin, plenty of saffron, garlic peeled
and diced, almonds peeled and split, and plenty of
oil; cover it with strong, very pure vinegar,
without the slightest bit of water; put it on a
moderate charcoal fire and stir it, then boil it.
When it cooks and the meat softens and it
reduces, then put it on the hearthstone and coat
it with much egg, cinnamon and lavender; color it
with plenty of saffron, as desired, and put in it
whole egg yolks and leave it on the hearthstone
until it thickens and the broth evaporates and the
fat appears. This dish lasts many days without
changing or spoiling; it is called “wedding food” in
the West [or the Algarve], and it is one of the
seven dishes cited as used among us at banquets
in Cordoba and Seville.
1 lb beef or mutton ⅓ c olive oil
6 cloves garlic ¾ c vinegar
¼ t salt 6 eggs
¼ t pepper ¾ t cinnamon
½ t coriander ¼ t lavender
½ t cumin 8 threads more saffron
8 threads saffron 2 whole egg yolks
½ c blanched slivered almonds
Cut up meat, chop garlic. Mix them with
salt and the first set of spices, almonds, and
oil in a pot, cook over medium high 11
minutes, turn way down. Mix eggs, lavender,
cinnamon, remaining saffron, pour evenly
over what is in the pot to form a layer on top.
Put egg yolks on top and cook half an hour
without stirring until yolks are cooked.
Preparing Tuffâhiyya (Apple Stew) with
Eggplants
Andalusian p. A-49
Take three ratls of lamb, cut up and put in
the pot with onion, salt, coriander, pepper, ginger,
cinnamon and four ûqiyas of oil, let it evaporate
in the pot on the fire, until it gives up its water;
then cover with juice pressed from apples and
cook; when the meat is done, put in eggplants
peeled and boiled separately and whole peeled
apples without cutting them up and prepared
meatballs; then add some of the meat, pounded
and “dissolved,” and some eggs and cover it
[masculine verb; this may mean that only the
added meat is covered] with them, or leave
[feminine verb, meaning leave the pot] without
covering [khamira, the word meaning “dough”],
and leave it to rest on the hearthstone.
(This is for ¼ the recipe given in the original.)
1 to 2 lb eggplants 1 ½ t cinnamon
12 oz lamb 1 oz olive oil
1 onion (4 oz) 2 c apple juice
1 t salt 1 ½ lb apples
¾ t coriander 6 oz ground lamb
¾ t pepper 3 eggs
¾ t ginger
Meatballs:
½ lb ground lamb ½ t pepper
1 egg ½ t coriander
1 t murri (see p. 5) ½ t cinnamon
1 t onion juice 2 t olive oil
Peel the eggplants and put in a saucepan
with about 5 c water and ½ t salt; boil 15
minutes and remove. Let stand ½ hour or
more, and drain off the liquid that comes from
them. Meanwhile, mix and knead together all
meatball ingredients except the oil. Make into
25-30 meatballs. Fry them in the oil and their
own fat for about 20 minutes over medium
heat. In a large pot, put lamb, cut into bite
sized pieces, onion, salt, spices, and oil; cook
over medium heat about 5-10 minutes. Add
apple juice and cook about 5 minutes more.
Add whole eggplants, peeled whole apples,
meatballs. Cook about 5 minutes. Meanwhile,