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

mix the rest of the ground lamb with the eggs,
stir into the liquid in the pot as a thickener.
Cook with cover on over a low heat until
apples are done (about another 40 minutes).
Note: The meatball recipe is loosely based
on several other recipes in the same
cookbook. Alternative ingredients include
minced garlic instead of onion juice, white
flour or egg white as a binder instead of eggs,
vinegar, saffron, cumin, lavender, cloves, oil,
salt, and meat fat.
Tuffahiya
al-Baghdadi p. 37
Take fat meat and cut into small strips:
throw into the saucepan with a little salt and dry
coriander, and boil until almost cooked. Remove
and throw away the scum. Cut up onions small
and throw in, with cinnamon-bark, pepper,
mastic and ginger ground fine, and a few sprigs
of mint. Take sour apples, remove the pips, and
pound in a stone mortar, squeezing out the juice:
put in on top of the meat. Peel almonds and soak
in water, then throw in. Kindle the fire under it,
until the whole is done: then leave over the fire to
settle. If desired, add a chicken, cutting it into
quarters, and letting it cook with the meat. Then
remove.
¼ c blanched almonds ½ t cinnamon
1 ½ lb lamb ½ t pepper
1 t salt ½ t ginger
1 t coriander 2 sprigs fresh mint
6 oz onion 1 lb cooking apples
t mastic
Put almonds to soak. Cut meat into strips
⅛"-¼" thick. Combine meat, salt, and
coriander and cook about 15 minutes covered,
until the meat is browned. Chop onions and
grind mastic; add onions, cinnamon, pepper,
mastic, ginger and mint to pot, and simmer
another 10 minutes. Peel and core apples,
chop very small (looks almost like apple
sauce) in food processor. Dump apples and
almonds on top. Cook another 10 minutes and
serve.
82
Green Isfidhbaja by Ibrahim bin al-Mahdi
al-Warraq p. 283
Take 4 ratls meat of a sheep in its third year,
and cut it up into bite-sized pieces. Put the meat
in a pot with a piece of cassia, 1 ratl chopped
onion, ⅓ ratl olive oil, salt as needed, and water
enough to cover the meat.
Place the pot on nafikh nafshi or kanun ajlan
[two kinds of slow burning stoves]. When meat is
half done, add to the pot, 4 pieces of cheese, each
weighing 5 dirhams [15 g]. When meat is almost
done, add to the stew ½ ratl juice of cilantro and
parsley. Add as well, a handful of ground
coriander seeds, 1 dirham [3 grams] black pepper,
and ½ dirham [1.5 g] cassia.
Let the pot simmer in the remaining heat
then take it away from the stove and serve it, God
willing.
(¼ recipe)
½ c parsley 1 t salt
½ c cilantro 1 c water
1 lb mutton or lamb ½ ounce Parmesan
¼ lb onion 1 t coriander
2 ⅔ T olive oil ¼-½ t pepper
1 stick cinnamon ¼ t ground cinnamon
(“Cassia” is what is normally sold as
cinnamon in the U.S.)
Combine parsley, cilantro, and 1 T of
water in the food processor, squeeze through
cheesecloth to give ~¼ c juice.
Combine meat, onion, olive oil, 1 stick of
cinnamon, salt and water, bring to a boil,
simmer slowly for about 35 minutes, then add
the cheese. In another 20 minutes add the
juice and spices. Leave another 15 minutes on
very low heat, then serve.
We have not tried doing it with mutton
from as old an animal as the recipe specifies;
that might require longer cooking.