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Preparing Tabâhaja of Burâniyya
Andalusian p. A-42
83
Take of small eggplants fifteen, and boil
gently with the skin on, whole, without peeling or
splitting; then take them out of the pot and put in
another pot; throw in as much salt and oil as are
needed and boil on a slow fire until it is entirely
done; take a ratl of mutton and slice it up, as told
earlier; put in the pot with one quarter ratl of oil
and some water, boil until the water disappears
and then fry in the oil until the meat is browned
and is done, and put in this the fried eggplants
and throw in one quarter ratl of good vinegar
and fry, until the vinegar is done; then throw
over it a third of a ratl of murri and improve it
with three dirhams weight of caraway, the same
amount of coriander seed and a dirham and a
half of pepper; then fry until done and leave it
rest for a while, dish up and serve.
7 ½ lbs small eggplants ½ c vinegar
1 lb lamb ⅔ c murri (p. 5)
½ c oil 3 ½ t caraway seeds
1 t salt 2 T ground coriander
2 T oil 2 ¼ t pepper
Wash eggplants, cut off stem end, put into
boiling water, cook 10 minutes and drain; let
cool. Bone meat and cut into bite-sized
pieces; put in pot with ½ c oil and 1 c water
and cook uncovered 30 minutes. Peel and
slice eggplants, put with salt and 2 T oil and 2
c water and simmer 25 minutes. Drain
eggplants, combine them with meat, add
vinegar and cook 15 minutes. Add murri and
spices, cook 5 minutes, stirring, remove from
heat, let sit 10 minutes and serve.
Buraniya
al-Baghdadi p. 191
Cut up fat meat small: melt tail and throw
out sediment, then place the meat in it together
with a little salt and ground dry coriander, and
fry lightly until browned and fragrant. Then
cover with water, adding green coriander leaves
and cinnamon-bark; when boiling, skim off the
scum. When little liquor is left, throw in a few
halved onions, a dirham of salt, and two dirhams
of dry coriander, cumin, cinnamon, pepper, and
mastic, all ground fine. Mince red meat as
described above and make into light cabobs, then
add to the pot. Take eggplant, cut off the stalks,
and prick with a knife: then fry in fresh sesame
oil, or melted tail, together with whole onions.
When the meat is cooked, a little murri may be
added if desired. Color with a pinch of saffron.
Put the fried eggplant in layers on top of the
meat in the pan, sprinkle fine ground dry
coriander and cinnamon, and spray with a little
rose water. Wipe the sides of the saucepan and
leave over the fire an hour to settle, then remove.
1 lb fat meat ¼ t pepper
lamb fat for “tail” (p. 4) ¼ t mastic
½ t salt 1 lb ground red meat
½ t coriander 1 medium eggplant
½ t cilantro sesame oil for frying
2 sticks cinnamon 3 more small onions
2 small onions [1 T murri (p. 5)]
½ to 1 t salt 1 pinch saffron
½ t more coriander ¼ t more coriander
¼ t cumin ¼ t more cinnamon
¼ t cinnamon 1 T rose water
Cut up the meat, render the fat and fry the
meat in it along with salt and ½ t ground
coriander. When it is browned, add enough
water to cover along with cilantro and the
stick cinnamon. When most of the water is
boiled away, add two halved onions, salt, ½ t
coriander, cumin, ¼ t cinnamon, pepper and
mastic. Form the ground meat into small meat
balls and add them. Slice the eggplant, fry it
in sesame oil or more rendered fat, along with
the remaining three onions. Add murri if you
like, and saffron. Layer the eggplant on the
meat, mix the final ¼ t of coriander and
cinnamon, sprinkle on, along with the rose
water. Remove from heat, let sit a while, and
serve.
Jazariyyah
Ibn al-Mabrad p. 18
Meat is boiled with a little water. Carrots,
garlic cloves and peeled onions are put with it,
then crushed garlic is put with it. Some people put
spinach with it also; some make it without
spinach. Walnuts and parsley are put in.