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2 lb lamb 6 cloves garlic
[1 t cinnamon] 5 oz onions
[½ t pepper] 2 cloves crushed garlic
[¾ t coriander] 2 c spinach = 5 oz
[¾ t salt] ¼ c walnuts
1 lb carrots ¼ c parsley
Cut the lamb up small and put it in 1 ½ c
water with cinnamon, pepper, coriander and
salt. Simmer 10 minutes. Add carrots cut up,
whole garlic cloves, and small onions.
Simmer 10 minutes. Add crushed garlic.
Simmer 20 minutes. Add spinach. Simmer 10
minutes. Garnish with walnuts and parsley.
The spices are based on similar recipes in al-
Bagdadi.
Safarjaliyya, a Quince Dish
Andalusian p. A-34
Take meat and cut it in pieces which then
throw in the pot and throw on it two spoons of
vinegar and oil, a dirham and a half of pepper,
caraway, coriander seed and pounded onion; cover
it with water and put it on the fire, clean three or
four quinces or five and chop them up with a
knife, as small as you can; cook them in water
and when they are cooked, take them out of the
water and when the meat is done throw in it this
boiled quince and bring it to the boil two or three
times; then cover the contents of the pot with two
or three eggs and take it off the fire, leave it for a
little while, and when you put it on the platter,
sprinkle it with some pepper, throw on a little
saffron and serve it.
2 ½ lb lamb 1 ¼ t coriander
1 ¼ lb quinces ¾ lb onions
1 T vinegar [1 t salt]
1 T oil 1 egg
1 ¼ t pepper ⅛ t+ more pepper
1 ¼ t caraway 12 threads saffron
Bone meat and chop it into bite sized
pieces. Core quinces and chop them finely in
a food processor. Bring the quince to a boil in
1 ½ c water and cook about 25 minutes
covered. Meanwhile, combine meat with
vinegar, oil, spices, onion (ground in food
processor), salt and 1 c water and cook
84
uncovered 15 minutes. Drain quinces and add
to meat, bring back to a boil and boil about 5
minutes uncovered over medium to medium
high heat. Stir in beaten egg, remove from
heat. Let stand 10 minutes. Grind pepper (at
least ⅛ t–more if you like pepper) and saffron
together, sprinkle on, and serve. Good over
rice.
Note: These spice quantities assume that it
means a dirhem and a half of each of pepper,
caraway, and coriander. If you interpret it as a
total of a dirhem and a half, the recipe comes
out much less strongly spiced; we prefer it
this way. One could read “a dirhem and a
half” as applying to the ground onion as well,
which would imply much less than we use.
Safarjaliyya, a Dish Made With Quinces
Andalusian p. A-48
This is a good food for the feverish, it excites
the appetite, strengthens the stomach and
prevents stomach vapors from rising to the head.
Take the flesh of a young fat lamb or calf; cut in
small pieces and put in the pot with salt, pepper,
coriander seed, saffron, oil and a little water; put
on a low fire until the meat is done; then take as
much as you need of cleaned peeled quince, cut in
fourths, and sharp vinegar, juice of unripe grapes
[verjuice] or of pressed quince, cook for a while
and use. If you wish, cover with eggs and it comes
out like muthallath.
1 lb lamb 1 T water
½ t salt 1 quince = ¾ lb
¼ t pepper 1 T wine vinegar
1 t coriander ¼ c verjuice
~4 threads saffron [2 or 3 eggs]
2 t oil
Cut up meat into bite-sized pieces, put in a
pot with salt, spices, oil, and water, and cook
over low heat about 10 minutes, stirring
periodically. Meanwhile, peel and core quince
and cut into eighths. Add quince, vinegar, and
verjuice to pot and cook covered about 30-40
minutes, until quince is tender when poked
with a fork. If adding eggs, stir them in and
cook, stirring continuously for about 3
minutes.