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

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We have also done it using quince juice
instead of verjuice: to make ½ c quince juice
from 1 quince, put quince through food
processor with c water, squeeze through
cloth.
Fresh Beans With Meat, Called Fustuqiyya
Andalusian p. A-45
Take the flesh of a young sheep or lamb,
preferably from the forelegs, the durra, the jaus
and the 'anqara and after washing put in the pot
with two spoons of fresh oil and water to cover the
meat; put on the fire and then take a handful of
fresh beans which have been shelled from their
pods and throw over the meat; when it is done,
take out the meat and knead the beans vigorously
with a spoon until none of them is left whole; then
pour in the pot a spoon of vinegar, another of fish
murri and some salt, however much is enough;
then throw the meat in the pot and fry a little;
then take it to the embers until its face appears,
dish up and use.
1 ⅓ c fresh fava beans 1 ½ c water
1 ⅓ lb lamb stew meat 1 T vinegar
2 T oil 1 T murri (p. 5)
Shell beans; it will take about 19 oz of
beans in pod. Put meat, oil, and water in pot
and bring to a boil, then add beans. Simmer
uncovered 40 minutes, then remove meat.
Mash beans with a spoon, add vinegar and
murri, put meat back in and cook over low
heat about 5 minutes, making sure it does not
stick on the bottom.
Charles Perry, the translator, notes that
Fustuqiyya (pistachio dish) is a poetical or
fantasy name: the green fava beans are
compared to pistachios.
Himmasiyya (a Garbanzo Dish) [Good]
Andalusian p. A-44
Cut the meat in proportionate pieces and put
in the pot, with water to cover and enough oil; do
not throw in salt at first, for that would spoil it;
put in all the spices. And let the amount of water
in this dish be small as you will substitute
vinegar; then put the pot on the fire, then grind
the garbanzos, sieve them, clean them and throw
them on the meat, and when it is all done, grind
up a head of garlic and beat with good vinegar
and put in the pot; then put in the salt and stir
so that all parts are mixed together, and when the
pot is done, take it off the fire and leave it to cool
and clarify; then sprinkle with fine spices and
serve. It is best, when preparing the garbanzos for
this dish, to begin by soaking them in fresh water
overnight; then peel and throw in the pot, and
when they have cooked, take them out of the pot
and grind them in the mortar, then return them
to the pot and finish cooking, God willing.
1 ¼ lb lamb 1 oz garlic (6 cloves)
15 oz can garbanzos 5 T vinegar
½ c water ¼ t salt
¼ t pepper fine spices
½ t coriander ¼ t cinnamon
½ t cinnamon ⅛ t pepper
¼ c olive oil ½ t cumin
Cut meat into ¼ inch bits. Peel the
garbanzos. Put meat, water, spices, oil and
garbanzos in the pot. Bring to a boil, reduce
heat and simmer. After ten minutes, remove
the garbanzos, mash them in a mortar, and
return them to the dish. Continue simmering,
uncovered. Mash the garlic in the mortar, mix
it with the vinegar, add it when the dish has
been cooking for about 20 minutes. Stir. Add
the salt, cook an additional 5 minutes, remove
from the heat, sprinkle on the fine spices, and
serve.
This corresponds to the “best” version of
dealing with the garbanzos suggested in the
original recipe. Peeling chickpeas is a pain,
but seems to have been considered important
in period Islamic cooking. An alternative
approach is to simply mash the chickpeas in a
mortar or food processor, try to sieve out the
skins as best you can, and add the chickpeas
at some point during the cooking. If you are
not picky and are making large quantities, you
could just forget about dealing with the
skins—but don’t tell anyone I suggested it.