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

Naranjiya
al-Bagdadi p. 40
Cut fat meat in middling pieces and leave in
the saucepan, covered with water, to boil: when
boiling, remove the scum. Add salt to taste. Cut
up onions and leeks, washing in salt and water:
scrape carrots, cut into strips four fingers long,
and throw into the pot. Add cummin, dry
coriander, cinnamon-bark, pepper, ginger and
mastic, ground fine, with a few sprigs of mint.
Mince red meat well with seasonings, and make
into middle-sized cabobs. Take oranges, peel,
remove the white pulp, and squeeze: let one person
peel, and another do the squeezing. Strain
through a sieve, and pour into the saucepan.
Take cardamom-seeds that have been steeped in
hot water an hour: wash, and grind fine in a
stone mortar, or a copper one if stone is not
procurable. Extract the juice by hand, strain,
and throw into the pot. Rub over the pan a
quantity of dry mint. Wipe the sides with a clean
rag, and leave over the fire to settle: then remove.
5 seeds cardamom t mastic
1 lb lamb 1 large sprig fresh mint
2 c water 3 oranges (¾ c juice)
½ t salt 1 lb lamb for meatballs
⅝ lb onion seasonings for meatballs:
⅝ lb leeks 1 clove garlic ( oz)
¾ lb carrots ¼ t pepper
¼ t cumin ¼ t coriander
½ t coriander ¼ t cumin
½ t cinnamon 1 t murri (see p. 5)
⅛ t pepper ½ t salt
¼ t ginger ½ T dry mint
Put cardamom seeds to soak in hot water.
Cut up meat and bring to a boil in water with
salt; turn down and simmer, covered. Cut up
onions and leeks and add; cut carrots into 2.5"
pieces and cut lengthwise into strips and add,
by which time the meat has been going about
20 minutes. Add spices and mint. Juice
oranges, add juice to pot; simmer uncovered.
Make meatballs by buzzing lamb in food
processor with seasonings and squeezing into
balls; add to pot. Take cardamom seeds out of
water, grind in mortar, and add juice to pot.
Let simmer a while more, about 1 hour 15
minutes from the beginning, sprinkle dry mint
86
over the dish, and serve.
The oranges should be sour oranges, but
you may not be able to find any.
Mishmishiya
al-Bagdadi p. 40
Cut fat meat small, put into the saucepan
with a little salt, and cover with water. Boil, and
remove the scum. Cut up onions, wash, and throw
in on top of the meat. Add seasonings, coriander,
cummin, mastic, cinnamon, pepper and ginger,
well-ground. Take dry apricots, soak in hot water,
then wash and put in a separate saucepan, and
boil lightly: take out, wipe in the hands, and
strain through a sieve. Take the juice, and add it
to the saucepan to form a broth. Take sweet
almonds, grind fine, moisten with a little apricot
juice, and throw in. Some colour with a trifle of
saffron. Spray the saucepan with a little rosewater,
wipe its sides with a clean rag, and leave to
settle over the fire: then remove.
30 fresh or dried apricots t mastic
(2 lb pitted or 7 oz dried) 1 t cinnamon
2 lb lamb ¼ t pepper
1 ⅓ c water ½ t ginger
1 t salt ⅔ c almonds
14 oz onions [10 threads saffron]
1 t coriander ½ t rosewater
½ t cumin
If using dried apricots, put to soak for
about 3 hours. Cut up meat to small bite-sized
pieces, boil in water with salt; when it comes
to a boil (~10 minutes) skim, add onions, and
turn down to a simmer, covered. Add
seasonings. Drain soaked dried apricots or
wash fresh apricots, boil either in about 2 c
water about 5 minutes, drain, and force
through a strainer until nothing is left but the
peel (or convert to mush in a food processor).
Grind almonds very fine. After simmering
meat 40 minutes, add ~¾ of the apricot mush
to pot; mix rest of it with ground almonds and
add that to the pot. Crush saffron into a little
water and add it to pot. Sprinkle a little
rosewater over the surface; let sit for a few
minutes over very low heat, then serve.