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

Raihaniya
al-Baghdadi p. 192
87
Cut red meat into thin slices, brown in melted
tail, cover with water. When boiling skim, add a
little salt, ground coriander, cummin, pepper,
mastic, cinnamon. Mince red meat with
seasoning and make into light cabobs, add. Take
two bundles of spinach, cut off the roots, chop
small, and grind in a mortar. Then throw into
the pot. When cooked and dry add peeled ground
garlic with a little salt and cummin. Stir, let
settle over the fire an hour. Sprinkle with dry
coriander and cinnamon, remove.
1-2 oz lamb fat ½ lb ground lamb
½ lb lamb 3 c spinach packed
1 ½ c water 2 cloves garlic
t mastic ¼ t more salt
¼ t cumin ¼ t more cumin
¼ t coriander ⅛ t salt
¼ t pepper ½ t more coriander
½ t cinnamon ¾ t more cinnamon
cabob seasonings (not given in recipe):
¼ t coriander ¼ t cinnamon
¼ t pepper ½ large clove garlic
¼ t salt 2 T onion
Put the lamb fat, substituting for “tail” (p.
4) in a pot over medium heat, fry until there is
1-2 T or so of oil melted out. Remove the
solid, keep the rendered-out fat. Brown the
sliced meat in it for about 5-10 minutes. Add
water, mastic, ¼ t each of cumin, coriander,
and pepper, ½ t cinnamon. Simmer 40
minutes. Make the ground lamb and cabob
seasonings into about 30 cabobs, crushing the
garlic and finely chopping the onion, add to
the pot. Meanwhile, wash the spinach,
removing stems. Mash in a mortar or
pulverise in a food processor. When the
cabobs have simmered for about 25 minutes,
add the spinach. Simmer 30 minutes, add
crushed garlic, salt, and another ¼ t cumin
and ⅛ t salt. Simmer on the lowest available
heat another 20 minutes, sprinkle on the final
½ t of coriander and ¾ t cinnamon, serve over
rice.
Simple White Tafâyâ, Called Isfîdhbâja
Andalusian p. A-21 (Good)
This is a dish of moderate nutrition, suitable
for weak stomachs, much praised for increasing
the blood, good for the healthy and the scrawny;
it is material and substance for all kinds of
dishes.
Its Recipe: Take the meat of a young, plump
lamb. Cut it in little pieces and put it in a clean
pot with salt, pepper, coriander, a little juice of
pounded onion, a spoonful of fresh oil and a
sufficient amount of water. Put it over a gentle
fire and be careful to stir it; put in meatballs and
some peeled, split almonds. When the meat is done
and has finished cooking, set the pot on the ashes
until it is cooled. He who wants this tafaya green
can give it this color with cilantro juice alone or
with a little mint juice.
2 lb lamb ½ T oil
1 t salt 2 ½ c water
½ t pepper [4 T cilantro or mint juice]
1 t coriander ¼ c blanched almonds
2 t onion juice
meatballs: ¾ t murri (see p. 5)
1 lb ground lamb 3 cloves garlic
1 egg ¼ t pepper
1 t onion juice ½ t coriander
2 T flour ¼ t cumin
1 t vinegar ¼ t cinnamon
Cut lamb into bite-sized pieces and put in
pot with salt, pepper, coriander, onion juice,
oil, and water, simmer uncovered about 40
minutes. Mix all ingredients for meatballs,
chopping the garlic fine. (Note that this is one
possible guess for meatballs; see p. 8 for
sources and another interpretation.) If you
want to do the green version, make a couple
of tablespoons of cilantro juice (p. 8). When
meat has cooked, take lumps of meatball
mixture, squeeze together, and drop into pot.
Add almonds. Simmer about another 10
minutes, add cilantro or mint juice if desired,
and serve.