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

Making Baqliyya with Eggplants
Andalusian p. A-41
Take the breast of a sheep and its ribs, cut
small, to the size of three fingers, cut onion in
round slices and then take cilantro and pound
coriander seed, caraway, and Chinese cinnamon;
cut up the eggplants in round pieces and the same
with the gourds; then take a pot and put a little
oil in its bottom then arrange a layer of meat
and eggplant and a layer of gourd and put some
spices between each layer and the next; then put
the pot on the fire, after putting in it an adequate
quantity of meat, and do not add water; cook
until done God willing.
2 t caraway seed 2 T oil
2 t coriander seed 1 lb lamb breast
2 t cinnamon 1 lb lamb chops
½ c cilantro 8 oz onion
1 ¼ lb opo gourd (p. 4) [t salt]
1 lb eggplant
Grind or pound the caraway seed, combine
with other ground spices and chopped
cilantro. Peel the gourds. Arrange ingredients
as described, including the onion slices in
with the gourd layer, in a gallon or larger pot.
Cover tightly and bake 1 hr 20 min at 350°.
A Recipe for a Tasty Maghmuma by Ishaq
bin Ibrahim al-Mawsili
al-Warraq p. 311
Take some fatty meat and cut it into thin
slices, the thinnest you can get them. Take some
round onions (basal mudawwar) and slice them
thinly crosswise into discs like dirhams [coins].
Now prepare a clean pot of soapstone
(burma). Spread its bottom with a layer of the
[prepared] meat; sprinkle it with black pepper,
coriander, and caraway; and spread a layer of the
onion slices. Put another layer of the [sliced] meat
and fat, sprinkle it with spices and salt then
another layer of onion.
Cover [the layered meat and vegetables] with a
round of bread (raghif). Cook the pot on a slowburning
fire until meat is cooked. Invert the pot
onto a wide and big bowl (ghadara) and serve it,
God willing.
88
1 lb lamb 2 t coriander
½ lb onions 1 T caraway
½ t pepper 1 8" pita
Slice meat and onion thin, layer it as
described, sprinkling on the spices and top
with the pita. Cook at low to medium low for
about an hour, then invert the pot into a
suitable bowl.
A Recipe for Soused Poultry
al-Warraq, p. 194
Scald good quality chickens and clean and
wash them thoroughly. Next, disjoint them and
boil them lightly in water to which you have
added salt, olive oil, a piece of galangal, and a
piece of cassia.
Choose whichever you like of the chicken pieces
and press them and dry them very well. Layer
them in a barniyya (a wide-mouthed jar) and
sprinkle each layer with the herbs [and spices]
mentioned in the soused fish recipe above. Make
sure to use salt.
Pour vinegar all over the chicken and set it
aside [for future use].
You may add seeds of sesame and nigella, and
mahrut (asafedtida root); but this is optional.
(Herbs and spices mentioned in the recipe
above: parsley, cilantro, rue, bruised coriander
seed, galangal, cassia.)
4 1/2 lb chicken, cut up 2 T parsley
6 c water 2 T cilantro
½ t salt 1 T rue
1 T olive oil ½ t coriander
1 oz fresh galangal 2 T more salt
3" stick cinnamon 3 c wine vinegar
Put the chicken in a pot with the water
(enough to cover), salt, oil, galangal, and stick
cinnamon; simmer covered 18 minutes. While
it cooks, chop herbs and beat the coriander
seed a little in a mortar—herbs are measured
chopped and packed down. Remove chicken
from broth, spread out on paper towels and
press dry with more paper towels, let cool a
little. Slice the galangal root from the broth
and break up the stick cinnamon. Put a layer