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

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of chicken in a ceramic crock, top with some
of the herbs, pieces of galangal and cinnamon,
and salt, repeat until all is layered, packing the
chicken in as tightly as possible. Pour the
vinegar over it and refrigerate.
When you want to use it, fry the pieces for
a few minutes each. Tasty, but you need to
like vinegar.
Preparing Covered Tabâhajiyya
[Tabahajiyya Maghmuma]
Andalusian p. A-43
Take a ratl and a half of meat and cut in
slices as told earlier; pound a ratl of onion and
take for this three dirhams' weight of caraway
and one of pepper; put in the pot a layer of meat
and another of onion until it is all used up and
sprinkle flavorings between all the layers; then
pour on a third of a ratl of vinegar and a quarter
ratl of oil; put a lid on the pot and seal its top
with paste [dough] and fry over a slow fire until
done; then take from the fire and leave for a
while, skim off the fat and serve.
1 ½ lb lamb ⅔ c vinegar
1 lb onion ½ c oil
1 t pepper flour and water (for dough)
1 ½ t caraway
Slice meat, mince onion. In a pot put a
layer of sliced meat, cover with onion, and
sprinkle over some of the pepper and
caraway; repeat until it is all used up. Pour
over vinegar and oil. Mix flour and water to
make a long ribbon of dough and put around
the edge of the pot; jam the lid onto this,
sealing it. Cook over low heat about an hour,
uncover, skim off excess oil, and serve.
Recipe for Mu'allak
Andalusian p. A-57
Take fat young mutton, clean it and cut the
meat into big pieces. Put it in the earthenware
pot and add pepper, onion, oil and coriander.
Cook until the meat is done, then remove it and
set it aside. Strain the bones from the broth and
return it to a quiet fire. When it has boiled, put
in crumbs made from thin bread which was made
from wheat dough and add soft, rubbed cheese, as
much as the crumbs. Blend with a spoon until it
makes one mass and when its broth has dried up,
pour on fresh milk and leave it until its foam is
dispersed. Then return the meat that was
removed and when it has formed a mass, take it
off the fire, leave it a little and use it.
10 oz onion 1 ½ c water
1 ⅜ lb mutton or lamb 1 c breadcrumbs
½ t pepper ½ c = 4 oz ricotta
1 ¼ t coriander ½ c milk
1 T oil
Slice onions. Cut meat in large chunks. Put
meat with onions, pepper, coriander, and oil
into a heavy pot, cover and bring to a boil.
Simmer 2 hours (if you are using lamb reduce
time to 45 minutes). Strain out meat and
onions. Bring broth back to a boil, add
breadcrumbs, simmer while stirring 2
minutes. Add cheese, simmer another 5
minutes while stirring constantly. Add milk
and bring back to a simmer; add meat and
onions and heat, stirring, about 2-3 minutes.
Labaniya
al-Bagdadi p. 42
Cut up the meat and throw it into the
saucepan with a little salt and water to cover, and
boil until almost done. When the meat has fried
in its own oil, and most of the juice has dried,
throw in chopped onions and leeks, after washing
them: split egg-plant well, half-boil in a separate
saucepan, and then add to the rest, with dry
coriander, powdered cummin, mastic, cinnamonbark,
and some sprigs of mint. Boil in what
remains of the juices until completely cooked. Add
Persian milk to which ground garlic has been
added. Rub over the pan a few sprigs of dry mint:
wipe the sides with a clean rag. Leave over the fire
for an hour to settle: then remove.
1 lb eggplant ½ t cumin
1 lb lamb t mastic
½ t salt ~ 1 t stick cinnamon
¾ c water 1 T chopped fresh mint
10 oz leek 2 c yogurt
10 oz onion 5 cloves garlic = ¾ oz
1 t coriander 1 t dried mint