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

Bring 3 c of water to a boil; peel eggplant
and slice to ½" slices, put in the water, and
boil 10 minutes. Remove, let drain. Cut up
meat to bite-sized pieces, aprox ½" cubes, put
in pot with salt and water, bring to a boil and
boil over moderate heat uncovered until the
liquid is mostly gone, about 35 minutes. Wash
leek thoroughly to get the dirt out from under
the leaves, then chop leek and onion. When
the meat has been cooking for 35 minutes, add
onion, leek, seasonings and eggplant; cover,
cook over low heat another 25 minutes. Add
yogurt and crushed garlic (from a garlic
press). Stir together. Sprinkle dried mint over
the pot; turn heat down low, leave covered
another half hour or so (we are told that the
phrase translated "an hour" actually means "a
while").
Madira
al-Baghdadi p. 41
Cut fat meat into middling pieces with the
tail; if chickens are used, quarter them. Put in the
saucepan with a little salt, and cover with water:
boil, removing the scum. When almost cooked take
large onions and leeks, peel, cut off the tails, wash
in salt and water, dry and put into the pot. Add
dry coriander, cummin, mastic and cinnamon,
ground fine. When cooked and the juices are dried
up, so that only the oil remains, ladle out into a
large bowl. Take Persian milk, put in the
saucepan, add salted lemon and fresh mint. Leave
to boil: then take off the fire, stirring. When the
boiling has subsided, put back the meat and
herbs. Cover the saucepan, wipe its sides, and
leave to settle over the fire [i.e. at a low heat], then
remove.
3 ½ lb chicken or ⅛- t mastic
2 ½ lb boneless lamb ½ T cinnamon
1 T salt 4 c yogurt
2 leeks ½ lemon
4 medium onions 1 T salt
1 t ground coriander ½ c fresh mint
1 t cumin
Chicken version: Put chicken in a pot with
1 T salt and enough water to cover and cook
about 30 minutes. If you want to serve it
90
boned (not specified in the recipe, but it
makes it easier to cook and to eat–we have
done it both ways), remove it from the water,
let cool enough to handle, bone, and put the
meat back in the pot. Add leeks, onions and
spices. Cook away the rest of the water,
remove meat and vegetables, and add yogurt,
lemon, another T salt and mint; mint is
chopped and lemon is quartered and each
quarter sliced into two or three times with a
knife. Let come to a simmer and put back the
meat and vegetables. Heat through, not letting
it boil, and serve. Use proportionately less
water if you expand the recipe substantially.
We have a recipe for salted lemon in a
modern North African cookbook and plan to
try using that next time.
Buran
al-Baghdadi p. 191 (Good)
Take eggplant, and boil lightly in water and
salt, then take out and dry for an hour. Fry this
in fresh sesame-oil until cooked: peel, put into a
dish or a large cup, and beat well with a ladle,
until it becomes like kabis. Add a little salt and
dry coriander. Take some Persian milk, mix in
garlic, pour over the eggplant, and mix together
well. Take red meat, mince fine, make into small
cabobs, and melting fresh tail, throw the meat
into it, stirring until browned. Then cover with
water, and stew until the water has evaporated
and only the oils remain. Pour on top of this the
eggplant, sprinkle with fine-ground cumin and
cinnamon, and serve.
1 lb eggplant 2 cloves garlic
1 lb ground lamb 1 c yogurt
3 T sesame oil ½ t cumin
½ t salt 1 t cinnamon
¼ t coriander
Cut eggplants in thick slices
(approximately 1 ½"), put in boiling salted
water (6 c water + 6 T salt) for 7 minutes.
Remove, let stand 1 hour. Make lamb into 30-
40 small meatballs (add cinnamon etc. if you
wish). Fry in melted lamb fat (“tail,” p. 4).
When browned, cover with water and simmer
until only the oil is left. Then fry eggplant in