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

so that only the oils remain, garnish with these
dates. Sprinkle with about ten dirhams of scented
sugar and a danaq of camphor; spray with a
little rose water. Wipe the sides of the saucepan
with a clean rag, and leave to settle over the fire
for an hour: then remove.
1 lb lean lamb ¼ t cinnamon
“tail” (lamb fat: p. 4) ⅛ t mastic
½ t salt 1 lb ground lamb
¼ t coriander 25 whole almonds
⅓ c ground almonds 15 dates
⅓ c pistachios 1 T “scented sugar”?
⅛ t saffron ⅔ g camphor
¼ t cumin 2 T rosewater
½ t cilantro
(Judging from the Khushkananaj recipes,
“scented sugar” could have rose water, edible
camphor, and (now unobtainable) musk.)
Jannâniyya (the Gardener's Dish)
Andalusian p. A-52
It was the custom among us to make this in
the flower and vegetable gardens. If you make it
in summer or fall, take saltwort, Swiss chard,
gourd, small eggplants, “eyes” of fennel, foxgrapes,
the best parts of tender gourd and flesh of
ribbed cucumber and smooth cucumber; chop all
this very small, as vegetables are chopped, and
cook with water and salt; then drain off the water.
Take a clean pot and in it pour a little water and
a lot of oil, pounded onion, garlic, pepper,
coriander seed and caraway; put on a moderate
fire and when it has boiled, put in the boiled
vegetables. When it has finished cooking, add
grated or pounded bread and dissolved [sour]
dough, and break over it as many eggs as you are
able, and squeeze in the juice of tender coriander
and of mint, and leave on the hearthstone until
the eggs set. If you make it in spring, then [use]
lettuce, fennel, peeled fresh fava beans, spinach,
Swiss chard, carrots, fresh cilantro and so on, cook
it all and add the spices already indicated, plenty
of oil, cheese, dissolved [sour] dough and eggs.
Spring version
¼ lb lettuce 1 c water
1 oz fennel leaves ½ c oil
3 oz spinach ¼-½ t pepper
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¼ lb chard ½ t ground coriander
or beet leaves ¼ t caraway seeds
4 T cilantro ½ c bread crumbs
2 carrots, sliced 2 eggs
½ c fresh fava beans 1 t more cilantro
4 c water + ¼ t salt 1 t more mint
½ lb onions 3 oz grated cheese
2 large cloves garlic
Chop greens, slice carrots, put with beans
into boiling salted water for about 5 minutes,
and drain. Slice onion and pound in a mortar,
or buzz in a food processor, and crush garlic.
Mix water, oil, onion, garlic, and seasonings
in clean pot, boil about 10 minutes and add
greens. Mash 1 t each of cilantro and mint to
juice. Cook about 3 minutes and add bread
crumbs, eggs, cilantro and mint juice, and
cheese. Cook over low heat until egg sets and
cheese melts. Use a lower proportion of water
for the second cooking if you are making this
in a much larger quantity.
Preparation of Plain Liftiyya Also
Andalusian p. A-47
Take tender, fat meat and cut it. Put it in a
pot with salt, onion, pepper, coriander seed and a
little cumin. Cook it and when it is almost done,
take the turnip and peel it in big pieces. If you
boil it by itself, it will be better and the same for
the vegetables. Add them to the meat and leave
them until they finish cooking. Then put it on
the hearthstone and if you squeeze over it cilantro
juice, it will be much better.
1 ⅜ lb lamb ¾ t coriander
10 oz onion ¼ t cumin
½ t salt 1 ⅜ lb turnips
¼ t pepper 2 T cilantro juice (p. 8)
Cut meat to bite-sized pieces, put in pot
with onion and seasoning, and simmer
covered 45 minutes. Meanwhile peel and cut
turnips to ½" cubes and set turnips to boil in
separate pot for 25 minutes. Drain turnips and
add to pot with meat. Cook another 5 minutes
or so, add cilantro juice, and serve.