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

Zirbaya
Andalusian p. A-6
93
Take a young, cleaned hen and put it in a pot
with a little salt, pepper, coriander, cinnamon,
saffron and sufficient of vinegar and sweet oil,
and when the meat is cooked, take peeled, crushed
almonds and good white sugar, four ounces of
each; dissolve them in rosewater, pour in the pot
and let it boil; then leave it on the embers until
the fat rises. It is very nutritious and good for all
temperaments; this dish is made with hens or
pigeons or doves, or with the meat of a young
lamb.
1 chicken, 3 ½ lb or 20 threads saffron
2 ¼ lb boned lamb 2 T wine vinegar
1 t salt 2 T olive oil
⅝ t pepper 4 oz = ⅔ c almonds
1 ¼ t coriander ½ c sugar
2 t cinnamon 4 T rosewater
Put cut-up chicken or lamb, salt, spices,
vinegar, and oil into pot. Bring to boil, cook
covered over moderate to low heat 30
minutes, stirring periodically to keep the meat
from sticking. Blanch and grind almonds, mix
with sugar and rosewater to make a paste. Stir
this in with the meat, bring back to a boil and
cook about 8 minutes until sauce thickens.
Sikbaj
al-Baghdadi p. 34
Cut fat meat into middling pieces, place in the
saucepan, and cover with water, fresh coriander,
cinnamon bark, and salt to taste. When boiling,
remove the froth and cream with a ladle, and
throw away. Remove the fresh coriander, and add
dry coriander. Take white onions, Syrian leeks,
and carrots if in season, or else eggplant. Skin,
splitting the eggplant thoroughly, and half stew
in water in a separate saucepan: then strain, and
leave in the saucepan on top of the meat. Add
seasonings and salt to taste. When almost cooked,
take wine vinegar and date juice, or honey if
preferred–date juice is the more suitable–and mix
together so that the mixture is midway between
sharp and sweet, then pour into the saucepan and
boil for a while. When ready to take off the fire,
remove a little of the broth, bray into it saffron as
required, and pour back into the saucepan. Then
take sweet almonds, peel, split, and place on top of
the pan, together with a few raisins, currants,
and dried figs. Cover for a while, to settle over the
heat of the fire. Wipe the sides with a clean rag,
and sprinkle rosewater on top. When settled,
remove.
2 lb lamb 1 t salt
3 c water ⅓ c wine vinegar
¼ oz cilantro ⅓ c honey or
1 stick cinnamon date juice (dibs)
½ t salt about 10 threads saffron
¾ lb leeks ~2 T split almonds
¾ lb carrots 2 T raisins
⅝ lb white onions 1 T currants
1 t coriander 2 T figs
½ t pepper ½ t cinnamon
1 t cumin 1 t rose water
Cut lamb in about ½" cubes. Bring to a
boil with water, etc, and skim. Meanwhile
chop leeks and carrots, cut onions in halves or
quarters, put in boiling water, boil 10 minutes
and strain. Remove cilantro from meat (it
should have been simmering about 20 minutes
by then), add powdered coriander, vegetables,
pepper, cinnamon and cumin and simmer for
half an hour. Mix vinegar and honey, add and
simmer another 10 minutes. Grind saffron into
½ t of the broth, put into the pot. Sprinkle on
almonds, raisins, etc., cover and let sit 15
minutes on low heat, turn off heat, sprinkle on
rosewater and serve.
Fried Dishes
Recipe of Eggplant Pancakes
al-Andalusi p. C-5
Get sweet eggplant and boil it with water and
salt until it becomes well cooked and is dissolved
or falling apart. You should drain the water,
crush and stir it on a dish with crumbs of grated
bread, eggs beaten with oil, dried coriander and
cinnamon; beat it until all becomes equal.
Afterwards fry cakes made with this batter in a
frying pan with oil until they are gilded. Make a
sauce of vinegar, oil, almori, and mashed garlic;
give all this a shaking and pour it over the top.