An Anonymous Andalusian Cookbook of the 13th Century

8/17/2019 An Anonymous Andalusian Cookbook of the 13th Century

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http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm

An Anonymous Andalusian Cookbook

of the 13th Century

ranslated by Charles !erry

able of Contents

"ecipe for Mirk#s $Mer%ue& 'ausa%e( "ecipe for Makin% Ahrash) *ried +amb !atties

A ype of Ahrash

Meatball ,ish

A "ecipe of -sfriy#

'imple -sfriy#

Counterfeit $e%etarian( -sf riy#of 0arban&os

"oyal 'anh#i

Mirk#s with *resh Cheese

"ecipe for the ,ish Mentioned by Al2"a&i

he ,ish 'in#bi

he ,ish Misri $%yptian(

he ,ish 4imli he ,ish Mukhallal

"ecipe of *art5n

'weetened Mukhallal

67a $*rittata( of !i%eons

8ote on the 9inds of "oast

"oast in a aine

"ecipe for "oast Chickens

en "oasted in a !ot in the ;ven

en "oasted in a !ot at ome

Chicken Called Madh5na) 0reased

Cooked *ried Chicken

'tuffed and "oast Mutton< Called =he Complete= >or =he -nclusive=? "oast +amb

+amb "oast @ad6i

+amb "oast with -ts 'kin

"oast Calf) which was made for the 'ayyid Abu al26Ala in Ceuta

"ecipe for "oast are

"ecipe for 'mall @irds Made of 'heep6s Meat

"oast +amb @reast >literally) =flank=?

Another 9ind of +amb @reast

Another traordinarily 0ood +amb @reast

"ecipe for an traordinary 'ausa%e

;n the Makin% of Marrow

he Makin% of Marrow Bithout Marrow) Bhich 8o ;ne Bill 'uspect

he Makin% of Another Marrow

he Makin% of Another Marrow

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he Makin% of a 0ood Marrow) Bhich Bill 8ot @e ,oubted

"ecipe for "oastin% -t

"ecipe for "oastin% ;ther ,ishes of the 'ame $Another from Abu 'alih al2"ahbani in is

9itchen(

8ote on hickened and Coated ,ishes

"ecipe for rb#a

-ts "ecipe

"ecipe for 9#f5riyya) a dish made with camphor

Ma%hm5m) he eiled ,ish

he Makin% of Mu6affara ,usted which is Also Called Munashshiya 'tarched

"ecipe for Mur5&iyya

"ecipe for 4a6fariyya

"ecipe for 4ull#biyya) a ,ish with 4ulep >"osewater 'yrup?

he Makin% of "af6) a *ine ,ish

he Makin% of a ,ish of 'mall @irdshe Makin% of a ,ish of !i%eons) ,oves) or Bhite 'tarlin%s

A ,ish of Doun% !i%eons

A ,ish of are

A !reparation of "emarkable !i%eons $@55n(

"ecipe for a ,ish of !artrid%e

he "ecipe of ibn al2Mahdi6s Ma%hm5m

Abbasid Chicken

he !reparation of 4aldiyya $+eathery(

"ecipe for h5miyya) a 0arlicky ,ish

A Chicken called -br#h miyya

Mahshi) a 'tuffed ,ish

he makin% of @ad6i) the "emarkable ,ishAnother @ad6i

aine with Cheese

"ecipe for @armakiyya

he !reparation of @il# a

A ,ish Bith !runes $-# s(

Another ,ish +ike hat with 'affron

Another +ike ,ish

"ecipe for a ,ish of Chicken or !artrid%e with Euince or Apple

@oiled ,ish of 'tuffed %%plants

A ,ish of %%plants with 'affron

A ,ish of *ried Chicken

"ecipe for =unchbacked= Chicken'tuffed +amb @reast in the ;ven

A ,ish of +ar%e *ish

"ecipe for Makin% Ahrash

"ecipe for Makin% 'in# b

*arr5 Mubarrad) Cooled Chicken

"ecipe for a ,ish of ;lives

A ,ish of Chicken with Mild Bine

"ecipe for a en 'tuffed Bithout @ones

An traordinary ,ish of Chicken

'a6tariyya) a hyme2flavored ,ish

"ashdiyya

A 0ood ,ish

A ,ish of Chicken

A "oast of 'tuffed 'him# s

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*arr5 Ma%hl5F) a Closed ,ish of Chicken

A !ie $Mukhabba&ah( of +amb

A Chicken !ie

'tuffed "abbit

A en "oasted in the ;ven

"ecipe for the "oast of 9in%s

aine of @irds6 0iblets

Ean5ra of "abbit in a *ryin%2!an) which is 8otable

An traordinary 'tuffed "abbit

A Chicken ,ish

"ecipe for Makin% Ealiyya Bith a Coverin%

4ewish !artrid%e

he Makin% of Cooled Chicken

A 4ewish ,ish of Chicken

"ecipe for a ,ish of 0oose and 'tuffin%

A 4ewish ,ish of !artrid%e

A "ecipe for "oast !artrid%e

"ecipe for *arr5 Mubarrad) Cooled ChickenA 'tuffed ,ish of Chicken $Cooked( in the ;ven

A 4ewish ,ish of Chicken

%yptian Chicken

A Chicken 9nown as ukaira

"ecipe for an traordinary Chicken ,ish

harda of 9habs with wo Chickens

A 'tuffed) @uried 4ewish ,ish

A 0reen ,ish 'tuffed with Almonds

*ish hard

Accordin% to ippocrates...

;n Bhat *oods 'hould be aken Alone and 'hould 8ot be Mied with ;ther *oods

he Customs that Many !eople *ollow in heir Countries

ow -t -s Made

;f the 7tensils that hose Char%ed with Cookin% or !harmacy Must ave "eady

ow the 'ervice of ,ishes is ;rdered) and Bhich is *ittin% to be *irst) and Bhich +ast

'imple Bhite af#y#) Called -sfdhb#a

-ts "ecipe:

"ecipe for Bhite af#y#: Another 9ind

"ecipe for Bhite af#y# with Almonds

"ecipe for *ried af#y#) Bhich Bas 9nown in Morocco as #hashast

Another 9ind of af#y#: the astern 'tyle

"ecipe for a !ot2"oast) 0ood for the ;ld) the Moist of @ody and Moist 'tomachs

"ecipe for Meatballs 7sed in 'ome ,ishes) such as af#y#) 4imli) and ;thers

Makin% 'tuffed -sfun

Muabbana $Cheese !ie( of "uF# F $hin *latbread(

A !ie of !ullets or 'tarlin%s

A !ie of 'ea or "iver *ish

+ayered +oaf $9hub&a MuwarraFa(

+oaf 9neaded with @utter

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he Makin% of Eat#if

'ukkariyya) a 'u%ar ,ish from the ,ictation of Abu 6Ali al2@a%dadi

A 'ukkariyya from is ,ictation

9habsa from is ,ictation

9habsa with !ome%ranate >p. GH verso?

*our2-n%redient 9hab sa

A ,ish Made with 9hab s

A ,ish of %%plants

he Makin% of 'tuffed %%s

A ,ish !raised in 'prin%time for hose with *ulness and hose with @urnin% @lood

A ,ish of 'ikb#) !raised for its 8utritive alue

"ecipe for 9hubai& with Meat

he Makin% of E#hiriy# t

he Makin% of ,af#ir) @raids

he Makin% of "#s Maim5 n) Monkey6s ead

"ecipe of the 8ecessities of @read and Confection

'tuffed Monkey2ead

A ,ish of !artrid%ehe Makin% of E#d5 s

A E#d5s with Meatballs

'tuffin% +amb with Cheese

!reparation known as ashshiyya) a 0rassy ,ish

A "ecipe for 'tuffed Eursas

Another Eursa "ecipe

harda with *lat @reads in a aine

harda of -sfun with Milk

he !reparation of AFr5 n

he !reparation of #dh#n $ars(

he Makin% of add#t $!ieces of -ron(

"isen 'weet"ecipe for Mu6aFFad $8ou%at( of 'u%ar

he Makin% of *#l5 dha

Mu6aFFad of oney

A !reparation 9nown as 'weet Cane

'tuffed MuFawwara) a ollowed !astry

"ecipe 9nown as the harda of the mir

he Makin% of 9habs

he traction of Meat 4uice for -nvalids

A ,ish which "educes Appetite and 'tren%thens the 'tomach

A ,ish of Meat 4uice

A ,ish of Meat 4uice ffective on the ,ay of *ever for -llness) after the -llness ,ecreases

"ecipe of a 'ummer ,ish of !raised 8utrition with 'our 0rape 4uice and 0ourdAnother +ike -t) a 'ummer ,ish that Cools the @ody

Another ,ish Bhich 'tren%thens the 'tomach @efore eat

!reparation of uff#hiyya) Apple 'tew

A ,ish of 'afaraliyya) 0ood for the 'tomach

'ikb# of eal) 7sed for Doun% !eople in 'ummer

A ,ish 'uitable for Autumn

A ,ish Made in Binter for hose with Cold -llnesses

A ,ish of !ullets 'uitable for the A%ed and hose with Moistnesses

harda of Meat

harda of Meat and %%plants

harda of Meat with urnips and Balnuts

harda of +amb with 0arban&os

harda with eads of 'wiss Chard

A ,ish +ike hat) Bith 'parrows

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Another) Called Mukallala $Crowned(

Another) Called Mudhahhaba $0ilded(

!reparation of a harda of wo Chickens) ;ne 'tuffed Bith the ;ther

he 'pice Miture:

!reparation of Meatballs from Any Meat Dou Bish:

!reparation of Meatballs from Chicken @reasts:

!reparation of 'anb5sak $'tuffed ,umplin%s(:

harda of Chicken

harda of af#y#

Covered $Crusted( af#y#

'tuffed af#y#

Mukhallal of Chicken and 'o *orth

af#y#'aFlabiyya) af#y#'aFaliba2'tyle

A ,ish of Murri from Any Meat Dou Bish

@ur#niyya

A "emarkable ,ish in Bhich is 'afriyya of %%s

A ,ish of Auhashi of *at "am

A ,ish Bith %%plants4imliyya

0reen ,ish

,ish of Meat with Balnuts and Mastic

,ish of Meat with Cauliflower

'afaraliyya) a Euince ,ish

Makin% a 0reen en

Bid%eon) 9nown as the 'parrow awk

4imliyya of +e%s and @reast of 'Fuab

'tuffed 0oose

!artrid%e

'liced Chicken

A ,ish of Bhole urtledovesA 4ointed en) eiled and this dish with partrid%e is also etraordinary

Chicken with 'tuffed %%plants

A Coral ,ish of Chicken

A "eddish2@rown ,ish of Chicken

!alace Chicken with Mustard

he 0reen ,ish Bhich 7mm akima au%ht

A ,ish of !ullet

,ish 9nown as Mulahwa $the asty ,ish(

Another 0ood ,ish

"ecipe for a 0ood ,ish Covered Bith !ine2nuts

o Make the ,ish Asfar $he Dellow ,ish(

Another !artrid%e ,ishAnother !artrid%e ,ish

45dh#ba with Eat# if

A "emarkable 'tuffed Mutaan $*ried ,ish(

A 'imilar Mutaan with Meat @alls

A "emarkable aine

ab#haa) Bhich is *ried Meat

Another ab#haiyya

Another ab#haiyya

Another ab#haiyya

Another with !istachios and 'u%ar

A ,ish of Meatballs

Another ,ish of Meat @alls

'tuffed Aspara%us

'tuffed %%s

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A ,ish of %%s with Meat

Another %% ,ish

A "oast of Meat

A "oast of Meat

Makin% *resh *ish with %%s

ortoise or Mullet !ie

>p. I3) recto? ...>about four words missin%?... a ,ish of 'ourdou%h

o Make -sfriy#

-sfriy#in the Manner of the Market *olk

...>title missin%) about a third of a line?...

,ish of Chicken Bhen it is "oasted

,ish of Chicken or Bhatever Meat Dou !lease

@edouin Chicken

,ish of 'tuffed Chicken $or !ullet(

Another ,ish

%%plant ,ish 9nown as the Arabic

,ish !repared Bith *ried %%plant

,ish with ruffles and Meat!reparin% +iftiyya $a ,ish of urnips( with Balnuts and 'u%ar

Meat 'oup with Cabba%e

!ersian Muthallath

!reparin% a ,ish Bith Cardoon

!reparin% a ,ish of Cardoons with Meat

!reparation of @aFliyya of Aspara%us

!reparin% Aspara%us with Meat 'tuffin%

Makin% @aFliyya of Aspara%us

Makin% @aFliyya with %%plants

!reparin% Mallow Bith 4erked Meat

!reparin% the ,ish ,ictated by Abu -shaF

Makin% 67m#niyya >or possibly 6Amm#niyya?Complete 4imliyya

Meat "oasted ;ver Coals

"oast 'tarlin%

*lank of +amb "oast in the ;ven

!reparin% Masl5F al2'aF# liba) @oiled ,ish of the 'aFaliba

Al20hassani6s harda

abarbada >rb# a? of *resh Cheese

harda of abarbada

!reparin% ab#haa of @ur#niyya

,ish of Chestnuts with +amb

!reparation of Chestnut Ealiyya

!reparin% Covered ab#haiyya >abahaiyya Ma%hmuma?,ish of Meat Bith !istachio

>p. IH) verso? ,ish of +amb Bith ruffles

Chicken Covered Bith Balnuts and 'affron

Another ,ish Covered with 0round Almonds

Another ,ish) Bhich -s Covered with Cilantro 4uice

,ish with !ine 8uts

Another ,ish) Covered with !istachio

4aldiyya of Chicken

Chicken ,ish Bith Bine

Another

!reparin% the 'ervants6 ,ish

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*rom the Cook @ook of -brahim b. al2Mahdi

>p. IJ) verso? And Amon% hem -s immasiyya $a %arban&o dish(

'tuffed @ur#niyya

oney "ecipe

!reparin% 'aFlabiyya $,ish of the 'aFaliba(

*resh @eans Bith Meat) Called *ustuFiyya

"ecipe for a 0ood ,ish

"ecipe for the Chicken ,ish known as 'ab#hi $of mornin%(

"ecipe for a ,ish of !artrid%e with oney

"ecipe for the ,ish 9nown as Ma%hm5m $eiled(

"ecipe for a ,ish of !ullet or !artrid%e

A 4ewish ,ish of %%plants 'tuffed with Meat

A 'icilian ,ish

Chicken -n the ;ven

>itle missin%?

-nformation About @aFliyyat $e%etable ,ishes( and Mukhaddarat $0reened ,ishes(

ow Dou Make -tEar6iyya) a ,ish of 0ourd

!reparation of !lain +iftiyya Also

"ecipe for Bhite 9aranbiyya) a Cabba%e ,ish

"ecipe for Clarified $or "epeated( +iftiyya

Muthallath with eads of +ettuce

Makin% @aFliyya $e%etable 'tew( of -t

@aFliyya Mukarrara $repeated or refined dish of ve%etables(

@asb#siyya $a dish of fennel(

A @aFliyya of iryab6s

'afaraliyya) a ,ish Made Bith Euinces

uff#hiyya) a ,ish Made Bith Apples

!reparin% 8arisiyya $8arcissus2stew( Bith Carrots!reparin% "#hibi) the Monk6s ,ish

ow to Make "#hibi

Another "ecipe

Another ,ish of the 'ame Bith $;nion( ,rippin%s

"#hibi in a aine >round clay casserole?

'anh#i

Makin% ,ishes !repared Bith %%plants

!reparin% he Complete @ur# niyya

A ,ish of %%plants Bithout ine%ar

,ish of %%plant

!reparin% uff#hiyya $Apple 'tew( with %%plants

!reparation of Musa6tar $a ,ish *lavored Bith hyme( of %%plants!reparation of Arnabi

,escription of Mahshi $a stuffed dish( Bith %%plants

!reparin% Mahshi with %%plants and Cheese

Another ype of Mahshi

Another "ecipe for the 'ame

"ecipe for %%plant Mirk# s

"ecipe for ,usted %%plants

"ecipe for the *ried ersion of the 'ame

%%plant -sfriy#

A e%etarian ersion of the 'ame !repared by -bn Muthanna

"ecipe for the 'ame ,ish) @rowned ersion

"ecipe for the @oiled ersion of -t

"ecipe for a ,ish of 0ourd "esemblin% *ish) with which you may deceive the invalid who desires

fish and the like.

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A Mu&awwara $e%etarian ,ish( @eneficial for ertian *evers and Acute *evers

4ann#niyya $the 0ardener6s ,ish(

Advice on *ish ,ishes in heir arieties

"ecipe for +ar%e *ish 'uch as Eabt5n and *ahl and hose 'imilar to hem

0reen af#y#of *ish

@asb#siyya) a *ennel ,ish

Bhite af#y#of the 'ame

"ecipe for *ish in the 'tyle of 4imli

Another ersion of the 'ame

,ish made with 'arda $!ilchard() ;ne of the 0ood Classes of *ish

"ecipe for Munashsh#) a ,ish Made with 'tarch

*ish Murawwa

Mahshi of Mied *ish

,usted *ish

Meatballs and !atties $Ahrash( of *ish@ur#niyya of fish

!reparin% *ish "oe

9inds of 'tarch ,ishes: Couscous) "ice) Meat !orrid%es $arisas() 8oodles and the +ike.

he !erfect hard $he Complete hard(

ine%ar harda) Bhich is ;ne of the @est

'oldiers6 Couscous $9uskus5 *ity#ni(

- ave 'een a Couscous Made with Crumbs of the *inest Bhite @read

Bhite harda with ;nion) called 9#f5riyya $Camphor2Bhite(

hard Mudhakkar with ine%ar and Bhole ;nionsharda with +amb and 'pinach) Moist Cheese and @utter

harda in the 'tyle of the !eople of @iaya $@ou%ie) a city in Al%eria( Bhich hey Call the

'h#shiyya of -bn al2Badi6.

harid that the !eople of -friFiyya $unisia( Call *atr

"ecipe for *idaush $8oodles(

>p. KJ) verso? !reparation of the Cookin% of -triyya

!reparation of "ice Cooked ;ver Bater >a double boiler method?

"ecipe for Milk har d

Makin% Muhallabiyya

-ts "ecipe

"ecipe for *olded @read from -friFiyya

ow "ice -s Cooked in the ast+amt5niyya

Mu6allak and MaFl5

"ecipe for Mu6allak

"ecipe for MaFl5

hard Made with *attened Chickens or with Bell2*ed) *attened Capons

harid Made with 0arban&o Bater) Chicken) Cheese and ;lives< -t is 0ood for im Bho *asts

"ecipe for a hard 'oaked in the *at of en *attened Chickens

"ecipe for "ice ,issolved Bith 'u%ar

-nformation about arsa Accordin% to its 9inds

he Method of Makin% -t

"ice arsa

"ecipe for arsa Made with Bhite @read Crumbs -nstead of Bheat

"ecipe for hard 'hab# t

"oyal 4ashsha $0rits( Bhich !rovides Bholesome 8utrition

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0ood 4ashsha: -t *attens hin Bomen and Men

6Asda Bhich *ortifies and 8ourishes Much and *attens

6Asda Made with 0rits that 8ourishes and *attens

Mention of the arieties of "afs and ,ishes of @read and 'weets and the 'ort

"ecipe for Makin% 45dh# ba) Called 7mm Al2*ara: -t is an astern ,ish

"ecipe for 'imple 45dh# ba

45dh#ba @eneficial for the Cold and -t 'tren%thens Coitus

!reparation of 9un#fa

!reparation of Musammana >@uttered? Bhich -s MuwarraFa >+eafy?

"ecipe for 'hab#t with *at

"ecipe for oneyed "ice

"ecipe for Muabbana $*ried Cheese !ie(

Manner of Makin% it

"ecipe for Muabbana with =%%s=

"ecipe for the hree2!art Muabbana"ecipe for a Muabbana with 'emolina

"ecipe for ;ven Cheese !ie) Bhich Be Call oledan

"ecipe for Eursa Made with *at

"ecipe for Eai#ta) Bhich is Made in al2Andalus) and it is called ='even @ellies.=

"ecipe for Mushahhada $oneycombed() which is MuthaFFaba $!ierced(

"ecipe for Murakkaba) a ,ish which is Made in the "e%ion of Constantine and is Called 9ut#

miyya

"ecipe for Murakkaba +ayered with ,ates

"oyal "afs

A 0ood "oyal "afs

"ecipe for "afs with 'oft Cheese

"afs Cooked with 'oft CheeseEursa $'mall "ound *lat +oaf( with ,ates) ;ne of the ,ishes of the !eople of -friFiyya

unisian Eursa $'mall "ound *lat @read( Accordin% to Another "ecipe

"ecipe for arfist) a ,ish of the !eople of *e&

"ecipe for 9a6k $@iscotti(

he !reparation of 9a6k

!reparation of 9hushkal# n

!reparation of 9hubai& $+ittle @read( that is Made in 8iebla

"ecipe for Mish#sh

Another Mish#sh

Another ariety of -t

!reparation of 4au&naF $Balnut Mar&ipan(

!reparation of E# hiriyya;ven E#hiriyya

'un2,ried E#hiriyya

E#hiriyya Bhich is Called '#b5niyya

'anb5sak

'anb5sak of the Common !eople

"ecipe for Abbasid Eat# if

he ,ish 0hass#ni

"ecipe for Mu6assal of Meat

"ecipe for Mu6assal) 7sed Amon% 7s as the +ast ,ish

Bhite Mu6assal

A Mu6assal 7sed in unis at @anFuets

!reparation of ul# biyya

*#l5dha

-ts !reparation with 'u%ar

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Bhite *#l5dhaa Bith Milk< -t is astern

A 'weet of ,ates and oney

"ecipe of Ma6#sim $Brists(

'ukkariyya) A 'weet of 'u%ar

An astern 'weet

A 'weet Called Ma6F5 da

A 'weet from 'yria

"ukh#miyya) a Marble ,ish

!reparation of 'u%ar Eursas

!reparation of *#nd $!ulled affy(

'ukkariyya) a 'u%ar ,ish

cellent *#l5 dha

Makin% of le%ant -sfuna $='pon%e=(

!reparation of Eursas

le%ant Eursa

'tuffed Ean#nt) *ried Cannoli

-ts !reparation

!reparation of 4urayd#t) 'mall +ocusts9a6k 'tuffed with 'u%ar

9a6k of 'u%ar Also

Cast *i%ures of 'u%ar

*ruit Made of 'u%ar >Mar&ipan?

!reparation of Bhat is known as *ustuFiyya of 'u%ar

!reparation of 9ashk# b

>Added section on medicinal drinks and preparations?

Chapter ;ne: on ,rinks

he 0reat ,rink of "oots

he +ittle ,rink of "oots: Bay of Makin% -t

'yrup of Aloe Bood >'temL?: Bay of Makin% -t

'yrup of Citron +eaves: Bay of Makin% -t

he 0reat Cheerin% 'yrup: Bay of Makin% -t

A 'yrup of oney

"ecipe for oney2Bater

he "ecipe for Makin% a 'yrup of 4ulep

'yrup of 'andalwood: Bay of Makin% -t

*ormula for Makin% a 'yrup of Mastic

'yrup of arir: Bay of Makin% -t

'yrup of Mint: Bay of Makin% -t'yrup of *resh "oses) and the "ecipe for Makin% -t

A "ecipe for Makin% -t by "epetition

'yrup of ,ried "oses

'yrup of iolets

Manner of Makin% a 'yrup of Mary5t

'yrup of yssop

'yrup of @asil

'yrup of 'imple 'ikanabn $;ymel(

'yrup of !ome%ranates

'yrup of 'our 0rapes

'yrup of -sfit#n

'yrup of +avender $alh# l(

'yrup of +emon

A 'yrup of @enefit A%ainst the @urnin% of 4aundice and "in%worm

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A 'yrup which ,ries @lack @ile and !hle%m

'yrup of 4uubes

'yrup of histle

'yrup of amarind

'yrup of Carrots

'yrup of Apples

'econd Chapter: on !astes

Carrot !aste

0reen Balnut !aste

Euince !aste

!aste of oneyed "oses

iolet !aste

Mint !aste

Fantast !aste

Eirsa6nat !asteA !aste which *ortifies the 'tomach) the +iver) and the @rain

;ran%e !aste

Caraway !aste

lectuary $4uw#rish( of Mint

lectuary of 67d Eim# ri

lectuary of Cloves

lectuary of Musk

lectuary of "ed 'andalwood

lectuary of Bhite 'andalwood

*ourth Chapter: ;n Medicinal !owders $'uf5f#t(

Another ,elicate Medicinal !owder

A !owder Bhich Cleans the 'tomach ...>four lines missin%?...

!owders hat ,i%est he *ood

ditor6s 8otes

'ome 0eneral 8otes on -slamic Cookin%

0lossary and ranslator6s planations

Recipe for Mirkâs (Merguez Sausage)

-t is as nutritious as meatballs>1? $ban#diF( and Fuick to di%est) since the poundin% ripens its and

makes it Fuick to di%est) and it is %ood nutrition. *irst %et some meat from the le% or shoulder of a

lamb and pound it until it becomes like meatballs. 9nead it in a bowl) miin% in some oil and some

murri naF6) pepper) coriander seed) lavender) and cinnamon. hen add three Fuarters as much of fat)

which should not be pounded) as it would melt while fryin%) but chopped up with a knife or beaten

on a cuttin% board. 7sin% the instrument made for stuffin%) stuff it in the washed %ut) tied with

thread to make sausa%es) small or lar%e. hen fry them with some fresh oil) and when it is done and

browned) make a sauce of vine%ar and oil and use it while hot. 'ome people make the sauce with

the uice of cilantro and mint and some pounded onion. 'ome cook it in a pot with oil and vine%ar)

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some make it r#hibi with onion and lots of oil until it is fried and browned. -t is %ood whichever of

these methods you use.

Recipe for Making Ahrash, Fried Lamb Patties

his is similar in nutrition to mirk#s and meatballs. ake a piece of tender meat) free of tendons) and

pound it fine) as you previously described for mirk#s. 9nead it with some murri ...>word or words

missin%?... of oil) pepper) cinnamon) and coriander seed. he secret of this recipe lies in addin%

some fine white flour) which i_s holds the miture to%ether so that it becomes a flat loaf $ra%hf(.

hen put fryin% pan with oil over a moderate fire and form the loaf into the like of meatballs) and

arran%e them in the pan so that they all touch) leavin% the ra%hf until it is done) and turn it over so

that it browns on both sides. hen make a sauce with vine%ar) oil) %arlic) a little murri naF6) and

whoever wants to may add sin#b >a sauce of mustard and raisins ?.

A !pe of Ahrash

his is the recipe used by 'ayyid Abu al2asan and others in Morocco) and they called it isfriy#.

ake red lamb) pound it vi%orously and season it with some murri naF6) vine%ar) oil) pounded

%arlic) pepper) saffron) cumin) coriander) lavender) cinnamon) %in%er) cloves) chopped lard) and

meat with all the %ristle removed and pounded and divided) and enou%h e%% to envelop the whole.

Make small round flatbreads $Fursas( out of them about the si&e of a palm or smaller) and fry them

in a pan with a lot of oil until they are browned. hen make for them a sauce of vine%ar) oil) and

%arlic) and leave some of it without any sauce: it is very %ood.

Meatba"" #ish

his dish is delicious and nutritious) and similar to the previous recipe. ake red) tender meat) freeof tendons) and pound it as in what preceded about meatballs. !ut the pounded meat on a platter and

add a bit of the uice of a pounded onion) some oil) murri naF6) pepper) coriander) cumin) and

saffron. Add enou%h e%% to envelope the miture) and knead until it is mied) and make lar%e

meatballs like pieces of meat) then set it aside. ake a clean pot and put in it some oil) vine%ar) a

little bit of murri) %arlic) and whatever Fuantity of spices is necessary) and put it on the fire. Bhen it

boils and you have cooked the meatballs in it) let it stand for a while) and when it has finished

cookin%) set the container aside on the hearthstone and cover the contents with some beaten e%%)

saffron) and pepper and let it con%eal. Dou mi%ht dye the dish as any variety of tafaya) or any dish

you want.

A Recipe of $sf%ri!â

ake some red meat and pound as before. !ut it in some water and add some sour dou%h dissolved

with as much e%% as the meat will take) and salt) pepper) saffron) cumin) and coriander seed) and

knead it all to%ether. hen put a pan with fresh oil on the fire) and when the oil has boiled) add a

spoon of isfriya and pour it in the fryin% pan carefully so that it forms thin cakes. hen make a

sauce for it.

Simp"e $sf%ri!â

@reak however many e%%s you like into a bi% plate and add some sourdou%h) dissolved with a

commensurate number of e%%s) and also pepper) coriander) saffron) cumin) and cinnamon. @eat it all

to%ether) then put it in a fryin% pan with oil over a moderate fire and make thin cakes out of it) as

before.

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&ounterfeit ('egetarian) $sf%ri!âof arbanzos

!ound some %arban&os) take out the skins and %rind them into flour. And take some of the flour and

put into a bowl with a bit of sourdou%h and some e%%) and beat with spices until it6s all mied. *ry it

as before in thin cakes) and make a sauce for them.

Ro!a" Sanhâi>G?

ake a lar%e) deep taine >clay casserole with a lid? and put some red beef in it) cut up without fat)

from the le%) the shoulder) and the hip of the cow. Add a very lar%e Fuantity of oil) vine%ar) a little

murri naF6) pepper) saffron) cumin) and %arlic. Cook it until it6s half done) and then add some red

sheep6s meat and cook. hen add to this cleaned chickens) cut into pieces< partrid%es) youn% pi%eons

or wild doves) and other small birds) mirk# s and meatballs. 'prinkle it with split almonds) and salt

it to taste. Cover it with a lot of oil) put it in the oven) and leave in until it is done) and take it out.

his is simple sanh# i) used by the renowned< as for the common people) their sanh#i will be dealtwith in its own proper time) 0od willin%.

Mirkâs *ith Fresh &heese

ake some meat) carefully pounded as described earlier) add fresh cheese that isn6t too soft lest it

fall apart) and half a piece of cut2up meat and some e%%) for it is what holds it to%ether) and pepper)

cloves) and dry coriander. 'Fuee&e on it some mint uice and cilantro uice. @eat it all and use it to

stuff the innards) which are tied with thread in the usual way. hen fry it with fresh oil) as

aforementioned) and eat it as by nibblin%) without sauce) or however you like.

Recipe for the #ish Mentioned b! A"+Razi>3?

0ives stren%th to the sick and those weakened by len%thy disease) and benefits those of a bilious

disposition. ake meat of a plump calf shoulder) chest) neck) entrails and stomach and its fat and

bone marrow) and put it in a new pot with a little salt) coriander) cumin) pepper) saffron) cinnamon)

some onion) a little rue2leaf) celery leaves) and mint and citron and lemon leaves) and oil. Cover it

with stron% vine%ar without water and cook until the meat softens and falls apart< then moisten with

its fat a tharid>I? of the crumb of leavened bread) which shall have been made with fine white flour.

his is said to be an ecellent dish.

he #ish Sinâbi

ake the meat of a plump sheep and cut it up small. !ut it in a clean pot with salt) onion uice)

pepper) coriander) a little rue2leaf) oil and a spoonful of stron% vine%ar< put it on a moderate fire and

cook until it is done) then %et a little %rated heart of leavened white bread) and mi with two e%%s

and two spoonfuls of well2made prepared mustard >sinab< see below?. Cover the contents of the pot

with it and put it on the hearthstone) leavin% it until it thickens and the fat rises. -t mi%ht be covered

with blanched) pounded almonds) in place of breadcrumbs.

he #ish Misri (g!ptian)

ake fat meat from the fatty parts of it) cut it up and put it in a pot with pepper) coriander) saffron) a

little thyme) two or three citron leaves and a few =eyes= of fennel with its flowers) %arlic) plenty of

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oil) and sufficient of murri naF6. !ut it in the oven until it is cooked and the broth evaporates) and

take it out.

he #ish -im"i

ake the meat of a plump calf) or a sheep) and cut it in small bits< put it in a pot and add to it pepper)

coriander and a little cumin) saffron and whatever oil is necessary) stron% vine%ar and murri naF62

less of the murri than of the vine%ar2and meatballs already made) citron leaves and peeled and split

almonds< put this on a moderate fire) and when the meat is cooked) cover it with two e%%s) a little

beaten with cinnamon and saffron) and leave it on the hearthstone until it binds and the fat rises and

the broth evaporates.

he #ish Mukha""a"

ake the meat of a plump cow or sheep) cut it small) and put it in a new pot with salt) pepper)

coriander) cumin) plenty of saffron) %arlic peeled and diced) almonds peeled and split) and plenty ofoil< cover it with stron%) very pure vine%ar) without the sli%htest bit of water< put it on a moderate

charcoal fire and stir it) then boil it. Bhen it cooks and the meat softens and it reduces) then put it

on the hearthstone and coat it with much e%%) cinnamon and lavender< color it with plenty of

saffron) as desired) and put in it whole e%% yolks and leave it on the hearthstone until it thickens and

the broth evaporates and the fat appears. his dish lasts many days without chan%in% or spoilin%< it

is called =weddin% food= in the Best >or the Al%arve?) and it is one of the seven dishes cited as used

amon% us at banFuets in Cordoba and 'eville.

Recipe of Fart.n

ake the utensil called fart5n) which has the shape of a lar%e cup with a wide mouth and a narrow bottom< put it on a slow fire and put in oil) and when it is heated up) beat e%% in a dish with vine%ar)

saffron and cinnamon) as necessary) and add to this a bit of almonds cooked in vine%ar and pour

everythin% onto it) and when thick) slide a knife around between the fart5n and the meat >sic< for

almondL? and the e%%) until it comes apart) and remove it from the container. !our oil in the hole left

by the knife) so that it will not stick to the container. ,o this %ently so as to preserve the shape< then

overturn it whole on a servin%2dish and it will come out as thou%h it were the %enuine "#s al2

Maim5n $Monkey6s ead(.

S*eetened Mukha""a"

ake two ratls or more of %ood meat without bones) and cut it up small< put it in a clean pot withsalt) onion) pepper and a little cumin) cinnamon and saffron. Choose as much stron% vine%ar as is

necessary and enou%h %ood oil to cover it. !ut it on a moderate fire and then add to it a spoonful of

peeled) split almonds and a little peeled) split %arlic and two or three citron leaves. Cook it and stir

it) and when the meat is dry) then add to it stron% vine%ar) instead of water) and two 5Fiyas or more

of rose petal am. Bhen the meat is done) take ten e%%s) broken into a dish) and add to them pepper)

cinnamon) lavender) cloves) and plenty of saffron) until it has the desired color< beat them with a

spoon and cover the contents of the pot with this and add to it whole e%% yolks and leave it over the

hearthstone until it thickens and the sauce dries) and use) 0od willin%.

/0a (Frittata) of Pigeons

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ake two clean) active pi%eons) and fry them in a pan with fresh oil< then place them in a pot and

add to them some murri naF 6) vine%ar) oil) cilantro) Chinese cinnamon and thyme< when it is

cooked) break ei%ht e%%s with it and pour out. -t is finished.

1ote on the 2inds of Roast

Althou%h roasts are easy dishes) it is fittin% that what has already been eplained be followed)

ecept that concernin% the =coverin%.= ake meat of a youn%) plump animal and cut it with a knife

in thin fillets) so that the meat is mied with fat) without bones) from the tender parts) meat from the

shoulder or hip or similar thin%s. !lace it in a dish and pour on it whatever is needed of murri naF 6)

vine%ar) thyme) pepper) pounded %arlic and a little oil< beat everythin% and coat the fillets with this<

then order them on a spit) not placin% the ones between the others) so that the fire reaches them) and

turn them on the spit on a charcoal fire) turnin% continuously) until they are cooked and browned.

@aste with this sauce) bein% careful until done< then sprinkle with this sauce or made mustard)

already prepared) and use. his stren%thens and increases the blood) but is difficult to di%est and

slow to %o down.

Roast in a aine

ake an entire side of a youn%) plump kid and place it in a lar%e taine bi% enou%h to hold it< put it in

the oven and leave it there until the top is browned< then take it out) turn it and put it in the oven a

second time until it is done and browned on both sides. hen take it out and sprinkle it with salt

%round with pepper and cinnamon. his is etremely %ood and is the most notable roast that eists)

because the fat and moisture stay in the bottom of the pan and nothin% is lost in the fire) as in the

roast on a spit and the roast in a tannur.

Recipe for Roast &hickens

ake youn%) fat chickens) clean and boil in a pot with water) salt and spices) as is done with tafaya<

then take it out of the pot and pour the broth with the fat in a dish and add to it what has been said

for the roast over coals< rub this into the boiled hen and then arran%e it on a spit and turn it over a

moderate fire with a continuous movement and baste it constantly) until it is ready and browned<

then sprinkle it with what remains of the sauce and use. -ts nutrition is nicer than that of livestock

meat) and more uniform< in this way one also roasts the other birds.

3en Roasted in a Pot in the 45en

ake a youn%) plump) cleaned hen) and put it on a wooden spit like a lance< place in a new pot of itssi&e) not touchin% the sides or the bottom) and seal on it with dou%h a lid pierced in the middle) so

that the end of the lance sticks out throu%h the hole) so that it stays upri%ht. he lid is made to touch

with the dou%h. !ut the pot in a moderate oven and leave it until it is ready< then take it out and

prepare for it salt %round with pepper and cinnamon) and sprinkle salt over it upon openin% the pot.

hen cover it a little after beatin% it until the salt penetrates it.

3en Roasted in a Pot at 3ome>K?

ake a youn%) plump) cleaned hen< slice it on all sides and then make for it a sauce of oil) murri

naF6) a little vine%ar) crushed %arlic) pepper and a little thyme. 0rease all parts of the hen with this)

inside and out< then put it in the pot and pour over it whatever remains of the sauce) and cook it<

then remove the fire from beneath it and return the cover to it and leave it until it smells %ood and is

fried. hen take it out and use it.

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&hicken &a""ed Madh.na, reased

ake a cleaned hen) still whole< slice the breast and pierce with wood >skewers? on all sides) %rease

with oil) murri naF6) pepper) saffron) cinnamon) cloves) lavender) and %in%er< %rease inside and out

with this< then put it in a pot and pour on what remains of the oil and murri< cover the pot with a

sealed lid and place it in the oven) leavin% it there until the hen is done< take it out and use. -t is

etraordinarily %ood.

&ooked Fried &hicken

Cut up the chicken) makin% two pieces from each limb< fry it with plenty of fresh oil< then take a pot

and throw in four spoonfuls of vine%ar and two of murri naF6 and the same amount of oil) pepper)

cilantro) cumin) a little %arlic and saffron. !ut the pot on the fire and when it has boiled) put in the

fried chicken spoken of before) and when it is done) then empty it out and present it.

Stuffed and Roast Mutton6 &a""ed 7he &omp"ete7 8or 7he $nc"usi5e79

ake a plump skinned ram< make a narrow openin% in the belly between the thi%hs and take out

what is inside it and clean. hen take as many plump chickens) pi%eons) doves and small birds as

you can< take out their entrails and clean them< split the breasts and cook them) each part by itself<

then fry them with plenty of oil and set them aside. hen take what remains of their broth and add

%rated wheat breadcrumbs and break over them sufficient of e%%s) pepper) %in%er) split and pounded

almonds and plenty of oil< beat all this and stuff inside the fried birds and put them inside the ram)

one after another) and pour upon it the rest of the stuffin% of cooked meatballs) fried mirk#s and

whole e%% yolks. Bhen it is stuffed) sew up the cut place and sprinkle the ram inside and out with a

sauce made of murri naF6) oil and thyme) and put it) as it is) in a heated tannur >clay oven? and leaveit a while< then take it out and sprinkle a%ain with the sauce) return to the oven and leave it until it is

completely done and browned. he take it out and present it.

Roast Lamb

ake a skinned lamb) clean the inside) as in the precedin%< %ather the innards) after cleanin%) cover

>literally) =bend=? them with %rease and wrap up in fine %ut< then stuff the inside of the lamb with

small birds and starlin%s) fried and stuffed as was eplained before< sew it up) put in a taine lar%e

enou%h to hold it and pour on it the sauce) accordin% to the precedin%) with cilantro uice and oil<

put it in the oven and leave it until it is done) take it out and present it.

Lamb Roast :ad%/i

ake a plump) cleaned lamb) whose openin% is narrow. hen take the meat of another lamb and cut

it in small pieces and put it in the pot with salt) pepper) coriander) saffron) cinnamon) lavender and

oil. !ut it over a moderate fire until it is done. hen add tender meat) e%%s) %rated crumbs and

whatever spices are wantin% and fill inside of the >first? lamb with all this and place it in a heated

tannur) as in the precedin%) and when it is done) take it out. -f the lamb is very small) put it in a

taine) as has been eplained before.

Lamb Roast *ith $ts Skin

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ake a plump ram and take out what is in it) as is is) in its skin) throu%h a narrow place) and put it in

a tub or kettle) pour boilin% water on it) and pull out >uici Miranda6s plausible %uess: the verb

sumika is unknown? the wool so that none of it remains in the skin< then %et what was taken from

inside it) clean it and make of it a stuffin% and cook with spices) oil and a bit of murri naF6 and

return it into the inside of the ram) after beatin% it with e%% and spices and whatever you wish. 'ew

up the belly and the neck and any other openin%s so that no place remains for the fat to run out<

place it in the tannur and leave it until it is done< then take it out and cut it in pieces with a sharp

knife and sprinkle it with %round salt) pepper) and cinnamon.

Roast &a"f, *hich *as made for the Sa!!id Abu a"+/A"a in &euta>?

ake a youn%) plump lamb) skinned and cleaned. Make a narrow openin% between the thi%hs and

carefully take out everythin% inside of it of its entrails. hen put in the interior a roasted %oose and

into its belly a roasted hen and in the belly of the hen a roasted pi%eon and in the belly of the pi%eon

a roasted starlin% and in the belly of this a small bird) roasted or fried) all this roasted and %reased

with the sauce described for roastin%. 'ew up this openin% and place the ram in a hot tannur and

leave it until it is done and browned. !aint it with that sauce and then place it in the body cavity of acalf which has been prepared clean< sew it up and place it in the hot tannur and leave it until it is

done and browned< then take it out and present it.

Recipe for Roast 3are

ake a skinned) cleaned hare. @oil it li%htly with water and salt in a heavy boilin%2pot >heavy

boilin% pot not mentioned in published Arabic tet?< drain off the water and thread it on a skewer

and turn it over a moderate charcoal fire< then %rease it with fresh butter once and when the meat is

done) remove from its oints and cut it up in a servin% dish. !our on it a sauce of vine%ar and a little

murri naF6) %in%er) thyme) cumin) oil and a little pounded %arlic< boil all this and pour it on it.

0reasin% it with fresh butter at the time of roastin% is to moderated the dryness of its nature. -fcoated with oil of sweet almonds it is very %ood.

Recipe for Sma"" :irds Made of Sheep/s Meat

Cut up a piece of meat in small bits in the shape of small birds) and place them on a skewer) roast

them or fry them with plenty of oil until they are done) and leave them aside. hen take a pot and

put in three spoonfuls of vine%ar and one spoonful of murri naF 6) two spoonfuls of fresh oil)

pepper) cumin and some saffron. !ut the pot on the fire and when it boils) put in it those mentioned

fried small birds) and leave a while until it boils) take it out and present it. hese imitation birds

may also made with pounded meat after addin% spices to it) and you shape them like small birds)

starlin%s and other kinds of birds) and fry as has been said.

Roast Lamb :reast 8"itera""!, 7f"ank79>H?

!ound a ratl of meat in a stone mortar and add the same amount of cut2up fat) a little onion and both

cilantro and coriander and cheese ...>word ille%ible because of a worm hole) uici Miranda writes<

probably an adective describin% the cheese such as =fresh=?... and almonds) a lar%e handful of

shelled and pounded walnuts) and some murri naF6 to moderate its taste< add to it Chinese

cinnamon) pepper) %in%er and pound all this with the meat until it is mied) and knead it until

uniform. hen take a breast of plump ram and cleave it between the ribs and the meat) and fill it

with the stuffin%< then sew it up with %ut or palm leaves and smear the breast with oil and dust it

with %round starch. an% it in a tannur and shut it) and when it is ready) take it out and present it: it

is a %ood roast.

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Another 2ind of Lamb :reast

0et the breast of a plump lamb) pierce it between the meat and the ribs) so that the hand and fin%ers

can fit in< then %et a lar%e handful each of peeled almonds and ha&elnuts) and a dirham each of

Chinese cinnamon) lavender) cloves) saffron and pepper) and a little salt< pound all this and mi it

with breadcrumbs and knead it with oil) and knead until it thickens and can be used as a stuffin%.

Bhen it is stuffed) sew up the breast with clean %ut and han% it in a tannur) and set under it an

earthen pot into which what melts from the breast can drip) and when it is done take it out.

Another ;traordinari"! ood Lamb :reast

ake the breast of a plump lamb and cook it in vine%ar until it is done) then take it out and leave it

to dry. hen take a wide fryin% pan and pour in fresh oil) uice of cilantro) mint) thyme and a whole)

cleaned onion< when its flavor is discernible) take it out of the oil and put in the lamb) which should

be fried until the sides are browned. hen sprinkle with murri naF6) sprinkle with cinnamon and cut

it up. Dou mi%ht do it in the oven >instead?.

Recipe for an ;traordinar! Sausage

ake a fat lar%e intestine and turn it inside out) then %et e%%s known to fill it) and break them into a

lar%e dish and add to them a bit of crushed onion) cloves) pepper) oil) peeled almonds) both pounded

and not pounded) and su%ar accordin% to how much the diner likes sweetness. Mi all this and pour

it into the intestine with a funnel >readin% Fum6 for fakha6?. ie up the two ends with a thread and

lower it into a slow tannur and leave it until it is done and browned) and take it out. And you mi%ht

fry it in a fryin% pan with fresh oil.

4n the Making of Marro*

Bhat is wanted in this recipe is to make that of which the taste and flavor resemble the taste of

marrow) because many kin%s and rulers like to eat it and consider it of very %ood nutrition. -f a man

limits himself to %atherin% what marrow he has in his kitchen) he will not lose what he has %ained

by it) since he attains what he desires and satisfies the appetite. Marrow is a much desired food) and

the correct way to eat them is that he who comes first and takes them out to the table should not try

them until the lord of the table be%ins to taste them) and should not try any until he %ives it to the

taste of his friend and him who eats at his side. - have heard that a kin% %ave one of his retinue an

important duty and that this man came in to take leave of the kin% and %o away. he table was

dressed and prepared and when the first course was done) another course was presented in which

there was a portion of marrow< that man sei&ed it and took it. he kin% was ama&ed at his conductand did not doubt that it would be offered to him) but when he took it) he put it on a bite of bread)

sprinkled it with salt and ate it himself. he kin% kept the matter to himself and when the table was

taken away and the kin% washed his hands) the man rose to take his leave of the kin% and %o away)

but the kin% said to him: =here is between us somethin% - need to tell you afterward.= he man

went home and did not %o out to his ob. he kin% was informed of this and said: =-sn6t it enou%h for

him) on a ob at five thousand dirhams a year) to eat marrowsL=

he Making of Marro*


19/136

he Making of Another Marro*

ake lamb6s brains and clean them of their veins< then take tender meat) such as lamb6s shoulder)

and pound it fine in the stone $mortar(< mi it with the cleaned brains) insert into intestines and cook

them< then take them out and sprinkle them with powdered su%ar) and if you add almonds or

crushed nuts at the be%innin%) it is better.

he Making of Another Marro*

ake lamb6s brains and add to them fresh clarified butter) e%%s and fresh milk with some su%ar< stuff

them in intestines and han% them up. *or some rulers there have been prepared %lass vessels that

seem from their shape to be tibias or other bones) and when >the stuffin%? has ust been mied)

insert it into these receptacles. !ut it in a pot with water and salt and all that is necessary for the dish

made with it< cook it until you know that the marrow has been done and thickened inside its

container2this can be seen from outside the %lass. ake it out and remove the dou%h from the tops of the containers) empty what is in them and serve it.

he Making of a ood Marro*, Futr can mean =earrin%)= =willow= or

=leek=: - propose =earrin%)= referrin% to a markin% such as the mallard has?. -t is a waterfowl with alar%e bill) blackish in color) that fattens very Fuickly and is only %ood roasted >literally) =it is not

%ood roasted=< the word =ecept= has been dropped?.

Recipe for Roasting $t

After killin% it) han% the fowl overni%ht by the feet) and on the followin% mornin% clean it and leave

it aside: %et salt pounded with thyme) pepper) oil and coriander until like thin honey) and with this

coat its body) inside and out< place it in the earthen oven and when you take it out) improve it with

sauce) if desired.

Recipe for Roasting 4ther #ishes of the Same (Another from Abu Sa"ih a"+Rahbani in 3is2itchen)

tract uice of pressed onions and uice of tender %arlic and cilantro uice and murri naF6) one

5Fiya of each< half a ratl of stron% vine%ar and sufficient oil< coriander) Chinese cinnamon) %in%er)

thyme and cumin) three dirhams of each. 0rind all this and dissolve it in those waters with vine%ar.

hen %et the aforementioned bird) called the Futr2%oose) which is the duck. 'cald this fowl and take

out what entrails there are and han% them up< then perforate its body with the point of a knife and

place in each hole peeled %arlic and a bit of almond paste) and in some holes a piece of peeled

walnut meat) and in other holes a piece of %in%er< then leave it overni%ht in the aforementioned

liFuids with vine%ar and on the followin% mornin% take it out and roast it in the tannur< when it is

ready) take it out) cut it up) and present it in its sauce.

9now that every roast is slow to di%est) but it is very nutritious) restores the stren%th) is not chillin%

to the chyme) if well2di%ested< it is one of the simples)>N? because in it are

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8ote on hickened and Coated ,ishes

Recipe for =%rbâa>1O?

-t is a dish that re%ulates the humors< its nutritive power is praised) it is %ood for the stomach and

liver< it combines the advanta%es of the meat and vine%ar stew sikb# a>11? and of that of sour milk

salFa. Amon% its virtues is what was told of it to the sheikhs of @a%hdad by him who followed

anin ibn -shaF< he said =- was accompanyin% anin one day until his meetin% a man of the people)

to whom he said) 6;hP Dou came to me and you described the case of a sick woman in your house<

then - didn6t see you. Bhat has been the cause of your delay) since - have not ceased to worry about

youL6 e replied) 6- came to you) my lord) and - described to you my mother6s sickness. Dou advised

me that she should eat & rb#a< - %ot it and she was cured of her illness) and - didn6t want to return

and worry you. May 0od reward you.6 anin said) 6his is a neutral dish >vi&. one that does not

stimulate any of the four humors in particular? and it is the sikanab n >name of a sweet2sour drink?of dishes.6 ;thers say) 6-t is the apple of the kitchen) there is no harm in it at all.6=

$ts Recipe

ake a youn%) cleaned hen and put it in a pot with a little salt) pepper) coriander) cinnamon) saffron

and sufficient of vine%ar and fresh oil) and when the meat is cooked) take peeled) crushed almonds

and %ood white su%ar) four 5Fiyas of each< dissolve them in rosewater) pour in the pot and let it boil<

then leave it on the embers until the fat rises. -t is the most nutritious of dishes and %ood for all

temperaments< this dish is made with hens or pi%eons or doves) or with the meat of a youn% lamb.

Recipe for 2âf.ri!!a, a dish made *ith camphor

0et a youn% hen or youn% pi%eons or doves. Clean as many of these as you have) split their breasts

and put them in the pot with salt) a little onion) pepper) coriander and fresh oil< cook until it is

seasoned and then thicken it like dou%h with almonds) peeled and %round) dissolved in rosewater<

then leave it over the hearthstone and sFuee&e into it the uice of two or three lemons $l ma()

dependin% on the de%ree of acidity desired) and dissolve with some camphor dissolved in rosewater.

And do not sFuee&e the lemons at cookin%2time) for this will make it bitter) but rather after puttin% it

on the hearthstone. And leave it a while.

Maghm.m, he 'ei"ed #ish

Make it with a chicken or meat of a %oose or youn% pi%eons. ake what you have of this) cleaned)

and place it whole in a pot) as it is) the breast split) with salt) oil) a little onion) pepper and coriander<

cook it halfway) take it out and put it in another pot and pour into it the clear part of the sauce) murri

naF6) saffron) lavender) some citron leaves and thyme< put into the fowl two or three striped lemons

and sprinkle them with peeled) split almonds< cover the mouth of the pot with dou%h and place it in

the oven) and leave until it is ready) and serve it: it is very nutritious and proper for moist stomachs.

he Making of Mu/affara #usted *hich is A"so &a""ed Munashshi!a>1G? Starched

ake a cleaned) cut2up hen< put it in a pot with salt) a little onion) pepper and coriander and cook it

halfway. hen take it out and remove the meat of the breast and the thi%hs and pound it %ently) like

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meatballs< add to it lavender) Chinese cinnamon and pepper< beat with some e%% and =starch=

>yunashsh#? the breast and le%s with this) and seal with it all the parts of the chicken< then fry it in a

fryin% pan with fresh oil until it is browned< then return it to the pot and add vine%ar) oil) and a very

little bit of murri) saffron) pepper and lavender) and sprinkle it with split almonds and cover the pot

with plenty of beaten e%%) as much as is proper. !ut on it whole e%% yolks and take it down to the

hearthstone) leave it there a while) and use it. -t is also made in a fryin% pan) and it comes out

supremely ecellent.

Recipe for Mur.zi!!a>13?

-t is one of the dishes of Africa and the country of %ypt. ake a cleaned hen) cut it up with what is

mentioned for & rab#a) and when it is done) add =cow6s eyes= >prunes? infused in vine%ar and oil)

and also uubes and split almonds) and you mi%ht make it thickened it with peeled) pounded

almonds.

Recipe for -a/fari!!a

ake a fat) cleaned hen. Cut it up and put it in a pot with salt) an onion) dry coriander) pepper)

saffron) vine%ar and some murri naF6 and split peeled almonds. Cook it until it is done. hen cover

it with beaten e%%) much saffron) lavender and Chinese cinnamon. hen remove the fire from under

it and put on the pot lid and build a fire $there( until its upper part browns) and keep the bottom

from the heat.>1I? -t is called a6fariyya because of the Fuantity of saffron it has. -t looks like a6fari

%old >the purest %rade of %old?. -t is also said that a certain 4a6far invented it and called it by his

name.

Recipe for -u""âbi!!a, a #ish *ith -u"ep 8Rose*ater S!rup9>1K?

ake a cleaned chicken and remove the neck) leavin% it whole and not cuttin% it up. Cook white

tafaya and when it is done) take it out of the pot and leave it aside until it is dry. hen take three

ratls of white su%ar and dissolve it in rosewater and cook syrup of ulep $shar#b al2ull#b( from it in

a kettle) and perfume it with lavender) Chinese cinnamon) cloves) and %in%er. Bhen it is thick) cut it

with some musk and camphor dissolved in %ood rosewater. hen put in the chicken already spoken

of and cover it so the ulep fills it and thickens on it. hen remove the kettle and leave it until the

syrup of ulep >shar#b muallab< literally) =uleped syrup=? thickens on the sides of the chicken and

becomes thorou%hly cooked) as if it were a citron. Bhen it is completed accordin% to this recipe >or

description?) put it on a damascene dish >L b# Fiya? and present it with a complete ran%e of

%arnishes.

he Making of Raf%/, a Fine #ish

ake a very plump hen and put it in a pot with pepper) coriander) cinnamon) lavender) vine%ar) a

little murri naF6) plenty of oil) and five spoonfuls of rose syrup. !ut it on a moderate charcoal fire

and cook it until the chicken is done and its broth comes out< then remove it and set it aside. hen

take tender) pounded meat) pounded peeled almonds) ten e%%s) cilantro uice) uice of a pounded

onion) lavender) %in%er) cinnamon) saffron) oil) rosepetal am and split almonds) beat this all

to%ether and cover the pot with this after addin% meatballs made for it. ,ot this with ten or more

whole e%%yolks and then put the pot in the oven and leave it until it is bound. ake it out and let it

cool a little and use it. And if you wish you may make it in a taine.

he Making of a #ish of Sma"" :irds

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ake as many plump small birds as you will) clean them) sprinkle them with %round salt) and fry

them in a fryin% pan with fresh oil until they are browned. hen put them in a pot with pepper)

cumin) vine%ar) and some murri naF6 and cilantro uice until they are done. hen cover them with

e%% beaten with saffron and cinnamon.

he Making of a #ish of Pigeons, #o5es, or 1?

ake plump pi%eons fattened indoors) clean and %rease with murri naF6) thyme and plenty of oil.

!lace it in the oven in a hantam $earthenware pot()>1H? then cut up the entrails) pound them and put

them in a pot. Add walnuts and almonds) both pounded and whole) and a Fuarter 5 Fiya of pepper)

thyme) cumin) cloves) lavender) saffron) and coriander. !our two spoonfuls of oil) as much stron%vine%ar) and one spoonful of murri naF6 over this all) and put it over a moderate fire. Bhen this

stuffin% is cooked) dot it with ten e%%yolks) then pour the sauce over the pi%eons in their taine)

when it comes from the oven and is done cookin%. hen leave it a little until it is cool) and serve it.

Recipe for a #ish of Partridge

Cut up the partrid%es) after skinnin% and cleanin%) into a pot with salt) onion uice) pepper) cilantro)

vine%ar) oil) a little murri naF6) cumin) and meatballs made from the breast of the partrid%es< put

over a moderate fire) and when it is cooked) cover it with e%%) and empty it out. 9now that the

breast of the partrid%e is only %ood for meatballs) for the meat is dry and not delicious) and if you

pound the breast meat and beat it with e%% and a bit of powdered white flour and suitable spices and

make meatballs or ahrash) it will come to be mild and a%reeable.

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he Recipe of ibn a"+Mahdi/s Maghm.m>1J?

ake a plump hen) dismember it and put it in a pot) and add coriander of one dirham6s wei%ht) half a

dirham of pepper and the same of cinnamon) and of %in%er) %alin%ale) lavender and cloves a Fuarter

dirham each) three 5Fiyas of vine%ar) two 5Fiyas of pressed onion uice) an 5Fiya of cilantro uice)

an 5Fiya of murri naF6) and four 5Fiyas of fresh oil. Mi all this in a pot with some rosewater) cover

it with a flatbread and put a carefully made lid over the mouth of the pot. !lace this in the oven over

a moderate fire and leave it until it is cooked. hen take it out and leave it a little. +et it cool and

invert it onto a clean dish and present it< it is remarkable.

Abbasid &hicken

ake a clean hen and stuff it) as eplained) between the skin) the meat and the interior. hen roast it

on a spit until it is browned on all sides. hen take a pot in which are placed three spoonfuls of

vine%ar) one of murri naF6) two of oil) and pepper) coriander) saffron) cinnamon) thyme) rue) %in%er)

four cloves of %arlic) almonds and walnuts. !ut the pot on the fire and when the broth boils) thenadd the chicken so the fat of the broth enters it) and when it is done cookin%) dot it with five e%%s

and take it out to the hearthstone until it cools) then empty it out and serve it. his can also be made

in a taine with this sauce in the oven) and either way it is notable.

he Preparation of -a"di!!a (Leather!)

Make this dish with a %oose) hen or capon. ake what you have of it) clean it and put it in a pot.

hen take two ratls of raisins and pound them fine and steep them in water until their sweetness

comes out) and strain and put the strained part in the pot and add three spoonfuls of stron% vine%ar

and two of oil) as well as pepper) coriander and half a chopped onion. @alance it with salt and cook

it until it is done and the sauce thickens. hen take peeled) pounded almonds) the same of walnuts)and %rated breadcrumbs) pepper and si e%%s and cover the contents of the pot with them after

cookin%. And dot it with e%%yolks and leave it on the hearthstone until its fat rises.

Recipe for h.mi!!a, a ar"ick! #ish

ake a plump hen and take out what is inside it) clean that and leave aside. hen take four 5Fiyas of

peeled %arlic>1N? and pound them until they are like brains) and mi with what comes out of the

interior of the chicken. *ry it in enou%h oil to cover) until the smell of %arlic comes out. Mi this

with the chicken in a clean pot with salt) pepper) cinnamon) lavender) %in%er) cloves) saffron) peeled

whole almonds) both pounded and whole) and a little murri naF6. 'eal the pot with dou%h) place it

in the oven and leave it until it is done. hen take it out and open the pot) pour its contents in a cleandish and an aromatic scent will come forth from it and perfume the area. his chicken was made for

the 'ayyid Abu al2asan>GO? and much appreciated.

A &hicken ca""ed $brâh%mi!!a>G1?

ake a cleaned hen and make two pieces from each limb) and place it in a pot with salt) onion)

pepper) cilantro) saffron and split almonds. !our over it two spoonfuls of oil and two more of

vine%ar and five of su%ared rose syrup) put it over a moderate fire and leave it until it is cooked.

hen take four e%%s and beat them with some fine flour in rosewater) saffron) lavender and cloves)

cut them with some camphor and cover the contents of the pot with it. +eave it on the hearthstone a

while and use it.

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Mahshi, a Stuffed #ish

-t is made with a roast hen) or with youn% pi%eons or doves) or small birds) or with the meat of a

youn% lamb. ake what you have of this) clean it) cut it up and put it in a pot with salt) a piece of

onion) pepper) coriander) cinnamon) saffron) some murri naF6 and plenty of oil. !ut this on the fire

and when it is done and the broth has formed) take out the meat from the pot and leave it aside. ake

as much as necessary of %rated white breadcrumbs and stir them in a taine with the remainin%

chicken fat and sauce. int it with plenty of saffron and add lavender) pepper and cinnamon. Bhen

the breadcrumbs have come apart) break over it enou%h e%%s to cover >=flood=? it all and sprinkle it

with peeled) split almonds. @eat all this until it is mied) then bury the pieces of chicken in this so

that the chicken is hidden in the stuffin% and whole e%%yolks) and cover this with plenty of oil. hen

place in the oven and leave it until it is dry) thickened and browned and the top of the taine is

bound. hen take it out and leave it until its heat passes and it cools) and use it.

he making of :ad%/i, the Remarkab"e #ish

ake the meat of a very plump lamb and cut it in small pieces and put them in a pot with a little salt)a piece of onion) coriander) lavender) saffron and oil) and cook it halfway. hen take fresh cheese)

not too soft in order that it will not fall apart) cut it with a knife into sheets approimately the si&e of

the palm) place them in a dish) color them with saffron) sprinkle them with lavender and turn them

until they are colored on all sides. !lace them with the cooked meat in the pot or in a taine and add

e%%s beaten with saffron) lavender and cinnamon) as necessary) and bury in it whole e%%yolks and

cover with plenty of oil and with the fat of the cooked meat. !lace it in the oven and leave it until

the sauce is dry and the meat is completely cooked and the upper part turns red >=browns=22C!) but

turns red in my eperience. ,*?. ake it out) leave it a while until its heat passes and it is cool) and

then use it.

Another :ad%/i

"ub cheese in a dish) with the hand or in the palm) until it is like crumbs) and beat it with e%%s)

saffron and the aforementioned spices) sauce and %rease from cooked meat) then put it in a pot or a

taine and add the cooked meat and drown it with oil and milk and put it in the oven) and leave it

until it is dry and browned on top) and take it out and leave it a while.

aine *ith &heese

ake soft cheese) not fresh that day but that has passed three or four days) and rub it in the hand. o

two ratls of this add two 5Fiyas of white flour) put it in fresh milk and break in ten e%%s and sprinkle

with pepper) saffron) cinnamon) lavender) and coriander. @eat all this to%ether in the taine and whenit is thick) moisten it with fresh milk and cover it all with plenty of oil. @ury in it fried small birds or

cut2up pi%eons) e%%yolks) and split almonds. !ut in a moderately hot oven and leave until it is dry

and thickened and browned on top) take it out so it can cool) and use it. his dish may be made

%reen >mukhdarr< tet has mukhtasar) meanin% =abbreviated=? with water of coriander seed and of

cilantro and mint water in place of saffron) and another dish will result. And he who wishes to make

this taine with cheese alone) without fowl or meat) shall do so in the same way) and in each of these

ways it is %ood.

Recipe for :armaki!!a>GG?

-t is made with a hen) pi%eons) doves) small birds or lamb. ake what you have of them) after

cleanin%) and cut up and put in a pot with salt) an onion) pepper) coriander and lavender or

cinnamon) some murri naF6) and oil. !ut it on a %entle fire until it is nearly done and the sauce is

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dried. ake it out and fry it in fresh oil without overdoin% it) and leave it aside. hen take fine flour

and semolina) make a well2made dou%h with leaven) and if it has some oil it will be more flavorful.

hen roll out from it a flatbread and put inside it the fried and cooked meat of these birds) cover it

with another flatbread and stick the ends to%ether. !ut it in the oven) and when the bread is done)

take it out. -t is very %ood on ourneys. Dou mi%ht make it with fish and that can be used for

ourneyin% too.

he Preparation of :i"âa

ake the meat of youn%) plump sheep) without bones or tendons 22 rather) pieces of its meat and its

fat) waist) intestines) liver) heart and belly. Cut all this in very small pieces and put them in a pot

with salt) a piece of onion) coriander) oil and a little murri naF6. !ut it on a moderate fire and cook it

until it is done. "emove it from the fire) strain off the sauce) and fry >the meat? in a taine with

plenty of oil until it is browned. hen put it in another pan and pour over it as much as necessary of

the fat and broth in which it cooked. @reak over it enou%h e%%s and add pepper) coriander) and

lavender) and sprinkle it with peeled) split almonds) color it with saffron to taste) and beat it until it

is mied. !our on plenty of oil and bury inside it as many e%%yolks as possible) put it in the ovenand leave it there until the broth is dried and the top is browned) and take it out. his recipe for

bil#a is the one that used to be made in the Best) such as Cordoba and Marrakesh and the lands

between them.

A #ish G3?

ake fat youn% lamb) cut it up and put it in a pot with salt) pepper) coriander) a little cumin) saffron)

and sufficient vine%ar and oil. !ut it on the fire and when it is almost done) throw in =cow6s eyes=

>prunes? candied and steeped in vine%ar. Cook it in the pot) then cover the contents of the pot with

all this and leave it until its surface is cold and clarified. hen take it down >from the fire? into a

dish) break e%%yolks and %arnish the dish with them and with meatballs) sprinkle with fine spicesand present it. -f you wish to put in place of mint uice the uice of rue) celery or clove basil)>GI?

from each of these will come another dish.

Another #ish Like hat *ith Saffron

Clean a pullet and put it in a pot) take out the breast) as in the precedin%)>GK? and throw in >readin%

yuFl# as yulF#? two spoonfuls of stron% vine%ar) and two of fresh oil and a Fuarter spoonful of %ood

murri) half a dirham of saffron) cleaned almonds and whole onion) salt as may be needed) and water

to cover the meat) with leaves of citron and fennel stalks. hen put it on a moderate charcoal fire

until it is nearly cooked) and then put in meatballs made from the breast meat) finish their cookin%

and take it down to the euphorbia embers. And you put in its coverin% layer $takhmr( what was putin in what was before) letter for letter.>G?

Another Like #ish

Clean a chicken or a partrid%e and put in all that spoken of above) ecept the saffron is omitted. !ut

%arban&os and a head of %arlic into the pot) boil the meatballs and the meat and cover the contents

of the pot in that manner.

Recipe for a #ish of &hicken or Partridge *ith ?uince or App"e

+eave overni%ht whichever of the two >birds? you have) its throat slit) in its feathers. Clean it and

put it into a new pot and throw in two spoonfuls of rosewater and half a spoonful of %ood murri) two

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spoonfuls of oil) salt) a fennel stalk) a whole onion) and a Fuarter dirham of saffron) and water to

cover the meat. hen take Fuince or apple) skin the outside and clean the inside and cut it up in

appropriate2si&ed pieces) and throw them into the pot. !ut it on a moderate fire and when it is done)

take it away with a lid over it. Cover it with breadcrumbs) a little sifted flour and five e%%s) after

removin% some of the yolks. Cook it in the pot) and when the coatin% has cooked) sprinkle it with

rosewater and leave it until the surface is clear and stands out apart. +adle it out) sprinkle it with

fine spices and present it.

:oi"ed #ish of Stuffed ggp"ants

'plit medium2si&ed e%%plants and stuff the cuts with salt to remove any bitterness they have) then

boil them until they are cooked) then take them out and place them in cold water. hen take a head

of %arlic) clean it and pound it in a mortar with a little salt and cold breadcrumbs) a little sifted flour)

a little murri and a little cilantro uice. hen sFuee&e the water out of the e%%plants and hollow them

out >precedin% I words missin% in published Arabic tet?) removin% its flesh >=fattiness=? and its

little seeds. o the contents of the mortar add whole peppercorns) cinnamon and powdered lavender.

*ry for all si e%%s) or as many as the dish will take) and beat all very well. ake e%% yolks>apparently from boiled e%%s? and stuff the e%%plants with this) and save some of the stuffin%. hen

cover them with flour and fry it in fresh oil until browned. @oil e%%yolks and also fry them a little)

then arran%e the e%%plants in a dish spread with citron leaves) and pour the stuffin% over all parts of

the dish) cut up the e%%yolks and %arnish the dish with them and =eyes= of citron) mint and rue

>leaves?) then sprinkle with etraordinary spices and present it.

A #ish of ggp"ants *ith Saffron

!eel the e%%plants and split them) salt them) and leave them a little so their moisture comes out.

hen boil them in water and when they are cooked) place them in cold water. !ut into a pot two

spoonfuls of vine%ar) half a spoonful of murri) %round coriander) pepper) caraway) cumin) a wholeonion) fennel stalks) a little cleaned %arlic) half a dirham of saffron) salt) a spoonful of oil and a little

water. hen put the pot on the fire until everythin% in it is cooked) then remove to the euphorbia

embers. ake si e%%s and cold breadcrumbs and a little sifted flour) beat it all with a little cilantro

uice) remove some of the yolks) cover the contents of the pot with that. And cook the yolks in it)

and leave it until its surface appears. hen take the boiled e%%plants) cut their belly2sacks >readin%

ba#n as irre%ular plural of ban#na? and complete the splittin% of them so that four pieces come

from each. ,ust them with flour) fry them with oil until they are browned) and place them in a dish

spread with citron leaves. hrow over this all the spices from the pot) separate e%%yolks and %arnish

the dish with them as well as with =eyes= of rue) mint) and citron >leaves?. 'prinkle over this what

you wish of fine spices and present it. -t is made the same way with %ourd)>GH? down to the letter)

ecept that the saffron is omitted and sticks of thyme are added) 0od willin%.

A #ish of Fried &hicken

+eave a plump hen overni%ht in its feathers) then clean it well) put it in a pot and pour in a %ood

deal of both water and salt) two spoonfuls of oil) half a spoonful of vine%ar) a whole onion) fennel

stalks) citron leaves) cleaned almonds) pepper) cinnamon) a little cumin) caraway) and coriander)

well %round. hen put it on a moderate fire and when the hen is cooked) take it out and fry it with

fresh oil until it is browned) and take it out of the fryin% pan. ake the sauce in which the hen boiled

and beat it well in a dish with si or ei%ht e%%s. 'eparate four whole e%%yolks>GJ? and pour all this

into a fryin% pan until it is rippled and well browned. hen put the chicken in a dish covered with

citron leaves and put this fillin% around it and over it) %arnish it with the e%%yolks after they too are

fried and sprinkled with spices.

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Recipe for 73unchbacked7 &hicken

ake a bi%) plump hen) the bi%%est and plumpest there is) clean it well) and break it in the middle of

its back until a hump protrudes. hen peel three heads of %arlic and pound them well with salt >last

G words not in published Arabic tet?) and throw on pepper) cinnamon) lavender) Chinese cinnamon)

and some murri. @reak over that four e%%s and beat well with it. 'kin >the chicken? and divide it

into two halves< clean a head of %arlic) peel it and put part of the e%% and part of the %arlic in the

chicken6s back between the skin and the meat) and do this carefully so as not to break the skin) then

finish the e%% and %arlic and enlar%e the chicken6s hump. hen sew up any place where the fillin%

tries to escape) then put the chicken in a pot of its own si&e and put on it a little water) two spoonfuls

of oil) one of murri) and a little hand2%rated thyme. @reak two e%%s over the pot and send it to the

oven. Bhen it is cooked and browned) spread a dish with citron leaves and put the chicken on top of

the leaves after removin% the stitchin%) and its back appears on top so that the hunchback is evident.

0arnish it with cut2up e%%yolks) cut rue over it) sprinkle it with fine spices) and use it.

Stuffed Lamb :reast in the 45en

!lace the stuffed breast in a bi% pot and cover it with water with one spoonful of vine%ar) half a

spoonful of murri) one of oil) a whole onion) fennel stalks) citron leaves) pepper) cinnamon)

caraway) a little cumin and coriander) all this bein% %round. Cook all this until it is completely

cooked) and take it down to the euphorbia embers. Cover it with cold breadcrumbs and five e%%s)

and dot the pot with some of the yolks) and when this is done) take it to a dish and arran%e e%%yolks

on it) sprinkle with spices and present it) 0od the Most i%h willin%.

A #ish of Large Fish>GN?

ake pieces of a lar%e fish) clean and put in a pot. 'eparate a piece from it to make meatballs) and

throw in a spoonful of stron% vine%ar) a spoonful of bread murri)>3O? a spoonful of oil) a wholeonion) a head of %arlic separated >into cloves?) fennel stalks) citron leaves) pepper) cinnamon)

coriander) a little cumin) caraway) a little water) and sufficient salt. !ut it in the oven until it is done.

,urin% this time) make meatballs by the recipe with they have been made before) and throw them

into the pot. hen take for $=in=( coverin% cold crumbs) some flour and ei%ht e%%s) and separate

some of their yolks to dot it with. @eat the dou%h >vi&. the crumbs and e%%s? with pepper and cover

the contents of the pot with this) and when the surface of the dish is clear) ladle it into a dish)

%arnish it with its meatballs and e%%yolks) sprinkle it with fine spices) and use it) 0od willin%.

Recipe for Making Ahrash>31?

!ound well meat from the two le%s) the shoulder and the like. hrow in some sifted flour) a head of%arlic peeled and pounded with salt) pepper) cumin) coriander and caraway) and let the pepper

predominate) and some %ood murri) and beat all this well with five e%%s or as many as it will bear.

hen take coarse fat) as much of this as of the pounded meat or more) and cut up fine and mi with

the pounded meat. And if rue is cut into it) %ood. hen make it into meatballs and fry it< and the

same recipe can be made with the meat of mirF#s) ecept that the e%% is left out from it) 0od

willin%.

Recipe for Making Sinâb

Clean %ood mustard and wash it with water several times) then dry it and pound it until it is as fine

as kohl.>3G? 'ift it with a sieve of hair) and then pound shelled almonds and put them with the

mustard and stir them to%ether. hen press out their oil and knead them with breadcrumbs little by

little) not puttin% in the breadcrumbs all at once but only little by little. hen pour stron% vine%ar)

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white of color) over this dou%h for the dish) havin% dissolved sufficient salt in the vine%ar. hen

dissolve it well to the desired point) and strain it thorou%hly with a clean cloth< and there are those

who after it is strained add a little honey to lessen its heat. ither way it is %ood.

Farr. Mubarrad, &oo"ed &hicken

Bash the chicken) clean it and salt it with salt and pepper and put it in a pot. !ound a handful of

almonds and throw it on. @reak over it si e%%s) whole pine2nuts) pepper) cinnamon) Chinese

cinnamon) %in%er) lavender) and a spoonful of murri< stir all this with three spoonfuls of fresh oil

and a little water. !ut the pot on a moderately hot hearthstone and stir it carefully. Bhen it has

cooked) put it in a dish and sprinkle it with pepper and cinnamon) cut rue over it) %arnish it with

e%%yolks) and present it.

Recipe for a #ish of 4"i5es

Clean a partrid%e and put it in a pot with salt) coriander) pepper) %arban&os) Chinese cinnamon) andall the spices) two spoonfuls of oil) a little water) citron leaves and fennel stalks. Make small

meatballs from its breast and cook them in the pot. Bhen it has boiled some three times) take it out

to the hearthstone. ake stalks of 'wiss chard or orach >aka *rench spinach? and cut them in

Fuarters) make a bundle of them) tie them with a strin%) and place them in the pot with ten olives.

'kin cheese) cut it in small pieces and boil it in oil until it is browned) and throw it in the pot. ake

out two or three meatballs and pound them in a mortar) and break three e%%s over them) cook their

yolks in the pot) and beat the e%%s with a little white flour. Cover the contents of the pot with it and

stir it at the sides until the dou%h is cooked and the surface of the pot stands out. hen put it in a

dish) %arnish it with its meatballs) e%%yolks) pieces of cheese and olives) sprinkle it with fine spices)

and present it) 0od willin%.

A #ish of &hicken *ith Mi"d or aromatic? nabidh >a low2alcohol

wine considered licit for Muslims?) a spoonful of each. !ut in citron leaf) clove basil $habaF

Faranfuli() bee balm and %reen rue) a bundle. !lace it in the pot and when it is done) take a dirham

each of Chinese cinnamon) pepper) and cinnamon) and another dirham of cloves and lavender)

pulveri&e these and beat with e%%s and cover the contents of the pot with them and dot with

e%%yolks.>33? +adle it out and serve it) 0od willin%.

Recipe for a 3en Stuffed


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with this stuffin%) after sewin% it up on all sides) but leave a hole where the stuffin% can %o in. !lace

cooked e%%yolks under the win%s) thi%hs) and le%s until it takes the form that the hen had before it

was %ently stuffed. hen sew up the hole where the stuffin% was put in) and let there be as much

water as necessary to cover it. hen moisten >readin% uthFubh# ) =puncture)= as isFh#? with vine%ar

on all sides lest it dry out) >takin% care? that >the skin? is not separated or punctured) but only after

puttin% in the water. And when the stuffin% is on the point of bein% done) take it out of the water and

put it in a pot or a taine and sprinkle it with murri and oil) clean the mortar in which the meat of the

chicken was pounded) put a little thyme with it) and rub it with the thyme) and send >the chicken? to

the bread oven until the sides are browned) and watch that it not burn. hen spread a dish with

citron leaves. ake the chicken out and split the chicken in half from above to below and leave it ...

>about four words missin%?... some clove) pepper) Chinese cinnamon and cinnamon) sprinkle them

over it and over both pieces) %arnish it with toasted almonds) and present it.

An ;traordinar! #ish of &hicken

Clean a youn%) plump hen and roast it over coals) and watch that it not burn. @aste it with oil and

murri continuously until it is browned. hen take its innards) cut fine and put them in anearthenware pot) and throw in two spoonfuls of oil) two of vine%ar) one of murri) and thyme) rue)

four cloves of %arlic) pine2nuts) almond) coriander) a little cumin) pepper) cinnamon and Chinese

cinnamon) lavender) onion %round with salt and some cilantro< boil all this over a moderate fire.

Make meatballs of mutton and throw them in the sauce until they are cooked) and take them out and

roast them until they are browned. ,ot the dish with four e%% yolks and throw in it the roast chicken

and meatballs. Cut isf riy# and lu6#niF $sausa%es( made for this purpose) cut into rounds in the form

of earrin%s) and throw them in the pot and let it boil until the hen absorbs the sauce. !ut it in a dish

and %arnish it with its meatballs and its e%%yolks) and scatter fine spices over it and present it) 0od

willin%.

Sa/tari!!a, a h!me+f"a5ored #ish

Cut meat small and put it in a pot with three whole onions) a spoonful of murri) a dirham and a half

of pepper) and some uice from fennel2stalks) and almonds) peeled pine2nuts) spri%s of thyme and

sufficient salt. !ut it on a moderate fire and when you see that the pot has become dry) throw in a

spoonful of vine%ar and dot it with four e%%yolks) and when it is done cookin%) ladle it out and cut

tender rue over it very finely) and sprinkle it with half a dirham of cloves %round with pepper) and

present it.

Rash%di!!a>3I?

ake pieces of meat without bones and cut them as for shishkebab. !ut in a pot and mi with them aspoonful of %ood vine%ar) another of murri) a handful of pine2nuts and all the spices and flavorin%s.

Bhen it has cooked) take out the meat and fry it in a fryin% pan until it is browned. hen return it to

the pot and cut some rue very finely and cover the contents of the pot with this and with four e%%s)

make small sambusak>3K? and very small meatballs for this dish) and fry them also and dot it with

e%%yolks. +adle out the dish and %arnish it with the sambusak) the meatballs) and the e%%yolks) and

cook an e%% until it is hard) cut it up small and scatter fine spices over the dish and present it) 0od

willin%.

A ood #ish

,ivide meat into medium2si&ed morsels) like mouthfuls) and put them in a new pot with salt)

crushed onion) coriander) two dirham of pepper and as much of cinnamon) a dirham of Chinese

cinnamon) two spoonfuls of fresh oil) one of %ood murri and two of fra%rant rose water) a spoonful

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Documents

An Anonymous Andalusian Cookbook of the 13th Century