A Pie of Pullets or Starlings

Knead dough on the pattern of the cheese pie dough; if you want it leafy (muwarraqa), [good, ] and if you want it " abridged" (mukhtasara), [good]. Make a loaf as we have described for the cheesecake. Take chicken or whatever you want, clean it and cook it in a pot with water and salt, and do not overcook it. Pound an onion with cilantro and coriander and pepper; put all this in a ceramic frying pan with some oil, a spoonful of murri and two of oil on the fire and stir until it is done exceedingly. Take two eggs and crack them into the frying pan on the fire and stir it until the broth is clarified. Then take it from the fire, and when it is cool, take the pullets and cut in halves, and put them in the crust already made. Take egg yolks and put them in, cover it with a top crust made for it, garnish it with egg yolks, and put it in the oven in a pot, God willing.

A Pie of Sea or River Fish

Knead dough according to the recipe for cheese pie; and take fish, clean it inside and out, wash it, and drain the water. Take onion juice and cilantro juice and mix in spices, pepper and myrobalan [? hî laj for ihlî laj? ]; [60] beat it in a dish in which has been put a spoonful of murri, another of oil, and four eggs. Put the fish in this dish, cover it with its crust and send it into the oven. He who wishes to make this without spices, makes a pie shell as large as the fish and places the fish in it, throws in plenty of pepper, after greasing it with oil, covers it, and sends it to the oven, God willing.

Layered Loaf (Khubza Muwarraqa)

Take flour and knead it until it is soft, and add oil so it will be smooth, put in leavening and then take the dough, roll it out, make its edges thin, and fold it, seal [the edges by twisting], and puff it up until the air enters the sides. Then close both ends with your hand and make a thick loaf; put it in a ceramic frying pan and pour in two spoonfuls of oil, and put the fingers over the bread, so that it is oiled, like mudâ han [Andalusian dialect for " oiled"; or possibly mudâ hin, literally, the flatterer]. Put the bread in the oven and when it is cooked, put it in a glazed dish; get honey and cook it with some [p. 27 recto] pepper, and pour this over the bread, God willing.

Loaf Kneaded with Butter

Take three ratls of white flour and knead it with a ratl of butter and when the mixing is complete, leave it to rise and make bread from it; send it to the oven in a dish and when it has cooked, turn it on the other side in another dish and return it to the oven. When it is thoroughly cooked, take it out of the oven, then cover it a while and present it.
[Title missing here]
Sift white flour three times, take the choicest part, mingle it with butter and knead it with egg yolk and put into the dough some saffron and salt. Put clarified butter into an earthenware frying pan, boil it and take one kail of honey and one of dough and throw them into the melted butter until it is cooked. Before it is thickened, put in blanched almonds and pine-nuts, sprinkle it with pepper and present it.

[61]The Making of Qatâ if

Put a potful of water on the fire until it boils, and throw in coarsely ground semolina, and cook it on the fire until it becomes pudding ('asî da). Then take it out of the pot and put it in a dish; boil honey and pour it on top, with pepper, and present it, God willing.
[This is an aberrant recipe. Qataif are basically crepes, very thin breads or things made from them.]

[62]Sukkariyya, a Sugar Dish from the Dictation of Abu 'Ali al-Bagdadi

Take a ratl of sugar and put in two û qiyas of rosewater and boil it in a ceramic pot until it is on the point of thickening and sticks between the fingers. Then take a third of a ratl of split almonds, fried, not burnt, and pound well and throw the sugar on them and stir it on the fire until thickened. Then spread it out on a dish and sprinkle it with ground sugar.

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