Recipe for Khubaiz with Meat

Cut meat from the chest, the kidneys, the ribs, and the like; put it, after washing it, into a pot and cover it with water. Throw in two spoonfuls of oil and a ratl of honey. Then put it on the fire and grind a dirham of saffron and mix it in. When the meat is done, take it out to the euphorbia embers [misspelled as " morning" ], then take khubaiz [scribe erroneously writes khabî s, pudding], pound it and put it in the pot, stir it little by little and when the khubaiz [khabî s] is done, take it down to a clay dish, sprinkle it with fine spices, and present it, God willing.
[See below for the Khubaiz recipe: it's a crepe of fried starch, or possibly just freshly made starch itself.]

The Making of Qâ hiriyâ t

Take sugar and pound sweet almonds well; take equal parts of each in a mortar and mix them and knead them with fragrant rosewater, and perfume them with fine spices, like cinnamon, Chinese cinnamon, lavender, pepper, galingale, and nutmeg. Add these in proportion to what the sugar and almonds can bear. Beat all this well and the kneading will be stronger. Then make small rings of this in the shape of ka'k. Then take a ratl or half a ratl of fine flour or as much as the sugar and crushed almonds can bear, knead it with khubaiz and salt and leave it until it rises. Then take some starch and put into that starch the dough with water. Then take a frying pan and clean it well and put in some fresh oil, and if it is oil of sweet almonds, it is better. Put this on the fire and when the oil boils, take the rings made before, [p. 28 verso] one after another, and dip [reading ghumisat for hummisat] them in that dough and throw them in that boiling oil, so that they cook before they are taken out, and they have begun to brown a very little. Arrange and order them on a dish in an attractive order. Then pour over them skimmed honey from the comb, or well-thickened julep syrup [i.e. rose-flavored sugar syrup], and sprinkle with ground sugar and present it, God willing.

The Making of Dafâ ir, Braids

Take what you will of white flour or of semolina, which is better in these things. Moisten it with hot water after sifting, and knead well, after adding some fine flour, leavening, and salt. Moisten it again and again until it has middling consistency. Then break into it, for each ratl of semolina, five eggs and a dirham of saffron, and beat all this very well, and put the dough in a dish, cover it and leave it to rise, and the way to tell when this is done is what was mentioned before [it holds an indentation]. When it has risen, clean a frying pan and fill it with fresh oil, then put it on the fire. When it starts to boil, make braids of the leavened dough like hair-braids, of a handspan or less in size. Coat them with oil and throw them in the oil and fry them until they brown. When their cooking is done, arrange them on an earthenware plate and pour over them skimmed honey spiced with pepper, cinnamon, Chinese cinnamon, and lavender. Sprinkle it with ground sugar and present it, God willing. This same way you make isfunj, except that the dough for the isfunj will be rather light. Leave out the saffron, make it into balls and fry them in that shape, God willing. And if you wish stuffed dafâ ir or isfunj, stuff them with a filling of almonds and sugar, as indicated for making qâ hiriyâ t.

[68]The Making of Râ s Maimû n, Monkey's Head

It is made with semolina, the same as before to the letter. Add some clarified butter, and to every ratl put in four or five eggs as we have said, and go on beating it continuously with water and butter until all the lumps are gone. Take a new, glazed pot with a belly and a neck, and sprinkle it with oil and butter until it is soaked. Then place the dough in the pot, only to the neck, and take a segment of cane, pierced at both ends, and place it in the middle of the pot, having greased it with clarified butter. Then leave the dough to rise, and the sign that it is done is making an indentation in it, as we have said.... [p. 30 recto] And when it rises, send it to the oven, put it far from the fire, and leave it until it is cooked and browned. When it comes from the oven, shake the pot well and carefully to separate the head from it. Then break it little by little so that the shape comes out in its proper form, and if it resists, pour in some honey and clarified butter, and continue being careful with it until it comes out whole, for the intent in this case is that it come out in the form of a human head. Then have care also in removing the cane, and fill the hole with honey and clarified and fresh butter, and put it, just as it is, in a dish and stick peeled pine-nuts and pistachios in it. Then pour melted clarified butter over it, sprinkle it with ground sugar and present it, God willing.

[69]Recipe of the Necessities of Bread and Confection

Take a ratl of wheat flour and knead it with twenty egg yolks, a little water and oil. Then make small, very thin round flatbreads of it, and as soon as they are made, fry them in plenty of oil until they are close to browning. Put them in a dish, boil honey a little and clean it of its foam, and cut almonds and walnuts into the honey, pour it into the dish, sprinkle with sugar, set whole pine-nuts about, and present it.

Stuffed Monkey-Head

Take a ratl of wheat flour and knead it until it is a little soft, then mash it with half a ratl of clarified butter, water and ten eggs, and beat all this together gently until it softens.
Then take a young pigeon and clean it, take out its innards and pound with a little onion, breadcrumbs and peeled almonds. Beat together five eggs, pepper, cinnamon, Chinese cinnamon, lavender, and some cilantro juice. Fill the young bird with this, insert a boiled egg in the stuffing and sew it up; put it in a pot with water, salt and oil. And when it is cooked, take a second pot with belly and neck, and put oil and rosewater in it; make meatballs of mutton or of chicken breast and cook with the necessary salt, water, crushed onion, citron leaves, and fennel stalks until it is cooked, and when it is done, cover the contents of the pot with six eggs, cold breadcrumbs, and wheat flour. Make four stuffed eggs and dot yolks over them, and when the cooking is done and the covering is wrinkled, take a frying pan to a weak fire with some oil, beat an egg with some pepper and salt, and spread it over the frying pan, which should be temperate of heat, until it fries and becomes very thin. Loosen it and put it in the bottom of the dish and make another egg [p. 30 verso] according to the same recipe. Then ladle the almonds and put the [egg] raghî fa (into the dish) and garnish with its meatballs and stuffed eggs, after cutting the latter in fourths. Put the stuffing between these and cover with another [egg] raghî fa so that none of the almond shows, and plant " eyes" of mint in it, and toasted almonds and pistachios, and present it, God willing.

A Dish of Partridge

Joint the partridge after cleaning it and put it in a pot. Throw in half a spoonful of vinegar, a spoon of oil, an eighth of a dirham of saffron, pine-nuts, crushed onion, spices, pepper and a dirham of Chinese cinnamon. Beat meatballs made from another partridge with sufficient salt and water; put it on a moderate fire and when it is done, cover the contents of the pot with four eggs and a little white flour, and take it out to the hearthstone so that the dough wrinkles. Hard-boil two eggs, ladle it out, and garnish it with the meatballs and yolks. Cut up two eggs fine and sprinkle them on the surface of the dish. Sprinkle it with fine spices and present it, God willing.

The Making of Qâ dû s

Take the meat of a goat kid, from its breadth (? ) and its stomach, a piece from the navel, from the liver, and from the tender parts of the meat in the amount of a quarter ratl. Cut it in small pieces and put them in a pot in which you have thrown everything that is in jimliyya, to the letter, and let there not be much sauce. Cook it until the meat is done, and when it is done, take it to a cutting-board and cut it up fine as for sanbusak and finer. Put it in a dish and ladle some of the fat in which you cooked it before, and throw it on top. Then season it with spices, such as pepper, Chinese cinnamon, galingale, lavender and the like. Break three eggs over it, beat it well, and salt to taste. Then take the qâ dû s [bucket][70] and throw in oil, and turn it until it absorbs all the oil, and get all the yolk of a raw egg and throw it in the bottom of the qâ dû s. Open the lid and bury it in it. Take that stuffing, as it is, and put it into the qâ dû s over the eggyolk, gently so as not to break the yolk. Keep boiling it until you think the stuffing has bound and browned well on all sides; and keep taking care that it not burn and ruin its flavor and become hard to separate from the qâ dû s. Then take off the lid and pour over the qâ dû s the amount of one spoonful of strong vinegar, and boil it little by little until its boiling settles down. Then put it [p. 31, recto] in water until it cools, and turn it over onto a clay dish on its mouth, and shake it until it comes away from the qadus and remains stiff in the middle of the lid, with the yolk on top of it, and present it, God willing.
[A sort of meatloaf. My guess is that the bucket is clay, like a flowerpot. It absorbs oil but apparently can be put on a fire.]

A Qâ dû s with Meatballs

Make meatballs, in the way that they are made, [71] with onion juice, a little cilantro juice, murri and spices. Beat them with eggwhite and then take a small, new pot, put in crushed onion with cilantro, salt, two spoonfuls of vinegar and one of the best murri, pine-nuts, a dirham of Chinese cinnamon, pepper, cinnamon, spices and a little water. Take this to the fire until it boils gently, and then make meatballs of the minced meat and throw them into the pot and boil until most of the water is gone. Cover the contents of the pot with two eggs and breadcrumbs and put on the eggyolk until the stuffing thickens. Then take the qâ dû s and put oil on it, and you will have pounded meat well, as prescribed for the meatballs with cilantro juice, and beaten it with water, two or three eggs and a little white flour, put a little of this in the qâ dû s and take out the meatballs in the pot and put them in the qâ dû s over the ground meat and put on top of the rest of the ground meat. Cover it with a lid and watch the cooking carefully. When it is browned, put the qâ dû s in cold water until it has cooled. Then empty it into a dish and throw the sauce and the remaining stuffing over and around it, and cut rue-leaves over it, sprinkle with pepper, cinnamon, and Chinese cinnamon, and serve it.

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