Dish of Chicken When it is Roasted

Roast a fat hen and anoint it with salt, oil and thyme until it is browned and done; then cut it up and put in the pot and throw in two spoons of murri and the same of vinegar, a spoon of oil, onion chopped with cilantro, salt, spices, leaves of thyme and chopped rue. Put it all on the fire until it comes to a full boil and cook with the flavorings. Then grind up walnuts, almonds and pine nuts, leaving to the side some whole ones and beat [with] three eggs, and cover the contents of the pot with them, and dot with egg yolks and leave over the coals until they bind together and are good. Sprinkle it with pepper and cinnamon, God willing.

Dish of Chicken or Whatever Meat You Please

If it is tender, take the flesh of the breast of the hen or partridge or the flesh of the thighs and pound very vigorously, and remove the tendons and pound with the meat almonds, walnuts and pine nuts until completely mixed. Throw in pepper, caraway, cinnamon, spikenard, in the required quantity, and a little honey and eggs; beat all together until it becomes one substance. Then make with this what looks like the 'usba[98] made of lamb innards, and put it in a lamb skin or sheep skin and put it on a heated skewer and cook slowly over a fire of hot coals until it is browned, then remove it and eat it, if you wish with murri and if you wish with mustard, God willing.

Bedouin Chicken

Cook the chicken with water and salt, pepper, chopped onion and lots of oil; cover the contents of the pot with eggs, [p. 44, recto] sprinkle [with spices] and serve, God willing. If you add a little vinegar, it is good, and the same with cilantro.

Dish of Stuffed Chicken (or Pullet)

Take two chickens and make with one of them the stuffing for the other, according to the earlier directions on making stuffing, and when you have finished making it, put in the pot or an earthenware pot and throw in a spoon of oil and another of murri, and onion chopped with cilantro and salt. Put on the fire until brown, then moisten with water and finish cooking. Make meatballs of lamb flesh with enough water to bind it; then put on the spit and cook, anoint with egg-yolk, with a sprig of thyme, little by little, until it yellows and glows; then put it in the pan with the chicken and cover the contents of the pot with four eggs, bread crumbs and a little rose-water; top with egg yolks, take it out and sprinkle with spikenard, cinnamon and pepper, God willing.

Another Dish

Take a leg of lamb, cut it small and put in the pot, throw in a spoon of murri, finely chopped onion, coriander and cilantro, pepper and a spoon of oil; put on the fire, take some lamb meat and chop finely and throw in pepper, coriander and cilantro, caraway and onion, all of this pounded, and throw into the pounded meat and add half a spoon of murri and half of oil. Make meatballs from this, and put them in the pot and throw in three scattered[99] eggs. Take what is left of the ground meat and take gut[100] of lamb and put the filling in it and make of this large 'usbas; [101] pound cilantro well and break over it two eggs, and cover the pot with this and put it on the hearthstone. When it is done, dish it up and serve it, God willing.

Eggplant Dish Known as the Arabic

Take pieces of meat over the cutting-up of the tajine (? ), and put them in the pot and throw in it three spoons of vinegar, a spoon of murri and two spoons of oil, pepper, cumin and coriander seed, two dirhams of each one, cilantro, " eyes" of rue and almond kernels; throw in water to cover by two fingers, and take the pot to the fire; when it is done, remove it from the coals and cover the contents of the pot with much cilantro, predominating over the dough [of the covering]; beat into it three eggs and some white flour, then throw in the pot a peeled, boiled, eggplant, [p.44, verso] chopped up, which completes it.

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