Making Baqliyya with Eggplants

Take the breast of a sheep and its ribs, cut small, to the size of three fingers, cut onion in round slices and then take cilantro and pound coriander seed, caraway, and Chinese cinnamon; cut up the eggplants in round pieces and the same with the gourds; then take a pot and put a little oil in its bottom then arrange a layer of meat and eggplant and a layer of gourd and put some spices between each layer and the next; then put the pot on the fire, after putting in it an adequate quantity of meat, and do not add water; cook until done God willing.

[105]Preparing Mallow With Jerked Meat

Take jerked (dried) meat, and let it be tender, and cut it up, wash it, put it on the spit and roast it; put in the pot and cover it with water, throw in soaked garbanzos, a chopped onion, coriander seed, pepper, a spoon of oil and salt; put the pot on the fire and when it is cooked, take mallow leaf, wash the dust and earth off and chop finely; then throw on some salt and stir with the hand, then put it in a sieve of esparto grass [p. 46, recto] and pour water through until no dirt or anything else remains; then throw in the pot with the meat and when the vegetables are cooked, take the pot from the fire and take some flour and two eggs... [word or words missing]... with the flour [or possibly the jerky; reading qadî d for daqî q] on a dish until the grease runs out, God willing.

[106]Preparing the Dish Dictated by Abu Ishaq

Take meat and pound smooth until it is like marrow; put in the pot and pour over it oil and salt, clean onions and chop them, then boil and stir and throw in the pot with this some coriander seed and pepper in the amount needed, soaked garbanzos and a handful of peeled almonds pounded like salt; pour in white of egg and leave until the grease runs out, God willing.

Making 'Umâ niyya [or possibly 'Ammâ niyya]

Cut up the meat and throw in the pot with pepper, cinnamon, spikenard, four and a half dirhams of each, and one thumn[107] of honey, one fourth of a thumn of saffron, half a ratl of walnuts and three spoons of oil; when it is cooked, take a ratl of white flour, dissolve it in a dish with water, throw it in the pot and boil with everything; take care to stir it; put on a platter and sprinkle with sugar, God willing.

[108]Complete Jimliyya

Take meat of a sheep and its liver, heart and kidneys; cut in round pieces and wash, put in the pot with a spoon of vinegar and another of good murri, fresh oil, two sides [shatrain; possible a measure of oil], coriander seed, caraway and pepper; cook with some water until done and serve.

Meat Roasted Over Coals

Cut the meat however you wish and throw on a spoon of oil and another of murri, salt, coriander seed, pepper and thyme; leave for a while until it has absorbed the spices, prepare without smoke and roast on a spit and watch it.

[109]Roast Starling

Wash the starlings and sprinkle with some white flour; roast over a gentle fire on the spit and baste continually with some oil and good murri with a sprig of thyme, and when you have finished roasting, throw on it some good murri.

Flank of Lamb Roast in the Oven

Take a medium-sized pot and put in it some water and half a spoon of vinegar... [one and a half lines blank in the manuscript]

Preparing Maslû q al-Saqâ liba, Boiled Dish of the Saqaliba

Take meat and cut it up, wash and put in the pot; take fat intestines and clean tripes and cut in round slices; throw in the pot a whole onion, fennel, a handful of rue, citron leaf, some pounded dried coriander, salt and a spoon of good oil; then pour enough water into the pot to cover the meat, put on the fire and cook until the meat falls apart; take a head of garlic and peel it and throw it whole into the pot, add pepper and boil together; take it to the embers for an hour, God willing.

Al-Ghassani's Tharda

Take fat meat and cut it up, arrange in a large pot and throw in coriander seed, chopped onion, cilantro, caraway, pepper, soaked garbanzos, three whole eggs and enough water to cover the meat and salt; when the meat is done, reduce the fire below it and throw in two dirhams of saffron; when you see that it is colored, remove part of the sauce, leaving enough to cover the meat; boil the meat with the saffron and then take off the fire, strain the sauce and leave in the pot, take one kail of sauce and three of honey, then take the pot to the fire and bring it to the boil three times with the honey and the sauce. Then take best white bread, crumble it and sieve the crumbs, cover the pot with them and put in it fat and pepper; pour into the platter over bread soaked in the broth and serve, God willing.

Zabarbada [Zî rbâ ja] of Fresh Cheese

Take fresh cheese, clean it, cut it up and crumble it; take cilantro and onion, chop and throw over the cheese, stir and add spices and pepper, stir the pot with two spoons of oil and an equal quantity of water and salt, then throw this mixture in the pot and put on the fire and cook; when it is cooked, take the pot from the fire and cover with egg and some flour and serve.

Tharda of Zabarbada

Take a clean pot and put in it water, two spoons of oil, pepper, cilantro and a pounded onion; put it on the fire and when the spices have boiled, take bread and crumble it, throw it in the pot and stir smoothly while doing so; pour out of the pot onto a platter and knead this into a tharda and pour clarified butter over it, and if you do not have this, use oil.

Preparing Tabâ haja of Burâ niyya

Take of small [p.47, recto] eggplants fifteen, and boil gently with the skin on, whole, without peeling or splitting; then take them out of the pot and put in another pot; throw in as much salt and oil as are needed and boil on a slow fire until it is entirely done; take a ratl of mutton and slice it up, as told earlier; put in the pot with one quarter ratl of oil and some water, boil until the water disappears and then fry in the oil until the meat is browned and is done, and put in this the fried eggplants and throw in one quarter ratl of good vinegar and fry, until the vinegar is done; then throw over it a third of a ratl of murri and improve it with three dirhams weight of caraway, the same amount of coriander seed and a dirham and a half of pepper; then fry until done and leave it rest for a while, dish up and serve.

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