Dish of Chestnuts with Lamb

Take meat of a lamb or tough meat and cut a piece of the leg in small chunks, to the same amount as the chestnuts and put it in the pot, throw in salt and put it over the coals and when it rests...[about 5 words missing]... when it is on the platter and serve, God willing.

Preparation of Chestnut Qaliyya

Take a piece of meat and cut it. Put it in the pot and add in salt, pepper, coriander seed, pounded onion and clarified butter. Fry it gently and put in the same amount each of vinegar and murri and some pepper and saffron. Take chestnuts and clean them, pound them well and stir them with water. Put enough of the broth of it to cover the meat. When it has cooked, beat for it three eggs with pepper and chopped cilantro.[110] Put it on the coals and when it has settled, pour it out, present it and eat it, if God wills.

Preparing Covered Tabâ hajiyya [Tabahajiyya Maghmuma]

Take a ratl and a half of meat and cut in slices as told earlier; pound a ratl of onion and take for this three dirhams' weight of caraway and one of pepper; put in the pot a layer of meat and another of onion until it is all used up and sprinkle flavorings between all the layers; then pour on a third of a ratl of vinegar and a quarter ratl of oil; put a lid on the pot and seal its top with paste (dough) and fry over a slow fire until done; then take from the fire and leave for a while, skim off the fat and serve.

Dish of Meat With Pistachio

Cut the meat up very small and put in the pot with spices, cut up onion, salt, oil and cilantro juice; boil and cover with water; when it is done, cover with pistachio paste and spikenard similarly prepared, God willing.

[p. 47, verso] Dish of Lamb With Truffles

Cut the meat small and boil with onion juice, pepper and salt, and when the water and the salt have disappeared, throw in the pot washed, chopped truffles, and when the truffles are done, sprinkle the pot with a little murri, after breaking into it what eggs you want; dish it up and sprinkle with cinnamon and chopped rue.

Chicken Covered With Walnuts and Saffron

Cut chicken in two, put in the pot, throw in onion pounded with cilantro, salt, spices, a spoon of vinegar and half a spoon of murri; fry until it smells good; then cover with water and cook till almost done: make meatballs from the chicken breast, and throw in the pot; dot with egg yolks and cover with the whites and pounded walnuts and saffron; ladle out and sprinkle with pepper and cinnamon and serve, God willing.

Another Dish Covered with Ground Almonds

Joint the hen and put in the pot, throw in with it a pounded onion, cilantro, salt, spices, a spoon of oil, whole almonds, spikenard, Chinese cinnamon, cinnamon, a spoon of vinegar and half a spoon of murri; boil and cover[111] with water and cook until it is about done, throw in the meatballs without the egg yolks, cover[112] with the eggs and with the pounded almonds [text does not explain when the almonds were pounded] and sprinkle with spices.

Another Dish, Which Is Covered with Cilantro Juice

Put the chicken meat in a pot with chopped onions, cilantro and salt, a spoon of oil and a fourth of a spoon of murri, the same amount of vinegar, and spices; cook until done and throw in meatballs and cover with cilantro juice and eggs and sprinkle with spices.

Dish with Pine Nuts

Put chicken meat in the pan and throw in with it the same as before, meatballs, spices and so on; cover with ground pine nuts and eggs; put in whole pine nuts and sprinkle with spices and pepper.

Another Dish, Covered with Pistachio

Put the chicken meat in the pot and put with it all you did before, spices, meatballs, and eggs; cover with rosewater, Chinese cinnamon, spikenard and ground pistachio, egg and fine breadcrumbs; dish up and serve.

Jaldiyya of Chicken

[p. 48, recto] Take a fat hen and remove its wings and the ends of its thighs; wash and put in a new pot with a third of a thumn of honey, salt, four dirhams of pepper and the same of cinnamon, a dirham of spikenard, a dirham of galingale and three of saffron, half a ratl of almond and a fourth of a ratl of pine nuts; take the pot to a gentle fire and let it come to a boil four times and it is done, and leave it over the coals and take three eggs and dot it with the yolks in the pot and cover with the whites, throw in the pot a round sponge, [113] beaten with honey; dish up and sprinkle with spices and sugar.

Chicken Dish With Wine

Take a fat hen and clean it, put in the pot and along with it ten [hardboiled] eggs, which have been sliced like eggplants, a ratl of wine [Marginal notation in MS: " or in its place a ratl of honey, which is better and sweeter" ], a fourth of a ratl of murri, the same of vinegar and of oil, two dirhams of pepper, one of cumin, several sprigs of thyme and enough salt; put a lid on the pot and seal the edges with dough, leaving an air-hole; break into it many eggs and cook until done on a slow coal fire, dish up and sprinkle with pepper and serve; and he who covers it with egg white and flour, it is very good. [grammatical incoherence in the original]

Another

Joint the chicken and put in the pot with two spoons of oil, one of vinegar, another of fresh water, spices and juice of pounded onion; fry and cover with cilantro juice and cook till done. Cover with a spoon of white flour, [114] slice two eggs chessboard-fashion and after garnishing them with saffron ladle out the dish and garnish with the cut-up eggs, upon which pepper and spices.

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