A Jewish Dish of Eggplants Stuffed with Meat

Boil the eggplants and take out their small seeds[121] and leave [the skins] whole. Take leg meat from a lamb and pound it with salt, pepper, cinnamon, Chinese cinnamon and spikenard. Beat it with the whites of eight eggs and separate six eggyolks. Stuff the eggplants with this stuffing. Then take three pots and put in one of them four spoonfuls of oil, onion juice, spices, aromatics and two spoonfuls of fragrant rosewater, pine-nuts, an " eye" of citron [leaves], another of mint, and sufficient salt and water; boil well and throw in half of the stuffed eggplants. In the second pot put a spoonful of vinegar, a teaspoon of murri, a grated onion, spices and aromatics, a sprig of thyme, another of rue, citron leaf, two stalks of fennel, two spoonfuls of oil, almonds, soaked garbanzos, some half a dirham of ground saffron, and three cut garlics. Boil in sufficient water until it boils several times, and throw into it the rest of the stuffed eggplants. And in the third pot put a spoonful and a half of oil, a spoonful of cilantro water, half a spoon of sharp vinegar, crushed onion, almond, pine-nuts, a sprig of rue and citron leaves. Sprinkle with rosewater and dust with spices. Decorate the second with cut-up eggyolks and cut rue and sprinkle it with aromatic herbs; cut an egg cooked with rue over the third pot, sprinkle it with pepper, and present it.

A Sicilian Dish

Take fat meat from the chest, the shoulder, the ribs, and the other parts, in the amount of a ratl and a half. Put it in a pot with a little water and salt and some three ratls of onions. Then put it on a moderate fire, and when the onion is done and the meat has " returned, " throw in four spoonfuls of oil, pepper, cinnamon, Chinese cinnamon, spikenard, and meatballs. Finish cooking it and when the meat is done, cover it with eggs beaten with saffron, or you might leave it without a covering, as you wish, [and cook it either] in the oven or at home.

Chicken In the Oven

Take a cleaned, plump chicken and put it in a pot. Throw in a spoonful of fresh oil and half [a spoonful] of murri naqî ', pepper, a piece of Chinese cinnamon, and eggyolks -- whole, as if they had been found [p. 71, recto] in the chicken. Then you put the lid on the pot and place it in the oven, and when it is known to be cooked and done, take off the lid and empty it out for what...
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It is known that all the cooked dishes and dried dishes (mutabbakhat and mujaffafat) that have been mentioned are good for the aged, and those with tender [or moist] stomachs. Those dishes with murri naqî ' are most efficacious for drying and even more for loosening. Chopped and eaten, they are beneficial for him who complains of a sluggish stomach.

Information About Baqliyyat (Vegetable Dishes) and Mukhaddarat (Greened Dishes)

All dishes which one cooks with meat, saffron, vinegar, garden produce, such as turnips, eggplants, gourds, carrots, or heads of lettuce without their leaves, are called muthallath.

How You Make It

Take tender meat and cut it in small pieces. Put it in a pot with salt, pepper, coriander seed, cumin, saffron, garlic and oil. Cook it until the meat is done. Then cut up whatever of those vegetables mentioned that you have on hand and boil them and cook them separately in a[nother] pot. Throw away their water. Then put them with the meat in the pot and when it comes to a boil, add strong vinegar in enough quantity to note its taste. When everything has finished cooking, put it on the hearthstone until the fat rises and use it. Some prepare this with eggplant and gourd together. This is the real muthallath. According to this recipe muthallath is also made with carrot and turnip, and with turnip alone, and thus with the remaining vegetables mentioned.

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