Sa'tariyya, a Thyme-flavored Dish

Cut meat small and put it in a pot with three whole onions, a spoonful of murri, a dirham and a half of pepper, and some juice from fennel-stalks, and almonds, peeled pine-nuts, sprigs of thyme and sufficient salt. Put it on a moderate fire and when you see that the pot has become dry, throw in a spoonful of vinegar and dot it with four eggyolks, and when it is done cooking, ladle it out and cut tender rue over it very finely, and sprinkle it with half a dirham of cloves ground with pepper, and present it.

Rashî diyya[34]

Take pieces of meat without bones and cut them as for shishkebab. Put in a pot and mix with them a spoonful of good vinegar, another of murri, a handful of pine-nuts and all the spices and flavorings. When it has cooked, take out the meat and fry it in a frying pan until it is browned. Then return it to the pot and cut some rue very finely and cover the contents of the pot with this and with four eggs, make small sambusak[35] and very small meatballs for this dish, and fry them also and dot it with eggyolks. Ladle out the dish and garnish it with the sambusak, the meatballs, and the eggyolks, and cook an egg until it is hard, cut it up small and scatter fine spices over the dish and present it, God willing.

A Good Dish

Divide meat into medium-sized morsels, like mouthfuls, and put them in a new pot with salt, crushed onion, coriander, two dirham of pepper and as much of cinnamon, a dirham of Chinese cinnamon, two spoonfuls of fresh oil, one of good murri and two of fragrant rose water, a spoonful and a half of strong vinegar, a handful of blanched pine-nuts and almonds and enough water. Put the pot on a moderate fire, and make meatballs and sambusak and stuffed eggs. When the meat is cooked, take out the stuffed egg and put aside and fry the meat and the meatballs. Then return it to the pot with the meatballs and empty into it the rest of the oil, put it on the euphorbia embers and cover the contents with four eggs and a little white flour and grated breadcrumbs. Dot it with eggyolks and keep stirring carefully until all the water disappears and nothing remains but the oil alone, and the coating wrinkles. Then grind half a dirham of galingale [literally, " wood" ] and a little musk. Ladle out the dish and garnish it with sanbû sak, and split the stuffed eggs and put them over the dish, sprinkle the galingale and musk on it and present it, God willing.

A Dish of Chicken

Clean a plump, tender hen, divide it and put it in a pot with two spoonfuls of oil, the same of vinegar and as much of murri, a handful of almonds and pine-nuts and all the spices and flavorings, three spoonfuls of cilantro juice, pepper and vinegar in the amount of two spoonfuls, if it is of bad quality, [36] and two spoonfuls of fresh oil, a handful of cleaned almonds and sufficient water and salt. When it is done, cover it with breadcrumbs, a little flour and three or four eggs. Reduce it in the broth, and ladle it out, sprinkle it with pepper, cinnamon, and lavender, and present it, God willing.

A Roast of Stuffed Shimâ s

Cut fat meat and put it in a pot with whole, small onions, some eight or ten. Pound the meat and make good meatballs from it with pepper and cinnamon. Throw in four spoonfuls of oil and two of murri, cilantro juice, and some eight beaten eggs. Stir it gently on all sides to even the stuffing in the pot, and perfume it. Send it to the oven until it is cooked and lightly browned, and present it, after decorating it with its meatballs. Sprinkle it with pepper and cinnamon and garnish it with " eyes" of mint and present it, God willing.

Farrû j Maghlû q, a Closed Dish of Chicken

Joint the chicken, after cleaning it, and put it in a pot with salt pounded with cilantro and all the spices except cumin, and two spoonfuls of murri and another two of oil. When it is done, cut in rue and add " eyes" of thyme, and let its broth be made in advance. When this is done, cover the contents with a layer of crumbs of cold bread and four eggs and put the yolks on top. Then ladle it out and present it; garnish it with eggyolks and cut in some rue and a boiled egg and sprinkle it with fine spices and present it.

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