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Recipe for an Extraordinary Chicken Dish



Slit the throat of a plump chicken, clean it and take out the entrails. Separate the guts and pound the liver and giblets not too hard. Put in a quarter ratl of almonds and pine-nuts, cilantro juice, a little murri, spices, flavorings and pistachio juice and beat with six eggs and boil four. Stuff the chicken with it and insert the boiled eggs in it and sew it up. Put water and a spoonful of oil into the pot, and place the chicken in and cook it, without overdoing [p. 20, verso] the cooking. Then put into another pot six spoonfuls of oil, half a spoon of vinegar, half a ratl of water, and a ratl and a half of honey; when it boils, place the chicken in it and when it is done cooking, cover it with five û qiyas of starch, the weight of two dirhams of 'akar (lees)[40] and rosewater; agitate this carefully until it is thick. Then take it off the fire and take the intestines, turn them inside out and clean them. Pound a piece of breast meat and beat it with two eggs, make an isfî riyâ . And pound a piece of lamb and put in all that you would put into a mirqâ s, as well as a clove of garlic, a little murri and cilantro, and an egg; beat this and stuff the gut with it and a stalk of fennel and make of it mirqâ s...[one word missing]... Then ladle out the almonds, garnish it with the isfî riyâ and the mirqâ s, pine-nuts and pistachios, and present it, God willing.

Tharda of Khabî s[41] with Two Chickens

Slit the throat of two chickens and take out the entrails, pound them and put spices with them and season them with all the flavorings and murri naqî '. Pound them with breadcrumbs, almonds, pine-nuts, and pistachios, beat all this with fifteen eggs, boil eggyolks and stuff a chicken with this filling and sew it up and put it in the pot with a ratl and a half of water and half a ratl of oil. Boil it over a moderate fire and when it is almost cooked, throw in two ratls of honey and four dirhams of saffron, and when the chicken is colored, take it out and put khabis on top of the honey, and cook it until it is thick. Then take the breast of the second chicken and make isfî riyya with it, with pepper, cinnamon, and two eggs or however many are needed. Pound the thigh meat and add to it all that is needed for mirqâ s, as in the previous recipe. Clean the guts and fill them with this, and make mirqâ s. Then put the khabis on a dish and set the chicken in the middle, garnish it with the isfî riyya and mirqâ s, sprinkle pepper, cinnamon, and sugar over it, place pine-nuts and pistachios on top and present it.

A Stuffed, Buried Jewish Dish[42]

Pound some meat cut round, and be careful that there be no bones in it. Put it in a pot and throw in all the spices except cumin, four spoonfuls of oil, two spoonfuls of penetrating rosewater, a little onion juice, a little water and salt, and veil it with a thick cloth. Put it on a moderate fire and cook it with care. Pound meat as for meatballs, season it and make little meatballs and throw them [p. 21, recto] in the pot until they are done. When everything is done, beat five eggs with salt, pepper, and cinnamon; make a thin layer [a flat omelette or egg crepe; literally " a tajine" ] of this in a frying pan, and beat five more eggs with what will make another thin layer. Then take a new pot and put in a spoonful of oil and boil it a little, put in the bottom one of the two layers, pour the meat onto it, and cover with the other layer. Then beat three eggs with a little white flour, pepper, cinnamon, and some rosewater with the rest of the pounded meat, and put this over the top of the pot. Then cover it with a potsherd of fire[43] until it is browned, and be careful that it not burn. Then break the pot and put the whole mass on a dish, and cover it with " eyes" of mint, pistachios and pine-nuts, and add spices. You might put on this dish all that has been indicated, and leave out the rosewater and replace it with a spoonful of juice of cilantro pounded with onion, and half a spoonful of murri naqî '; put in it all that was put in the first, God, the Most High, willing.


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