Recipe Known as the Tharda of the Emir

Knead white flour well with water, a little oil and leavening, make four thin raghî fs, and fry them in a frying pan with much fresh oil, until they brown a little, and take them out of the oil and pound them well. From the rest of the dough make little hollow things on the pattern of mujabbana (cheese pie), and make top crusts for them. Fry them in fresh oil, watch them and take care that they be white and not turn brown, and fry the top crusts also. Then take peeled pistachios, almonds, and pine-nuts, and sufficient sugar; pound them coarsely, spice them and knead them with sharp rosewater and mix with the ground raghî f and stir until completely mixed. Fill the hollow dumplings prepared earlier with this, and put on their covers, and proceed confident that they will not be overdone. Arrange them on a dish and put between them the rest of the filling and then sprinkle them with sharp rosewater until the dish is full. Sprinkle with plenty of ground sugar and present it. And if some syrup of thickened, honeyed rosewater syrup is dripped on it, it will be good, God willing.

The Making of Khabî s

Take coarse wheat grits and sift away its flour and leave it to soak overnight, and in the morning knead it with the foot. Then press the milky liquid out of it, and do this several times. Then leave it until all the milky liquid can be poured off into the bottom of a container, and filter from it all the water...
[p.33 recto] Do that three or four times, until it diminishes and whitens well. When it whitens, add a little water to it and beat by hand until it is at the point of clinging to the hand. Then put the pan on the fire to warm, then take if off the fire and grease with a little " wheat milk, " enough to spread over the bottom of the pan and pervade it all. Let the fire be abating, and when the leaf thickens, pluck it out and put it on a blanket; and make another [and so on] until all the " milk" is used up. Empty [the " leaves" ] into the blanket and put in the sun to dry, and take care that the part that was next to the pan be on top, God willing. And he who wants to color it may throw ground saffron into the " milk" and fry the same way, God willing. And he who wants to make khabî s from rice should wash it several times in hot water and strain the water off and sprinkle it lightly, then cover it it until it softens, and when it softens, stir well until it dissolves, then strain it into a washtub (qasriyya) and put in it what was mentioned in the first, and the sugar is thickened with rosewater and eggwhites as before, and leaves of khabî s are fried in oil, and you make a sweet of it as previously described.[77]

The Extraction of Meat Juice for Invalids

Pound pieces of meat well on a board and put in a pot with water and onion and spices to a certain extent, according to the fever of the ill person, and half a spoonful of oil if the meat is fat, and if it isn't a full spoonful. Put on a moderate fire and stir for some time, and when the juice comes out of it, boil water in a small new pot and pour on the meat and cook until it comes out as if it were harira, and until most of the water is gone. Then take it off the fire and let cool, then stir by hand well and strain, after it is thoroughly mixed, in a light cloth. And if the invalid has little appetite, macerate cold breadcrumbs with the meat until they dissolve, then strain and dissolve a moderate amount of salt in it. And if the invalid is aged or of a cold temperament [i.e. marked by a melancholic or phlegmatic humor], or not suffering from one of the feverish diseases, aromatize with Chinese cinnamon, cinnamon, clove, cardamom and galingale [literally, " wood" ], and cut with a little musk, and use, if God, may He be honored and exalted, wills, and He is the One from Whom help is sought.

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