Preparation of a Tharda of Two Chickens, One Stuffed With the Other

Kill two chickens [p. 35, verso] and inflate one of them at the time of its death from the place of killing [the throat], and tie the place of inflating tightly so that no air escapes, and pluck carefully so that the stitches stay intact and the air remains in it while you pluck it. When it is cleaned and its innards are removed, add them to the meat of the second chicken and its innards also, except for the breast meat, which is reserved and made into meatballs. Pound all the meat until it is like brains, and pick out the tendons, and throw on it in the mortar spices, murri, onion pounded with cilantro, salt, two eggs, walnuts and almonds or pine nuts, whichever of the two you can, and let some remain whole. Then mix everything and throw in fresh oil, after adding to it a little water, then stuff the chicken with it. And if there is not enough stuffing, increase it with meat when you make it. When the stuffing of the chicken is completed, put it in the pot and throw on it two spoonfuls of honey and a like amount of oil, and a little saffron and salt, and cover with water, and put on the fire until it begins to boil. Then leave it on a charcoal fire until nearly done. Then throw its meatballs and sanbusaks into it, and I shall describe the making of those at the completion of the tharda, God willing, as I shall describe the mixture of spices. Break eggs into the chicken broth, and when it is done, cover with two eggs. Make for it flatbreads of fine flour, the finest you can get, and do their cooking one on another in a plate, and cover them until, when as many as are needed of them are done, you throw the broth on them little by little, covering them even with a cloth or another plate. When you have taken enough, strain off the excess broth and put the chicken on the tharda and garnish with meatballs, sanbû saks and eggs broken around it and on it, and sprinkle on it pepper, Chinese cinnamon and cinnamon, God willing.

The Spice Mixture:

One part pepper, two of caraway, three parts dry coriander; pound all that and sift and use. And those dishes in which they are used separately, throw in separately, God willing.

Preparation of Meatballs from Any Meat You Wish:

Take meat cleaned of tendons and add to it some fat and pound all until it becomes like brains, and pick out its tendons. And throw on it murri, oil, spices and onions pounded [p. 36, recto] with cilantro and salt, or the juices of this, and some fine flour, a little water and of eggs...[number or quantity missing]... Pound all until mixed. Put a pot on the fire, and when it boils, throw into it meatballs...[two words missing]... until done, and take out and serve in the pot, God willing. And if it is fried in a pan with oil, [probable missing passage at this point] God willing.

Preparation of Meatballs from Chicken Breasts:

Pound the meat until it becomes like brains, and pick out its tendons, and throw on it murri and oil and some eggs, salt, lavender, clove, almond and pistachio. Pound all that until mixed with much or little of the meat, and make the meatballs round and throw in boiling water and leave until done, and use them.

[81]Preparation of Sanbû sak (Stuffed Dumplings):

Take meat of the innards or any meat you wish and pound fine, and pick out its tendons, and put cut-up fat with it, about a third the amount of the meat, and throw upon all many spices, and increase the pepper, onion juice, cilantro, rue and salt, and mix well, and throw in oil and a little water until wrinkled. Take semolina and knead well with clarified butter and a little pepper, and take an amount of the dough the size of a walnut, and roll it out as large as half a hand-span, and take a piece of stuffing as large as a walnut and put it in the middle of the dough, and wrap up the edges over it, and fry it in fresh oil, and dispose of it as you wish, God willing.

Tharda of Chicken

Put a chicken, after plucking it, into a pot whole. Throw on it a spoonful of oil, the same of honey, enough of spices, a little chopped-up onion and enough water to cover the chicken, and cook. Then make thin flatbreads and throw onto much oil and put them whole into a plate. Empty the broth upon them, and the chicken, and do it well as before.

[82]Tharda of Tafâ yâ

Put meat in a pot and put with it spices, cut-up onion, oil and fennel stalks, and cover with water and cook half way. Pound a big handful of cilantro and squeeze out its juice and throw into the pot, and stir continuously, and do not neglect the stirring lest it be interrupted. When nearly done, throw in the well-known meatballs and sanbû sak, and ladle it out and sprinkle on it pepper [p. 36, verso]...[word missing: ground? ]... God willing.

Covered (Crusted) Tafâ yâ

Put meat in a pot and put with it spices...[two words missing: probably one of them is onions]... pounded and oil and fennel stalks and enough cilantro juice to cover the meat, and cook until it is...[word missing: probably half]... done. Throw in meatballs and break into it eggs and cover with their whites along with cilantro juice, and leave on the hearthstone until it is done. Make stuffed gut from the meatball forcemeat and put in them whole almonds, and pine nuts, and [fry it and] cut it up and garnish the tafâ yâ [scribe erroneously wrote " almonds" ] with it along with the well-known meatballs, and ladle out and sprinkle with pepper and cinnamon.

Stuffed Tafâ yâ

Peel meat from its bones and make with it what is made into meatballs. Put the bones in a pot with meat, pounded onions, fennel stalks and enough cilantro juice to cover the bones, and cook until done. Then take the bones out and dress them with the pounded meat, and throw them into the pot, and boil carefully, and leave until it stiffens. Dot eggs over it and put with the meat meatballs, made as before with almonds and pine nuts. Ladle it out and garnish with stuffed gut and farthalâ t and eggs, and sprinkle with pepper, cinnamon and lavender.

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