A Reddish-Brown Dish of Chicken

Sacrifice a fat hen and leave it overnight in its feathers; then pluck it and boil lightly whole, then roast moderately over coals and cut up its gizzards and liver before boiling the hen; cut in very small pieces with some salt, a whole onion, a sprig of thyme, four stalks of fennel, four citron leaves, a ratl and a half of scented sweet syrup, two û qiyas of murri, two more of fresh oil, a dirham of China cinnamon and another of cinnamon, four dirham of pepper and a head of garlic for those who like it. When you have cooked this sauce, cut up the chicken and put it in the pan and cover the contents of the pot with the cooked yolks of four eggs beaten with some sauce from the pot; then serve it, after letting it sit for a while, God willing.

Palace Chicken with Mustard

Cut up the chicken and place in a pot with salt and onion pounded with cilantro, oil, coriander seed, pepper and caraway; put it on the fire until it boils, and when it has boiled gently, add cilantro juice, vinegar, and murri, and let the vinegar be more than the murri; when it has cooked, pound peeled almonds fine and stir with egg and some pepper, green and dried ground coriander and a spoon of prepared mustard; pour all this into the pan and add three cracked eggs and take it to the hearthstone to rest for a while, and serve, God willing.

The Green Dish Which Umm Hakima Taught

Boil the tender hen, cut it up and fry in fresh oil until it is browned and crisp; leave in the skillet and then take a platter and put in it cilantro chopped with onion and rue cut in small pieces, a spoon of murri, pepper, caraway and two spoonfuls of cilantro juice, cloves of peeled garlic and thyme rubbed in the hand and four spoons of water; beat it all and pour over the hen and do not stop stirring continuously until the dressing is ready and cook it, then take four eggs and break them over the dish and stir it all until the egg is cooked and the greater part of the sauce is exhausted; then serve it, God willing.

A Dish of Pullet

Cut the chicken, after cleaning it, into three pieces and place in a new pot; add a proportionate amount of salt, pepper, a good quantity of coriander seed, a spoon of murri and another of oil; put it on the fire until it boils once, and prepare onion juice for it and put on enough to cover, and boil [p. 40, recto] until done. Boil eggs, clean them and pound with them a proportionate amount of cilantro and break upon them clean eggs, and beat with them, and cover the contents of the pot with them, and taste until the proportions are good and equal.

[86]Dish Known as Mulahwaj (the Hasty Dish)

Cut the young meat in round pieces and place in a pot, take four or five onions per ratl of butcher's meat and roast in quarters and throw in; peel eggplants and cut each in eight pieces, boil lightly and wash with fresh water; throw in the pot and add pepper, coriander seed, cumin, caraway, two stalks of fennel and citron leaves, a head of garlic, four spoons of vinegar, three of oil, two of murri and enough water and salt. Boil until the meat is nearly ready; then take half a dirham of saffron, grind and pound in the brass mortar with some water until it is liquified; throw in the pot until it finishes cooking and see to it that the sauce is of a small quantity; then take four eggs and break over the margin of the pot, pour over the meat and stir with the spoon until it separates and leave it until it coagulates and take from the fire: it is a good dish.[87]

Another Good Dish

Cut the meat small and place in the pot and add two spoonfuls of oil and two more of murri, some coriander seed, thyme, pepper and onion chopped with cilantro; boil the pot with this and continue stirring until there is only oil in it; then pour in water to cover the meat and finish cooking, take ground meat and crumbs of grated bread, pepper and egg; beat and cover the contents of the pot with it and set aside until its grease is properly cooked, and ladle it out, if God wills, may He be glorified and exalted.

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