Recipe for a Good Dish Covered With Pine-nuts

Cut the meat in proportionate pieces and place in a new pot, stir with a spoon with a continuous movement without water or oil and do not stop stirring until the meat is delicately browned, and your fire should be low; then put in grated onion and the necessary amount of salt, three spoons of vinegar and two of murri, one of coriander juice, citron leaves, stalks of fennel and all the spices, pepper, cinnamon, coriander seed and cumin, which will be the least of all, some caraway and sprigs of rue, [p. 40, verso] peeled almonds, pine-nuts and enough water; cook until it is ready. Make meatballs for this dish and fry until brown, then take some of the meat of the meatballs and beat with some cilantro juice and grated bread-crumbs and the whites of four eggs, and dot the yolks on the contents of the pot before this and chop half a handful of pine-nuts; beat all this together and cover the contents of the pot with it, take it to the embers until the grease comes forth, pour it out and serve, God willing.

To Make the Dish Asfar (The Yellow Dish)

Cut the meat in the estimated quantity and throw on top of it half an onion pounded with salt, a spoon of vinegar, half a spoon of murri and the same amount of cilantro juice, and there is no need to increase the murri nor the coriander juice, because you are not making broth; and two spoons of fresh oil and all the previous spices, and go easy on the cumin, and enough water, but not too much. Then take about fifteen walnuts per ratl of butcher's meat, shell them and cut in halves and quarters; boil them and peel them and put in the pot about two thirds and reserve a third to cover the pot, and also throw in peeled almond and pine-nuts. You may make small meatballs and not fry them, but if you prefer them fried, do it. Take saffron according to the quantity of meat, a dirham and a half, grind half with water in the brass mortar until it is finely ground, and pour it into the pot as you begin to cook it. When the meat is done, cover [with] four egg yolks, and take the whites and beat with some white flour, and pound the rest of the walnuts until smooth and dissolve in the rest of the saffron. Beat it all and cover the contents of the pot with it; agitate carefully by the sides (of the pot) until the crust is cooked; take it for a while to the embers until it settles and the grease comes out. Ladle it out and garnish the platter with the walnuts, the meatballs and the yolks, and serve it. And if you make for this dish some very small sanbû sak and garnish the platter with it, it will be good, God willing.

Another Partridge Dish

Cut up the partridge, clean it and put it in the pot, pour in fresh water, fresh oil, vinegar, murri, a spoon of each; throw in rue, thyme leaves and an onion chopped finely, two heads of garlic pounded with walnuts and a dirham and a half of pepper; cook until done and break eggs and cover the contents of the pot with them, God willing.

Another Partridge Dish

Put an earthen pan (qaswila/cazuela) on the fire [p. 41, recto] and put in it a spoon of murri, another of oil and another of vinegar, spices, a whole onion cut in halves, sprigs of thyme and two eggs in their shells after being washed; cook it all until done, roast the partridge, cut it up and throw it in the sauce. After dissolving in the sauce the yolks of the two eggs, cut up the whites and sprinkle over the meat in the platter with pepper and cinnamon and serve, God willing.

[88]Jû dhâ ba with Qatâ if

Take a new qaswila [a cazuela or earthenware casserole] and wash it and pour in it fresh oil. Then put a qatâ if or a ruqâ q[89] (thin flatbread), according to the size of the mold (the earthenware casserole); then break over it four eggs and a handful of ground sugar or honey, then add qatî fa [the rarely used singular of qatâ if] in addition, or two ruqâ qs, and break over them four eggs and a handful of sugar, and do all this the same as you would chicken. Then proceed to cover it all up with fresh milk and a little fresh oil; arrange it in the tannur or in the bread oven and put on it the chicken or a fat rib or whatever fat meat you wish and leave it until it is done, arrange it on the marble, sprinkle with sugar and serve, God willing. And if you want to use sugar or almonds in place of eggs, it is very excellent.

[90]A Remarkable Stuffed Mutajjan (Fried Dish)

Cut the meat up small and place in pot, and throw in spices and a little cumin, onion pounded with cilantro, salt, a spoon of vinegar and a little murri; cook until done, and then remove the meat from the sauce and fry it in the pan with oil until it is brown. Then take the necessary quantity of eggs, throw them in on it, after beating them very well in a platter, and leave them until they set and thicken. Then put the sauce in the pan and lift it with a knife around all its edges so that the sauce runs underneath and all is absorbed, and simmer until it thickens and stays rather smooth. Turn it onto the platter and sprinkle with rue and present it, if God wills. And if you make it with meatballs, it is good.

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