Knead two ratls of white flour well with water, oil and
leaven until it is as soft as dough or a little less. Then make a
stuffing of sugar and almonds as is made for stuffed ka'k, and
roll out half the dough with half the stuffing, and strike it with
oil and make a small bread (khubza) from it, and leave it
until it rises. Then put it in a new glazed tajine which has been
greased with oil, and heat honey and pour it on it, after piercing
all of it with the fingers, and leave until it absorbs the honey. Cut
on it pine nuts and sprinkle with sugar and serve. And make from half
the dough that remains thin qursas and stuff with the
remaining stuffing, and fry them in fresh oil and put in a clay
plate. Heat walnuts and boil a little in honey and pour over them and
sprinkle with sugar, and serve.
[This recipe omits the cooking, probably by baking, of the small bread in the glazed tajine. The walnuts were probably pounded before being boiled.]
Take white flour and five eggs and half a ratl of fresh
bread, and take some cheese, and mix until the cheese is not visible
in it. Then knead with whites of eggs and a little ...[a word
missing]... and make good thin qursas and fry in much oil
so that they come out white. Then boil pounded walnuts in honey, and
pour pistachios and pine nuts on them [the qursas] and
sprinkle with sugar and serve.
[The walnuts in honey are poured on too, of course.]
Knead two ratls of white flour and make very thin
flatbreads, then cook in the bread oven a little. Take a qadah
and a half of milk and stir in it eight beaten eggs and some flour,
and cook on the fire. Take a new tajine and a ratl of fresh
butter and put some of it in the bottom of the tajine, and some of
the milk, and put on it a flatbread made according to this recipe,
until the flatbreads and the butter are used up. Then put in the top
of the tajine a thick flatbread to cover everything. Then send it to
the bread oven, and when it is partly cooked, send into it and
moisten with the rest of the milk, so that it is used up and all of
it is absorbed. Then return to the oven until completely cooked. Then
send into it and put it in a plate, and break the tajine carefully so
that it comes out whole. Then split with a knife into two separate
pieces, and sprinkle with sugar, and present, God willing.
[Here for once a recipe doesn't spell out the fact that you repeat the layering process. "Send into it" appears to be an idiom for removing something from the bread oven.]
Make isfunj from white flour and make it well, and fry it. Add to it while kneading as many eggs as it will bear. When you are finished making it and frying it, cook as much fresh milk as is needed and beat in it eggwhites and fine white flour, and stir carefully until cooked. Then cut the isfunj into small pieces with scissors and moisten with the milk until saturated. Then melt butter and throw on the tharid, and sprinkle with sugar and use, God willing.
Knead white flour with a little oil and roll it out with a cane,
and proceed as gently as possible. Make it round and fold over as for
sanbûsak, and let care be taken that it be even. Then
fry carefully in much oil so that it doesn't open, and when done
frying put in a plate, having prepared some of [the dough] in
square form, and arrange thus until [the dough is] used up
and and the plate is full. Beat honey as for white mu'aqqad
and throw sugar on it and sprinkle it also between one [sheet of
fried dough] and another when you are arranging them, and use,
[The name resembles a word meaning "horns," but I wouldn't count on it. The recipe omits to mention water in making the dough.]
Knead white flour with water and oil without leaven, then roll out little thin qursas, like the qursas of aqrû n, and let them be as big as the palm of a hand or bigger. Fold in two, and mix fold with fold, and open their edges, and fry, after inserting thin sticks into them so that the open ends do not seal. And when they are fried, make a filling of pistachios or almonds and sugar and knead with rosewater, and stuff the "ears" with them. Whoever wishes to aromatize the stuffing [with spices] may. Then pour into a plate and moisten with stiffly thickened rosewater syrup, after sprinkling with rosewater. And sprinkle with sugar, galingale [literally, "wood"], clove and ground cinnamon and use.
Choose good wheat and toast it until moderately browned, then grind like white flour and sift. Then skim honey and thicken it strongly, so that its thickening almost ...[word missing]... and be on guard against burning. Add fresh oil to it and let it cool a little, then throw the toasted flour on it and stir until it cools well. Then put the hand into it and knead again until it emits the oil, and let its consistency be somewhat stiff. Mix in it as much pepper alone as it will bear; whoever wishes to aromatize it also with sweet-smelling spices may, and he will be like most ordinary men. And put it up in a clean place, and use, God willing.
Boil good honey on a moderate fire, and when it melts, strain it in a woollen kerchief, then return to the pot and stir with a brass rod having a thick end so that it does not burn. If the honey is from the comb, take the whites of six eggs, and if not from the comb the whites of ten, and beat by hand without the yolks until the foam rises from them. Let the honey cool well and throw onto it, then return to the fire and stir with the rod unceasingly until it whitens well. Then take the pot off the fire and put a big frying pan or an appointed pot [viz. another pot] on the fire and fill with fresh oil so that it warms well. Then throw khabîs in it, then take it out quickly with a slotted spoon. And if the leaves of the khabîs are whole, throw in leaf after leaf and take them out. Put on a board to cool, and when cool, break up fine, then throw onto the honey, [p. 29 recto] thickened, and mix with it, and the amount of what is thrown in per kail of honey is two ratls of khabîs. Leave it until it thickens and cools, and clarify it, and use it, God willing. And also, you can peel sesame and toast it a little and put it in place of the khabis and thicken the honey with the whites of twenty or more eggs, God willing.
Dissolve a ratl of sugar in two ratls of aromatic rosewater on a moderate fire, and when it is dissolved, strain it through a woolen cloth. Then return it to the fire and stir it gently until it is well cooked. Then remove it from the fire so that it cools slightly. Beat the whites of a dozen eggs in a dish until they give up their foam, and throw them on the melted sugar. Return it to the fire and beat it with the confectionery cane ['asab hulwâ: evidently a candy-making utensil] until it whitens and takes the consistency of 'asîda and remove it from the fire and put in half a ratl of pistachios, if possible, and half a ratl of peeled almonds, and serve it forth, God willing.
Melt a kail of honey on a temperate fire until it is melted and dissolved. Then strain it with a woolen cloth, return it to the fire, and put with it a kail of oil, and if the honey is from the comb, bind with a ratl of starch, and if not from the comb, use a ratl and a quarter. Stir this until it is thickened with six dirhams of ground saffron, and when it is thickened, throw in half a ratl of almonds and take it out to a marble [slab] until it is lukewarm, and stir it by hand until the oil comes out, and slap it with the hands into thin loaves and serve it, God willing.
Put a kail of comb honey on a moderate fire until it dissolves, then strain it and return it to the fire. Then beat the whites of twenty-five eggs, if comb honey, and thirty if not, and throw them into the honey. Beat the mixture with a confectionery cane until it whitens and thickens. Then throw in a ratl of peeled almonds and serve it, God willing.
Take a kail of fresh milk and put in two ratls of sugar, and strain it with a cloth. Then take it to a moderate fire and demand the restitution of it [? yutâlab] in cooking and stirring it fine until it is thickened. Then put it on the stone work surface until it is lukewarm, and then roll it out in pieces the size of four fingers each, and roll them up as though they were segments of cane. Roll them in sifted wheat flour, and even the ends with a knife, put them in layers and serve them, if it please God.
Sift a ratl and a half of wheat flour [p. 29 verso] well, knead it with the yolks of fifteen eggs and as much fresh milk as they will bear. Put in a little leavening and let the dough be stiff, make a qursa like a raghîf of this, and leave it to rise. Then fill a frying pan with fresh oil and take it to the fire, and when it has heated, put in the raghîf, turn it little by little, and watch that it not break apart. Then turn it over and when it has browned a little, take it out and put it in a dish and hollow it out as one hollows out muqawwara. Take out all the crumbs that are in it and crumble it by hand until they are pounded fine. Then take sufficient peeled walnuts and almonds and sugar, pound them well and put a layer in the muqawwara, then a layer of crumbs, until it is full; and sprinkle sugar between every two layers and sprinkle during that with rosewater. Then boil fresh clarified butter and good honey, pour it on the muqawwara and when it makes a boiling sound, put the lid [the removed crust] back on top and seal it, and pour the rest of the honey and butter over the lid, sprinkle with sugar, and present it.
Knead white flour well with water, a little oil and leavening, make four thin raghîfs, 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 raghîf 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.
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 khabîs 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 khabîs are fried in oil, and you make a sweet of it as previously described.
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.
Take sexually mature chickens, clean them and put in a pot. Put on them as much oil as is needed, the weight of a dirham of salt, and onion juice and cilantro juice [p. 33 verso], two ûqiyas, and ten almonds, peeled and ground, and a clove or garlic and enough water to cover the chickens. And when it is boiling well, throw on some sharp vinegar, murri and nabîdh raihâni ("basil near-wine"), and clove basil and leaves of citron and green rue -- tie up a bundle of all that and put in the pot. When it is done, take Chinese cinnamon, pepper and ginger and serve, God Willing.
Take a ratl of meat juice and a quarter ratl of onion juice and one or two ûqiyas each of cilantro juice and endive juice and juice of fennel, boiled and strained, and half a ratl of fresh water. Put that in a pot and take a clean spoon in which is tied [a cloth containing] cumin, Chinese cinnamon, caraway and dry dill, half a mithqal of each, and an ûqiya of good murri. Cook all that until it is reduced by half, take out the cloth and crumble three û qiyas of bread crumb into it, and take on the day of fever.
Take a ratl of meat and clean and put in a pot, and pour on
it water to cover by four finger-widths. Light under that a fire
until the meat is done. Take a ratl of its water, two
û qiyas of cilantro juice, half a ratl of onion
juice and an ûqiya of murri, and take a clean
cloth and put in it dry coriander and caraway, two mithqals
...[word missing]... and boil all in the pot until it becomes
about a ratl. Crumble as much heart of bread into it as is
needed, and use in illness and after it.
[I'm inclined to agree with Huici Miranda's reading of dawa, medicine -- which might also be read diwa, treatment -- as if it were da, illness.]
Take young chickens and leave hanging in their feathers by the feet for three hours, then scald in fresh water [and pluck] and wash exceedingly well and boil lightly. Put with them enough almond oil to support them and boil until the water slackens, and pour on them enough sour grape juice to cover. Take a small amount of clove and the same of galingale and spice it with them. Take gourd cut in small pieces and throw in, along with a little mint. When it is done, cover [the contents of the pot with the usual crust] and and ladle out and serve. It is made with full-grown hens and veal the same way, God willing.
Slit the throats of a sexually mature chicken and clean and wash, and put in an earthenware pot and cover with the prescribed [amount of] water. Take sour [p. 34, recto] apples and peel and remove the seeds and cut in thirds and put in the pot. Put sour grape juice in the pot and some almond oil and Sulaimani sugar in which are pieces of peeled sweet gourd, and when it is done, cover [the pot with the usual crust] and serve.
Take sexually mature chickens and clean and put in a pot. Put with them the juice of sour pomegranates, quinces and apples, and oil and onions and cilantro. When it is about done, throw in a little mint and some Chinese cinnamon and dry coriander, and cover with ten peeled almonds and serve.
Sour apples are cooked with meat in water until ragged, then the apples are macerated and strained. Put with it oil, salt, pepper and crushed soaked garbanzos and boil until the meat is browned. Pour on the apple juice, and when it boils, throw in mint, celery leaf, rue and stalks of purslane, and thyme and boiled eggplant, and cover [the pot with a crust] and ladle out.
Kill young chickens and clean and put in a pot, and put with them crushed garbanzos and cut-up onion and put on the fire, and fry until done. Squeeze pomegranate juice and quince juice and pour into the pot, and cover with bread crumbs, and sprinkle tabîkh raihani [literally, dishes made with basil] on it and ladle out and serve.
Take the best parts of veal and its belly and legs and cook with mixed vinegar and water, depending on how sour you want it, and put enough to cover the meat by more than four fingers. Throw on onion pounded with cilantro and salt, as much as is needed, and pepper, caraway, dry cilantro, peeled walnuts, citron leaves, rue and celery leaves, putting them all in a cloth and throwing in the pot, and galingale root [literally, "galingale wood"]. When it is half done, put with it an ûqiya of sugar and a dirham of Chinese cinnamon and the like of saffron, and cut up boiled gourd and a clove of garlic and a little nabîdh raihâ ni, and when it is done cover [the contents of the pot with the usual eggs and crumbs] and ladle out and serve.
Take the upper parts of year-old meat and cut up and put in an earthenware pot, and put on it Chinese cinnamon, pepper, lavender, sweet almond oil, soaked garbanzos, some cut-up boiled Swiss chard and pounded walnut meats, and cover everything with water and put on the fire until nearly done. [p. 34, verso] Throw on murri made from wheat with nigella, long pepper and lavender, and finish cooking, and cover the pot with cinnamon and ginger, and ladle out and serve, God willing.
Take fat young meat and put in a pot, and put with it murri, oil, salt, pepper, galingale, cinnamon, an onion pounded with cilantro and pounded peeled almonds, walnuts and pistachios, and cook until done. Take the yolks of ten eggs and beat with a like amount of honey and throw on them lavender, cloves and saffron, and cover [the contents of the pot] with them, and ladle out, God willing.
Clean a fat pullet and put in a pot and put with it the white part of onions, soaked garbanzos, pepper, cumin, caraway, anise, oil and salt. And when it boils, throw in rue and cinnamon. When it is done, cover with many eggyolks and pounded almonds and clove and lavender, and ladle out and serve.
Cut up meat and put in a pot with oil, salt, an onion pounded with cilantro and spices. Cook until done, and throw in it meatballs already prepared. Stuff guts with its meat and put in it [guts or the pot?] whole almonds and pine nuts, and break in it [guts or pot ?] eggs. When the tharda is made, cut up the gut [viz., sausage] and put on the tharda with the meatballs and eggs. Scatter on it pepper and cinnamon. If you boil eggs and cut them into thirds or quarters and garnish with them, it is good, God willing.
Cut up meat and put in a pot, and put with it onions, spices, salt, oil and vinegar. When it boils, pour on it water to cover, and crumble bread for it. Take eggplants and remove their calyxes [literally, "their burnouses"] and insides and what is appointed of their meat. Take that and put it together with a little meat, and cut up with it onions, and throw on it spices and cilantro and a little salt, and rue and murri, and pound all fine, and stuff [the eggplant skins] with it, and return the calyxes with thin pieces of wood, and put on the fire until done. And when it is done, garnish with breadcrumbs. It can be made otherwise and sprinkled with pepper and cinnamon.
Cut up meat and put in a pot and put with it the white part of whole onions, spices, salt and oil. Pound raisins and put in vinegar and pour them on it. When it is about done, pour on it [p.35, recto] a little water. Throw in big turnips, cut up, and carrots and a little saffron, and when you have made tharda [that is, crumbled and sopped bread in the broth] arrange the meat in its places and interweave boiled eggs as apples are interwoven and arrange on the plate with the meat on the tharda, and serve, God willing.
Cut up lamb in large pieces and put with it spices, soaked garbanzos, oil and salt. When it has fried, pour in enough water to cover. And when it is about done, throw in orach [a leafy vegetable related to spinach]. When it is done, throw in fresh cheese cut up in pieces like fingertips, and break eggs into it and crumble bread in it, and sprinkle it with pepper and cinnamon, God willing.
Cut up meat in big pieces and put with it cilantro, onion, spices, oil and salt. When it has fried, pour on it enough water to cool it off. When it comes to a boil, throw in it heads of chard and break eggs into it and throw on it rue and garlic. When it is done, crumble bread in it and sprinkle with pepper and cinnamon, God willing.
Take clean walnuts, boil in water until overdone and strain the water from them. Clean sparrows [or: small birds] and put in a pot with that water, and throw on them oil, honey, onion juice, pepper and salt until done. Cover the greater part of it with ground ginger and galingale, and cut with musk, and use, God willing.
Take a ratl of honey, or if you want, sugar, and put it in a boiling kettle. Throw on it saffron and pepper, and when it boils, sprinkle into it white flour little by little, and stir until it thickens, then moisten with fresh oil. Throw in a ratl of peeled almonds and stir, and when you take it from the fire and array it, put on it almonds and sugar, and pistachios dyed with heart of safflower and indigo, God willing.
Take a ratl of honey and pour into a pot, and put with it a half of clarified butter and as much saffron, pepper and cinnamon as needed. Put the pot on a fire of coals (embers), and when it boils and boils over, take eggs and break in a plate and throw on them almonds, walnuts and pistachios, and stir them with the eggs, and throw into the pot. Stir until mixed and done. And when it thickens, take from the fire and overturn the pot on its face, and serve.
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, sanbûsaks and eggs broken around it and on it, and sprinkle on it pepper, Chinese cinnamon and cinnamon, God willing.
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.
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.
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.
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.
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.
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 sanbûsak, and ladle it out and sprinkle on it pepper [p. 36, verso] ...[word missing: ground?]... God willing.
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 tafâyâ [scribe erroneously wrote "almonds"] with it along with the well-known meatballs, and ladle out and sprinkle with pepper and cinnamon.
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 farthalât and eggs, and sprinkle with pepper, cinnamon and lavender.
Put meat in a pot and throw on it spices, onions pounded with cilantro, salt, a spoonful of oil, three spoonfuls of vinegar, a little murri and two heads of garlic. Throw on it water to cover and cook until done. Cover [the contents of the pot with eggs and breadcrumbs] and sprinkle with pepper and cinnamon and serve. And if you leave out the murri, it is also good. And when it is made as a mukhallal of fat meat, throw in it boiled eggplants.
Take fat meat, soft small intestine and breast, for every ratl eight [boiled] eggs which have been cleaned and split into quarters, and cover with water, and skim until it is clear. When it is clear, throw on it an onion [scribe repeats the words "on it" but recipe requires an onion at this point], pepper and dry coriander, and put it on a charcoal fire and stir continuously until the onion and meat are done. When done, pound four garlic cloves from odor [? of great odor?] and throw them in the pot with a sprig of rue. Ladle out and sprinkle with pepper, cinnamon and lavender.
Put meat in the pot and throw on it spices, an onion pounded with cilantro and salt, and throw on it three spoonfuls of murri [p. 37, recto] and one spoonful of vinegar, and the same of oil, and fry and cover with oil and cook until done and browned. Ladle out and sprinkle with pepper and cinnamon. If you omit the vinegar, it is good, and if you throw in soaked garbanzos and a little rue, it is good, God willing.
Cut up meat and put in a pot. Pound and put with it a spoonful of vinegar and the like of oil, and rue leaves. Fry and cover with water and cook. When it is nearly done, throw in meatballs, and complete its cooking. Then take boiled eggplants and remove their interior, and add to it the same amount of the well-known meatball forcemeat, and pound it with an egg, and stuff the eggplants with it. Dust with flour and fry until brown, and throw in the pot until you know that the forcemeat has bound, and ladle it out and sprinkle with pepper.
Cut up any kind of meat you wish and put in a pot, and throw on it
three spoonfuls of vinegar, one spoonful of murri, as much
spice as you need, two onions pounded with salt, the juice of a large
handful of cilantro, what pounded meat you want, and likewise pounded
walnuts, and a handful of whole pine nuts and water to cover all
until it cooks. Cover [the contents of the pot] with two
eggs, then break however many eggs you want and brown them well and
make of them a fine tajine, and turn them into the frying pan until
they brown on both sides. Cut up like isfîriyya and fry
it in the pot. Ladle it out and sprinkle with pepper and cut up rue,
and serve, God willing. And if the meat is coarse, fry in oil and
throw after that into the pot.
[A little confusion here. I guess you fry boiled eggs and garnish the pot with them.]
Cut the meat up small. Put (into a pot) a spoonful of vinegar, two spoonfuls of murri, a spoonful of oil, an onion pounded with cilantro, salt, spices, pepper, a little cinnamon and the same of whole fennel [râziyânaj], rue leaves and three heads of garlic, and cook it all until done. Take out as much meat as you can and pound with bread crumbs and two eggs, and cover the pot with it, and sprinkle with lavender, Chinese cinnamon and pepper, and serve.
Cut up meat small and throw into a pot, and put with it half a spoonful of vinegar, a spoonful of murri, a like amount of fresh oil, spices and an onion pounded with cilantro and fry. Then cover with oil and cook until done. Then boil [p. 37, verso] the eggplants separately, and cut up into thirds and quarters and dust with flour and fry in oil. Throw them in the pot, and cover [its contents] and ladle out and sprinkle with cinnamon, lavender and pepper, and serve.
Cut up meat from the innards or elsewhere small. Put in a pot and put with it salt, cut-up onions, a little vinegar and good murri, pepper, lavender, cinnamon, almonds and sweet sweet [scribe repeats word] oil, and cook until done. Break eggs into it and cover it, and sprinkle with pepper and cinnamon, and serve.
Cut the meat up small, put it in a pot with two spoons of vinegar, one of oil and one and a half spoons of murri, salt, spices and chopped onion; fry it; and then cover with the juice of cilantro and cook until nearly done and put in it meat-balls; cover the contents of the pan with ground meat and also with bread-crumbs, a little rue, two eggs; boil an egg, cut into four pieces and add it, God willing.
Cut up the meat, after boiling it, and put with it half a dirham of mastic, pepper, cinnamon, lavender, garlic, rue, a little vinegar, oil, salt, whole onions, head (and) greens (or: whole green onions) and a little water. When you have done this, pound walnuts smoothly and pulverize them until they are white and thickened and throw into the pot and stir until they give out their oil and serve on walnut leaves; cover the contents of the pot with an egg and pour it out, sprinkle with pepper and spices and serve it, God willing.
Cut up the well marbled meat and put with it the white part of scallions, salt and oil, fry and then pour over it a little water and throw in it after it has boiled cauliflower cut to the size of fingertips, after they have been half cooked; break eggs in it and cook until done with vinegar and murri. Cover the contents of the pot and sprinkle chopped cilantro on it, God willing.
Take meat and cut it in pieces which then throw in the pot and throw on it two spoons of vinegar and oil, a dirham and a half of pepper, caraway, coriander seed and pounded onion; cover it with water and put it on the fire, clean three or four quinces or five and chop them up with a knife, as small as you can; cook them in water and when they are cooked, take them out of the water and when the meat is done throw in it this boiled quince and bring it to the boil two or three times; then cover the contents of the pot with two or three eggs [p. 38, recto] and take it off the fire, leave it for a little while, and when you put it on the platter, sprinkle it with some pepper, throw on a little saffron and serve it.