The Dish Misri:

Take fat meat from the fatty parts of the lamb, cut it up and put it in a pot with pepper, coriander, saffron, a little thyme, two or three citron leaves and s few “eyes” of fennel with its flowers, garlic, plenty of oil and sufficient murri naqi*.  Put it in an oven until it is cooked and the broth evaporates, and take it out.

 Counterfeit (vegetarian) Isfîriyâ of Garbanzos

Pound some Garbanzos, take out the skins and grind then into flour.  And take some of the flour and put into a bowl with a bit of sourdough and some egg, and beat with spices until it is all mixed.  Fry it in thin cakes and make a sauce for them.

 Hen Roasted in a Pot in the Oven

Take a young, plump, cleaned hen, and put it on a wooden spit like a lance; place in a new pot of its size, not touching the sides or the bottom and seal on it with dough a lid pierced in the middle, so that the end of the lance sticks out through the hole, so that it stays upright.  The lid is made to touch with the dough.  Put the pot in a moderate oven and leave it until it is ready; then take it out and prepare for it salt ground with pepper and cinnamon, and sprinkle salt over it upon opening the pot.  Then cover it a little after beating it until the salt penetrates it.                    

A Chicken called Ibrâhîmiyya

Take a cleaned hen and make two pieces from each limb, and place it in a pot with salt, onion, pepper, cilantro, saffron and split almonds.  Pour over it two spoonfuls of oil and two more of vinegar and five of sugared Rose syrup, put it over a moderate fire and leave it until it is cooked.  Then take four eggs and beat them with some fine flour in rosewater, saffron, lavender and cloves, cut them with some camphor* and cover the contents of the pot with it.  Leave it on the hearthstone a while and use it.

 The making of Badî’i, the Remarkable Dish

Take the meat of a very plump lamb and cut it in small pieces and put them in a pot with a little salt, a piece of onion, coriander, lavender, saffron and oil, and cook it halfway.  Then take fresh cheese, not too soft in order that it will not fall apart, cut it with a knife into sheets approximately the size of a palm, place them in a dish, colour them with saffron, sprinkle them with lavender and turn them until they are coloured on all sides.  Place them with the cooked meat in a pot or in a tajine and add eggs beaten with saffron, lavender and cinnamon, as necessary, and bury in it whole egg yolks and cover with plenty of oil and with the fat of the cooked meat.  Place it in the oven and leave it until the sauce is dry and the met is completely cooked and the upper part turns red {“Browns” – CP but turns red in my experience. DF.}  Take it out, leave it a while until its heat passes and it is cool and then use it.

Another with Pistachios and Sugar

Slice the meat, fry it, and cook it with cilantro juice.  Pound somePistachios moistened with some water, murri* and sugar; pour this over the meat in the pan and sprinkle with cinnamon and rue* and serve it.

 Tharîda with Lamb and Spinach, Moist Cheese and Butter (leaving out the Lamb)

This used to be made in Cordoba in the spring by the doctor Abu al-Hasan al Bunani, God have mercy on him and pardon us and him.  Take the meat of a fat lamb, cut it and put it in the pot with salt, onion juice, pepper, coriander seed, caraway and oil; put it to the fire and when it has finished, put in chopped and washed spinach in sufficient quantity, rubbed moist cheese and butter.  When it has finished, take the pot off the fir and moisten with butter.  Let there be crumbs of bread moderately leavened, and put your meat on them, and if he (God have mercy on him) lacked lamb meat, he would make a Tharida of spinach, moist cheese, butter and previously mentioned spices and eggs instead of meat.

Rice Harîsa

Wash the needed amount of rice and let it sit for a day in enough water to cover it.   Then put it in a pot and add what you want of the meat from chicken breasts or fresh mutton; cover it in water and cook it.  When it falls apart, stir it vigorously until it is thoroughly mixed up.  Put it on a platter and pour on melted fat from a sheep, dust it with cinnamon and use it.  You might make this Harîsa in the oven.  For that you cover it with a lot of water and fit the pot cover with a hinge and let it spend the night in the oven.  Then take it out, pound it and use it with sheep fat.

Recipe for Oven Cheese Pie, which we call Toledan

Make a medium dough and make a small leafy round loaf out of it.  Then roll it out and put sufficient pounded cheese in the middle.  Fold over the ends of the loaf and join them over the cheese on all side; leave a small hole the size of a dinar on the top so the cheese can be seen, and sprinkle it with some anise.  Then place it in the oven on a slab and leave it until it is done, take it out and use it as you wish.

 A sweet of Dates and Honey

Take shaddâkh dates.  Clean them of their pits and pound a ratl* of them in a mortar.  Then dilute with water in a tinjir* on a gentle fire.  Add the same amount of skimmed honey.  Stir it until it binds together and throw in a good amount of peeled almonds and walnuts.  Put in some oil so it doesn’t burn and to bind firmly.  Pour it over a greased salâya (stone work surface – marble rolling board?)  With it you qursas (round cakes).  Cut it with a knife in big or little pieces.

An Eggplant Dish

To be determined.

Baklava

Ladies Fingers

Turkish Delight

Honey and Sesame Candy

Flat Breads and Hommus

Flat breads and cucumber dip