(An Anonymous Andalusian Cookbook of the 13th Century) Take a ratl of carrots, of which you have cleaned the interior. Cook it in a ratl of water, some two boilings, then take it off the fire and let it dry a little, over a sieve. Add it to three ratls of honey, cleaned of its foam, and […]

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.) White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice. Ingredients: 1 c. walnuts 2 (or 1 very large) cloves garlic […]

Original Recipe: Aliter Lenticulam (Lentils Another Way): Apicius, #184 Cook the lentils, skim them, add leeks, green coriander; crush coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste; then oil, stirring until it is done, bind with roux, add green oil, sprinkle with pepper and serve. […]

Description: There is taken, upon the name of God the Most High, of honey scorched in naqrah (perhaps this word means ‘a silver vessel’), three ratls, pounded scorched oven bread, ten loaves; starch, half a ratl; roasted anise, fennel and nigelia, two uqiyahs of each; Byzantine saffron, an uqiya; celery seed, an uqiyah; Syrian Carob, half a ratl; […]

This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results. Ingredients: 1 cup scallions or leeks, sliced 1/2 cup olive oil 1/2 stalk fennel, […]

(Andalusian p. A-9) It is made with hens, pigeons, ring doves, small birds, or lamb. Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil. Put it over a gentle fire until […]

Original Recipe Esicia Omentata: Apicius, #48 Ground Meat Patties in Omentum: Grind chopped meat with the center of fine white bread that has been soaked in wine. Grind together pepper, garum, and pitted myrtle berries if desired. Form small patties, putting in pine nuts and pepper. Wrap in omentum and cook slowly in caroenum. [Giacosa, pp. 89-90] Ingredients: […]

Ingredients: 1 lb. lean beef or veal, ground 1 medium onion, grated 1 clove garlic, crushed 1 egg, beaten lightly 2 slices of bread, crusts removed, soaked in water and squeezed dry 3 Tbs minced parsley 2 sprigs fresh mint 1/2 tsp. ground cinnamon 1 Tbs red wine 2-3 Tbs water, if necessary salt 1 […]

Serves four as an appetizer. This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we […]

Summary Pan fried Liver. Chicken, lamb or beef liver. For when you’re mad at the kids! Servings: 5 Ingredients 1 lb of beef’s liver 2 cloves (optional) a little flour for all purposes, for dredging 1 lemon, squeezed a little oil, for frying 1 pinch of oregano 1 pinch of pepper 1 pinch of salt […]