Serves two.

Mulahwajah means “hasty.” The book says that this recipe was often prepared for Harun al-Rashid. Galangal is sold in Arabia as ‘irq al-hail or khulanjan, and in Southeast Asian markets under such names as kha and laos. Dried ginger could be substituted. Use the rue sparingly—it’s very bitter.

Ingredients:

• 2 tablespoons oil
• 1 onion
• 2 leeks
• rue, preferably fresh
• cilantro (green coriander, kuzbarah)
• ½ pound lamb, chopped or ground
• 2 teaspoons ground coriander seed
• ½ teaspoon cinnamon
• 1 teaspoon ground caraway
• 1 teaspoon ground pepper
• 1 teaspoon ground galangal
• 4 teaspoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey

Method:

• Heat oil in pan.
• Add onion, leeks, pinch of rue and 2 to 3 sprigs cilantro and fry until soft.
• Add meat and fry until brown.
• Add coriander, caraway, pepper, galangal, vinegar and soy sauce.
• Cook until done.
• Stir in honey and garnish with several more sprigs cilantro.
• Serve with flatbread.