Lamb Meatball Stew mudaqqaqa, 10th Century Baghdad: Food Item Sixteen: A&S 50 Challenge

Lamb Meatball Stew: mudaqqaqa, 10th Century Baghdad
Sayyeda al-Kaslaania
July 12, 2013
Redacted Recipe

[original recipe] Another mudaqqaqa
Take tender meat from the thigh of a yearling sheep, slice it thinly, and pound it. Add finely chopped white parts of fresh onions (bayāḍ baṣal) or chopped kurrāth al-baql (tender-leaf leeks). Add as well spices such as coriander, cumin, and cassia, all ground. Mix and pound all the ingredients in a stone mortar and shape mixture into balls [by oiling your hands] with sweet olive oil (zayt ṭayyib). Put the meatballs (kubab) on a plate and set them aside.

Take a clean pot, and put in it enough water to cover the meatballs. When the water boils, add the meatballs, [bring it to a boil] and skim the froth.

Add to the pot, sweet olive oil (zayt ṭayyib[1]), crushed salt, bruised soaked chick peas, and chopped onions, leeks (kurrāth), and cilantro. Cook the pot until it is almost done.

Take 30 dirhams (3 ounces) almonds, which have been skinned and pounded until they resemble mukh (bone marrow). Stir them with some water and add them to the pot. Salt the dish as needed.

Beat 10 eggs and pour them into the pot. Stir vigorously so that the meat [balls] mingle with the eggs. Give the pot a dusting of coriander and just a trifle of (rā’iḥa) black pepper and cassia. Stir in tal’ simsimānī [fn. 10]. Let the pot simmer [in the remaining heat of the fire] and settle for about an hour then ladle it and serve it, God willing.
_____________
[fn. 10] I amend here samsānī(?) to simsimānī “sesame-like”, used to describe the clusters of the seed-like buds of the first appearing dates in a female date palm, which are still enclosed in spathes. The male tal’ is like wheat flour. The other two [manuscripts, of the three extant copies,] do not include this ingredient in the recipe.

Nasrallah, Nawal, trans. Annals of the Caliphs’ Kitchens: Ibn Sayyār al-Warrāq’s Tenth-Century Baghdadi Cookbook. Brill, Leiden: 2010. Pp. 324-5.


Redacted Recipe:  Lamb Meatball Stew mudaqqaqa

1 lb. Lamb, ground fine
Green onions, small bunch
1 Tablespoon Coriander, ground
1 Tablespoon Cumin, ground
1/2 Tablespoon Cassia cinnamon, ground
Olive oil
Salt
1 lb. cooked chickpeas
½ white onion
1 leek, large
1 bunch cilantro
3 oz almond butter
10 small or 8 medium eggs
Pinch black pepper

Wash green onions and trim off roots. Chop the white parts of the green onions, reserve tender green parts for another purpose. Grind the lamb fine along with the prepared green onions. In a bowl, mix the meat-onion mixture, coriander, cumin, and cassia cinnamon. Oil your hands with olive oil and take almond sized pieces of the meat to make meatballs. Set meatballs aside.

In another bowl, coarsely mash the chickpeas with the back of a large serving fork or wooden spoon until most are broken. Chop the white onion in to small pieces, adding to the chickpea bowl. Wash the leeks and trim the roots. Finely slice the white parts of the leeks, adding to the chickpeas. Reserve the tender green parts of the leeks for another purpose. Chop several leaves of cilantro, adding to the same bowl. Gently toss the chickpea mixture.

 Boil just enough water to cover the meatballs. Add meatballs a few at a time and return to a boil. Once the meatballs float, remove them with a slotted spoon and add more meatballs until they are all cooked, skimming the froth between batches. Add the meatballs back into the cooking water. Add to this pot 3 tablespoons of olive oil, the chickpea mixture, and 1 tablespoon salt. Return pot to a boil then reduce heat to a simmer for 10 minutes, stirring occasionally. Stir in almond butter.

Beat eggs in another bowl. Remove meatball pot from the heat. Slowly pour eggs into the meatball pot while stirring vigorously. Return to pot to the heat for a gentle simmer, about 30 minutes, stirring frequently.

Before serving, wipe the edges of the pot, inside and outside, to make it presentable. Dust the dish with chopped cilantro, a pinch of black pepper, and a pinch of cassia cinnamon.


About the Recipe
A wide variety of dishes are called mudaqqaqa in this period, the word meaning “pounded meat.” Recipes vary from chicken pounded with spices then stuffed back into is skin and fried, to red meat pounded and formed into orange-sized cabobs and soured with vinegar or sumac.

The Arabic verbs used to describe the preparation of this mudaqqaqa dish are not those of frying-- these verbs indicate boiling instead, according to Prof. Nasrallah [2]. The practice of boiling meat, not common in modern US cooking, is seen frequently in medieval Islamic cooking. The goal was to get all the “froth, scum, grease, and whatever might float upon it during boiling [3]” out of the dish by skimming the froth from the cooking liquid.

This dish being a stew, I decided on the smaller sized meatballs when the original text was silent about the shape. Small meatballs appear in other recipes. My suspicion is that the different variations of the word kubab indicate the size of the meatballs: “yukabbab,” “mukabbab,” “kubab” and “kabāb.” It is possible that the translators do not identify the differences because the subtleties of the language are regional, or have been lost as is the case with textiles from the same period. 

Another frequently seen item in dishes of this period is eggs. Typically, they are left to poach on the top of the dish as a finishing element. Occasionally, they are used as a sort of crust or lid, then removed and discarded. In this dish, scrambling them and stirring them in is an interesting and uncommon twist on the theme. The medieval author, al-Baghdadi, states that “eggs cooked in stews are less harmful than boiled eggs and faster to digest.[4]” Perhaps the constitution of the first person for whom this dish was prepared required the moderation.


Recreating the dish
One aspect of the dish I presented is clearly out-of-line with the medieval mindset: it is reheated. The meatballs and broth were prepared off site then reheated the day of so the eggs could be added fresh. Reheating food was considered unhealthy in the Middle East, and was believed to cause a dish to “spoil.[5]” Given my modern role at the event (running registration), I chose to deviate from this expectation.  The use of reliable refrigeration was certainly a factor in this decision! 

Oiling the meatballs was unexpected and interesting. Looking at a bowl of fatty ground meat, it becomes difficult to imagine why oiling is requested. However, during the process the meat absorbed a surprising amount of the oil. As I continued to fill the bowl with meatballs, the first ones stopped glistening. As they were boiling, the scum was caught in with the excess oil that floated to the top of the pot. Olive oil being a lighter flavored oil, and considering the amount of spices included in the meatballs, I don’t expect that it affected the flavor much.


Adjustments

I could not bring myself to dump all the meatballs in the water at the same time. With the constraints of the original recipe, there was not enough water for them to cook evenly or for the heat in the water to recover quickly from the cool meat being immersed. I used the same amount of water called out in the original, but cooked the meatballs in small batches and removed them to a bowl as they floated to the top.

The next time I prepare this dish, I will grind the green onions with the meat. Chopping them small was not enough: the pieces were too large to make very small meatballs. The coarseness of the onions caused the meatballs to break apart easily while cooking.

Pan-frying would be included in my next attempt. The dish lacks umami—the flavor found in grilling, frying, caramelizing, etc. I found the dish somewhat mediocre without it. However I believe that my Western bias is showing here (e.g. Indian cuisine can often be prepared without frying and still be full of flavor). Humorally, roasting and frying food makes it “heavy” for the stomach and difficult to digest [6]. 

An accidental success was allowing the flavors to blend overnight. While not period, it allowed the spices (all contained in the meatballs) to express their flavor.


Thoughts

So, why three alliums? The text is not precise on this. However, the first half of this text is an analysis of the humoral properties of the foods discussed. All three of these alliums are humorally hot and dry, and overall the dish tends toward that quadrant of humoral theory. Cassia, cumin, salt and olive oil are all hot and dry.  Coriander is hot and moist. Lamb is hot.

Another collection of humoral properties to note is role of the ingredients to “strengthen the heart” (cassia), “arouse and whet the appetite” (salt), “increase sperm” (eggs and chickpeas), “produce more excretions” (lamb), “stimulate the appetite” (leeks), “stimulate the appetite and sexual desire” (onion), etc [7].  Perhaps this is a potency potion?


Footnotes:

[1] Lweicka defines zayt ṭayyib as “good olive oil”. 

[2] Nasrallah, Nawal, trans. Annals of the Caliphs’ Kitchens: Ibn Sayyār al-Warrāq’s Tenth-Century Baghdadi Cookbook. Brill, Leiden: 2010, p 324.

[3] Lewicka, Paula B. Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean. Islamic History and Civilization Studies and Texts, Vol. 88. Brill:Leiden, 2011, p 188.

[4] Nasrallah, p 116.

[5] Leiwcka, p 98 fn.

[6] Nasrallah, 108-9.

[7] Nasrallah.

 

 

Sanbusaj Poem recipe from Baghdad: Food Item Fifteen: A&S 50 Challenge

Sanbūsaj (meat-stuffed pastry) poem – 1226 Baghdad
Translation by A.J. Arberry
Recipe redaction by Sayyeda al-Kaslaania
Food Item Fifteen: A&S 50 Challenge

“O Commander of the Faithful,” Ishaq ibn Ibrahim of Mosul described sanbūsaj as follows:

If thou wouldst know what food gives most delight,
Best let me tell, for none hath subtler sight.
Take first the finest meat, red, soft to the touch,
And mince it with the fat, not overmuch;
Then add an onion, cut in circles clean,
A cabbage, very fresh, exceeding green,
And season well with cinnamon and rue;
of coriander add a handful, too,
And after that of cloves the very least,
Of finest ginger, and of pepper the best,
A hand of cumin, murri just to taste,
Two handfuls of Palmyra salts; but haste,
Good master, haste to grind them small and strong.
Then lay and light a blazing fire along;
Put all into a pot, and water pour
upon it from above, and cover o'er.
But, when the water vanished is from sight
And when the burning flames have dried it quite,
Then, as thou wilt, in pastry wrap it round,
And fasten well the edges, firm and sound;
Conveniently soft, and rubbed just so,
Then with the rolling pin let it be spread
And with the nails its edges docketed.
Pour in the frying-pan the choicest oil
And in that liquor let it finely broil.
Last, ladle out into a thin tureen
Where appetizing mustard smeared hath been,
And eat with pleasure, mustard about,
This tastiest food for hurried diner-out.

[“A Baghdad Cookery Book (Kitab al-Tabikh)” translated by A. J. Arberry in Medieval Arab Cookery: Essays and Translations. Edited by Maxime Rodinson, A.J. Arberry, and Charles Perry. Prospect Books: 2006. Pp 19-90.]


Sanbūsaj poem redaction
Sayyeda al-Kaslaania

1 large white onion
1 1/3 lb ground meat
1 Tbl pale (untoasted) sesame oil
1 tsp cumin, ground
½ tsp rue, dried
1 tsp coriander, ground
1 tsp black pepper, ground
½ tsp ginger, ground
3 Tbl soy sauce (for murri)
Pinch cloves
1 cup cabbage, shredded (omitted)
Pastry or wonton wrappers
¼ c flour or more
Sesame oil (pale, untoasted) for deep frying

 Slice the onion and sauté in sesame oil over medium heat, covered, until golden. Remove to a cutting board and mince.

Brown meat in the pan used to cook the onions. When most of the pink is gone, add spices, soy sauce, and add back the onion. Finish cooking, and then cool completely.

While meat cools, prepare pastry for filling. Mix flour with 1/3 cup of water to make a fluid paste. Cut the pastry into circles about 2 ½ inches across. Smear flour paste around the edges, drop a dollop of meat filling in the center of the circle, then lay a second circle on top. Use a fork to squish the edges together and leave a pattern, being careful not to pierce the pastry. If using wonton wrappers, seal two adjoining edges to form a cone. Drop in filling and seal the top to form a “triangle” shape.

Heat the frying oil in a wok over medium high heat. Cook 3-4 sanbūsaj at a time, flipping them once during cooking. Drain on paper towels. Serve with brown mustard.

Notes about the redaction:
·    Food historian Charles Perry suggests soy sauce as a good substitute for murri, which is “barley sauce”—created essentially the same way as soy sauce.
·    Pale sesame oil is sold in Middle Eastern and Indian grocery stores. It has a very different flavor from Asian toasted sesame oil. Safflower oil makes a good low-flavor, high-smoke point substitute.
·    Round sanbūsaj, pressed together with the fingernail were called “crowned”, the shape being reminiscent of a king’s crown.
·    Sanbūsaj were a commonly seen street food in urban areas at this time. This is likely the reference for the “hurried diner-out”.
·    The shape of the pan described in some recipes is essentially a wok. Less oil is needed to fill the pan, while still exposing much of it to the heat.

Teaching at a class day
February 2013

I volunteered to teach two classes for this past weekend. One on sanbūsaj, or meat-filled pastries, and the other on advanced t-tunic construction.

The sanbūsaj class fell flat.  Two people stopped in for handouts, and one person showed up for the class. When he tentatively asked if he was the only the one, I suggested he take a handout and head to another class (classes were stacked 10 deep per hour, so it was easy to have a second and third choice). Several people approached me before hand to say mine was their second choice class. Sigh. I felt loved with the pre-apologies, but I had been excited about the idea of working with others on redacting recipes and learning pastry tricks.

The t-tunic class was well attended, but I fear I was just low enough on spoons that people did not come away with as much knowledge as I had wanted to share [learn more about the Spoon Theory for people with auto-immune disorders at butyoudontlooksick.com]. People asked good questions, and I have my contact info on my handouts, which included measurements and sewing directions. It was suggested I do more with how the layout looks before cutting. Not a bad suggestion, but I hesitate to share my layout, which works for a luxury-sized 5’10” woman. There are many more people who don’t fit that description than do. I suppose I could give mine as examples. Cataloging all of the tricks I talked about may not hurt, too.

I also thought about making a small tunic with each of the different pattern pieces colored differently. And maybe serged pieces that can be played around with….

Sanbusaq Cairo Recipe: Food Item Fourteen: A&S 50 Challenge

Recipe of Sanbūsaq [samosa] 1373 Cairo
Food Item Fourteen: A&S 50 Challenge
Translation by Charles Perry
Redaction by Sayyeda al-Kaslaania
2/2/13

Take all lean meat, without fat, and remove the tendons, and boil it lightly. Then pound it in a mortar and dry it in the air. You mince four bunches of parsley, and you mince a bunch of green mint for it. You pound the weight of half an ounce {an ounce here is 33 grams} of pepper, half an ounce of caraway, three sticks of Ceylon cinnamon, a race of ginger and the weight of a mithqual {4.5 grams} of atraf tib {spice powder} of cardamom and cloves. Then you put the pounded meat in the pot and you put the minced parsley [sc. and mint] on it, and you put half the spices on it, and you fry it. You put the quantity of [the juice of] twelve lemons on it and leave it until it thirsts and dries out. Then put it in a bowl [zubdiyya] and throw half the spices on it and mix it well. You take kunafa [a fine pancake] and roll it up and stuff it with it and seal it with dough and fry them in a tagine until they float. It comes out good.

[“The Description of Familiar Foods: Kitāb Waṣf al-Aṭ’ima al-Mu’tāsa.” Translated by Charles Perry in Medieval Arab Cookery: Essays and Translations. Edited by Maxime Rodinson, A.J. Arberry, and Charles Perry. Prospect Books: 2006. Pp 273-466.] al-Kaslaania’s notes in {}.

Mountain of Sanbusaj

Samosa recipe (reduced volume)


1 pound ground beef or lamb
1 bunch parsley
1 handful fresh mint
Tsp ground black pepper
Tsp ground caraway
2 tsp ground Ceylon cinnamon
1 tsp ground ginger
Dash ground Cardamom
Dash ground Cloves
Juice from one lemon
Flatbread pastry (a good recipe can be found here http://xawaash.com/?p=3412) or wonton wrappers
Oil for deep frying (pale sesame oil or safflower oil)

Mix ground spices together. Mince parsley and mint. [“Boiling lightly” was done to tenderize the meat for mincing, and to remove the unpleasant raw-meat smell before working with it. By starting with ground beef, I am skipping this step.]

Brown the ground beef, adding greens and half of the spice mixture about half way through (to make up for what would have been par-cooked meat). Remove from the heat and mix with lemon juice (in the middle ages, lemons were smaller than modern limes and full of seeds, so less is used then you might expect).

Allow to cool, then refrigerate (this is the “drying out” part).

liquids to "dry out"

While the meat is cooling, make the pastry dough. Wonton wrappers are good substitute (and a good idea to have as backup). Stuff the pastries, using a paste of flour and water to seal them. Aim for a “triangular” shape by first sealing two adjoining sides, then folding the remaining point down after stuffing. Be careful not to over-stuff them and break holes in the pastry.

Deep fry until the pastry is golden and crispy. Turn over each pastry once during cooking. Drain on paper towels to cool.

Serve warm or room temperature with mustard and other vinegary condiments. These were considered a “cold” dish that was pre-set on the table as diners were joining the table. Sanbūsaq, both sweet and savory, were also often used to adorn other dishes. Sanbūsaq were also a commonly seen street food in urban areas.

Both the mint and the parsley mellow with cooking. Many people frowned saying, “Is that mint?” but continued to eat them and praise them. I forgot to add the second half of the spices. While they were tasty meat pastries, they were slightly lacking in full flavor.

·    Pale sesame oil is untoasted and found in Middle Eastern grocery stores for much less money than standard US grocery stores. Safflower does not have a strong flavor and tolerates heat well.
·    Even if making your own pastry, keeping wonton wrappers on hand is not a bad idea. I was able to use four from my original batch of 24.
·    In humoral science, lamb is considered a better meat. Beef should be reserved for those who do physical labor.

Cotton during the Middle Ages in the Middle East?

Cotton during the Middle Ages in the Middle East?
Sayyeda al-Kaslaania
4/4/2011, revised 2/5/2013

 The short answer is: yes, cotton was used in the middle ages. It was not like cotton we use today, and it was used decoratively and in small quantities until the thirteenth century. Modern long-staple cotton has only been widely know in the last century.

According to S.D. Goitein in A Mediterranean Society, Vol 1, examinations of trade records reveal that cotton was available but it was quite rare. In Egypt in the 11th century, flax trade and linen production out paced every other commodity combined in trade. Wool production came in second among the textiles, and sericulture products (silk) were still made in measurably higher quantities than cotton.

Marianne Erickson notes "It was not until the 13th century that the cotton culture in Egypt actually reached a great level of importance, and it is only in the last century that the long-fibered type of cotton has been known, " in her book Textiles in Egypt 300-1500 AD. (Personally, I don't know that I could identify a short-staple cotton).

This is supported by Golombek and Gervers in their article "Tiraz Fabrics in the Royal Ontario Museum" where they note that until the about 12th century, the western Islamic world only used cotton as decorative threads (this would include Islamic Spain during this period, but I don't know about Christian Spain).

Cotton seems to be frequently mixed with other fibers in extant tiraz pieces (for example, held in the Royal Ontario Museum, The Museum of Islamic Art in Cairo; and found in the Quseir al-Qadim excavations) and those pieces are relatively small.

Yedida Stillman, in her dissertation, indicated that many times the ma'raqa, a sweat cap worn by men and women, was made of cotton according to trousseau lists. I have not transcribed everything, but I have no other mention of cotton in period from this work (however, her study of Lane's travels during the 19th century mention cotton several times).

Works cited and links to museums coming shortly.

Chicken Salad with Almond Butter: Food Item Thirteen: A&S 50 Challenge

Chicken Salad with Almond Butter: Food Item Thirteen: A&S 50 Challenge
Bārida dish, Um al-Faḍl made for al-Mahdī
Ibn Sayyār al-Warrāq’s Tenth-Century Baghdadi Cookbook
Translation by Nawal Nasrallah
Redaction by Sayyeda al-Kaslaania
March 2012

English Translation from the chapter: “Cold Poultry Dishes”
    Grill pullets to succulence, disjoint them, slice the breasts, and arrange the pieces on a platter (jām).
    Thoroughly crush 20 skinned almonds. Crush with them ¼ raṭl (4 ounces) white sugar and the pulp of 2 khiyārs (small and smooth cucumbers). Pour on mixture ½ raṭl (1 cup) wine vinegar with 2 dirhams (6 grams) salt. Add to the mixture, 1 ūqiyya (2 tablespoons) olive oil and 1 ūqiyya (2 tablespoons) almond oil. Beat all these ingredients in a bowl (ghuḍāra) to mix them well.
    Pour sauce all over the chicken. When [after a while] sauce is absorbed, drizzle ½ ūqiyya (1 tablespoon) almond oil all over it and garnish with khiyārs, chopped fresh thyme, naʿnaʿ (cultivated mint) and basil (bādharūj).
As it appears in: Nasrallah, Nawal. Annals of the Caliphs’ Kitchens. Brill: Leiden, 2007.


One quarter recipe:
½ of a roasted chicken
1 Tbl almond butter
1 oz white cane sugar
½ cucumber
¼ c red wine vinegar
Pinch salt
½ Tbl green olive oil
½ Tbl almond oil

Garnish:
Splash almond oil
Thyme
Mint
Basil

Strip the meat off the chicken and reserve the carcass for another use. Peel the cucumber, slice lengthwise, and use a spoon to remove the pulp (the “jelly” with seeds in the middle). Slice and keep the cucumber for garnish when serving. In a bowl, mix almond butter, sugar, and olive oil. Add the cucumber pulp to the mixture, crushing with the back of a spoon. When well crushed, add the almond oil, salt and vinegar. Mix well, and pour over the chicken. Cover and refrigerate overnight. Serve with garnish.


    We started with a rotisserie chicken from the grocery store. While one of was preparing this dish, the other was making chicken salad with the other half of the chicken. When the sauce was completed we tasted it and I announced: “this would be great as chicken salad!” We decided we had a winner.

    I regularly use almond butter for “well crushed almonds.” When our house gets a good food processor I will try making almond butter from blanched almonds to see how different it is. This recipe was interesting because it called for the pulp of the cucumbers. Other recipes in this collection tell the reader to remove the pulp from cucumbers, so I felt that I was on the right track with this reading of it. I used regular grocery-store-green cucumbers for this attempt, and I have not yet done research on the differences in the two common medieval cucumbers. The quantity notes were included by Dr. Nasrallah in her translation. A pullet is a hen younger than 1 year. I would like to try this recipe again with a pullet from the farmer’s market.

Creamy Chicken Hotdish: Food Challenge Twelve: A&S50 Challenge

White Tharîdah of al-Rashid from the 9-10th c. Islamic collection of Ibn Sayyar al-Warraq: Food Challenge Twelve: A&S50 Challenge
Crockpot Creamy Chicken Hotdish*
Redaction by Sayyeda al-Kaslaania
Original translation by Charles Perry

*In Minnesota, a one-pot meal cooked in a casserole or crockpot is called “hotdish.” Others might call this dish “creamy chicken casserole.”

The impetus for this redaction was to have a hot meal for lunch at an indoor site where meals were not being offered, and we would not have access to the kitchen.

I have made a few choices that are not readily spelled out in the original recipe. First, I have chosen boneless, skinless meat. Our modern palate does not like to pick bones or gristle out of stew. The second is to brown the meat. In the thirteenth century cookbook by al-Baghdadi, cooks are reminded that meat should always be fried in oil before boiling (as translated in Medieval Arab Cookery). Third is the addition of rice. In his article “The Pleasures of Consumption,” H.D. Miller points out that frequently in al-Baghdadi rice is added “carelessly” to dishes that contain meat and vegetables. He considers rice common in the Medieval Islamic diet, but does not find evidence for it being served as a dish on its own. The addition of rice makes this a better one-pot meal, and rice is also a common ingredient in hotdish.

Many Middle Eastern recipes of this period include eggs cooked on top of a dish, almost as “lid” or crust. This recipe is interesting in that is says add eggs “and mix with wine vinegar”. With that in mind, as well as the fact that crockpots only cook with bottom heat, I chose to stir in the eggs, as done in egg-drop soup, rather than allowing them to set up on top.

I chose ingredients that I had in the house for my first attempt. In the future I would try this recipe with sheep's milk instead of cow's milk (knowing that wool production was second to flax production in the Middle East, I expect sheep milk more readily available). I also used medium grain white rice. During this period, rice was "typically husked white rice (aruzz abyad maqshur)," according to Mark Nesbitt, et. al. in "History of Rice in Western and Central Asia" (Opens a .pdf.) Finally, I used turnips at the root vegetable. The two groceries I stopped at only had orange carrots and I thought color would be more important with the "white tharîdah".

Crockpot cooking is different than stewpot cooking, and there are tomes of knowledge published on the topic. Of course, being a good Minnesotan Protestant, I had learned many of the tricks at my mother’s knee. First, the meat was added without the skin or extra fat. The spices are reserved for the last hour of cooking, along with the milk. The rice is cooked before adding to the dish, and it’s also added in the last hour. Finally, every time you take the lid off of a crockpot to stir you need to add 20 minutes of cooking time. Knowing how helpful people are at activities where a good smelling pot is left alone, I decided to cook the meat through before adding to the crockpot.


Original recipe, translated to English:
Take a chicken and joint it, or meat of a kid or lamb, and clean it and throw it in a pot, and throw on it soaked chickpeas, clean oil, galingale, cinnamon sticks, and a little salt. And when it boils, skim it. Take fresh milk and strain it over the pot and throw in onion slices and boiled carrots. And when it boils well, take peeled almonds and pound them fine. Break over them five eggs and mix with wine vinegar. Then throw in the pot and add coriander, a little pepper and a bit of cumin and arrange it and leave on the fire, and serve, God willing.

Redaction:
3 pounds boneless, skinless chicken breast
Sesame oil, pale and untoasted
2 cups chicken broth
2 cans chickpeas, rinsed and drained
2 onion, sliced
1 lb white or yellow carrots, peeled and sliced into coins (or other root vegetable)
Extra virgin olive oil
1 ½ teaspoon powdered galangal
1 stick Ceylon cinnamon
1 teaspoon salt
Scant ¼ cup white wine vinegar
½ c almond butter
1 c whole milk
2 c cooked rice
5 eggs
Cilantro
Ground white pepper
Cumin

Toss the onions and carrots in olive oil, and roast them on a cookie sheet for 15 minutes. Cube chicken breast and cook it in sesame oil. Put all of this in a crock pot with two cans of chickpeas (rinsed and drained), and two cups of chicken broth. Cook on high for three hours.

In a small bowl mix almond butter, vinegar, and ground spices. Add milk to this mixture, ¼ c at a time, mixing well with each addition. Add the almond mixture, rice, and cinnamon stick to the crockpot and stir. Scramble the eggs and add to the crockpot while stirring (much like egg-drop soup). Cook an additional 30-60 minutes.  Garnish the pot with sprigs of cilantro, pepper and a ring of sprinkled cumin before serving. Fills a 5 quart crock pot.