Ingredients: 1/2 kg pumpkin or orange “Winter” squash 1/2 cup all purpose flour 1 tbsp ground coriander 1 tsp salt olive oil for frying Method: Remove seeds and “stringly” part from the center of the squash. Cut the flesh into small pieces 3×4 cm. Mix the flour with the salt and coriander and dredge the […]

Original Recipe Moretum Appendix Vergiliana Four garlic cloves, celery, rue, coriander, salt grains, and cheese. Ingredients: 1 1/4 cup fresh cheese 2 garlic cloves, peeled and finely minced 2 tablespoons celery leaves, finely minced 1 tablespoon fresh Italian parsley, finely minced (to substitute for rue ) 1 teaspoon ground coriander 1/4 teaspoon salt (or to […]

al-Baghdadi p. 206/12 Take spinach, cut off the lower roots, and wash: then boil lightly in salt and water, and dry. Refine sesame oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine-ground cumin, dry coriander, and cinnamon: then remove. Ingredients: 1 lb spinach 1 T sesame oil […]

al-Andalusi p. C-5 (no. 377) Wash lentils and put them to cook in a pot with sweet water, oil, pepper, coriander and cut onion. When they are cooked throw in salt, a little saffron and vinegar; break three eggs, leave for a while on the flame and later retire the pot. Other times cook without onion. If […]

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. […]

Andalusian p. A-8 Take a young, cleaned hen and put it in a pot with a little salt, pepper, coriander, cinnamon, saffron and sufficient of vinegar and sweet oil, and when the meat is cooked, take peeled, crushed almonds and good white sugar, four ounces of each; dissolve them in rosewater, pour in the pot […]

al-Baghdadi p. 191/8 (GOOD) Take eggplant, and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame-oil until cooked: peel, put into a dish or a large cup, and beat well with a ladle, until it becomes like kabis. Add a little salt and dry coriander. Take some […]

(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 […]

(al-Baghdadi) Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground. Take dry apricots, soak in hot water, then wash and […]

Serves four. This recipe, from the manuscript of Yahya ibn Khalid al-Barmaki, makes striking use of murri,the indigenous Middle Eastern barley “soy sauce.” Most dishes flavored with murri were vinegary, but this is the exception, being quite sweet. The result is surprisingly reminiscent of a Chinese “red-stewed” meat dish. The name comes from the Persian word for […]