tafāyā khaḍrāʾ

Third Course – Muslim Feast Classics

Return to Menu
Ingredients:

Lamb; Olive Oil; Beef Suet; Eggs; Almonds; Onions; Cilantro; Mint; Cornstarch; Salt; Black Pepper; Ceylon Cinnamon; Ginger; Spikenard; Cloves; Coriander

Alternate Ingredients:

Mushrooms will replace Lamb in the original recipe. Beef Suet and Meatballs will be omitted entirely.


Take meat from a yearling ram; whatever you choose of the tastiest parts mentioned. Cut them into pieces, wash and clean them, and put them in a new pot after pouring olive oil in it – put enough to coat the pot plus an extra amount to cook the meat. Add salt, black pepper, coriander seeds, skinned almonds, and a small amount of chopped onion.
[…]
Take a look at the meat. If it is cooked, add the juices of cilantro and chard. Take fresh suet, remove the veins and sinews, and pound it along with tender tips of springs of fresh cilantro and mint until the suet looks green. Add it to the pot.


Faḍālat al-khiwān fī ṭayyibāt al-ṭaʻām wa-al-alwān II.2.2
Discussion

Documentation forthcoming

References

FK II.2.2

Modernized Recipe
Meatballs
1/2 lb.Lamb, ground
1/2 t.Salt
1/4 t.Black Pepper
1/4 t.Ceylon Cinnamon
1/4 t.Ginger
1/8 t.Spikenard
PinchCloves
2 ea.Eggs, separated
2 T.Cornstarch
  • Separate the Eggs, using the Whites here and the Yolks below
  • Combine all of the ingredients and divide into 8 balls
Stew Meat
1 lb.Leg of Lamb
1/2 c.Olive OIl
1 t.Salt
1/2 t.Black Pepper
1 t.Coriander
1/4 c.Almonds, slivered
1/2 ea.Onion, medium
Water, boiling
  • Cut the Lamb into 1/2″ pieces
  • In a deep pot, cook the Lamb just until the moisture evaporates and the meat begins to turn color – not browned
  • Add the Salt, Pepper, Coriander, Almonds and Onion
  • Cover with already-boiling Water, just barely
  • Continue stirring until fully cooked and tender
  • Add the Meatballs from above and simmer until fully cooked
Green Suet
2 T.Suet
2 bunchesFresh Mint
4 bunchesCilantro, divided
  • This step should be done immediately before serving
  • Pound together the Suet, the Mint leaves, and the leaves from 1 bunch of Cilantro until smooth and green
  • Juice the remaining Cilantro to yield about 3/4 c. Cilantro Juice
  • Blend the Suet into the Stew from above, then add the Cilantro Juice
Garnish
2 ea.Eggs, hard boiled
8 ea.Egg Yolks
Ceylon Cinnamon
Ginger
  • Garnish the dish with the hard boiled Eggs, cut lengthwise into quarters
  • Take the 2 Egg Yolks from above and 6 additional Egg Yolks, and gently pan fry them before dotting on top of the dish
  • Sprinkle the dish with Ceylon Cinnamon and Ginger immediately before serving
Process Photos