muthallath min shaljam wa-isfannāriyya

Third Course – Muslim Classics

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Ingredients:

Turnips, Carrots, Vegetable Broth, Olive Oil, Butter, Sherry Vinegar, Garlic, Black Pepper, Salt, Coriander, Cumin, Ceylon Cinnamon, Ginger

Alternate Ingredients:

Butter will be omitted from the recipe.

AII dishes cooked with meat, saffron, vinegar, and vegetables like turnips, eggplants, gourds, carrots, or lettuce heads (ru’us khass) with leaves removed are called muthallath. Here is how to prepare it:

Take […] salt, black pepper, coriander seeds, cumin, saffron , garlic, and olive oil. […] Chop whichever is available of the aforementioned vegetables, boil them in a separate pot until cooked, and then pour off their water and add them to the [first] pot. Let it boil once and then pour in very sour vinegar- add enough to give the dish a pronounced taste of it. When all is cooked, place the pot on heated stones until the fats and oils rise to the surface and serve. […] Muthallath of carrots with turnips, or turnip alone, and any of the other aforementioned vegetables, are all cooked following this recipe

Anwāʿ al-ṣaydala fī alwān al-aṭʿima 305a
Discussion

Documentation forthcoming

References

FKH II.1.3, II.1.1, ASA 305

Modernized Recipe
1 lb.Turnips
1 lb.Carrots
2 c.Vegetable Broth
30 ea.Saffron Threads
1/2 t.Black Pepper
1 t.Salt
1 t.Coriander
1 t.Cumin
1 ea.Garlic Clove
1/4 c.Sherry Vinegar
1/4 c.Olive OIl
1/4 c.Butter
1/4 t.Ceylon Cinnamon
1/4 t.Ginger
  • Cut the Turnips and Carrots into similarly sized fingers, about 1/2″ thick and 4″ long
  • Boil the Turnips and Carrots in the Vegetable Broth until mostly cooked
  • Add the Black pepper, Coriander, Cumin, Garlic, and Olive Oil to the pot and reduce to low heat
  • Add the Vinegar
  • Cook over very low heat for about an hour, until the liquid reduces
  • Add the Butter and stir until combined
  • Serve warm, garnished with Ceylon Cinnamon and Ginger
Process Photos