SC - For submission to the Chronus Draconum

[Mordonna22 at aol.com]

>From Mordonna’s Kitchen

Tuffahiya 
>From al-Baghdadi, “A Baghdad Cookery Book” (1226 A.D./623 A.H.) A.J. 
Arberry,translator, Islamic Culture, 1939, As found in Duke Sir Cariadoc’s 
“A Collection” copyright 1992 by David Friedman

Tuffahiya
al-Baghdadi p. 37/5 
Take fat meat and cut into small strips: throw into the saucepan with a 
little salt and dry coriander, and boil until almost cooked. Remove and throw 
away the scum. Cut up onions small and throw in, with cinnamon-bark, pepper, 
mastic and ginger ground fine, and a few sprigs of mint. Take sour apples, 
remove the pips, and pound in a stone mortar, squeezing out the juice: put in 
on top of the meat. Peel almonds and soak in water, then throw in. Kindle the 
fire under it, until the whole is done: then leave over the fire to settle. 
If desired, add a chicken, cutting it into quarters, and letting it cook with 
the meat. Then remove. 

My adaptation;
2lb. lamb’s tail, 
1 frying chicken,  
2 c. water,  
1 t. salt,  
2 large onions,  
2 tsp dry coriander, 
1 tsp each ground cinnamon, black pepper, and ginger, 
1 pinch mastic, 
3 or 4 sprigs fresh mint, 
8 large “Granny Smith” apples, 
1/2 cup almonds.
Put almonds on to soak in an equal amount of water.  Core apples, and place 
in a blender with a little water and blend until the consistency of 
applesauce (this will take several batches) or use a food processor.  Place 
cheesecloth over a bowl and allow apples to drain while completing the rest 
of the dish.  Cut lamb into thin strips and quarter the chicken.  Dice the 
onions, and add the onions and the meats to the water with the spices and 
mint, cover, and boil until very tender (about 30 to 45 minutes depending 
upon how thinly you have sliced the meat.)  Skim off the scum and remove the 
chicken quarters to serve separately.  Add the apples and the drained almonds 
and cook another 5 to 10 minutes
uncovered.  Serve hot with a salad and fresh bread.


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Mordonna the Cook is head cook for House Warrior Haven.  She is from late 
sixteenth century Ireland and can read and write.  She has studied all the 
great chefs of history.  She is a widow.  She is the alter ego of Anne 
Francoise DuBosc, an early 14th century French noblewoman who can neither 
read nor write, and who has never learned to cook.  Both are loyal subjects 
of the Barony of SunDragon, Kingdom of Atenveldt.
Pat Griffin is a customer service tech for Conair Corporation, an avid cook, 
and has been n the Society for over three years and four Estrellas.  
All three can be reached at Mordonna22 at aol.com




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