SC - Tuffahiya

[Mordonna22 at aol.com]

Let's see if this comes across any better.  The ingredients you missed are 2 
lb. lamb's tail and 8 large "Granny Smith" apples.

>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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