[Sca-cooks] More al-Warraq

Sharon Palmer ranvaig at columbus.rr.com
Fri Aug 31 20:43:54 PDT 2012

>The third was a recipe for mutajjana, a vinegary chicken dish
>Disjoint plumb pullets. Using a knife, cut 
>open---from the inside---the chest and the back 
>all the way down to the tail to be able to 
>flatten the pieces. Wash them and put them in a 
>pot. Pour about 1/3 ratl olive oil, a similar 
>amount of water, and 1 dirham (3 grams) salt. 
>Let the pot cook until all water evaporates.
>Add to the pot, 1/3 ratl (2/3 c) vinegar. Stir 
>it continuously until meat is browned and 
>vinegar is cooked. Pour in ¼ ratl (1/2 c) murri 
>and sprinkle 1 mithqal (4 ½ g) black pepper. Put 
>the pot away from heat until needed.
>Suggestions? "Browned" could, of course, be an imprecision in translation.

If it says "pullets" - plural,  perhaps that 
amount of water/vinegar/ oil was for more than 
one chicken.  Even though it mentions browning 
after adding the vinegar, I'd expect most of the 
browning to happen before you add it. 


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