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Mishmishiya 1 (Sour Dishes) :

Cut fat meat small, put into the saucepan, with a
little salt, and cover with water. Boil, and remove
the scum. Cut up onions, wash, and throw in on top of
the meat. Add seasonings, coriander, cummin, mastic,
cinnamon, pepper, and ginger, well ground. Take dry
apricots, soak in hot water, then wash and put in a
searate pan, and boil lightly: take out, wipe in the
hands, and strain through a seive. Take the juice and
add it to the saucepan to form a broth. Take sweet
almonds, grind fine, moisten with a little apricot
juice, and throw in. Some colour with a trifle of
saffron. Spray the saucepan with a little rosewater,
wipe its sides with a clean rag, and leave to settle
over the fire: then remove.

Mishmishiya 2 (Fried and Dry Dishes):

Dissolve the tail and throw out the sediment. Cut fat
meat small, then leave in the dissolved tail, stirring
until browned. Cover with water and add a little salt
and cinnamon bark. Then take red meat, chop fine, and
make into cabobs the shape of apricots, placing in the
middle of each a peeled sweet almond. When the meat
has boiled in the water, and the scum has been skimmed
off, drop in these cabobs, adding dry coriander,
cummin, mastic, cinnamon, and ginger, all ground fine.
When the liquid has all evaporated and only the oils
remain, sprinkle with a little vinegar to form a
little broth. Then grind sweet almonds fine, mix with
water, co;our with saffron, and add to the saucepan to
taste as required. Sprinkle some rosewater over the
saucepan : wipe the sides with a clean rag. Leave over
the fire for an hour to settle : then remove.

My question-

Why are both these dishes called the same thing? They
seem to be rather different. Any insight, anyone?

Phlip


=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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