Additional Recipes from Text Family B

Transcription

1 Additional Recipes from Text Family B As mentioned on p. xli of the hardcover edition of Scents and Flavors, 62 recipes appear in Text Family B of Kitāb al-wuṣlah ilā l-ḥabīb that are not in Text Family A, to which our base text belongs. This PDF makes these additional recipes available. They are numbered from the ends of the respective chapters in the hardcover edition; thus, since there are 32 recipes in Chapter 1 of the print edition, the first of the addenda is numbered i

2 Table of Contents Additional Recipes from Text Family B iv Supplement to Scents and Flavors 1 Another variety of incense wick 2 Orange blossom powder 2 Recipe for dog rose powder 2 Violet powder 2 Another orange blossom powder 2 A variety of barmakiyyah 4 A floating lakhlakhah of long-lasting scent 4 An oil which cuts the smell of rancidity 4 Aqsimā essence 4 Stored fuqqāʿ 6 A good fuqqāʿ 6 A special fuqqāʿ 6 An electuary which stops nausea and vomiting 8 How to make the drink called surmār 8 An agreeable snack 8 How to boil chicken properly 10 How to make the toasted sesame oil used in boiled dishes 10 Recipe for fallāḥiyyah 10 Tharīdah raṭbah 10 An agreeable snack which is ready to eat right away 12 Another section 12 Another recipe, pounded chicken 12 Chicken muʿarraq 14 Recipe for an egg cake 14 Al-muqallā l-iskandarānī 14 Recipe for a muqallā called jānī manī 14 ii

3 Table of Contents Recipe for a muqallā called jān bābā 16 Recipe for a plain muqallā 16 Recipe for a fried dish 16 ʿIzz al-dīn al-wāsiṭī has mentioned that he saw Indians frying eggplants according to this recipe, and that it came out extremely delicious and well cooked 16 Recipe for a fried dish 18 Recipe for another fried dish 18 Recipe for a Greek yogurt dish 20 Recipe for ʿuqaybiyyah 20 Another dish 20 Rice with milk 20 Recipe for Indian-style rice 20 Second variation of ṭabīkh al-aruzz 22 Kashkāt 22 Another variety of couscous 22 Ruṭabiyyah 22 Ḥummāḍiyyah, two varieties 24 The first 24 Another ḥummāḍiyyah, outstanding 24 Truffles, two variations 26 The first 26 Second variation 26 Harīsat fistiq 26 A similar recipe 28 Baked crepes 28 Another variety, fried crepes 28 Recipe for the crisp lawzīnaj which I ate at the home of al-mawlā Majd al-dīn Maʿālī in Cairo 28 An unusual good bread 30 Aṣīdah of the caliphs 30 Asparagus 30 A cucumber variation 30 A pleasing variation [of pickled onions] 32 To make Baysān mixture 32 iii

4 Table of Contents Cold truffle dishes 32 [The first] 32 Another 32 To dry truffles 32 To dry meat in the Greek manner 34 Notes 37 iv

5 ك ي ت ا ا ص ول ل ي إ ا ل ى ا ل ح ي ي ي ط ل ا صو يى ل ي ط ل ا ت ا و ل ح Scents and Flavors Supplement

6 33 1 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ع د ١٢ ١ ي ل ع و د ع ا ل ا ل ع ر ش ة ث ا ث ا ي ل ه ل ك ل ر خ ا. ي ض ل ا إ ذ د ع ئ ل ي ل و ؤ خ ي ا ي ا د ة ل و ع ا ل ز ه ع ا ل ي د. ا ي ل ه ش يى ء ع ط ا ر ة د ه ا صعل ور وي ع ل ت ا ئ ل ع و ير إ ا ا إ ي د وي لض ٣٤ 1 ٣٥ 1 ٣٦ 1 ٣٧ 1 ع د ١٨ ١ خ ر ت ح ت ه و ه و د يى خ ة وي ل ة. ي ع ل يى ل ر خ ا ص أ ض ي ل ا ا ل ذ ز ه ر ا ل ر د ؤ خ ي ل و ي ه ر ا ر ي ذ د ا ث ل ا ع ر ش د ر ه ا ظ. و ير. و ل ي و ؤ خ ل يى ا ل ط ل ع ر ا و ل س د ل او سل ك و ي ا عل و د ا و ل ع ه د ر ا ة ت س د س او ح ك ل ع ع ا ل ل أ ا و ث ل ه س ل و ه ا ل و ر ل ل ورد ع ا ر ل يى ر و د ة ذ د ا ء ورد سو ك و ي ع. و ل ي و ؤ خ ل ا ا ث ل ا و س ع و د ر ه ا و ي ل ط ح ر ال ر ه ا و. غ ع ط ى ع و ير ل يى ا أ ا ء ز ا ل ل يى ا ظ ل ط ت ه و إ ل ر ا د ة ي س سح ا ا و ح د ك ل ل ا ه و ل س ة ي و ل ا أ ل ا أ خ ر ض ا أ و ك ي ت س ي ر ي ي ور ي ر س ص ة د ير ة ر ع و د و ع ل وي خ ر ا ل أ خ ر ض ا ل س ر ي ت ل خ ل و ي ع د ئ و ا ل ح و ا د ت. ة ا أ و ي ص ل ي ر ع ا ور و ا ء ورد ث ك ة و د ر ل ت وي. ي و ي و. ة د ل اء ورد سو ك و ا ع ا وي ل س ور ا ي ي ي ل ط ح ا ل. ة و ير يى ل ا أ ا ء ز ا غ ع ط ى ش ع ري ع ل ا ظ ل ط ل يى ك ل ر ط ل ا ع ا وي د ع ا ش ل س وي د أ ض ل يى ي ل ا ا ل ز ه ر ا ل ر ة ا أ ر ى خ ي ه ر ي ي ع ل ا ة ر د و ش. و ع ي ة ورد و ل ص ا أ و ي ة س ع د ا و أ و ي ي و ا و أ ور ا ة ع ر ك ا أ و ي ل ي ط خ ر ي د ري ش س د ود ا ل و ص ل و ل يى ا ي لعل ا ط ا ي ة وي ل و ت ع ل يى ل ء ورد ا ا ل ا ور ع ة ل د ة ع ور ا أ و ي ة د ا ع و ع ور ا أ و ي ة ي ك و خ ح و ر ك ي ة ا أ و ي خ ل ا ر ه. و ل ا ي ل ت ح ل ل ا ل ي ط ا ل ذ د يى لع ى ا ل و ص ل. ك ا ل ه ا أ ي ة ع س ل ة. لعو ا ة ا أ و ي 2 2

7 Supplement to Scents and Flavors Following 1.12 Another variety of incense wick Take raw ambergris and add ten mithqāls of very fine agarwood to every mithqāl. Add a little melted sparrow fat, make into wicks, and set aside. It is very fine Following 1.18 Orange blossom powder Take white orange blossoms in particular. Put in a cloth and smoke, while damp, with ambergris, sandalwood, and sukk incense. Dry in the shade and set aside. Take 12 dirhams of Iraqi rosehips with the stems removed, the same of spikenard, six dirhams each of cardamom and clove, and 72 dirhams of the dried blossoms, and grind everything. Rub with rosewater, musk, and as much civet as you want, and dry, covered, in the shade. Put it up in a glass vessel Recipe for dog rose powder Two ūqiyahs fresh petals, an ūqiyah of clove, and half an ūqiyah each of spikenard and cardamom. Pound the dry ingredients, sieve, and pound with the dog rose petals. Smoke with agarwood and ambergris and dry. Perfume with civet, camphor, and rosewater, and set aside Violet powder Grind violet petals fine and knead with rosewater, musk, and civet. Dry in the sun covered with netting and put it up in a glass vessel Another orange blossom powder Dry white orange blossoms in the sun and pound fine. With every raṭl, pound an ūqiyah of camphor root, an ūqiyah of cyperus, an ūqiyah of rosehips, and half an ūqiyah of marjoram. Combine everything with rosewater, put in a bottle, and smoke between two small pots joined together, with a thin layer in the upper one from which the fumes are released. Smoke it with an ūqiyah of barmakiyyah, a quarter ūqiyah of dāʿūn, a quarter ūqiyah of mujalladah, and an ūqiyah of muʿassalah. The sign that it is done is that the clay sealing the pots together dries out

8 ٣٨ 1 ٣٩ 1 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ظ ه ر س ل و ة و ل ص ر يى ا أ و ي ر ط ل ل د ع ر ك ي ي ك س ط ر ل ص ص ا ل ة ا أ و ك ي ي تس ة ا أ ط ا ر ي ط ك ا أ و ي ة ورد ل ص ي و و د ا أ ع ة ت ا ت ا أ و ي ل ص ة س س د ر و س ا أ و ي ى ل ص ي ص ط ك ا ر ش ع ر د ر ه ك ث ر ه ا و ز ع ه ي ك و ا ل س ل ا أ و ل ا و ح د ا أ و ك ي ت س ي ك ل ة ا ء ورد ا أ و ك ي ت س ي ل ض و ح و اء ر س ي ش ع ة ا أ و ي ي ك ر ي د ر ه ا ع ا ت ل ط ح ئ و ا ل. ت د ا حل و ا ة ل ص ث د ل ا ا ور ث ل ص ر ط ل ك ح ل ع س ل ئ ع ل ي ه ي ه ا ل ل د و ت ر ى ا ل ح و ا ت خ ل ط. وي غ ل ى ا ل ض و ح ا و سعل ل و ا ء ا ل آ س و ي ح ل و د ة ل يى ا ء ا ل ورد. إ ا ذ دا ر ل ت ه ر ا و ور ا ي ح ل ا ل ك و. ة ع ي ض ا ك و ت ل و ة عل ح رك وي و. ي ع ه د ا ل أ و ز ا ا ل ر ط ل ال ا ص ري ى. ع ا ل ا ا ء ا ل ورد ال ا ذ د ك ور و ير ل يى ا آ ل ي ة ز ا س ت يو ل ة ا ل ع ي ل ل خ ة ي ا ش س ة ط ش س ا ر يى ث ل ور ر ا ة و ا ء ز ه ر ع ا أ و ي ا ل س ك ح ة و ع ر ث ع ر ل ك ة د ذ ل ك و ا ل ة ل ص س ه ه د ا و ع د ة و ا ء ي و ا أ ا ء ورد ا ي ه ع ض و يل ر حس و ري ة ع و د خ ح و ر ا أ و ي ع ا ح ة ت ح ي ة ش ور ة ع ط عط ة ت ل و يل. ه ص د ر ك ه د ر ا ة ل ه ر ح ي يى ل غ ع ا ي ة ا عل ط ر. ر ه ي خ ا هل ا و ء إ ا ة و ا ء سل ا أ و ي خ ل ا ا ش ث ل ا ث ة د ر ا ه ع عط ة ع ة غ ص ا ر ا ا أ و ض لع ى ا ر ل ط ي ة ث ع ٤٠ 1 ١٦ ٢ ع د ٢٧ ١ ي ل و ا إ ع ي س ا ش ل ا و ي ت ر ك ل يى ا ل ش س ي ر ي ل ط ر ح ا ل س ر ي ل يى ر ل ع ط ر ا ئ ح ة ا ر ع د ه ي ا و ي ت س ع ل د ه ا ل ر لع إ ا ذ د ا ز ل ل و ك ا ل د ذ و ك. ير و ور ا ي ل ل ع ك ا إ ا ي ل ه وي ل ض خ د ه ه. و ي ت س ر ي ر ع د ٣ ٢ ا أ ل ا ع ه ى ل ث ل ه ورد ي س ل ح ش د ر ه ا ز إ ة و ع ر و س ل ل ا ع ك س ي ر ا إ ك إ ا إ ة د ر ا ه ور او ح د ا ع ك ل س ل و ت ل و ه ا ل و ر ل ل و س س ا س ة و ح و ز ي ط و 4 4

9 Supplement to Scents and Flavors A variety of barmakiyyah Half a raṭl of bitter costus, an ūqiyah and a half of ambergris-like ladanum, half an ūqiyah of boiled aromatic operculum, an ūqiyah of agarwood crumbs, half an ūqiyah of rosehips, two ūqiyahs of complete mixed spices, with spikenard predominating, two dirhams of saffron threads, half an ūqiyah of mastic, two dirhams of sandarac resin, an ūqiyah of storax crust, two ūqiyahs of rosewater, two ūqiyahs each of naḍūḥ incense and myrtle water, half a raṭl of honey, a mithqāl of camphor, and half a mithqāl of civet. Pound the dry ingredients, grind them smooth, and mix. Boil the naḍūḥ, honey, and myrtle water, dissolve the ladanum in it, add the mentioned ingredients, and stir with a spoon over a low fire. Dissolve the camphor and civet in rosewater. When you take the mixture from the fire, rub with the mentioned rosewater and put it up in a glass vessel. All these measurements are Egyptian weight A floating lakhlakhah of long-lasting scent 1 Take an ūqiyah of rosewater, an ūqiyah of willow water, a quarter ūqiyah of Syrian borage water, a quarter ūqiyah of orange blossom water, three dirhams of coarsely ground bakhūr incense, a mithqāl of ambergris, a grain of musk, a peeled Fatḥī apple or a quince cut up small, half a dirham of brown cardamom, and half a dirham of cubeb. Set it upwind of you on a very gentle fire and it will yield an extremely fragrant aroma Following 1.27 An oil which cuts the smell of rancidity Put dog rose petals in sesame oil and leave in the sun for 40 days. Add a little camphor and set aside. You can use almond oil the same way as sesame oil. If you infuse it with orange oil for use, test and extract the oil Following 2.3 Aqsimā essence Twenty-four dirhams of pepper, the same of ginger, four dirhams each of rosehips cleaned from their stalks, spikenard, betel nut,

10 ١٧ ٢ ١٨ ٢ ١٩ ٢ ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ي ئ و ت ل ا خ ل ل يل و ع ع ه. ت د ا حل و ا و ا ئ ل ت ا د ر أ ل خ ر ح ا ذ د ا ه خ ل ع ا ئ ل ت ا د ر ع ا ل ا ا ء ا و ع ص ر ي ع ل ه ذ إ ت ا ل ع ل ه ح ل ا ل س ك ر إ ا و د ا ا د ا ؤ و ه ا ل ا ر ه ا د ئ ة و ير. ر ع ط ل ع وي ه ذ د ا ا ل ع ط ر ي س ي ر ي لع ه. ي ع و د ا أ ك س ا ل و ت ه. أ ل ا ل ي و ا ا و ر س ي ه ع و د س ذ د ا. ث ا ي ل ه د ي ا حل ط ة ث ل ه ر ت ي ا إ وي لض و ي ل ط ح خ ور ي ل ل و ي ذ ح ا د ع غ ع ل ا ه د ا. ي ير ي ة غ ل ى ي ه ا ا ء ح ت ى ي ث س ي س د ك در ذ د ت ؤ خ ي ل ك ل ث ي ع ل يى ل خ ا ل ئ ة. و ل و ا ل ي لع ه ك د ذ ل ك ح ت ى ل وي خ خ ا. ث ي غ ل ى ا ء ا آ ر ر ي خ ي ك ر ل ئ ل ا ل يى ل ا خ ل ا ل ئ ة و ل ي ل ث ي ه ع ع ا ع ط ع ذ د ه ا ش س ئ ت. و خ ا ت ا أ ت د ه ر ا ي ت ل ت ت ل ى ئ إ ا ل ى ش ت ه ا و ت ل ك ر ث ل ث ة ا أ ي ا ث سح س ر ر ك ا ك ى ي ح ل و ة ل ل ي ت ه ي ي ل ل ح ر ا. ث ع ط س ذ د ا و ا و ع ص ر ي ع ه ل ي و ا و ذ د ت ه ا ي ه ا ا ء ا رد ا ل در ا ا أ خ ل ا أ و ز ي ا أ و د س و ي ت س ع ل. ا و أ ا ا خ ل ا ل ئ ي ة ت ا يى ل ذ د ه ا و ي ري د ه ا ح ت ى ر ى خ ا أ ل. و ل ا ي ا ر ل ت ه ا ل ا ت ل ع ص ي ع ا ر ه ا ا ل أ و ا أ ل ي ح ث خ د د هل ا لع ا ا آ ر. ت ا ه ع ر ه ا د ص ع د إ ا ل ى ا أ ع ل ا ا ء ورد وي ل ط ر ح ي ع ل ه ل ص ص و ل ي ي تس و ك أ ا ل يى ي ل ا ر ح ع ي غ ع ي د ا ع ا يى حس و ور ط ل و ل ص ا ء ر آ ل ا ه ل د ا ر ط ل س ك ر ا ل ا ص ر ي ى و ع ر ش ة د ر ح وي ل ط ر ح و ي خ ل ط ا ل ي ا ا ه او ل س ك ر ى ل ز ر اء ا ل ورد وي ل ل ص س ا خ و س ه ر ل. ي ر ض ا حو ر. خ ي ر ش ا ر و ي ر و ر ز ع ه ي س ل و ي س ي ح ى و ح و ز ي ط و ل ل و ز ي لع ه س ل و ص ط ك ث ل ث ا أ ا و ل يى س ك ر و ث ل ث ا أ ا و ل يى ح ر ا و ث ل ث ة د ر ا ه ا أ ط ا ر ي ط ا ص ا ع يى ل ا حل ر ا ي ح ل أ و ك ي ي تس ا ء ورد و س ه ر ل. ي س ل ا و ح ز و ور صع و ل ل ه ة د ر ا ث و ث ل ر كسل ا ذ د ا ي ي. ث غ ع ر ا ل د ى ل ص وي ل ت ه خ ا صي ي ع ر يو ر س ح ت ى ي خ ر ط ل ا ء خ ة ر ل و ط ة ع ه ي ع ا أ ط ا ر ي و ل خ ل و ي ع ل يى ل ر ك ع ك ا أ و ل ا ح وا ر يى يى ل ر ط ل ا ء ورد. و ي د ا ل ل ل إ ة ع ص و ص د ا ر ا ع هع ل ع ي ث. ي ل خ ح و ي و حس ا ل ي ط لر خ ة ر س يى ل ت ل ك ا و ا ي حل ر و ا ي ع و ي ع ل ل يى ا ل ص ر ة. و ي خ ل ط ا ل س ك ر ل ا و يل ط ص ح ا ع د ك ا ء ا ل ورد ا و ل ا س ك و ت ل و ي ع ه ى ي لع ه ل ص ي ه ا. ث ي ل خ ا ص ت ت ر خ ح ت ى 6 6

11 Supplement to Scents and Flavors cardamom, clove, mace, and nutmeg, 200 dirhams of rose petals, and 1,200 dirhams of sharp vinegar. Pound the dry ingredients, soak them with the vinegar for two days, distill on a low fire, and set aside. When you want to make aqsimā, dissolve sugar, squeeze lemons into the syrup, and macerate a stalk of rue in it. Throw on a little of the distillate and it will immediately turn into aqsimā. Stored fuqqāʿ Sprout it,2 dry out, grind, add twice as much wheat flour by volume, and put in a cask. Take a large pot and bring water to a very full boil in it. Pour into the cask and cover so that no vapor gets out. Then boil more water and pour it on in the same way until the cask is full to the brim. Cover for three days, then open; you will find that it has settled. Take as much as you want from it, cut mint in, squeeze in lemons, and add cut-up rue and a little pomegranate juice. Leave overnight. In the morning, sweeten with sugar, raisins, or fruit syrup, and it is ready to use. As for the cask, pour in as much cold water as you took out so that the quantity remains no less than in the original instruction. Keep on taking and adding until you see that what was at the bottom has come to the top, then make a new batch A good fuqqāʿ Soak a loaf of bread hot from the oven in two and a half ūqiyahs of rosewater. Add half an Egyptian raṭl of sugar, ten dirhams of ground rock salt, and a raṭl and a half of the juices of sweet-sour and sour pomegranates and quince. Macerate the bread with the rosewater, sieve it, and mix with the juices and sugar. Add spikenard, mastic, nutmeg, pepper, ginger, and saffron. Allow to mature and it is ready to drink A special fuqqāʿ Three ūqiyahs of sugar, three ūqiyahs of dried pomegranate seeds, three dirhams of mixed spices, three dirhams of pepper, ashenkeys,3 and ginger, and two ūqiyahs of rosewater and quince. Dissolve the pomegranate seeds in a raṭl of water, macerate until all their essence comes out, and strain through a wheat flour sieve. Dissolve the sugar in a raṭl of water. Pound and sieve the pepper and tie it up it in a piece of cloth along with all the mixed spices, ground and sieved. Put with them four pieces of kaʿk or the crumb of fine hard-wheat bread, all ground and put in a bag. Mix the sugar and pomegranate and macerate them in that cloth until their essence comes out. Add half

12 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا يى ع د ك ا ء ا ل ورد ا و ل ا س ك و ي ع ل ي ه ع و د ك و ز ا ل ل ي خ ح ت ك ل ري ا ة. ث ض يى ل ك ي ر ز ا ا ل ي ا. وي ت رك ي س ي ر ا و ي ت س ع ل. ا ا خ ك ا ه ت رك ي ل ر ز ا ك ي ل أ ا ا ت ل ل و. ذ دا س ٢٠ ٢ ع د ١٢ ٢ يى ء ل ل ع ط ا غ ل ث يس ا ا و ص ة عل و ي ع ص ا ل س د ه ة د ر ا س د خ ح ا و ك ل ك ل ا و ح د ث ل ث ة د ر ا ه ز ط ي ز ح و و ي ي و ل ت ر ه د يى ا و ر ح ر ا ا ي ث ع د ر ه ا و ير. يو ل ى ي ع ه ور ع د ا ر ث ل خ ل ح ا ذ د ل ة س ة و ل ا ر و ر ر ا وي ا ا أ د ل ي أ ل و ك ك ا ل يى ا و س ل و ت ل ي ر يى و ح ط ر ل ل و ه ا ل و ي د ر ه. ي حس ث ا يى د ر ه ت ه ي ث ل ث ئ ة د ر خ ط ط ى و ي خ ل ط و يل ك ط ص ه ا إ ا ي ل ه د ر ع د ر ع ه و ل ض ٢١ ٢ ع د ١٥ ٢ ل ص ه و ي لس ذ د ا ل ه ال ا د و ي ر ش لع ى ا ي ل و ؤ خ ص ر ح ش ل ا ر ال س ى ص ع ة ا ي ك و د ي ت ل ح ا. وي ش ه و ط ح ي س ه ط خ ط ه و ل يل و ز ل ا إ ه لع ر ل ي و ي خ ل ط وي ل ل ص ى وي. إ ا ل ى ر هع ا ا ل ت ك ت ت ل ط ة ت ة ك ث ي ر ة ا ر ت ؤ خ د ذ خ ا ل ئ ر و ل ه. و ل و ل إ ز ا ء ا ا و ر ل ه لع ى ح ح ل وي ر ل ي ه ا أ ا ز ير إ ة إ ا ل سع ل ط ا خ ع ا ذ د ل ك ل ش ع ر ي ر ط ل ال ا اء ال ا ط و وي ل و خ ت ا أ إ ا د إ ا و ي ت س ع ل. ي و و يل ا هس ا إ س د ي ة و ل ئ ا ل ط. و ت ت رك يى ل ا خ ح ا ر ة ا و أ ط ا ر ي ده. ه ع ه و ي ح و د ر ع ل ي ه ل ل د و ل ك ل ا ل ا ا ء ل ص ه إ ا س ك ا ر ي ل ي ك و ي ي ل ل ح و د ت ه. ي ا ء و ه يى د ش ل ا ر ت ظ ل ه ر لع ى و ه ه ل ح ة ل ض هو ذ دا ا ٧٧ ٥ ع د ١٥ ٥ سل و س ك خ ل و ا ء ل ي و حل ش ح و ا ي ع ل ث أ ل ي ا د ه ا ي ا ذ د ل ى ا ل ي ل ل. ل ي ل ل ح ه ذ د ال ا ل ى ي ر ص ي ا ل ض ط س ي ل و ؤ خ إ ا ذ د ا أ ز ا ر ر. ث ذ د حل ي ع ل ل ا د ؤ خ ول ا و أ ز ا ر ر ح ا ر ة و ل ي و و ش ا ء ل ي و ر ي ع ل ه س ا وي سل و س ك ا و ل ك ا حل ا ا. ث ي ع ل ي ع ل ه ا ل ا ذ د 8 8

13 Supplement to Scents and Flavors the rosewater and musk you have and put in previously used jugs. Seal each jug with the rest of the rosewater and musk, adding a stalk of rue. Do not fill the jugs but leave some headroom. Leave a while and it is ready to use. Following 2.12 An electuary which stops nausea and vomiting Five dirhams each of chebulic myrobalan, embelic myrobalan, Andalusian caraway, pomegranate blossom, and Ceylon cinnamon bark, three dirhams each of Vietnamese sandalwood, clove wood, cardamom, spikenard, betel nut, and nutmeg, 300 dirhams of raisins, and 80 dirhams of tamarind. Grind the pomegranate seeds, tamarind, and raisins after extracting them and add a dirham of mastic. Mix, cook with sharp vinegar, throw in 30 dirhams of mint leaves, and set aside Following 2.15 How to make the drink called surmār Take pounded wheat, crush halfway, and boil. Mix and strain, add rice, and cook together; they will settle nicely. Dry, grind, and put into the rice and wheat boiling water. Take a cask heavily coated with pitch and bury it up to a quarter deep in straw. Take four raṭls of honey for every 20 raṭls of the cooking water, add hot spices and mixed spices, leave in the cask, stopper for two days, and it is ready to use. If you want it to be slightly intoxicating, put in pounded hops, half a dirham for every mann of water; it will improve it. A white grain of wheat may appear on the surface of this drink, indicating that it has been correctly made Following 5.15 An agreeable snack Fry eggplant in tail fat. Make sanbūsak meat filling flavored with vinegar, lemon juice, nuts, and hot spices. Take some meat and make into spiced meatballs. When they are cooked, take a pan, arrange the eggplant in it, and layer the sanbūsak meat and the meatballs on top. Spray

14 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ي ى ل ا ر و س ي ت ى ت ح خ ط ط و حلل و يل ا ا ل ك ا ل و ه د ه ا ي ل ة وي ر ص ل وي ر س ي و ل ي خ. ير و ة ط ع ل ي ٧٨ ٥ ٧٩ ٥ ع د ٢٤ ٥ ا ل د ر ا ء ع ى ل يى يو ل ا ي ظ ل غ س ل ا ل د ا يى ي غ ه ال ا س ل و لع ى ا ي ع ل ا ل د ا ش يى ء ح ري ل ي ت ي ا س ي تس و ش و ل ص ل ر و ح ص ي لع ه ا ك ى يو ل ت ل ه ا ذ ز ر ت ؤ خ د ي د و ل و ي ا ض ا. غ ظ ع ل ط ا ود س و ا و ل ك ا ا ل ل ر و ي غ ه ر. ي خ ى و دا ر ي ص يى و س ت ك ط ص و ش س ير ع د ٢٨ ٥ يى ء ش ي ه ى ل ي ح ل يى ط ا ي ل ي ي ع ل ش س ير الا س ا ال ا ت س ع ل ة ل يى ر ا ي ة ا ل ش س ير ع ل ح خ وي ل ل ى ح ت ى ع عط ة حل ر و ا أ ط ا ر ا ل د ا ة ث ل ط ر ح ا ا أ و ا ل ص ة ا أ و ك د ا أ و ي ل ص ي ر ل و ه ا أ ح ر س ا و ع د. و ير و ي ت س ع ل. ٨٠ ٥ ٨١ ٥ ع د ٣٣ ٥ ت ي ا حلل ا لل ط ي. و ي ع ل يى ل در ز غ س ل ل ع ط و ي ي ع ذ د ا ل د ا ل ح ي ا ي ي ل و ؤ خ ل ة ا ص ر ا و ي ا ر ر ة ي ا س ة ك ي د و ك ى و ك ط ص و ة ر و لس ع ط ع ك ا ر ا و ر ح ص ا ل ت و د ا ر ع و ع ر س ت ي لع ه ا ا ء د ر ا ل ح ا ة و ع ر ع ى ي د ا وي س. ث ي ل ي ه ا ل وي ع ر و ح. ي ل ض ض ط س. ا س ي ع ل ه ي ل ى ت ح خ ط ط و ي ل وي غه ع د ٣٧ ٥ ول و ل د و س. و ل س و س ك ل ا ح ص ل ي ع ل ي ه حل ك و ت ع ل أ ل ة. و ي لس ى د ه ا ي س ك ر ي ح ل ى ث د ة ط ي ي ع ل ر ي و ى ل ص وي ل ى ل غ وي اء ع ل ي ا ر ى ا ء ع عص ة و ي ل س ذ د ا ل ر ا ي ل ع ط ع ك ا ر ا وي ر ص ل يى ة ا حلل. و ل ي و ؤ خ و ي لس ح ص ع ر ح ذ د ي و خ ص غ ا ر ا حل 10 10

15 Supplement to Scents and Flavors with lemon juice and a little vinegar, and pour on some melted tail fat. Arrange the meatballs and meat and cook on a low fire until done. Remove and serve. Following 5.24 How to boil chicken properly Wash the chicken clean and put in the pot with a good quantity of water. Skim the froth, add a handful of crushed chickpeas, two dry onions, some toasted sesame oil, mastic, Chinese cinnamon, and dill, and cover. It comes out as thick, rich, and as white as yogurt whey Following 5.28 How to make the toasted sesame oil used in boiled dishes Put sesame oil in a pan. Add some chicken trimmings wing tips or giblets or liver or a piece of lamb, fry dark brown, and set aside. It is ready to use Following 5.33 Recipe for fallāḥiyyah. Take a chicken, cut it up, and wash the better meat. In a pot, put a properly generous amount of oil, large pieces of chard, Ceylon cinnamon, mastic, a good handful of coriander seed, caraway, and salt. Fry the chicken well in this, shaking the pan. Add as much water as necessary along with a sprig of mint and a sprig of dill. Cover and cook until done. Break eggs onto it Following 5.37 Tharīdah raṭbah Make sanbūsak meat filling without the ground chickpeas, putting in nuts and parsley instead. Take dried pomegranate seeds, extract the juice with water, boil, strain, and sweeten with sugar. Melt tail fat. Make small meatballs and boil chickpeas with the meat broth. Take thin flatbreads, cut

16 او ل د ه وي د ي ه ر ا او ل س ك ر ا ح ت ا إ او. د ه ر ه غ ي و ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ت ه يى و ل ح ص ك د ذ ل ك ح ت ى ي سل و س ك ا و ل ك ا حل ا ا أ ل ت يى غ ع ا ي ة. ه ا ت ا ل إ. ل ع ا حلل ة ا ير ر إ ا ل ى ي س ع د ٣٧ ٥ ٨٢ ٥ ٨٣ ٥ ٨٤ ٥ ل يى ص وي ر ي و ى ل ل و ي و ت ه ر غ ع ل س غ ا س و ي ي لس ا ل ل ؤ ل س ا ع ت ل ل ي ل ل ي ل و ك ل ح خ ر و ا ء ا حلل خ ل ى لع ى يو ل س و س ك ل ا ح ص. ك غ ص ا ر وي ل ل ى و حل و ت ع ل. ى ل سل و س ك. و حلل ا ذ د ا ل ك ا ت ؤ خ أ ل ة و ل و لس ى د ه ا ي ه. ا ث ي خ لض ط خ ط ه ع د ا آ ر ل ي و ي و ل ت ه يى. ح ص ة وي ع ل ي لع ه د ه و ل د و س ح ت ى ي ول ا س و ي د ي لع ه ي د لع ى ا ل ل ؤ ل و ت ه. ض ط س و ل ي و ك ل ي ل ى ت ة ح ئ ا د ه ا ر ى لع ت رك وي ة ر ر و س ي وي ع ل ي ع ل ه ا ء ل ي و خ و ل ي د ع ط ع ا ا ل ع ا د ة. ح ى ت ت ح ر و ت ل ه ش س ي ر ح ت ؤ ح ذ د د ا ة س ي س ة ت ل ط ع ص ل ا آ خ ر ل و ى ا صل ا ر ي ح ث ي ل ل ي ا ض ه و ل ش ه ك ر ش ا وي ر د وي ل ر لس و س ل ا و ي ي ل ض ذد و ل ي و ؤ خ ة ا ل ط ة ذ د ر ة ا ل د ا ة ود ه ه ا و ي ع ل لع ى ا ل د ا ة ا ل ا ه د ت ؤ خ سح. و ل و ر ر ة ى و ي ي س ر ك ط ص و ة حصط ا ح ا. وي غ ل ى ال ا ر ة ود ه ا ل د ا ة و ر ل ي ض ل ا ر ا صو ل ع ص ع ي ح ث ي ة ر ي ث ك ي ا س ة و ل ل د و ي. و ي غ ل ى غ ع ل او ت. ة ا ل د ا ة او ل ي ض ل ر ز ي ل ع ط ع ي ت ي ل ل ز ل و ل ا ا أ س ل ر ال ا ه ا ط ظ ح ي وك غ ه ر. و ل ض ا ل ا ر ة و ي ى خ ل ي و ه ط ع ظ ا هحل ت ل ع ط ا أ ض ع ا ؤ و ه ا و ي ز ا ر ل ع ذ د ا ل د ا ة ت ؤ خ ل و د حل د ا ا آ خ ر ي ط وي ل ي د ذ د ح ل ه و ل ح غ ع ي ره ا ل د ا ا ظ عل ط. و ل ي و ؤ خ لع ل ه ا ح ى لع ده ل لس ي و ه لع د ي ل ل ا د ع ي وي ر ه ل ظ ا و خا ذ د ل أ ا ل ص د ور او يو ل س لع ى ا ر. ا أ زا رر و ز ع ه ي ع ل يى و ر ك س ش ا و ل شس و ل ط ط ا ة ا ا ت ا و ل ي ش ع ر ي ل ا س ي ع ل لع ى ا لي وي ل ل ى. هو ذ د ا ا ص ع ة ا لل ح س و س ك ل يى حل ا ل د ا ل ا و رد و ي ع ل ع ه. إ او ع ل ير ا و ا ل ت ش س ا ه ة. ا أ ي ض ل ا د حل ا ل د ا يى ء يو ء ي ل ل. ح ي يى 12 12

17 Supplement to Scents and Flavors them in big pieces, place them side by side in a large bowl, and moisten them with the pomegranate juice, sugar, and melted fat. Scatter alternating layers of sanbūsak meat, meatballs, and chickpeas, continuing until everything is used up, and cover with the melted fat. If it needs a little meat broth, add some. It comes out supremely good. Following 5.44 An agreeable snack which is ready to eat right away Boil taros and wash off any froth. Fry, dry, and arrange in a pan. Make small meatballs and fry them along with sanbūsak meat filling made without chickpeas; add wine vinegar and lemon juice, and cook until the meat is entirely done. Melt tail fat. Take the meatballs and sanbūsak meat, scatter on the taros, sprinkle with toasted nuts, add the fat and parsley, and cook until everything is done. Add lemon juice and a little vinegar and broth, and leave on a low fire until done. Eat it right away Another section Take a fat hen. Cut it up, boil, fry brown in sesame oil, and reassemble the pieces as usual. Take hard-boiled eggs, cool them, and remove the shells and whites, leaving only the yolks. Take the chicken broth and fat and pour onto the reassembled fried chicken along with the whole egg yolks, Ceylon cinnamon, mastic, and a little pounded coriander seed and pepper. Bring to the boil repeatedly so that the broth reduces somewhat, and ladle it out. There should be enough salt to taste. There is no harm in adding a little oil to cut the smell of the hen and the eggs Another recipe, pounded chicken Take the chicken, cut off its extremities, and remove the meat from the bones, leaving the skin whole, connected to the bones. Take the meat of another chicken, pound, and season with spices and saffron. Stick it onto the breasts, thighs, and back, and replace the skin over it. Boil and fry. This is what is served on tabbālahs, noodles, pasta squares, and ravioli, and among all the delicacies and cold vegetable dishes; you put it with them. If you make fried sanbūsak with chicken meat the way you do with meat, it is agreeable. You can also make meatballs of chicken meat

18 ٨٥ ٥ ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ع د ٣٧ ٥ ر ى و خ س ه ا و ير ى ي لع ه ا ح ص ذ د ا ل د ا ة ا ل ا س ل و ي ي ت ؤ خ. ل و ه ر د ا. و ر ح ى و س ي ش ر ك ط ص و ت س و ل ص ل ي ة حصط ح ة و ع و د د ا ر ي ص يى و ع ر ش ر و ٨٦ ٥ ٨٧ ٥ ٨٨ ٥ ي ص ة ع و ا ر ر ا ت ح ص ط ع ع ل ع ل ى ت ل د وي ل ع و ع وي غ ع ط ى خ ع د ٧٦ ٥ ر ي س وي ي د ع ل ه وي ع ل ي ع ل ه ح ش يى ل ط ا س و س ك ي ل هر ز ر ي ل و ؤ خ د ذ خ يو ل ى ي ه ل ي و ك و س ي ل ض ض ي ع ا أ ط ا ر ا ل ي ط و ل د و س. وي ل ر ك ا ل ك ه و ي خ ل ط ل ز ا ل د و س ي و ل ع ت ل ه ري ع ح و ل ا ل ح و ز. وي ع ل غ ا ر ا و ر ي س و ح ا رر ا ت. و غ ط ى ل ح ش يى ل ا ل ط ا سل و س ك ال ا ه ر و ز ر ا خ س و س ك. وي ل ل ز ر ي ع. ير و ة ع ع أ ل ة و ت ل ل ى ي لع ه د ه ا ي و د ال ا و ث ل ا و ة ا ر حل ا أ ا ز ر ي ل و ا ه د ه ى ل ي ل ض ا ث ط ا ا حلل لس ل ي يى الا ل يى إ ا ل س د ا ذ أ ا ر ء ر: ا ا ي ل ه ا ي د ك ا إ ذ د ت ل دي ر ا ئ ه وي لض ي ل و ؤ خ ا ر ع ء و ير. ث ة ا ل خ ض ير ا ل ك س ه ر ا ل ك ث ل ح و ز د و ر ي ش س ا ي ح س ة و ا ء ل ي و و ا ء ح ص ر و ل د و س و ط و ل ة خ وي ا س ت ر ة ا ل د و س د ا ش ر ع ر ي ر ز ة ت ل ك ل ر ط ل ا و ح د و ش ع ري ا إ س ا ث ل و ا ش ك ي ل و ض. و ير ى ي ه ك ط س ل ض. و ير ى ي ه ا حلل ي و ط س ل ط خ ط ي و ئ و يل ا ل ي ه ا ل ح و ا ا إ ط ص ح ا ح ا. و ي ل ض ذ د ل ك. ى ا ئ ه ل ص ا حلل. ي لس. ي ل ل ل ك ل ر ط ل ا و ح د ز را عل ا د ة إ ا خ ل ا. ير و ل ه ث إ أ ا و و ط ح ي س ة ث ل ه ا ء ل ي و ث ل ه ا ء ح ص ر ع ا ل ي ه خ ل ا ع ا ي ض ل ا إ ز اوإ ش ر و ه ح ص ي ك و ي ض ط س ا حلل ل ك ت ا ا و ت ه و ل ي ل يى ا ل ص ة ل ى ي س ى يى ا ي لع ه ا ح ت ر ط ض د ا ل ذ ا إ ل. و ا ر ر ا ت و ح ا ر ء ض ر ر ة ي ا س ة و خ و ل ا ل ي ك و ك ث ي ر ا و ل ص ل و ح ري س اء ل ي و وي ر ل ي ع ل ه. ي ك س ر ا ل إ ع غ ع ل ا و ت ول. ا ا ل ز إ ا و ل ر ح و ت ا وي غ ل ى ث ل ا ث 14 14

19 Supplement to Scents and Flavors Following 5.73 Chicken muʿarraq Take boiled chicken. Throw away the scum, and add crushed chickpeas, a whole onion, a stick of Chinese cinnamon, a stalk of dill, mastic, and toasted sesame oil Following 5.76 Recipe for an egg cake Take a sheet of sanbūsak dough, lay out in a pan, and put qanbarīs on it. Sprinkle with hot spices, all the usual mixed spices, and parsley. Beat eggs and add pickled lemons diced small, and walnuts mix the walnuts with the parsley, soften it by rubbing, and mix as before. Pour the eggs on the sanbūsak dough in the pan. Cover with qanbarīs, hot spices, and mint, then cover with another sheet of sanbūsak dough. Pour melted tail fat on it and fry as an egg cake. Remove and serve Al-muqallā l-iskandarānī Boil meat until done, then fry in its oil with the hot seasonings and garlic pounded with plenty of coriander leaf. Set aside, then take a sufficient quantity of water and add the following: equal parts vinegar, sesame paste, lemon juice, sour grape juice, parsley, and crushed walnuts. Use 20 bunches of parsley, making one raṭl, and 20 peeled heads of garlic. Add the ingredients and cook until done. Add the meat and cook until done. Put in a handful of ordinary breadcrumbs, one handful for every raṭl of meat. Boil until half the water is left. Add four ūqiyahs of vinegar and the same each of sesame paste, lemon juice, and sour grape juice. Remove and serve Recipe for a muqallā called jānī manī Cook meat along with meatballs made from it putting crushed chickpeas and rice into them, but not too much and with onions, coriander seed, coriander leaves, hot spices, and salt. When done, add rice and slivered carrots and bring to the boil three or four times. Dissolve qanbarīs with lemon juice and add

20 ٨٩ ٥ ٩٠ ٥ ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ص ع و ير ت ع ر ي ل ه. و ير ى ي لع ه ل ص ل ة ل هر ذ د ا حلل ا ل ذ د يى ا ؤ خ ا ا ا ي ل و ى س ي ل ى ة ص ش وي ر ا ر. ل ا عط ذ د إ ت ح ت ى ي ا أ خ ا ع د و ر ا وي د ا ر ث ل ا ث ا ع ا و ي س ي ر س ي ش ر ر خ و ط ة ي ت ت ع ري ل وي ر ش ا ل ك ت ا ا و ت ي لع ه. و ير ى ي ه ر ا أ ص ع ا ط ا و ل وي ي رد لع ه غ هر ي لع ه ا ل ا خ ل ل ا و ل ع س ل ر ي ر ي ع ل ه ش ص ا ل ل هر ي ك ش ا غ ل ع ط ا ء. إ ا ا ش وي غ ع ط ى ول ر و ح ص د ا ر و ل ل ع و ير. ا ع ا. ي ل ث ر ه ي ا لع ه ة خ و ط ة ر ا حلل و ر ت ر ت ه وي ل ل ى ل ص ل ع لس ا ي د س يى ل ص ة ذ د عط ا ل ا ر. وي رد ر ت ه ي لع ه وي ع ل ك ت ا ا و ت ح ت ى ي ا أ خ وي د ا ر ي ل ل س ي ش ر و ي س ي ر ز ي ت و ا ر ء ض ر ر ة خ ك ا ت ل د يى ل ال ا ل يى ال س ى ا ا ا. و ير ى ي ع ل ه ل ص ل غ ص ا ر ح صط ح ا و ض و ير. ي ل ع ه لع س ي ي ل ذ د ا ه ل إ ا ط خ ط. و ي ر ز ة و يل ر ل و ط ة ل يى ص ة ل ي ة. و ل ا ل و ا ا ل إ ذ د و ل ي و ؤ خ ل إ ز و ل ا ع د ٣٤ ٦ ا ي ل ل ى ل يى ذ د ا و ة ح ي ا ل ل ص ل وي ه ر ل ع ط و ي لس وي ل ل ى ا حل ي ع يو ر س وي ل ل ص ى ص ا ة ش ع ر. ي ل ل ا ل س ا ا ه لع ذ د ال ا ر ة ي ر ل ي ي و ؤ خ ي ل ل ا ا وي ي د ع ل ه س ي ش ئ ا يى ل ل ى س ا ا ذ د ا ل ا ير. وي ل ص ز ش يى ء ي س غ ع ر ه ا و د ه لع ه سل و س ك ال ا ه ي ا أ وي ر ل ي ا حلل ا ا و ا ل ا ذ د ي ص ص وي ل أ ا ز ر ي ل ا ع ل ه ي د وي. ز إ ل ا ا ي ه دا أ و ت ل ه دا أ ا ر ه ا ع د لض ا ء ا ل س ا. وي ت رك و ل يد ة ت ع ل يى ل ا أ س ل ا ر ة ث ا ع ط و ع ع ة. ت ل ع ط ا ل ع ع ع ه ا. و ت ل ك و د ه ي ا أ ت ي لع ه ا حلل و ز ر ر ه ا و ل ا ي ت رك ا حلل يى ل ال ا ر ة. ا و أ ي ط ا ل ي وك عط ا. و ت غ هر و ت ي ه ا س ا و س ا ل س د ا و ل د و س. ل ا ه ر ا لع ى ه د ا صل ة ود ذ ك ذ د ا ل ا ل و ي ل د ل ه ل ا ه ا أ ا إ ى ه ذ ع ز ر ا ل دي ا ل ا و س ط يى ا أ ر ود ك ة و ت ل ل ى إ ا ع ا ع عط ا ت ه ر ا ا ل ع ط ا ل ا ذ د ل ض ط س و ه و ا أ ي ع و ه ي ا أ ل ت يى يى ل غ ع ا ي ة ا ل ل ذ د ا ذ د ة ا ا أ 16 16

21 Supplement to Scents and Flavors Recipe for a muqallā called jān bābā Take meat that has been cut into pieces and cooked and set the cooking water aside. Add a finely minced onion and a little sesame oil, and stir around three or four times so that it gets a cooked taste. Sprinkle with long carrot strips, add two ladles of the boiling water, and sprinkle meatballs on it. Add crushed chickpeas, cover, cook a while, and remove the cover. When the carrots are thoroughly soft, sprinkle with vinegar and honey and a quantity of pepper. Remove and serve Recipe for a plain muqallā Boil meat, set broth aside, and fry with a finely minced onion. Sprinkle everything with a bit of olive oil and a little sesame oil, stir until it takes on a cooked flavor, and return the broth. Make meatballs as in the muqallā called jān bābā. Add small whole onions and coriander leaves tied in a bundle, and cook. Some say you can break eggs on top. Remove and serve Following 6.34 Recipe for a fried dish Chop meat, boil, fry with onions, and set aside. Fry eggplants as for būrāniyyah. Take the broth, add a little sumac, macerate, and filter through a hair sieve. Take some rice; arrange a layer of eggplants in a pan, sprinkle them with a little of the rice and some meat prepared as for sanbūsak filling, and add enough fat to cover along with some of the sumac juice. Leave on the fire, let it settle, and let the fire die down after the rice is done. Sprinkle with spices and arrange the meat on top. Meanwhile, cook an egg cake. Cut it into eight pieces and put a layer of it in the bottom of the serving dish, then a layer of the food. Ladle it out and spice it; do not leave the meat in the broth. The best flavorings are hazelnuts and parsley ʿIzz al-dīn al-wāsiṭī has mentioned that he saw Indians frying eggplants according to this recipe, and that it came out extremely delicious and well cooked Cut eggplants in four separate pieces and fry in sesame oil. For every 20 eggplants, put in a dirham s weight of spice. It comes out delicious and

22 يى ل ا ل ش س ض ا ع س ي ل ط و ط رح ي ه ك ل ير ا. ا و ح ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا س ل ي ك ه ه ي ط. إ ا و ا ة و ز ع ر د ر ش ع ري ا ذ د ا. ا ذ د ل ا ه ي ى ل ي ح ي ت د س ل ر ا ل ي ك ا أ ط ش ل ر ل ذ د ا د ذ ة ع د ٦٧ ٦ و ض ع ه ا د ا ر ا غ ص ه ع ض ط ل ع حل ا حل و ي ى و ي ع ص و ل ل ط ر خ ط ط ل ي ل يى ص ة ا ر ء و ل ي ا ع ل ي ه ض ر ر ة خ و ير ز ا ا و أ ا ر ا ص غ و ا إ ا ي ل ه ل ص ل و ل ل ه ر ي د وي ل ض ا حلل و ي لس ل ك لع ى ا ت ر ل ص. ث هر ل ح ت ى ي ا حلل يى ل ا ل در ا و ي ع ل ك س ا ز إ. وي ع ل س ط ا. ا ت و ر ة و ت س ل ص ل ا ت ه ر و ل ك ت ل و ع ه د ا ر ذ د ا حلل ا ؤ خ ي ل و ض ط س. ث ي ل ى ت ح ك ث ي ر وي غ ل ى ي لع ه ح ت ى د ه و حلل ة ا ي ل ل ر ل ي لع ه ل ص ل ل يى ل ى وي ل ل ا ع ي و ل ص ل او ل د ه ح ت ى ي ح ر و ل ا ي ح ت ر ا و ل ك ت ل وي ع ر ا حلل ا لع ه ي ر ل ي ل ص ل. ث ض ط س ا ي ل ي ه ا س ذ د ا ع ع ط و ع ع ي ة و ي ع ل يد ة خ س ة و ش ع ري ل ض ز ل ص ل. و ي ع ل يى ل ا ر ر ح ا ر ة و ل ح ة ش و س ة ا و أ ز ا ر ح ص ول و ة و ا ر ء ه ر ض ر ر ة خ ي ل ل و ل د و س و ك ع ل ى ي ح ر دا ر ري ا ت د ض ح ه. ث ا حلل ال ا ل ى ا ء ل ي و و ي خ ل ط ي د ا. و ي ع ل لع ى ث ح ي ئ ع ل ي ه و ي ر ى ع ل ي ه ل ي ل ر ة ض ا ل خ ل و ط ا ل ح و ا ل ا ل ي ل ي ر ع ا ل ا ر ا ل ص ل. ث ض ط س و ير. ع ي ل ى ت ز ا ر د ح ي ه ة ود ر. و ك ل ا ر ش ل ا ي ح ر ت ل ا. ك ا ع ل ا أ و ل ع ط غ ص ا ر ا وي ع ل ه حل ر ط ل و ل ص ح و ي ى ي ع ل يى ا آ خ ر ص ة ك ا ر ث ع ر ت ال ا ر ة. وي ل ل ى ا لل ح ع ط ع خ ل و ل ص ل ي ل ل ض ل ط ه ا ل يى ال ا ر ة ع د ي ل ر ي ث ل ل د ل ل و ز و ل ت ك س و ل. و ي ع ل يى ل ال ا ر ة ير وي ه ر ك ث ه د ك ل ا و ا ل ع س ل و ي ي غ ل ه ح ت ى ت ل ع د لع ه ي ر ل ي ذ د ا و ا. ث ا أ خ ا ر و ي غ ل ى ح ت ى ت ا ع ا و ز ع ه و د ع ع ا ل ل أ ا. ا غ ص ا ر ل يى ر و ز ت ل ل ه ا ذ د ا حلل و ت ل ك و د ع ر لع ه ي ر ل ي ال ا ر ة. ث ا ا حلل ا و ل د و س ا و ل ا ر ة و ت ل ه د ا أ ه لع يى ل ع ر ال ا ل ى ح ت ى ي ت س و ل يى ي هع ا. ي ر ل ي ي ل ص. ير و ة ص ح ع ول ل ا ل ي ك و ش س ا ئ ظ ل ط ا. وي د ي لع ه ل د و س و ث ح ي ا 18 18

23 Supplement to Scents and Flavors remarkably well done. The trick is that the cooking basin is buried to the rim in hot ashes when you put in the eggplants. Following 6.67 Recipe for a fried dish Cook a raṭl and a half of meat, Hamah weight. Cut part of it very small. Pound the rest, add onion, finely minced herbs, spices, and coriander leaves do not put in any rice and make into meatballs. Put the meat into the pot to cook until soft. Add the meatballs and boil until done. Take the meat, the meatballs, and six onions minced medium. Put the onions in a pan, pour in a little broth and plenty of fat, and boil until done. Then add the meat and meatballs and fry with the onions and fat until brown; do not let the onions burn. Put 25 eggs in a dish and add chopped rue, mint and parsley, a little minced coriander leaf, crushed toasted nuts, hot spices, and salt, and mix well. Add lemon juice to the fried meat, enough to make it as sour as you want, and stir on the fire with the onions, then put the eggs beaten with flavorings in the pan, adding a little broth to prevent scorching. Keep adding broth and fat as fast as they are absorbed until it is done. Remove and serve Recipe for another fried dish Take a raṭl and a half of meat by Hamah weight, mince, and do with it as in the preceding recipe. When done, add a little vinegar and coarsely chopped onion to the broth and set the broth aside. Fry the meat and meatballs in plenty of fat and set aside. Put saffron and finely pounded pistachios, almonds, and hazelnuts in the broth and boil to the proper consistency. Add honey and boil until the broth cooks down, then add the meat. Meanwhile, set aside small fried eggplants with their calyxes removed and arrange in the bottom of the pan until you have used them all. Put the meat on them along with parsley and broth and let the fire die down so that there is no flame. Sprinkle with parsley and toasted nuts, and remove and serve

24 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ع د ٧٤ ٦ يو ل ى ي ه ا ه. ل ض ص ل خ ط ط ذ ز ر ت ه و يل ت ؤ خ د حل و ل و ي ي لس ر ط ل ة ر و ي ي ل ة ص ض ط س. و ير ا حلل و ر ت ه و لس ه. ث ي ل ى ع ي ل ى ت ح خ ط ط يل ر و ض أ خ ل ا ه ور ط و خ ر س ل ل ا حلل ا و لسل ى يى ض ط س ا ل ز إ. ي ل ي ل ت ى ح رك ح وي ا ة ز إ ا أ و ي ص و ل ل يى ل ا ل در ر ط ل ا ع ل يى ع. وي ع ل ا ل ث و د و ع ل ه ور ع ط خ ط و ير وي ر ل ي ع ي ل ل ة و يل ة ر ال ا ك و ت ل ة و ر ا و ل ا. ا خ ا ع ه ا. وي ع ل ا لل ت د ل ا لسل وك د ل ذ ك ا إ ل س ر ا د يى ع د عغ ر ا ه و إ ا و ع ي ي يى ي ل ل ى ش س ير ز ر ي ل و ؤ خ د ذ خ ح ت ى ي ح ر. ث ي ا حلل ث ي ع ر لس ي ي ي ي ة ع ص ل ز ر ال ا ل و لع ى ا لل ح ع ا لل ا. و ي ع ل ا خ ر و ش ا ل ك ا ع ي ي ا ي ك و ك ر ل ا ل ي ك ي ك ث ر و ي ى ا ل ا ر ول ي ع د ل ا ل ز ر ال ا ل و. ير ال ا ر ة ح ت ى ي ي ل ا خ ي س ل ي ع ل ه وي ل ث ل ز ر. و ا ا حلل ا و خ ل ل ز ر ال ا ل و وي غ ل ى ي لع ه إ ا ل ى ا أ ي ل س ا ل ا حلل ا و خ ل لع ى ل وي ل ه سع ل ل و ز. ل ت ك س و ي س ي ر خ ش خ ح ا ش و ه ي ي ع ل ل و ع ا آ خ ر خ ر و ا أ ا ك ع د ٨٨ ٦ ي ع ي ة ر ل ط خ ط ث ل ا ل ش يل ر ي ل ر و ض ا أ خ ص ح ح و د. ي ك ث ر د ه ه. إ او ك ا ول ل ح ح ص ل ز ل إ ا يى و د ا ر ي ص ش س ه ر ت ه تغ ي ى ع ر غ ع ك س ع د ٩٨ ٦ يى ر ا ل ي س ي ر ك و ك ي ه إ ا ذ د ا ض و ع ذ ل ك ر ه د ك ا. ح ي س ير د و ا أ ع اده ط ع ا ع ي وك يو ل ى ي ه سل ا ع ت ه ل يى د س ت و ل ز إ ل ل ا س غ غ ل ى ا ء ح ا ر و ي ة ز ه د ي يى اإ ص ى ي لع ه ا ل س و ي ل ك ر ي و ل. إ و ا ر ت ش ي ى ت ت رك ح و ي ر ت ي و ل ص ز ل ال ا ا ء در ا إ 20 20

25 Supplement to Scents and Flavors Following 6.74 Recipe for a Greek yogurt dish Boil a raṭl of meat, remove the scum, and cook until halfway done. Add chard stalks trimmed of their green leaves and cook until done. Remove the meat, broth, and chard, and set aside. Put a raṭl of yogurt and half an ūqiyah of rice in the pot and stir until the rice is done. Put it in the meat, chard and broth just a little broth and cook. Set it aside and garnish with mint leaves. Put pounded garlic on the plates after you ladle it out. Turnip can be used instead of chard, and likewise spinach Recipe for ʿuqaybiyyah Boil meat, then fry it brown. Take ʿuqaybī bread and fry in sesame oil if you have no ʿuqaybī, then the crust of kumāj bread with the crumb removed. Put the fried bread on the meat and add a little broth so that the fried bread softens. Then thicken syrup on a hot fire with plenty of honey, pour it on the meat and bread, and boil until the syrup coats the meat and bread. Add pistachios, some poppy seed, and almonds Following 6.88 Another dish Peel fresh chickpeas and cook them like rabīʿiyyah with plenty of fat. If made with lamb, it is better Following 6.98 Rice with milk It is too well known to mention, but if you add a little toasted Kerman cumin and sticks of Chinese cinnamon broken, not pounded it develops a remarkable flavor Recipe for Indian-style rice Boil hot water. Wash rice and immediately put into the water in a brass pan, using two and a half times as much water as rice, and leave until the rice absorbs the water. Add clarified butter and bury

26 148 6 خ ت ل ط ا ل إ ت ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا. ير و ع ال ا د و ى ي لع ه ا ل س ك ر يو ل خ ز ة ا ل أ ر ى. ا ل ا ل ل ر س ا ع ة. ي خ ط ر ح ه. غ س ل إ ا ل ا و ك ت ي ل ا ه ا أ ل إ ز ك ل ا خ يس ط ل ا و ل س ر يى ا أ و ع س ل س ك ر ا ل د ي ة ا أ و خ ح و ي خ لس وي ل ل ص ى و ي ح ل ى ا ر ي ص ز ل إ يس ا ث ا خ ل و ع ي. ع ه ع ص أ ر ل ذ يى ا حل ر ا. ي ل ل ى ل و ه ك ا ك ا د ك ز ل ى ه ا إ و ي ل س ا ي ا ل ك ش ك ع د ١٠٠ ٦ خ ط ت ح يى ل در ت س ع ة ا إ ح س ا ا ل ض ا حلل ل ص لس ي ا ا أ هلع ة صو ل ة ا ل عط ا يى ل ل ص ع ه ا. ك و ل ي ا أ ي ح ث غ س ل ا ل ه ال ا ش ور ح ه ث ع ي ر ا ل د ر. و ي يى ل ض ط س ي ل ى ي ه ي ع د ا د ا ر ي ص د ر ث ل ث ا حلل. إ ا ذ د ا ا أ ا ر ا ي ك و و ي ع ل ل يى ا ل د ر و ل ا حلل و و ه ا حل ط ة. وي ل و د ي لع ه س ا ع ة ص ل ل ح ه و ا إ و وي ى. ث ي ع د ل ك ط س و ر. ل ع ط ا ل و و د وي غ ع ط ى ا إ س ا ل د ر وي ت رك لع ى ا ر ه ا د ئ ة إ ا ل ى ك ا ي ع و و د ا ت ص ل ا ث و ي ت س ع ل. ا أ و ش س ير ت ي ز ة و ى و ر أ ل ة و ص ط ك ت ل ك ش ه و ت ل ط رح ي ه د ه ا ي ث ع د ١٣٣ ٦ ض ح ا ل ي ل ه. وي ذ د و ع ر ت و حلل ا ا ك س ك س ا و س يس ا ة ا ل ك س ك س و يى ل لض ل و ع ا آ خ ر ض ط س. ي ل ى ت ح خ ط ط غ ع ل ا و ت. و ير ى ي ه ا ل ك س ك س و و يل ا حلل وي غ ل ى ة ا حلل و ي ع ل لع ى ر أ ل ة وي ت رك لع ى ا ر ه ا د ئ ة ح ت ى ل ي لع ه د ه ا ي يى ي لع ه ر ك ث ي ر ي ل ل ص ى ع ه. وي ل ل ل ا إ ص. ا ل د ه وي ع ل ي ه ح ش ي ر ع د ١٣٨ ٦ ض ط س. ث ي ا ر ل ر ت ه ل ع ط ا حلل ا ل أ ح ر غ ص ا ر ا و ير ى يى ل ا ل در و ي لس ح ت ى ي ل ي ع ر يس ي ض ه ص ي ع ل ه ط ل ك ح س إ او ذ دا ا ت. ير ا ز أ ل او ح ل ل ا ا ل ع د وي. س ل ى ال ا د ه ل يى ا ل ى ل ل وي 22 22

27 Supplement to Scents and Flavors it in hot ashes awhile. It comes out as pilaf, no grain clumping with another. Add pounded sugar and remove and serve. The secret in all rice dishes is that you don t wash the rice until it s time to put it in the pot. Second variation of ṭabīkh al-aruzz Boil village cherries or plums, strain them, and sweeten the juice with sugar or honey. Moisten the rice with it as described in the pomegranate recipe. It comes out carnelian in color Following Kashkāt It is best cooked in a capacious pot, large enough that the whole dish fits in half of it. The recipe: Boil the meat until half done, then remove from the pot. Wash hulled wheat, a third as much as the meat, and put in the pot. When nearly done, put in sticks of Chinese cinnamon and mastic, then correct the balance of salt and water, and arrange the meat on top of the wheat. Cook continuously, then cut off the fuel, cover the pot, and leave it on a low fire until morning. Then remove the cover, add tail fat, mastic, Ceylon cinnamon, and olive or sesame oil, and it is ready to use Following Another variety of couscous It is made like couscous in terms of cooking the meat and frying it. Dissolve sour yogurt with meat broth and put on the meat. Bring to the boil several times, add the couscous,4 and cook until done. A lot of broth will remain; strain it away. Pour tail fat on it, leave on a low fire until it absorbs the fat, and add chickpeas Following Ruṭabiyyah Cut lean meat in small pieces, put in the pot, and boil until done. Remove the broth and fry the meat in melted fat. Adjust the salt and spices to

28 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ل ه د ا أ. ك ه لع ى ا ل ا ر س ا ع ة و ي ا ل ر ط سح ا ل ح ا ة ث ا ت ر س و ط. و د ي ة و ل د ل ع و ض ه ل و ز ل ا و ه س ل ع و ه و ا أ ي ر خ و د ي ع ل لع ى و ه ا آ ر ا ا ر وي ل ل ى وي ل ض ع ص غ ر ز ع ه ك حل ت سل ي ط ل ة ع ل ى ي ه ئ س ة ل ا و ة ا ل ر ط وي ل ي ع ل ي ه ش و ل ت ر. ي ع ل لع ى ه د ا ل ص ور ة ع د ع د ا ل ر ط. و د ي ز ا ر د ي ه خ ش خ ح ا إ ا ل ى ا ل ر ط ا ا ر. ز ع ه و و ل خ ض ي ة ل و ع ا ا ل ح ا ل ل أ و ا ل. ث ي غ ل ى ي و س ط ا وي ت رك ل يى ا ل د ر ع غ ع ر ه ا ء و ي ح س ي ر ل ع ط ا حلل ا ل س ي ع غ ش س د ود ع ا ا و د ل ال ا ل ل ل ل ا و ل ه ر ي س ل ا و ح ي ط ر ح ي لع ه ا ل ر ر ة ا ل ي ا س ة ا و ر ي لع ه و ل ا و ي ع ل ك س ير ا ز أ ل ا ر أ ح ل ا حلل ا ي د ي ه ا ع ط ع د ا ر ي ص يى. ث ت ا و ت ل ط رح ك خ ة ل يى ر ل ك ا ر ت ا أ ا ل ر ض ا ذ د ح أ ا ز ير و ل ي و ؤ خ خ ا ل ة ح ر ت ت ر ع ا ذ دا ل ض ط يى ل ا ل در ع د ا أ ي ل ل ى. إ ث ل ر ع ه ا ء ح ص ر و ي ع ل ي ر ار ي د ا. ث ى ح ه. ي ع ص ر ي ا ل د ع ص ل ال ا ال ا ر ل ى ا ل ا ا ء ع د د ه ل ا ل ل و ز ا لحل و ذ د ي ل و ؤ خ ح ت ى ي غ ل يى س ا ع ة. ث ل يى ا ل د ر لع ى ا ل ا ر أ. ي ه دا و ل س ك ر ا أ و ل ا ى ا ل ى ا ل در. ث ي ح ل ا إ يس وي لض ا ع ا در ا ي ح ت ل ه ا ل ط خ ي ل ل ا ء ورد. وي ر ي ع ل ه ش ا ض يس ة ا أ ر ى ع ا خ ل ح ا د ل ر ا و ص د ر و ؤ و س ل ص ل وي ر ح ص د و و ع ي د ا ع ا د و ل و ده و ع ه ا سل ا ط ور د ا أ خا ذ د ا ل د ا ا حل ل ع ط ي ع ل ه س ه ود ه ه يى ل ا ل در وي ع ش ح و ى ا ل يى ا ل د ا ل ي ث. ل س غ و ي و ك ي س ل و ح ر ر ة ي ا س ة و ز يى ه و ير ا ز أ ي ش لع ه ش ر س ة ا ء وي ع ر ا ل د ذ ل ك ح ص ا ل د ه ا ل ل و ز ا لحل و و ي ع ر عط ة د ا ر ي ص يى و د ا ر ل وي ح رك ت لص ا و ير ى ي ه ور ا ر أ ت ا أ و ه ح ى لع ي ه د ا ر د ر يو ل ي د ا. ا ي ل ع ر ت ح ه و ك ش و وي ر ي ش لع ه ى ل الا ت أ ا ل ر ض ا ذ د ح ي ل و ؤ خ خ ة. ث يى ر ل ر ور ص ا ح ه د ذ ا ل أ خ ا د ا حلل ال ا د و ى يو ل ر د ل ا ة خ لر ا ل ذ د يى ل يى ا ا ل د ا ح ر ا ء ورد. ي خ اء ى ي ع ل ه غ ع ر ه ا ء ح ص ر د ر ل ير ي ا ز أ ة ل ا عط ذ د ي ا و ل ص د و ر وي ع ر ه. إ ا ذ د ا ا أ خ 24 24

29 Supplement to Scents and Flavors taste. When quite done, arrange as many ripe dates on it as you need. Leave on the fire while and allow to settle. You could make it another way, namely, removing the date pits with a packneedle and replacing them with blanched almonds. If you want, add long meatballs colored with saffron and shaped like dates.5 Fry them and add to the soft-ripe and dry-ripe dates. You make it this way when you are out of soft-ripe dates. You can add poppy seeds, vinegar, and saffron if you want Ḥummāḍiyyah, two varieties The first Cut fat meat in medium pieces and leave in the pot with water to cover and a little salt. Boil and add coriander seed, ginger, pepper, and cloves, all pounded fine and tied in a linen cloth with sticks of Chinese cinnamon. Pound lean meat with spices to make meatballs and put them in the pot after frying. When done, remove the spice bag, take the sour pulp of large citrons, cleaned of seeds, and squeeze well by hand. Mix the juice with about a quarter as much sour grape juice, and add to the pot on the fire so that it boils awhile. Take sweet almonds pounded smooth and beaten to a liquid consistency with water, as much as the dish will bear, and add them to the pot. Sweeten with sugar or syrup and allow to settle. Spray with a little rosewater Another ḥummāḍiyyah, outstanding Pound chicken thigh meat fine with a cleaver, without the skin, along with the chicken breast, and wash it. Fry the rest of the chicken and its fat and grease in the pot. Cut up onions on it and spray with water. Fry with the following spices coriander seed, ginger, pounded toasted cumin, and a stick of Chinese cinnamon and a suitable amount of sweet almond oil, and fry well with that. Add a dirham s weight of salt and stir continuously. Add citron leaves, or their tender tips, tied in a cloth. Take the sour pulp of citron, cleaned of its seeds and peel, and sprinkle with rosewater. Remove the bag of leaf tips from the pot, put the pounded thigh and breast meat in, and fry them. When the meat takes the taste of the spices, cover with sour grape juice mixed with rosewater, and add fresh mint and thyme. When it boils, add some mild white lemon juice and chopped onions. When done, pound a suitable amount of almonds and grind them to a

30 ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ض أ ي ل ا ل أ ل ي لع ه س ي ش ئ ا ا ء ا ل ل ي و ا ى ي ع لع ه ع عصو ت ر ر ط. إ ا ذ د ا غ ع ل ى يو ل ورد ل ى اء ورد. ا ل ض ط س ي د د ا ر ص ا ح ل ل و ز و ير ع ط. إ ا ذ د د ور و ؤ و س ل ص ل ع ا عل ذ ل ا ا غ ل ل ي ا ع د ل ض ح ل ه ا ض ال ا ت ع ص ر الا ل ى. إ ا ذ د ا س ك ى ا ح ل ا يو ل خ ا ل و ل ت ر ث أ و ير. ع ا ل ه د ى ا ل ل و ز ع د ذ د ل ك وي ع ط ر اء ورد و ي ل ي ث. ا س ر ي ش و د ي ل ض ا أ ر ك س و ا ل ك ا أ ة ل و ع ا ر ح غ س ل. وي ح ك ش ا و غ صل ا ر ي ل ك ا ر ه ا ي ل ر ل ي ة ا ر ذ د ا ل ك أ ة ا سل و داء ا ل ع ت ؤ خ ل ل و ا ل أ و ل ع ط ا حلل غ ص ا ر ا ي ع ل ع ط ع عط ا ت س ا وي ة. ث ا ل ر ل ح ت ى ل ا ي ل ل ى ي ه ر ا ل و ل ا ت ا ر. وي ع ا ر ء ح ت ى ض ر ر ة خ ض ع ط غ ص ا ر ا و أ ل ة و ل ص ل ا أ خ ر ع ض ط س وي ل ل ى د ه ا ي ي ل ى ت ح لس ي و ح ت ى س وي. ة ل أ ل ا ي ي ك ث ر د ه ة ا حلل ول ير ا ر س ي ة و أ ك ل ا ل ي ع ل ه ع ي و. حلل ر ا ي ح أ ا ا و ي ت ر ك ح ى ت ي ل ت ه د د ا ر ا ت و ر ل ض ط س ا ل ك أ ة. و ي ع ل ع ل ي ه ص ع ت ر ي ا س د و ت ك ث ر د ه ه ا د. ا سل ط ا أ ي ط. و ك ل ا و ي لر خ حل ا. و ه يى ي ل ض و ع ي وي ل س ي لع ه ك حل غ ص ا ر. وي ع ل ي ه ا لث ا ل يى ض ا. ت ت ع ل لع ي ه ا ل ي إ ا د إ ا و عصو ت ر. ت ي ك ا ت ل د و ت لس و ت ت ل ز ر أ ة ك ل ا ط ع ل ت ع ١١٢ ٧ ع د ١٠ ٧ ص و ل ر ك ل س ط ت ي ة ك س ي س ر ه ير ى و ا و ء لح ء ا ش س ل ا و ا أ ا و ل يى. ي ع ل ا ل س ك ر يى ل سع ل و ي خ ل ط هع ا س ك و ا ء ورد. ي ر ل ث ت ح ص ل ك س ة ش س ا ء ا أ و ي ي ه ا س ك. يو ل ى ل ي ه ا ا ل إ ع ا ش ر و ي غ ل ى ي ش س ر 26 26

31 Supplement to Scents and Flavors liquid consistency with rosewater. Remove the herbs and put in the cleaned, squeezed citron pulp. When the boiling settles, correct its sourness with syrup and coarsely pounded white sugar. Then add the almonds, perfume with rosewater, and allow to settle. Remove and serve. Truffles, two variations The first Take black Arabian truffles, peel the large ones, and wash the small ones. Scrape on a pumice stone to remove sand and dirt, and cut in equal pieces. Chop meat small, boil until done, and fry in tail fat with small cut-up green onions and coriander leaves. Add the truffles along with a little meat broth and plenty of tail fat, and sauté until the truffles are done. Add good deal of pounded dry thyme, leave to settle, and break eggs on it to cook in the heat. It is better if made with fat lamb, and the more tail fat, the better. Put in some small meatballs Second variation Cut the truffles up as before, boil them, and season with oil and thyme. If you put eggs on them, it is good Following 7.10 Harīsat fistiq. A raṭl of sugar, half an ūqiyah of cornstarch, four ūqiyahs of crushed roasted pistachios. Cook the sugar and cornstarch into a thickened sweetmeat and add the nuts and musk. Fry in sesame oil, then leave in honey and mix with musk and rosewater

32 ١١٣ ٧ ي حل ا ل و ص ل ة إ ا ل ى ا حل ا ل ك ت ا ع د ١٤ ٧ ك ع ك اء ورد. وي ع ل ه ع ح ر وي ك ا س ا ع ت وي د خ ث ل ه. ي س ط ا ل س ص ة ا ر ى يو ح ر ك ح ى ي ت ل س ا ل ت س وي ل ل ى ء ا ش س ل ا و ل ي ض ل ا ض ا ل ي يى ل س ط غ ع وي ة ا س ش ى لع ل ا س ش ي و وي ع ل ل يى ا ل. ل و ي ه ع ا ل ح ل ١١٤ ٧ ١١٥ ٧ ل ا ل ع ي ط ا ئ و ر ط ي ل س ذ ذ د ة يى ل ي د ل ال ا ط و خ ي ش ي ر ع د ٢٧ ٧ سع ل ح ل ي ور ط ل إ ط ة ا ل ل ا ع ا اوإ إ ة ا ل ع ط ا ئ ل إ ط ا ع ا ه ا ا ل ك لح ا و ء إ ا ر و س ك و ا ء ورد. ت ح ر و ل ص ر ط ل ك ت س و ز ع ه غ ع ا ي ة ا ل ع و ة. ر ي ع ح كس ر ت ي ه ل ث و ا ا ع ص د و ي ح ي د و ل ي ت ك س خ ل و ا آ ر ص ت ش ح ى ه ا و ل س يس ا ة ي ل ي ا ت ح ص سو ك و ا ء ورد. و ا ل ث د ح ل و د ا ر سع ل ا ل س يس ا ة. ١١٦ ٧ ع د ٧٣ ٧ ذ د ش ع ر دا ل د ي ع ا ل يى ر ص ي ل و ؤ خ ا ل ش ا ل ذ د يى ا أ ك ل ت ه ع دا ل ا و ل ى ل س ز ي ة ا ل ل و ص ر ل ر ط ل س ك ي ح ع ا. ث ا س ح ه ك ي ى ت ة ح ئ ا د ه ا ر س و ط لع ى ا أ ا و يى ل ل و ز ا ل ل و ز وي ل ط ي و ير ى لع ى ل ا ط ة لع وي ا ر. ل ى ا لع ط ا س ي و ي ى و ا و ل ه ذ د و ل ي و ؤ خ. ز ل ل و ا ور ه أ ل ك ا ل ت س ه ال ا ع ر ة ي ر ك إ ا ذ د ا أ ا ه ا ا ر ل ع و ي ر. ي ا و ش ط ل ع وي ع ا ل ا ر و ي ت س ع ل. و لع ى 28 28