13th C Arabian eggplant with or without minced meat. Take eggplant and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame oil until cooked: peel, put into a dish or large cup, and beat well with a ladle, until it becomes like khabis. Add a…
Tag: Middle Eastern
A 10th century Middle Eastern chicken dish from al-Warraq’s Baghdadi cookbook.