Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)Extract juice of pressed onions and juice of tender garlic and cilantro
juice and murri naqî', one ûqiya of each; half a ratl
of strong vinegar and sufficient oil; coriander, Chinese cinnamon, ginger,
thyme and cumin, three dirhams of each. Grind all this and dissolve
it in those waters with vinegar. Then get the aforementioned bird, called
the qutr-goose, which is the duck. Scald this fowl and take out
what entrails there are and hang them up; then perforate its body with the
point of a knife and place in each hole peeled garlic and a bit of almond
paste, and in some holes a piece of peeled walnut meat, and in other holes
a piece of ginger; then leave it overnight in the aforementioned liquids
with vinegar and on the following morning take it out and roast it in the
tannur; when it is ready, take it out, cut it up, and present it in
its sauce. |
