Preparing Tuffâhiyya (Apple Stew) with Eggplants

Take three ratls of lamb, cut up and put in the pot with onion, salt, coriander, pepper, ginger, cinnamon and four û qiyas of oil, let it evaporate in the pot on the fire, until it gives up its water; then cover with juice pressed from apples and cook; when the meat is done, [p. 52, verso] put in eggplants peeled and boiled separately and whole peeled apples without cutting them up and prepared meatballs; then add some of the meat, pounded and "dissolved," and some eggs and cover it [masculine verb; this may mean that only the added meat is covered] with them, or leave [feminine verb, meaning leave the pot] without covering [khamira, the word meaning "dough" which is also used in this sense in Stuffed Buraniyya above], and leave it to rest on the hearthstone.