This recipe from al-Baghdahi provided by Cariodoc in the same file from the Florilegium also looks delicious and may have to be my first use of the lemons.
Madira
al-Baghdadi
p. 41/ 6
Cut
fat meat into middling pieces with the tail; if chickens are
used,
quarter them. Put in the saucepan with a little salt, and cover
with
water: boil, removing the scum. When almost cooked take large
onions
and leeks, peel, cut off the tails, wash in salt and water,
dry
and put into the pot. Add dry coriander, cummin, mastic and
cinnamon,
ground fine. When cooked and the juices are dried up, so
that
only the oil remains, ladle out into a large bowl. Take Persian
milk,
put in the saucepan, add salted lemon and fresh mint. Leave to
boil:
then take off the fire, stirring. When the boiling has
subsided,
put back the meat and herbs. Cover the saucepan, wipe its
sides,
and leave to settle over the fire [i.e. at a low heat], then
remove.
Fat
meat (lamb) or chicken or both: 2 leeks 4
c yogurt
3 1/2 lb chicken or 2 1/2 lb boneless lamb 1 t ground
coriander
1/2
lemon
1 T
salt 1 t cumin 1 T salt
water
to cover-no more than 1 quart 1/8-1/16 t mastic 1/2
c
fresh
mint = ~1 oz
4
medium onions 1/2 T cinnamon
Chicken
version: Cook chicken about 30 minutes. If you want to serve
it
boned (not specified in the recipe, but it makes it easier to cook
and
to eat-we have done it both ways), remove it from the water, let
cool
enough to handle, bone, and put the meat back in the pot. Add
leeks,
onions and spices. Cook away the rest of the water, remove
meat
and vegetables, and add yogurt, lemon, salt and mint; mint is
chopped
and lemon is quartered and each quarter sliced into two or
three
times with a knife. Let come to a simmer and put back the meat
and
vegetables. Heat through, not letting it boil, and serve. Use
proportionately
less water if you expand the recipe substantially.
