Take an earthenware pot and pour in one quarter ratl of Nabataean murri, and of good honey an uquiyah, and beat them. When they are mixed, strain with a sieve, then put with them a dirhem of coriander, one and a half dirhams of cinnamon and two daniqs of ground pepper. Then take two ratls of tender meat and slice fine in wide strips and put them in this condiment for a while. Then put the pot on the fire and pour in four uquiyahs of good oil. And when the oil begins to boil, throw the strips in the pot with the condiment and two daniqs of milled salt. Then cook the meat until it is done and the condiment is dried. Then take it off the fire and cut up on it some cilantro, and rue, and some green mustard, and serve. And it [can be] a Tabahajah with asafoetida, if you wish.
Note on quantities: 1 ratl = 1 lb = 1 pint; 12 uqiya = 1 ratl; 10 dirham = 1 uqiya; 6 danaq = 1 dirham
Yahya b. Khalid
Take of small eggplants fifteen, and boil gently with the skin on, whole, without peeling or splitting; then take them out of the pot and put in another pot; throw in as much salt and oil as are needed and boil on a slow fire until it is entirely done; take a ratl of mutton and slice it up, as told earlier; put in the pot with one quarter ratl of oil and some water, boil until the water disappears and then fry in the oil until the meat is browned and is done, and put in this the fried eggplants and throw in one quarter ratl of good vinegar and fry, until the vinegar is done; then throw over it a third of a ratl of murri and improve it with three dirhams weight of caraway, the same amount of coriander seed and a dirham and a half of pepper; then fry until done and leave it rest for a while, dish up and serve.
Note: a dirhem, according to the introduction to al-Bagdadi, is 1/120 lb = 2/15 oz; 1 1/2 dirhem pepper = 1/5 oz = 2 1/4 t.
of Burâniyya, Andalusian p. A-42