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Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn RazÄ«n al-TujÄ«bÄ« (1227â1293)
English Translation with Introduction and Glossary
Series: - Islamic History and Civilization, Volume: 186
Author:
The thirteenth-century cookbook Fiá¸Älat al-khiwÄn fÄ« á¹ayyibÄt al-á¹aÊ¿Äm wa-l-alwÄn by the Andalusi scholar Ibn RazÄ«n al-TujÄ«bÄ« showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-TujÄ«bÄ«âs complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.
On Bread, TharÄyid, Soups (AḥsÄʾ), Pastries, and the Like; and It Has Five Chapters
On Meats of Quadrupeds, and It Has Six Chapters
On Dishes with Various Types of Poultry, and It Has Seven Chapters (136r)
And It Has Three Chapters: On a Dish Called á¹¢inhÄjÄ«, Stuffed Tripe, and á¹¢inhÄjÄ« Tongue
On Varieties of Dishes with Fish and Eggs, and It Has Two Chapters
On Dairy Foods (AlbÄn), and It Has Three Chapters
On Vegetables (Buqūl) and the Like, and It Has Ten Chapters
On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters
On MuÊ¿assalÄt and All Sorts of Confectionary (ḤalwÄʾ), with All Kinds of Variations, (186r) Made with Honey and Sugar. It Has Seven Chapters
On Pickles and Condiments (KawÄmikh) and Other Related Preparations for Varieties of Vinegar and MurrÄ« (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters
On Cooking JarÄd (Locusts), QumrÅ«n (Freshwater Shrimps), and AghlÄl (Edible Land Snails)
On Handwashing Preparations (GhÄsÅ«lÄt), and It Has One Chapter
Nawal Nasrallah, Independent Scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden (Equinox 2013), and English translations Annals of the Caliphsâ Kitchens (Brill 2007), Treasure Trove of Benefits and Variety at the Table (Brill 2018), and Smorgasbords of Andalusi and Maghribi Dishes and their Salutary Benefits (Brill 2024).
"I have enjoyed reading Best of Delectable Foods, I have been fascinated and learnt a lot. Nawal Nasrallah has brought an extraordinary medieval world to life in an intimate kind of way through Al Tujibiâs cookbook. With this book, the English-speaking world will be able to better understand the Hispano Muslim styles of Spain and North Africa today and their influence further afield. They will also better understand the countries."
Claudia Roden, celebrated, pioneering author of books on Middle Eastern and Jewish food, June 2023.
â... al-TujÄ«bÄ«âs tome is a revelation... It will affect the way we cook from now on for sure.â
Sam and Sam Clark, cook book authors and chef-owners of Moro, in the Financial Times, June 10, 2022. click here.
"One of only a handful of surviving medieval Spanish cookbooks, Ibn Razin's Fiá¸Älat has been long known to scholars, even if incompletely. By at least the 17th century, 55 of its 475 recipes had disappeared. Then in 2018 a nearly complete 15th-16th century copy of the cookbook, originally composed in Tunis around 1260 CE, surfaced in the British Library. Alerted to the discovery, Nasrallah, a food historian, set out to produce the first complete English translation, preserving lbn Razin's culinary legacy while modernizing 24 of the recipes for the home cook. The book serves as Ibn Razin's ode to the cuisine of Muslim Spain, before having to flee the Iberian Peninsula's conquest by Christian armies. He nostalgically surveys a wide range of dishes, from everyday boiled fava beans to special-occasion sinhaji, an elaborate stew and forebear of Spain's classic olla podrida. This faithful translation is an important contribution to the history of Andalusi cuisine."
Tom Verde in AramcoWorld, July 1, 2022.
"When flipping through the 600 or so pages of the FidÌ£aÌlaâs recipes, their ânovelty and exquisiteness,â as al-TujÄ«bÄ« characterized them, quickly becomes evident... While al-TujÄ«bÄ« never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home."
click here.
"Dankzij dit boek krijgen we inzicht in gerechten, hoe ze met de jaren zijn veranderd of juist hetzelfde gebleven, en hoe gerechten de verschillende gemeenschappen met elkaar verbonden. Dat wekt bewondering en is een aansporing om te experimenteren met die oude methodes en receptuur... Wat een bijzonder document heeft Al-Tujibi de wereld achtergelaten. Gelukkig maar. Wie beweert dat tijdreizen niet mogelijk is, heeft duidelijk nooit van dit magische boek gehoord."
Hassnae Bouazza in NRC Handelsblad, Zaterdag 11 maart/Zondag 12 maart, 2023.
click here
Shortlisted for the 16th Sheikh Zayed Book Award in the category âTranslationâ.
Listen to a special extended episode of the podcast "Cooking the Books" about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here.
Read an interview with the translator in the November/December 2022 issue of Aramco World click here.
.
Claudia Roden, celebrated, pioneering author of books on Middle Eastern and Jewish food, June 2023.
â... al-TujÄ«bÄ«âs tome is a revelation... It will affect the way we cook from now on for sure.â
Sam and Sam Clark, cook book authors and chef-owners of Moro, in the Financial Times, June 10, 2022. click here.
"One of only a handful of surviving medieval Spanish cookbooks, Ibn Razin's Fiá¸Älat has been long known to scholars, even if incompletely. By at least the 17th century, 55 of its 475 recipes had disappeared. Then in 2018 a nearly complete 15th-16th century copy of the cookbook, originally composed in Tunis around 1260 CE, surfaced in the British Library. Alerted to the discovery, Nasrallah, a food historian, set out to produce the first complete English translation, preserving lbn Razin's culinary legacy while modernizing 24 of the recipes for the home cook. The book serves as Ibn Razin's ode to the cuisine of Muslim Spain, before having to flee the Iberian Peninsula's conquest by Christian armies. He nostalgically surveys a wide range of dishes, from everyday boiled fava beans to special-occasion sinhaji, an elaborate stew and forebear of Spain's classic olla podrida. This faithful translation is an important contribution to the history of Andalusi cuisine."
Tom Verde in AramcoWorld, July 1, 2022.
"When flipping through the 600 or so pages of the FidÌ£aÌlaâs recipes, their ânovelty and exquisiteness,â as al-TujÄ«bÄ« characterized them, quickly becomes evident... While al-TujÄ«bÄ« never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home."
click here.
"Dankzij dit boek krijgen we inzicht in gerechten, hoe ze met de jaren zijn veranderd of juist hetzelfde gebleven, en hoe gerechten de verschillende gemeenschappen met elkaar verbonden. Dat wekt bewondering en is een aansporing om te experimenteren met die oude methodes en receptuur... Wat een bijzonder document heeft Al-Tujibi de wereld achtergelaten. Gelukkig maar. Wie beweert dat tijdreizen niet mogelijk is, heeft duidelijk nooit van dit magische boek gehoord."
Hassnae Bouazza in NRC Handelsblad, Zaterdag 11 maart/Zondag 12 maart, 2023.
click here
Shortlisted for the 16th Sheikh Zayed Book Award in the category âTranslationâ.
Listen to a special extended episode of the podcast "Cooking the Books" about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here.
Read an interview with the translator in the November/December 2022 issue of Aramco World click here.
.
Preface
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
âPart I: The Making of Fiá¸Älat al-khiwÄn
âPart II: Food and Foodways in al-Andalus
âPart III: The Andalusi Cuisine as Depicted in the Book of Fiá¸Äla
âPart IV: The Years They Ate Couscous Dangerously
I.1 Part One, Chapter One: On Varieties of Bread (AkhbÄz)
I.2 Part One, Chapter Two: On TharÄyid
I.3 Part One, Chapter Three: On Soups (AḥsÄʾ) and Porridges
I.4 Part One, Chapter Four: On Pastries and Varieties of MujabbanÄt (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like
I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharīd; and Those Cooked in Ways Similar to Soup
II.1 Part Two, Chapter One: On Beef (Luḥūm Baqariyya)
II.2 Part Two, Chapter Two: On Mutton (Luḥūm á¸aʾn)
II.3 Part Two, Chapter Three: On Lamb (Luḥūm KhirfÄn)
II.4 Part Two, Chapter Four: On Young Goat Meat (Luḥūm Al-JidÄʾ)
II.5 Part Two, Chapter Five: On Wild Meat (Luḥūm Al-Waḥsh)
II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (BanÄdiq)
III.1 Part Three, Chapter One: On Meat of Geese (Iwazz)
III.2 Part Three, Chapter Two: On Chicken (DajÄj)
III.3 Part Three, Chapter Three: On Meat of Partridges (Ḥajal)
III.4 Part Three, Chapter Four: On Meat of Squabs (FirÄkh ḤamÄm)
III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (YamÄm Musmina)
III.6 Part Three, Chapter Six: On Meat of Starlings (ZarÄzÄ«r)
III.7 Part Three, Chapter Seven: On Meat of Sparrows (Ê¿Aá¹£ÄfÄ«r)
IV.1 Part Four, Chapter One: On Cooking a Dish Called á¹¢inhÄjÄ«
IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful
IV.3 Part Four, Chapter Three: On Making [á¹¢inhÄjÄ«] Tongue
V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish
V.2 Part Five, Chapter Two: On Varieties of Egg Dishes
VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd Al-Laban Al-Ḥalīb) and What Is Made With It
VI.2 Part Six, Chapter Two: On Making RÄyib (Yogurt) and Extracting Butter
VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (KhÄbiya) and Ways for Cooking It; and Remedying Butter and Milk
VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ)
VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (BÄdhinjÄn)
VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar)
VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʾa)
VII.5 Part Seven, Chapter Five: On Cooking Asparagus (IsfarÄj), and It Has One Dish
VII.6 Part Seven, Chapter Six: On Ḥarshaf, Which Are QannÄriyya and Afzan
VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fuá¹r), and It Has One Dish
VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (IsfÄnÄkh), Blite (YarbÅ«z), Lettuce (Khass), and the Like
VII.9 Part Seven, Chapter Nine: On Cooking JinÄNiyya
VII.10 Part Seven, Chapter Ten: On Cooking Taros (QulqÄá¹£), and It Is Has One Dish
VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (FÅ«l)
VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ)
VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (Ê¿Adas), and It Has One Dish
IX.1 Part Nine, Chapter One: On Making MuÊ¿assal and GhassÄnÄ«
IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (ḤalwÄʾ)
IX.3 Part Nine, Chapter Three: On Making QÄhiriyya (Delicate Cairene Ring Cookies) and SanbÅ«sak (Marzipan)
IX.4 Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections)
IX.5 Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy)
IX.6 Part Nine, Chapter Six: On Making FÄnÄ«dh (Pulled Sugar Taffy) and IshqÄqÅ«l (Rings of Solomon)
IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya)
X.1 Part Ten, Chapter One: On Making á¹¢inÄb (Mustard Sauce)
X.2 Part Ten, Chapter Two: On Curing Olives (Zaytūn)
X.3 Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr Al-Līm)
X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr Al-Kabar)
X.5 Part Ten, Chapter Five: On Pickling (Taá¹£yÄ«r) Eggplants (BÄdhinjÄn), Onions (Baá¹£al), and Turnips (Lift)
X.6 Part Ten, Chapter Six: On Pickling Fish (Taṣyīr Al-Ḥūt)
X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar
X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (MurrÄ« NaqÄ«Ê¿), Cooked Liquid Sauce (MurrÄ« Maá¹bÅ«kh), and Other Kinds
X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available; and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates
X.10 Part Ten, Chapter Ten: On Extracting Oils (AdhÄn) When Needed for Some Dishes
X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd)
X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food
[Final Bonus Recipe]
1 Beverages
2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
3 Dairy
4 Desserts and Sweeteners
5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
âPart I: The Making of Fiá¸Älat al-khiwÄn
âPart II: Food and Foodways in al-Andalus
âPart III: The Andalusi Cuisine as Depicted in the Book of Fiá¸Äla
âPart IV: The Years They Ate Couscous Dangerously
Best of Delectable Foods and Dishes
Part 1 اÙÙس٠اÙØ£ÙÙ Ù٠اÙأخباز ÙاÙثراÙد ÙاÙاØساء Ùطعا٠اÙخبز ÙغÙر Ø°ÙÙ ÙÙ٠خ٠سة ÙصÙÙ On Bread, TharÄyid, Soups (AḥsÄʾ), Pastries, and the Like; and It Has Five Chapters
I.1 Part One, Chapter One: On Varieties of Bread (AkhbÄz)
I.2 Part One, Chapter Two: On TharÄyid
I.3 Part One, Chapter Three: On Soups (AḥsÄʾ) and Porridges
I.4 Part One, Chapter Four: On Pastries and Varieties of MujabbanÄt (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like
I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharīd; and Those Cooked in Ways Similar to Soup
Part 2 اÙÙس٠اÙثاÙÙ Ù٠أصÙا٠ÙØÙÙ Ø°Ùات اÙأربع ÙÙشت٠٠عÙ٠ستة ÙصÙÙ On Meats of Quadrupeds, and It Has Six Chapters
II.1 Part Two, Chapter One: On Beef (Luḥūm Baqariyya)
II.2 Part Two, Chapter Two: On Mutton (Luḥūm á¸aʾn)
II.3 Part Two, Chapter Three: On Lamb (Luḥūm KhirfÄn)
II.4 Part Two, Chapter Four: On Young Goat Meat (Luḥūm Al-JidÄʾ)
II.5 Part Two, Chapter Five: On Wild Meat (Luḥūm Al-Waḥsh)
II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (BanÄdiq)
Part 3 اÙÙس٠اÙثاÙØ« Ù٠أصÙا٠ÙØÙ٠اÙØ·Ùر ÙÙشت٠٠عÙ٠سبعة ÙصÙÙ On Dishes with Various Types of Poultry, and It Has Seven Chapters [136r]
III.1 Part Three, Chapter One: On Meat of Geese (Iwazz)
III.2 Part Three, Chapter Two: On Chicken (DajÄj)
III.3 Part Three, Chapter Three: On Meat of Partridges (Ḥajal)
III.4 Part Three, Chapter Four: On Meat of Squabs (FirÄkh ḤamÄm)
III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (YamÄm Musmina)
III.6 Part Three, Chapter Six: On Meat of Starlings (ZarÄzÄ«r)
III.7 Part Three, Chapter Seven: On Meat of Sparrows (Ê¿Aá¹£ÄfÄ«r)
Part 4 اÙÙس٠اÙرابع ÙÙÙ Ø«Ùاثة ÙصÙÙ Ù٠طبخ اÙÙÙ٠اÙ٠س٠٠باÙصÙÙاج٠ÙاÙÙرش اÙÙ ØØ´ÙØ© ÙاÙÙسا٠اÙصÙÙاج٠And It Has Three Chapters: On a Dish Called á¹¢inhÄjÄ«, Stuffed Tripe, and á¹¢inhÄjÄ« Tongue
IV.1 Part Four, Chapter One: On Cooking a Dish Called á¹¢inhÄjÄ«
IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful
IV.3 Part Four, Chapter Three: On Making [á¹¢inhÄjÄ«] Tongue
Part 5 اÙÙس٠اÙخا٠س Ù٠أÙÙاع اÙØÙتا٠ÙضرÙب اÙبÙض ÙÙشت٠٠عÙÙ ÙصÙÙ٠إثÙÙÙ On Varieties of Dishes With Fish And Eggs, and It Has Two Chapters
V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish
V.2 Part Five, Chapter Two: On Varieties of Egg Dishes
Part 6 اÙÙس٠اÙسادس Ù٠اÙØ£Ùبا٠ÙÙ٠٠ا ÙÙÙÙ Ù ÙÙا ÙÙشت٠٠عÙÙ Ø«Ùاثة ÙصÙÙ On Dairy Foods (AlbÄn), and It Has Three Chapters
VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd Al-Laban Al-Ḥalīb) and What Is Made With It
VI.2 Part Six, Chapter Two: On Making RÄyib (Yogurt) and Extracting Butter
VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (KhÄbiya) and Ways for Cooking It; and Remedying Butter and Milk
Part 7 اÙÙس٠اÙسابع Ù٠اÙبÙÙÙ Ù٠ا اÙÙÙا ÙÙشت٠٠عÙ٠عشرة ÙصÙÙ On Vegetables (BuqÅ«l) and the Like, and It Has Ten Chapters
VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ)
VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (BÄdhinjÄn)
VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar)
VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʾa)
VII.5 Part Seven, Chapter Five: On Cooking Asparagus (IsfarÄj), and It Has One Dish
VII.6 Part Seven, Chapter Six: On Ḥarshaf, Which Are QannÄriyya and Afzan
VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fuá¹r), and It Has One Dish
VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (IsfÄnÄkh), Blite (YarbÅ«z), Lettuce (Khass), and the Like
VII.9 Part Seven, Chapter Nine: On Cooking JinÄNiyya
VII.10 Part Seven, Chapter Ten: On Cooking Taros (QulqÄá¹£), and It Is Has One Dish
Part 8 اÙÙس٠اÙثا٠٠Ù٠اÙÙÙÙ ÙاÙØ٠ص ٠٠اأشبÙÙ٠ا ÙÙÙ Ùشت٠٠عÙÙ Ø«Ùاثة ÙصÙÙ On Fava Beans (FÅ«l), Chickpeas (Ḥimmaá¹£), and the Like. It Has Three Chapters
VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (FÅ«l)
VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ)
VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (Ê¿Adas), and It Has One Dish
Part 9 Ù٠اÙ٠عسÙات ÙØ£ÙÙاع اÙØÙÙاء ٠٠ا ÙتÙÙع Ù Ù Ø°ÙÙ ÙÙ٠٠٠اÙعس٠ÙاÙسÙر ÙÙشت٠٠عÙ٠سبعة ÙصÙÙ On MuÊ¿assalÄt and All Sorts of Confectionary (ḤalwÄʾ), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters
IX.1 Part Nine, Chapter One: On Making MuÊ¿assal and GhassÄnÄ«
IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (ḤalwÄʾ)
IX.3 Part Nine, Chapter Three: On Making QÄhiriyya (Delicate Cairene Ring Cookies) and SanbÅ«sak (Marzipan)
IX.4 Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections)
IX.5 Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy)
IX.6 Part Nine, Chapter Six: On Making FÄnÄ«dh (Pulled Sugar Taffy) and IshqÄqÅ«l (Rings of Solomon)
IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya)
Part 10 اÙÙس٠اÙعاشر Ù٠اÙÙÙا٠خ Ù٠ا ÙÙضا٠اÙÙÙا ٠٠ع٠٠اÙØ®ÙÙÙ Ùع٠٠اÙ٠ر٠عÙ٠اختÙا٠اÙÙاع٠ÙاصÙØ§Ø Ø§ÙزÙت Ùاستخراج٠ا٠عد٠٠٠ØبÙب أخر Ùاستخراج اÙادÙا٠اÙÙ Øتاج اÙÙÙاÙ٠اÙطبخ Ù٠ا ÙصÙØ Ø§Ùاطع٠ة Ù Ù Ùثرة اÙÙ ÙØ ÙÙت٠اÙÙØÙ Ù٠ا اشب٠ذÙÙ ÙÙشت٠٠عÙ٠اثÙ٠عشر ÙصÙا On Pickles and Condiments (KawÄmikh) and Other Related Preparations for Varieties of Vinegar and MurrÄ« (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters
X.1 Part Ten, Chapter One: On Making á¹¢inÄb (Mustard Sauce)
X.2 Part Ten, Chapter Two: On Curing Olives (Zaytūn)
X.3 Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr Al-Līm)
X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr Al-Kabar)
X.5 Part Ten, Chapter Five: On Pickling (Taá¹£yÄ«r) Eggplants (BÄdhinjÄn), Onions (Baá¹£al), and Turnips (Lift)
X.6 Part Ten, Chapter Six: On Pickling Fish (Taṣyīr Al-Ḥūt)
X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar
X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (MurrÄ« NaqÄ«Ê¿), Cooked Liquid Sauce (MurrÄ« Maá¹bÅ«kh), and Other Kinds
X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available; and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates
X.10 Part Ten, Chapter Ten: On Extracting Oils (AdhÄn) When Needed for Some Dishes
X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd)
X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food
Part 11 اÙÙس٠اÙØاد٠عشر Ù٠طبخ اÙجراد ÙاÙÙ٠رÙÙ ÙأغÙا٠On Cooking JarÄd (Locusts), QumrÅ«n (Freshwater Shrimps), and AghlÄl (Edible Land Snails)
Part 12 اÙÙس٠اÙثاÙ٠عشر Ù٠اÙغاسÙÙات ÙÙÙ Ùص٠ÙاØد On Handwashing Preparations (GhÄsÅ«lÄt), and It Has One Chapter
[Final Bonus Recipe]
Glossary
1 Beverages
2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
3 Dairy
4 Desserts and Sweeteners
5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces
A valuable resource for academic and public libraries; for readers interested in medieval material culture, including that of al-Andalus and the Maghreb, social sciences, anthropology, comparative studies, linguistics, and for all interested in Middle Eastern food culture and history.