Al-Fustuqiyya

An interesting thirteenth-century sweet chicken dish from al-Baghdadi’s cookbook, named after fustuq (pistachio), the thickening and coloring agent in the recipe.

Take the breasts of chickens, and half-boil in water with a little salt. Drain off the water, and take the flesh off the bones, pulling it into threads: then put back into the saucepan, covering with water. Take peeled pistachios as required, and pound in the mortar: put into the saucepan, and stir, boiling. When almost cooked, throw in as much sugar as the pistachios. Keep stirring until set: then remove. (Arberry)