Back Matter: Meat Dishes

Appears in

#20A New Book of Middle Eastern Food
A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

  • About
  1. From the French translation by M. Rodinson.
  2. The Greek variety of wild marjoram, to be found in Greek and Cypriot stores. If not available, use dried oregano or thyme.
  3. Can be done in a garlic press or an electric blender.
  4. From the Kanju’l Ishtiha (The Treasure of the Appetite) by Abu Ishaq of Shiraz, the sixteenth-century Persian poet of food.
  5. In Islamic lore, he offered Isma’il, not Isaac.
  6. See footnote.
  7. These quantities will give a rather highly flavoured dish – reduce them for a more delicate aroma.
  8. Barnham (trans.), Tales of Nasr-ed-Din Khoja.
  9. Judge.
  10. Told by a troubadour in the South of France.
  11. Maspéro, Chansons populaires.
  12. Use in moderation, to taste.
  13. You may prefer to use less fruit the first time you try this dish. Increase the amount once you have become accustomed to the taste of the meat flavoured with the sweet aromas of the fruit, and the sharp shock of quince with ginger. Some people prefer to soften the taste of quince with a little sugar.
  14. Fresh or tinned. You may prefer to use less fruit the first time you try this dish. Increase the amount once you have become accustomed to the combination of meat and fruit.
  15. Shah, The Exploits of the Incomparable Mulla Nasrudin.