خضيرية

"(Khuḍayriyya) (1) It is made by cutting fatty meat into small pieces, melting tail fat and discarding its sediment, then putting the meat in the fat. Add a dirham of salt and finely ground dried coriander. Cook the meat until it turns red. Then add enough water to cover, thin sticks of Chinese cinnamon, and fresh coriander leaves. Boil for an hour, then remove the scum. Take fresh broad beans, peel their two skins, put them in hot water for an hour until their scum disappears, wash them by hand, and leave for an hour to dry. Make small meatballs from finely pounded red meat and add them to the pot. Then, after an hour, add the broad beans and stir. When it is done, add cumin, pepper, ginger, and mastic, all finely ground, and stir. Then arrange egg yolks on the surface of the stew, and sprinkle a little finely ground cinnamon. Drizzle a little rose water on top of the pot. Wipe the sides of the pot with a clean cloth and leave over a gentle fire for an hour, then remove from heat."

The recipe is written in classical Arabic, blending instruction and ingredient list fluidly, as was the norm. There are no strict measurements: quantities are implied and rely on the cook’s familiarity with the dish. Step-by-step instructions unfold narratively, sometimes omitting explicit sequence, trusting the cook’s intuition. Ingredient names such as 'ksafra' for coriander and 'dar sinni' for cinnamon reflect period spelling and usage. The text also presupposes knowledge of basic kitchen processes, like fat-rendering and skimming, that were common knowledge at the time.