اسفيذباجة

"Prepare it by sweating the meat, cut into medium pieces, in rendered fat from fresh tail fat until it blushes. Then add salt as needed, dried coriander, finely ground cumin and pepper, pieces of onion, a handful of peeled chickpeas, and stalks of dill. Cover with water and add a little more salt, then boil until cooked. Remove the onions, and add a little warm water. Next, take some sweet almonds, peel them, grind them finely, infuse them with water, and add this to the pot; dilute as desired with almond milk. If desired, before adding the almond infusion, you may form small balls from pounded red meat mixed with the known spices, and add a chicken that has been boiled, washed, and cut at the joints. Then remove the dill. Crack eggs over the top. Sprinkle gr ound cumin and cinnamon over it. Wipe the sides of the pot with a clean cloth and leave on the fire for an hour until it settles, then remove."

Medieval Arabic recipes are typically written in a terse, procedural style—often assuming background knowledge. Quantities are rarely specified, ingredients are given in the order of use, and instructions can be poetic or variable. Terms like 'esfidbaja' denote pale or white stews, with the almond milk providing the signature look. Spellings vary because vowels were not always standardized, and some ingredients (like kasfura) may be regionally interpreted. The recipe relies on the cook's skill to judge readiness, seasoning, and consistency, making it both a technical and artistic process.