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taryneast: Madira recipe
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taryneast: recipe part 2
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taryneast: "take large onions and nabatean leeks"
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taryneast: "Cut meat into middling pieces: if chickens are used, quarter them"
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taryneast: "put into the saucepan with a little salt"
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taryneast: "cover with water and boil, removing the scum"
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taryneast: "cut off the tails, wash in salt and water"
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taryneast: cooking so far...
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taryneast: "add dry coriander, mastic, cumin and cinnamon ground fine"
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taryneast: mastic - how much?
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taryneast: "ground fine"
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taryneast: fresh mint
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taryneast: "put into the pot"
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taryneast: cooking so far... juices not dried up yet.
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taryneast: "salted lemon and fresh mint"
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taryneast: cooking so far...
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taryneast: "salted lemon"
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taryneast: "when cooked and so the juices are dried up, ladle out into a large bowl"
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taryneast: "take persian milk as required"
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taryneast: "take persian milk as required and add it to the saucepan"
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taryneast: persian milk consistency
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taryneast: "leave to boil then take it off the fire, stirring"
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taryneast: "when the boiling has subsided put back the meat and herbs"
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taryneast: served with barberry cous cous