Original Source: Kitab al-Tibakha

Page 475 on Medieval Arab Cookery

Original Source: al-Baghdadi, Kitab al-Tabikh

Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground. Take dry apricots, soak in hot water, then wash and put in a separate saucepan, and boil lightly: take out, wipe in the hands, and strain through a sieve. Take the juice, and add it to the saucepan to form a broth. Take sweet almonds, grind fine, moisten with a little apricot juice and throw in. Some color with a trifle of saffron. Spray the saucepan with a little rose water, wipe its sides with a clean rag, and leave to settle over the fire: then remove.

Original Source: al-Kitab Wasf al-At'ima al-Mu'tada (The Description of Familiar Foods)

Boil meat and tear it up. Then take it and slake it in a little lemon juice and wine vinegar and put it on the fire until half dries up, and take it away. Then break eggs and throw spices in them. Then boil sesame oil on the fire, and when it boils, throw the meat into the eggs and beat it all well, and fry it in the tajine, and scramble them well until they please you.