Original Source: Ibn Sayy'r al-Warr'q, Kitab al-Tabikh

(Chapter 95)
Take as much as you like of similar amounts of sweet and tender carrots, milk, and dates. Put them in a clean soapstone pot, which you lower into a tannur heated with medium fire. Close the bottom vent but leave a finger-wide opening.
Let the pot simmer until the ingredients fall apart. Take it out, and add ground walnuts and 1/2 dirham ground spikenard and ginger. Drench it in sesame oil and serve it.

Original Source: Ibn Sayyâr al-Warrâq, al-Kitab al-Tabikh (The Book of Dishes)

Boil chickpeas until they become as mushy as bone marrow, Boil some onion and pound it into the chickpeas. Add a small amount of olive oil and murri, coriander seeds, black pepper, and ma' al-samgh, spread in a frying pan and cook with some olive oil until done, God willing.