Buquliyya

Meat, 14th century, Arabic

Main Ingredients:

From Kitab Wasf al-At'ima

Cut meat up medium and put it in the pot and cover it with water. When it boils, remove its scum. You take vegetable leeks, as much as needed, and wash them and cut them small and crush them in the mortar. Then throw them in the pot after being squeezed of their juice. If you want, put in meat made into meatballs at the same time. And when the moisture has evaporated from the pot, throw in as much sour yogurt as it will bear, after the spices are thrown in, and it settles and it taken up.