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Recipes

The recipes in this book open a window onto the people and communities who made and still make these foods. Even the varied names of the dishes give some sense of the paths they have taken over the centuries. The recipes also record the cultural diffusion of spices as they pass from one place to another: a chicken mole that fuses elements of the Persian, Arabic, and Moorish kitchens; tharīd, a bread-and-broth soup from the Arabian Peninsula that gave rise to açorda soup in Portugal, gazpacho in Spain, and perhaps even sopa de tortilla in Mexico; and mansaf, one of the oldest recipes in the world, a Mesopotamian stew seasoned with a mix of cumin, turmeric, and cassia cinnamon, which is still being made today.

Harira • Carne de Cordero en la Olla: Lamb and Garbanzo Bean Stew

Marak Minj: Green Lentil Curry with Frankincense, Ginger, and Omani Spices

Dates Kneaded with Locusts and Spices

Nabātiyyāt: Nabataean Chicken, Pasta, and Garbanzo Bean Stew

Maqlay Samak: Fried Fish on a Bed of Coconut Rice

Tharīd • Gazpacho al-Andalus: Soup with Unleavened Bread

Oshi Plov: Persian-Tajik Rice Pilaf with Quince

Berenjena con Acelguilla: Sephardic Eggplant with Swiss Chard

Sibāgh: Abbasid and Andalusian Dipping Sauce

Zalābiya • Shaqima • Buñuelos: Deep-Fried Cardamom-Spiced Fritters Soaked in Saffron Syrup

Dajaj Gdra bil-Lawz: Spiced Chicken in Almond Sauce

Pollo en Mole Verde de Pepita: Spiced Chicken in Green Pumpkin Seed Sauce

Prehistoric Mansaf: Kid and Lamb Stew with Yogurt, Root Crops, and Herbs