islamirama
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Buraniya
al-Baghdadi p. 191/8
Cut up fat meat small: melt tail and throw out sediment, then place the meat in it together with a little salt and ground dry coriander, and fry lightly until browned and fragrant. Then cover with water, adding green coriander leaves and cinnamon-bark; when boiling, skim off the scum. When little liquor is left, throw in a few halved onions, a dirham of salt, and two dirhams of dry coriander, cumin, cinnamon, pepper, and mastic, all ground fine. Mince red meat as described above and make into light cabobs, then add to the pot. Take eggplant, cut off the stalks, and prick with a knife: then fry in fresh sesame oil, or melted tail, together with whole onions. When the meat is cooked, a little murri may be added if desired. Color with a pinch of saffron. Put the fried eggplant in layers on top of the meat in the pan, sprinkle fine ground dry coriander and cinnamon, and spray with a little rose water. Wipe the sides of the saucepan and leave over the fire an hour to settle, then remove.
1 lb fat meat
"tail" (meat fat)
1/2 t salt
1/2 t dry coriander
1/2 t green coriander
2 sticks stick cinnamon
3 medium onions
1/2 to 1 t salt
1/2 t more dry coriander
1/4 t cumin
1/4 t cinnamon
1/4 t pepper
1/4 t mastic
1 lb ground red meat
1 medium eggplant
1 more onion
murri
1 pinch saffron
1/4 t more coriander
1/4 t more cinnamon
al-Baghdadi p. 191/8
Cut up fat meat small: melt tail and throw out sediment, then place the meat in it together with a little salt and ground dry coriander, and fry lightly until browned and fragrant. Then cover with water, adding green coriander leaves and cinnamon-bark; when boiling, skim off the scum. When little liquor is left, throw in a few halved onions, a dirham of salt, and two dirhams of dry coriander, cumin, cinnamon, pepper, and mastic, all ground fine. Mince red meat as described above and make into light cabobs, then add to the pot. Take eggplant, cut off the stalks, and prick with a knife: then fry in fresh sesame oil, or melted tail, together with whole onions. When the meat is cooked, a little murri may be added if desired. Color with a pinch of saffron. Put the fried eggplant in layers on top of the meat in the pan, sprinkle fine ground dry coriander and cinnamon, and spray with a little rose water. Wipe the sides of the saucepan and leave over the fire an hour to settle, then remove.
1 lb fat meat
"tail" (meat fat)
1/2 t salt
1/2 t dry coriander
1/2 t green coriander
2 sticks stick cinnamon
3 medium onions
1/2 to 1 t salt
1/2 t more dry coriander
1/4 t cumin
1/4 t cinnamon
1/4 t pepper
1/4 t mastic
1 lb ground red meat
1 medium eggplant
1 more onion
murri
1 pinch saffron
1/4 t more coriander
1/4 t more cinnamon
InshAllah if i make something soon i'll post pics! 
*goes off to convince mom to fast tommotow 
