Kitāb al-Ṭabīkh (كتاب الطبيخ)

Muḥammad ibn al-Ḥasan al-Baghdādī, 1226

157 recipes

• Akāriʿ (Tandoor-Cooked Lamb Trotters)
• Al-Maḍīra (Meat Cooked in Soured Milk)
• Al-ʿAnbariyya (Ambergris-Style Fried Meat)
• Almond Khabīṣ (Khabīṣ al-Lawz)
• Another Jūdhāba (Ṣifat Jūdhāb Ukhar)
• Aqrāṣ Mukallala (Sugar-Glazed Pistachio Discs)
• Aqrāṣ Mukarrara (Repeatedly-Coated Fried Walnut Discs)
• Arnīn and Khubz al-Abāzīr (Filled Nut Pastry and Spiced Bread)
• Aruzz Mufalfal (Peppered Fluffy Rice with Meat)
• Aṭriya (Noodle Stew with Meat)
• Bādhinjān bi-Laban (Eggplant in Yogurt)
• Bādhinjān Maḥsī (Eggplant Dressed with Pomegranate & Nuts)
• Bādhinjān Mukhallal (Pickled Eggplant)
• Bāqilā bi-Khall (Fava Beans in Vinegar)
• Baqūliyya (Leek-and-Milk Meat Stew)
• Bard ("Hail" — Fried Batter-Drop Sweet)
• Baṣaliyya (Onion-Style Meat)
• Bayḍ Maṣūṣ (Poached Eggs in Vinegar-Celery Sauce)
• Bayḍ Maṭjan (Fried Eggs in Murrī)
• Bazmāward (Rolled Bread Stuffed with Pounded Roast)
• Bunduqiyya (Hazelnut-Shaped Meatballs)
• Būrān (Fried Eggplant with Garlic Yogurt and Meat)
• Būrāniyya (Eggplant and Meat Stew-Fry)
• Būrāniyyat al-Qarʿ (Gourd Būrāniyya)
• Carrot Khabīṣ (Khabīṣ al-Jazar)
• Dīkbarīka (Vinegar-and-Murrī Meat Stew)
• Dīnāriyya (Dinar-Coin Meat)
• Fākhtiyya (Ringdove-Colored Meat)
• Fālūdhaj (Kneaded Almond-Sugar Confection)
• Fālūdhajiyya (Fālūdhaj-Style Sweet Meat)
• Farīkiyya (Green-Wheat Porridge with Meat)
• Faṭāʾir (Fried Sweet Dough Discs)
• Fustuqiyya (Pistachio Chicken)
• Fustuqiyya (Pistachio Nougat, also al-Muqarraḍa)
• Gourd Khabīṣ (Khabīṣ al-Qarʿ)
• Ḥalwāʾ Yābisa (Dry Pulled Sugar Sweet)
• Ḥammāḍiyya (Sour Citron Meat Stew)
• Harīsa (Pounded Meat-and-Wheat Porridge)
• Harīsat al-Aruzz (Rice Harīsa, a.k.a. al-ʿArsiyya)
• Ḥays (Date, Bread, and Nut Travel Balls)
• Ḥinṭiyya (Wheat Porridge with Meat)
• Ḥiṣrimiyya (Verjuice Meat Stew)
• Ḥubayshiyya (Raisin-and-Walnut Meat Stew)
• Ḥulwiyya (Sweet Meat Stew, also called Farḥāna)
• Ibrāhīmiyya (Verjuice-and-Almond Meat Stew)
• Isfānākh Muṭajjan (Fried Spinach)
• Isfānākhiyya (Spinach Stew with Rice and Meatballs)
• Isfīdhabāja (White Stew with Almond Milk and Chicken)
• Jūdhāba of Almond Khabīṣ (Jūdhābat Khabīṣ al-Lawz)
• Jūdhāba of Bread (Jūdhābat al-Khubz)
• Jūdhāba of Dates (Jūdhābat al-Tamr)
• Jūdhāba of Fresh Dates (Jūdhābat al-Ruṭab)
• Jūdhāba of Poppyseed (Jūdhābat al-Khashkhāsh)
• Jūdhāba of Qaṭāʾif (Jūdhābat al-Qaṭāʾif)
• Jūdhāba of Qaṭāʾif Bread (Jūdhābat Khubz al-Qaṭāʾif)
• Jurjāniyya (Pomegranate-and-Walnut Meat Stew)
• Kabīs (Tandoor-Baked Meat, Wheat and Chickpea Pot)
• Kabūlāʾ (ʿAṣīda — Spiced Semolina-and-Rice Porridge)
• Kāmakh Rījāl (Matured Fermented-Milk Condiment)
• Khabīṣ (Ṣifat Khabīṣ)
• Khall wa-Khardal (Vinegar-and-Mustard Sauce)
• Khashkhāshiyya (Poppy-Seed Sweet Meat)
• Khuḍayriyya (Green Fava-Bean Meat)
• Khushkanānj (Almond-and-Sugar Filled Pastry)
• Kurdiyya (Kurdish-Style Lamb)
• Labaniyya (Milk Meat Stew)
• Lawzīnaj (Almond-Paste Pastry Lozenges)
• Lift Mukhallal Muḥallā (Sweetened Pickled Turnip)
• Līmūniyya (Lemon Meat Stew)
• Luqam al-Qāḍī (The Judge's Morsels — Syrup-Dipped Fritters)
• Madfūna (Stuffed 'Buried' Eggplant)
• Maghmūma (Layered Vinegar Meat Casserole, also called Muqaṭṭaʿa)
• Makhfiyya ('Hidden' Egg-Coated Meat Strips)
• Makshūfa ("Uncovered" Honey-Almond Sweet)
• Māliḥ bi-Khall wa-Khardal (Salt Fish with Vinegar and Mustard)
• Māliḥ bi-Laban (Salt Fish with Curds)
• Māliḥ Maqlū Sādhij (Plain Fried Salt Fish)
• Māliḥ Mukazbar (Salt Fish with Coriander, in Saffron Vinegar)
• Māliḥ Nāʿim (Fine Salt-Cured Fish, Oven-Baked)
• Mamqūriyya (Vinegar-and-Murrī Meat Stew)
• Manbūsha (Pounded-Meat Fry with Eggs)
• Maqlūba (Fried Pounded-Meat Patties with Sumac)
• Maqlūbat al-Shiwāʾ (Maqlūba of Cold Roast)
• Maqlūbat al-Ṭirrīkh (Ṭirrīkh Omelet, 'Upturned' Style)
• Māsh (Mung Beans and Rice with Meat)
• Maṣliyya (Meat in Dried-Whey Sauce)
• Maṣūṣ (Saffron-Vinegar Braised Kid with Celery)
• Maṣūṣiyya (Celery-and-Vinegar Meat Stew)
• Maṭjan (Pan-Fried Kid in Aged Murrī)
• Maṭjan Nāshif (Dry Pan-Fried Kid)
• Māʾ al-Bāqillā (Meat Broth with Fava Beans)
• Māʾ wa-Ḥimmiṣ (Meat Broth with Chickpeas)
• Milḥ Muṭayyab (Seasoned Salt)
• Mishmishiyya (Apricot Meat Stew)
• Mishmishiyya (Apricot-Style Meat)
• Mubaḥthara (Sweetened Breadcrumb-and-Nut Confection)
• Mudaqqaqāt Ḥāmiḍa (Sour Pounded-Meat Balls)
• Mudaqqaqāt Sādhija (Plain Pounded-Meat Balls)
• Mufarraka (Fried Chicken Livers and Gizzards with Egg)
• Mufarraka (Scrambled Ṭirrīkh with Eggs)
• Muhallabiyya (Sweetened Rice with Meat, also called al-Bahaṭṭa)
• Mujaddara (Rice and Lentils with Meat)
• Mujazzaʿa (Chard-and-Milk Meat Stew)
• Mukaffan ("Shrouded" Filled Sweet)
• Mulaqqaba (Rice with Lentils and Chickpeas)
• Muqarraṣa (Meat Patties)
• Muṭabbaq (Layered Baked Pastry with Sweet Filling)
• Nāranjiyya (Bitter-Orange Meat Stew)
• Nāranjiyya (Bitter-Orange-Style Meat)
• Narjisiyya (Narcissus Dish)
• Nārsuk (Pomegranate-and-Vinegar Walnut Meat Stew)
• Naʿnaʿ Mukhallal (Pickled Mint)
• Nīrbāj (Pomegranate-Walnut Meat Stew)
• Nujūmiyya (Star Dish)
• Qaliyyat al-Shiwāʾ (Fried Leftover Roast)
• Qarʿ bi-Laban (Gourd in Yogurt)
• Qaṭāʾif (Filled and Fried Pancake Sweets)
• Rabīʿiyya (Springtime Meat with Fava, Jujube and Egg)
• Rayḥāniyya (Spinach-Herb Meat)
• Rībāsiyya (Rhubarb Meat Stew)
• Rishta (Fresh Cut Noodle Stew with Meat and Lentils)
• Rukhāmiyya (Marble Rice-and-Milk with Meat)
• Rummāniyya (Pomegranate Meat Stew)
• Ruṭab fī Ghayr Awānihi (Mock Fresh Dates Out of Season)
• Ruṭab Muʿassal (Honeyed Almond-Stuffed Fresh Dates)
• Ruṭayba (Fresh-Date Sweet Meat)
• Ṣābūniyya (White Almond Nougat)
• Safadiyya (Meat with Egg-Bound Almond Sauce and Skewered Slices)
• Safarjaliyya (Quince-Style Meat)
• Sakhtūr (Stuffed Sheep Tripe, a.k.a. Kība)
• Samak Mamqūr (Fish in Vinegar and Murrī)
• Samak Maqlū (Fried Stuffed Fish)
• Samak Maqlū bi-Khall wa-Rahshī (Salt Fish Fried, with Vinegar and Sesame Paste)
• Samak Mashwī (Grilled Stuffed Fish)
• Samak Musakbaj (Fish Sikbāj, Sweet-Sour Fried Fish in Vinegar)
• Samak wa-Aqrāṣ (Molded Marzipan Fish & Discs)
• Sanbūsaj (Triangular Fried Meat Pastries — Samosa Ancestor)
• Shawābīr (Honey-Nut Semolina Confection Bars)
• Shīrāz bi-Buqūl (Strained Yogurt with Herbs)
• Shīrāziyya (Meat with Shīrāz Curd)
• Shūrbā (Meat and Rice Soup)
• Shūrbā Khaḍrāʾ (Green Soup with Leek)
• Sikbāj (Sweet-and-Sour Meat Stew)
• Sikbāj Tannūrī (Tandoor Sweet-and-Sour Meat Stew)
• Silq bi-Laban (Chard in Yogurt)
• Summāqiyya (Sumac Meat Stew)
• Ṭabāhaja (Sour Fried-Then-Stewed Meat)
• Ṭafshīl (Meat-and-Vegetable Tandoor Stew)
• Tannūriyya (Tandoor Meat-and-Wheat Pot)
• Ṭirrīkh Maḥsī (Ṭirrīkh in Vinegar-Sesame Sauce)
• Tuffāḥiyya (Sour Apple Meat Stew)
• Zaytūn Mubakhkhar (Smoke-Fumigated Olives)
• Zīrbāj (Sweet-Sour Almond Meat Stew)
• ʿAdas Tannūrī (Tandoor Lentils with Meat and Chard)
• ʿAdasiyya (Lentil Stew with Chard)
• ʿAkīka (Browned Meat in Soured Milk)
• ʿUnnābiyya (Jujube-Style Sweet-Sour Meat)