Mishmishiya

Directions

1. 1
   Fry the onions gently in the oil until soft.
2. 2
   Stir in the cinnamon, cumin, and chili powder, and put in the meat.
3. 3
   Turn the pieces over, add salt and pepper, ginger, and garlic, and cover with about 2 1/4 cups water.
4. 4
   Simmer, covered, for 1 1/2 hours, turning the meat over occasionally, and adding water if necessary.
5. 5
   Add the apricots and cook for 1/2 hour more, adding water if necessary.
6. 6
   Add the drained chickpeas, if using, 10 minutes before the end.
7. 7
   An alternative combination of flavorings is 1/2 teaspoon coriander, 1/4 teaspoon ground cloves, and 1 teaspoon rose water.
8. 8
   Also, 1/4 cup raisins may be added.
9. 9
   Here is the mishmishiya in al-Baghdadis thirteenth-century cookery manual as translated by Arberry (see appendix): Cut fat meat small, put into the saucepan with a little salt, and cover with water.
10. 10
    Boil and remove the scum.
11. 11
    Cut up onions, wash, and throw in on top of the meat.
12. 12
    Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground.
13. 13
    Take dry apricots, soak in hot water, then wash and put in a separate saucepan, and boil lightly; take out, wipe in the hands, and strain through a sieve.
14. 14
    Take the juice, and add it to the saucepan to form a broth.
15. 15
    Take sweet almonds, grind fine, moisten with a little apricot juice and throw in.
16. 16
    Some color with a trifle of saffron.
17. 17
    Spray the saucepan with a little rosewater, wipe its sides with a clean rag, and leave to settle over the fire; then remove.