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The Recipe Of Ibn Al-mahdi's Maghmûm

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

The Recipe of ibn al-Mahdi's Maghmûm. Take a plump hen, dismember it and put it in a pot, and add coriander of one dirham's weight, half a dirham of pepper and the same of cinnamon, and of ginger, galingale, lavender and cloves a quarter dirham each, three ûqiyas of vinegar, two ûqiyas of pressed onion juice, an ûqiya of cilantro juice, an ûqiya of murri naqî', and four ûqiyas of fresh oil. Mix all this in a pot with some rosewater, cover it with a flatbread and put a carefully made lid over the mouth of the pot. Place this in the oven over a moderate fire and leave it until it is cooked. Then take it out and leave it a little. Let it cool and invert it onto a clean dish and present it; it is remarkable.


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