The importance of meat in medieaval Arab cuisine was such that vegetarian dishes were known as ‘counterfeit’ (مزوّرات, muzawwarāt) as they were intended to copy meat dishes, in an attempt to make the diner eat them! Non-meat dishes were associated with Christians (during Lent) and the sick. This 13th-century Andalusian recipe falls in the latter category and was allegedly useful against tertian and acute fevers (حُمَّى الغِبّ والحمّايات الحادّة). It is prepared by boiling and washing lentils and then cooking them with some gourd, chard, cucumber, vinegar, coriander, cumin, cassia and saffron. The resultant taste should be subtly sweet and sour, and the dish should be served cold.
The origins of this plant (Colocasia esculenta/antiquorum) lie in East Asia, presumably the Indochinese Peninsula, and it is thought to be one of the oldest domesticated food plants. In the Middle East, the taro first made its appearance in Mesopotamia, sometime before or around the 10th century, and later became associated with Egypt. Its early history in Antiquity is shrouded in mystery, not least because the colocasia of the ancient Greeks initially denoted the Indian lotus (Nelumbo nucifera), and only came to refer to the taro around the fourth century. Prior to this, taro was known as aron, which gave the Latin arum. Similar to a small hairy potato in appearance, it has a very starchy flavour. After the potato was introduced, the taro gradually fell out of favour in many places.
Only the root of the plant was eaten, almost always cooked, or fried, as in mediaeval Arab cooking. Use of the taro appears to have increased after the thirteenth century as there is only one recipe requiring it prior to that. It is also worth noting that taro is not found in the culinary treatises of the Islamic West, that is to say North Africa and al-Andalus (Muslim Spain). Ibn Sīnā (Avicenna) likened it to saltwort, and said that it was salty, astringent, diuretic, and purging. According to the 11th-century Baghdadi pharmacologist Ibn Jazla, taro stimulates sexual desire. The 14th-century Moroccan globetrotter Ibn Baṭṭūṭa would probably have disagreed since he partook of some taro in Mali, where it was the people’s favourite food, and was ill for two months. A companion of his was less lucky and died after eating it. Today taro is commonly used in the cuisines of Asia (where the purple variety is favoured), the Caribbean (where it is referred to as eddo) and, especially, the Pacific Islands (where it is also known as poi).
In case you have any cauliflower left from pickling, you might want to try this Syrian recipe for battered and fried cauliflower pieces. The batter is made with eggs, flour, olive oil, spices, walnuts, rue and parsley. Use sesame or olive oil to fry the cauliflower. [Wusla, No. 8.114] As you can eat the dish both hot and cold, it’s a great addition to a picnic! And why not try it as a side with a curry, instead of aloo gobi?
A 13th-century vegetarian dish which is made by cutting gourd into the shape of a fish before frying it in a batter made of eggs and flour seasoned with cinnamon and coriander. It is served sprinkled with vinegar, murri (a fermented barley condiment which can be replaced with soya sauce) and coriander juice. Vegetarian dishes were commonly made to look like meat or fish dishes in order to entice diners. Indeed, the author introduces the recipe by stating that the dish is able to “mislead sick people who crave fish and the like.” [Andalusian, fol. 54r.]
Despite its name (arnab, ‘hare’), this is a vegetarian dish made with two aubergines, which are first boiled in water and salt. They are then cooked in the oven with garlic, olive oil and spices such as pepper, cumin, thyme, and saffron. You can also break some eggs into the dish before baking, which is how it was done in the recreation. [Andalusian, fol. 52v.]
This was a speciality of the mediaeval Islamic west (al-Andalus, North Africa) and the cookbooks include quite a few recipes for mujabbanas, which were conspicuous by their absence from tables in the Near East. Flour, yeast and water are used to make a dough which is then shaped into balls filled with cheese before deep frying in oil (though shallow frying also produces nice results). Don’t forget to drain them after removing them from the pan. They can also be turned into a sweet snack very easily through a generous dusting of sugar and cinnamon and with honey and rosewater for delicious dunking! [Andalusian, fols 63v.-64r.]