Medieval Syrian carrot and lamb stew (dinariyya, دينارية)

This recipe from a cookbook compiled in 13th-century Aleppo, takes its name from the fact that the carrots are cut into the shape of dinar (the currency at the time) coins. It is a two-in-one dish in that it involves both chunks of meat (for the recreation lamb is used) and meatballs. The former is boiled with crushed chickpeas, whereas the latter are made with rice, some more crushed chickpeas, and spices, such as corander, pepper, cassia, caraway. After everything is fried (in fat) with some fresh coriander and garlic, broth and carrots cut into coins are added and then everything is left to cook. As a further enhancement of the visual effect, some eggs are cracked on top of the dish at the end. The result attests to the medieval chef’s proficiency at balancing flavours.

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