Stuffed mince omelette

A layered omelette with mince meat of your choosing (but chicken works best). The meat is cooked with spices (except cumin), olive oil and rose water. The meat is then layered in between omelettes and cooked. [Andalusian, 20v.-21r.]

Pasta (تُطْماج, tutmaj) with yoghurt and meat

This tagliatelli-type pasta is referred to in several culinary treatises, and sheds some interesting light on the history of pasta. In the recipe recreated here it is part of a dish which also contains sour yoghurt, meat (you can use chicken, lamb or beef), garlic, pepper, onions, and coriander (both fresh and dried). Some of the meat is cut into slices, the rest is shaped into balls. The pasta is served on top of the yoghurt, with the meat being put on last. [Ibn Mubārak Shāh, fol. 12r.]

Andalusian dripped meatloaf

A 13th-century dish made with lamb or veal, salt, pepper, coriander, onions, ginger, saffron, spikenard, cinnamon, and rose-water syrup. What is unusual about this recipe is that you use a couscoussier, placing cut onions in the top (colander) pot, and the meat in the bottom one so that the onion juices drip into the meat. Afterwards, it is finished off in the oven. [Andalusian, fol. 51r.]