A unique recipe from The Exile’s Cookbook, which is also the only medieval Arabic cookery book to include recipes with tuna, in this case dried tuna. The fish is cut up and lightly fried before being cooked with pre-boiled aubergines, onion, olive oil, pepper, coriander and cumin. If one does not wish to use onion, then, so the author informs us, you can add peeled garlic, murrī and vinegar. Either way, the dish is cooked over fire and then finished off in the oven to allow it to brown. After it’s cooled down, it’s ready to eat!
However, a word of warning from the author: as fish are harmful to certain temperaments, one should drink some spice honey syrup afterwards — the recipe for that one will follow soon.
