A Muzawwara

(Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers
Andalusian p. A-52
Miscellany


Take boiled peeled lentils and wash in hot water several times; 
put in the pot and add water without covering them; cook and 
then throw in pieces of gourd, or the stems [ribs] of Swiss chard, 
or of lettuce and its tender sprigs, or the flesh of cucumber or 
melon, and vinegar, coriander seed, a little cumin, Chinese cinnamon, 
saffron and two žqiyas of fresh oil; balance with a little salt and cook. 
 Taste, and if its flavor is pleasingly balanced between sweet and sour, 
[good;] and if not, reinforce until it is equalized, according to taste, 
and leave it to lose its heat until it is cold and then serve.

       2 c lentils
       5 c water
   1/4 c cider vinegar
   3/4 t ground coriander
   3/4 t cumin
1 1/2 t cinnamon
       6 threads saffron
   1/4 c oil
       1 t salt

one of the following:

1 1/2 lb butternut squash (best)
       1 lb chard or beet leaves
       1 lb lettuce
       2 8" cucumbers
              melon (?)

Boil lentils about 40 minutes until they start to get mushy.  
Add spices and vinegar and oil.  Add one of the vegetables; 
leafy vegetables should be torn up, squash or cucumbers are 
cut into bite-sized pieces and cooked about 10-15 minutes before 
being added to lentils.  Cook lettuce or chard version for about 
10 minutes, until leaves are soft.  Cook squash or cucumber 
version about 20 minutes.  Be careful not to burn during the final cooking.
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