or kabāb,
[“kebabs”] “too well known to require definition”
or sannūt,
“butter, or cheese, or honey,592 or a kind of date”
or lafītah,
“thickened wheat gruel, or a broth resembling ḥays”593
or nafītah,
“a dish thicker than sakhīnah”
or ʿulāthah,
“clarified butter and curds mixed together”
or ghabīthah,
“curds kneaded with clarified butter; synonym ʿabīthah”
or sikbāj,
[“meat cooked in vinegar”] “too well known to require definition”
or ṭubāhajah,
“sliced meat”
or nābijah,
“a dish of the Days of Barbarism”
or akhīkhah,
“flour made with clarified butter or oil”
or qafīkhah,
“a dish made with dates and drippings”
or kāmikh,
“pickles”
or tharīd,
[“crumbled bread moistened with broth”] “too well known to require definition”
or rashīdiyyah,
“a well-known dish; in Persian rishtah (‘noodles’)”
or rahīdah,
“pounded wheat over which milk is poured”
or shahīdah,
“grilled lamb”
or qadīd,
“jerked, sun-dried meat”
or ḥanīdh,
“ḥanadha l-shāh means ‘he grilled the ewe by placing on top of it heated stones to cook it’; the result is called ḥanīdh”
2.14.61
or zumāward,
“a dish of eggs and meat, also called muyassar”
or barābīr,
“a dish made of parched ears of wheat and fresh milk”
or būrāniyyah,
“a dish attributed to Būrān, daughter of al-ḥasan ibn Sahl, the wife of al-Maʾmūn”594
or jāshiriyyah,
“a dish”
or jaʿājir,
“whatever is made of dough, such as figurines, that they then place in inspissated fruit juice and cook”
or ḥarīrah,
“flour cooked with milk or fat”
or ḥakr,
“clarified butter with honey that children lick”
or makhbūr,
fatty dishes or595 “khubrah, or tharīdah ḍakhmah (‘great tharīdah’). . or food generally, or meat, or the part of a thing that is offered, or food that a traveler takes with him on his journey, or a large wooden bowl containing bread and meat for between four and five persons”
or khazīrah,
“something resembling ʿaṣīdah (‘a paste of flour and clarified butter’) with meat”
or ṣaḥīrah,
“fresh milk that is boiled and onto which clarified butter is poured”
2.14.62
or ghadhīrah,
“flour to which fresh milk is added and which is then heated with hot stones”
or furfūr,
“mush made of thorny carob fruit”
or murrī,
“pickles as condiments”
or maḍīrah,
“broth cooked with sour milk”
or najīrah,
“milk mixed with meal or clarified butter”
or waghīr,
“boiled or cooked milk”
or khāmīz,
“broth made of sikbāj (‘meat cooked in vinegar’)”
or khanīz,
“tharīdah (‘crumbled bread with broth’) made from flaky pastry”
or murazzaz,
“food made with rice”
or basīsah,
“milled curds pounded with clarified butter”
2.14.63
or ḥamīsah,
“synonym of qaliyyah (‘broth made of camel meat’)”
or ḥays,
“dates mixed with clarified butter or curds and then well kneaded”
or kasīs,
“meat dried on stones and beaten when dry until it becomes like sawīq (‘parched barley meal’)”
or harīsah,
[“a condiment made with chili peppers” or “a sweet confection made with flour, butter, and sugar”] “too well known to require definition”
or bawsh,
“in Egypt, a dish of wheat and lentils washed together in a sieve, placed in a jar, sealed with mud, and put in a clay oven”
or jashīsh,
“mush and finely milled wheat placed in a pot into which meat or dates are tossed and which is then cooked”
or rashrash,
“the drippings from the grill”
or qamīshah,
“a dish of milk and colocynth or similar seeds”
or mukarrashah,
“a dish made of meat and fat wrapped in camel tripes”
or kawshān,
“a dish of rice and fish”
2.14.64
or āmiṣ,
“āmiṣ, or amīṣ, is a dish made of calf meat with the skin, or sikbāj broth cooled and with the fat strained off”
or khabīṣ,
“a dish of dates and clarified butter, also called barūk”
or ʿamṣ,
“a kind of food”
or karīṣ,
“sorrel cooked in milk and then dried; eaten in hot weather”
or maṣūṣ,
“a dish of meat cooked and marinated in vinegar, or especially of fowl meat”
or aqiṭ,