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1
Fry the onions gently in the oil until soft.
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2
Stir in the cinnamon, cumin, and chili powder, and put in the meat.
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3
Turn the pieces over, add salt and pepper, ginger, and garlic, and cover with about 2 1/4 cups water.
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4
Simmer, covered, for 1 1/2 hours, turning the meat over occasionally, and adding water if necessary.
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5
Add the apricots and cook for 1/2 hour more, adding water if necessary.
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6
Add the drained chickpeas, if using, 10 minutes before the end.
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7
An alternative combination of flavorings is 1/2 teaspoon coriander, 1/4 teaspoon ground cloves, and 1 teaspoon rose water.
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8
Also, 1/4 cup raisins may be added.
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9
Here is the mishmishiya in al-Baghdadis thirteenth-century cookery manual as translated by Arberry (see appendix): Cut fat meat small, put into the saucepan with a little salt, and cover with water.
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10
Boil and remove the scum.
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11
Cut up onions, wash, and throw in on top of the meat.
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12
Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground.
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13
Take dry apricots, soak in hot water, then wash and put in a separate saucepan, and boil lightly; take out, wipe in the hands, and strain through a sieve.
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14
Take the juice, and add it to the saucepan to form a broth.
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15
Take sweet almonds, grind fine, moisten with a little apricot juice and throw in.
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16
Some color with a trifle of saffron.
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17
Spray the saucepan with a little rosewater, wipe its sides with a clean rag, and leave to settle over the fire; then remove.
