A Pie (Mukhabbazah) of Lamb

Make meatballs of lamb with all the spices and flavorings, beat them with eggwhite, and put into the pot a spoonful of oil, cilantro juice, a spoonful of onion juice and half a spoonful of murri, and pepper, cinnamon, Chinese cinnamon, a handful of pine-nuts, coriander, a little caraway and a spoonful of water. Cook [p. 15, verso] until the meatballs stiffen, and cook the sauce and boil two eggs in it, then cover [the contents of the pot with eggs and breadcrumbs] and take it out to the hearthstone until [the egg layer] wrinkles. Knead a dough with white flour, water and oil. Prepare a pie crust of this, and put in the meatballs and the boiled eggs, after splitting, and put the filling inside this, and cover it with a sheet of dough made in the same manner. Fasten it closed and send it to the oven until it is done, and present it, God willing.