Tărru-Bird Stew
from March/April 1988 print edition of Saudi Aramco World

[Besides the tărru birds, which may have been pigeon, quail or partridge,] meat from a fresh leg of mutton is needed. Boil the water, throw fat in. Dress the tărru [and place in pot]. Add coarse salt as needed. [Add] hulled cake of malt. Squeeze onions, samîdu, leek, garlic [together] and add to pot along with] milk. After [cooking and] cutting up the tărru , plunge them [to braise] in stock [from the pot]. Then place them back in the pot [in order to finish cooking]. To be brought out for carving.