{"book":"adl0278","page":148,"text":"١٣٩\n\nلعابدار شود پخته کنید .\n\n٢١٤ - طعام بامیهٔ تربیه دار\n\nاز گوشت کمر و از حد دم گوسفند پارچه ها به وسعت دست قطع نموده تا آنکه نرم گردد بجوشانید . و کف آن را بگیرید . و پیاز را چهار چهار پله کرده تا آنکه نرم شود در روغن ساده سرخ کنید . و در دیگچهٔ گلی همه را یعنی بامیه و گوشت و پیاز را بچینید . و آب طماطه و شوربای گوشت و نمک و مرچ انداخته دیگچه را به داش بگذارید .\nوقتیکه مانند مغز ؛ نرم گردید تخم مرغ را [ بقدر لزوم ] بهمراه آب غورهٔ انگور ؛ خوب حل کرده در دیگچه بهر طرف بامیه بگردانید . و تکرار به داش گذاشته و بعد از اندک مدت کشیده گرم گرم تناول کنید .\nاگر تربیهٔ مذکور خام نماند و کثیف یعنی تیره نشد هم منظرهٔ بامیه بسیار لطیف و هم طعمش بسیار نفیس میگردد !\n\nسیلکمه های بادنجان\n( سیلکمه = تکان دادن )\n\n٢١٥ --- سیلکمهٔ عادی\n\nبادنجانها را پوست کرده و یا نکرده حلقه حلقه ریزه کنید . و در روغن داغ","chars":799,"image":"https://storage.googleapis.com/adl-page-images/adl0278/00148.jpg","first_page":1,"last_page":551,"title":"Ṭabkh-i ṭaʻām barā-yi Maktab-i Funūn-i Ḥarbīyah mutarjim-i Maḥmūd Sāmī طبخ طعام براى مکتب فنون حربية","permalink":"https://afghanpress.org/book/adl0278/148","canvas":"https://afghanpress.org/iiif/adl0278/canvas/148","source":"https://afghanistandl.nyu.edu/books/adl0278/","source_pdf":"https://afghanistandl.nyu.edu/pdf/adl0278_download.pdf","rights":{"image":{"statement":"Public domain. NYU states: \"All works presented on this website are, unless otherwise indicated, in the public domain. The images available on this website may be freely reproduced, distributed and transmitted by anyone for any purpose, commercial or non-commercial.\"","uri":"http://rightsstatements.org/vocab/NoC-US/1.0/","holder":"New York University Libraries","source":"https://afghanistandl.nyu.edu/about.html","delivery":"Images are served from a copy mirrored by this project, not from NYU's servers, under the reproduction terms above.","endorsement":"This is an independent project. It is not affiliated with, endorsed by, or reviewed by New York University."},"text":{"statement":"Machine-generated transcription, dedicated to the public domain under CC0 1.0. No warranty of accuracy: see the provenance block on every page.","uri":"https://creativecommons.org/publicdomain/zero/1.0/","holder":"Steps Ventures"}},"provenance":{"text_produced_by":"gemini-3.1-pro-preview","thinking_level":"low","read_completed":"2026-08-09","per_page_confidence":null,"per_page_confidence_note":"Not recorded during the corpus run. No calibrated per-page score exists, and none is estimated here.","human_reviewed":false,"accuracy_context":"Roughly two thirds of characters agree with a modern printed edition of the same text. Much of the disagreement is editorial, not misreading. Treat the transcription as a finding aid and read the page image before quoting.","primary_source":"The page image. The text is an index into it."}}