Description of Mahshi (a stuffed dish) With Eggplants
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This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Description of Mahshi (a stuffed dish) With Eggplants". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Description of Mahshi (a stuffed dish) With Eggplants. Take sweet eggplants, peel them and boil in salted water until done, then remove their seedy flesh to one side. Make mahmiyya for the eggplants in a tajine. Add as much bread crumbs [as the quantity of eggplant], and pepper, coriander seed, cinnamon, saffron, chopped almond and as many eggs as you need; beat it all and cover with plenty of oil and bury in it whole egg yolks. Then plant the seedy flesh in it and put in an oven at moderate heat and leave until it has finished cooking and binds and is brown on top, then take out and leave until its heat flags and leave it. You might pound in it whatever meats of fried fowl you have ready, and each will result in a different dish; there are some who serve it with juices of coriander and mint.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on February 22, 2020, 6:54 pm.

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