Fish Murawwaj
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Fish Murawwaj". [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:

Fish Murawwaj. Take whatever fish you like, scale, cut up, boil lightly in water with salt and leave for the water to dry up. Then take a tajine and put on a moderate fire, pour in oil enough to cover the fish and put a lid on it and shut it, and when the oil is boiling, put in the mentioned pieces of boiled fish and leave to fry until browned. Then take it out of the oil and leave on one side; then take another tajine and put in it two parts of vinegar and less than one part of murri naqî', pepper, cumin, a little garlic and some thyme and cinnamon; cover with fresh oil and take it to a light fire. When it has boiled, take the pieces of the fish and put them in it, [the fish that were] fried in oil, little by little. Turn it over and leave it until it dries and and nothing remains but oil; take it down [from the fire] and leave until it cools. Thus the people of Ceuta and of western al-Andalus used to do.

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 December 14, 2019, 8:14 pm.

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