Recipe for Mujabbana with "Eggs"
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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 "Recipe for Mujabbana with "Eggs"". [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:

Recipe for Mujabbana with "Eggs". Break eggs over the aforementioned dough and knead with them instead of water, until the dough becomes slack and is done, as has been said. Then knead the previously mentioned cheese and also break over it as many eggs as it will bear. Beat them with some anise and fennel. Flatten it on the platter and then wet your hand in water and take some of it to stuff dough and make a mujabbana as was indicated in an earlier recipe and fry it like the preceding recipe. It turns out remarkable and delicious. This is what Ibn Sa'id b. Jami used to make and his companions and everyone found good. It is an invention of Musa b. al-Hajj Ya'ish, the muhtasib (market inspector) of Marrakesh.

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.
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