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Recipe For Farrûj Mubarrad

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for Farrûj Mubarrad, Cooled Chicken. Clean the chicken and put it in the pot; throw on top spices, pepper, cinnamon, and all the flavorings, two spoonfuls of oil, water and salt and cook it carefully. Wash two eggs and put them in the pot, and when all is done, take the giblets and the liver, shell the eggs and cut everything with a knife on a board into very small pieces; fry it in a frying pan, beat the two eggs and throw in murri naqî', and turn it over in the frying pan until it is browned. Then put the chicken in a dish, put the stuffing on it and around it and moisten it with the rest of the grease remaining in the pot. Cut up a boiled egg with rue and sprinkle it on the surface of the dish and sprinkle fine spices over all this and present it.


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