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A Jewish Dish Of chicken

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

A Jewish Dish of Chicken. Clean the chicken and pound its entrails with almonds, breadcrumbs, a little flour, salt, and cut-up fennel and cilantro. Beat it with six eggs and the amount of a quarter ratl of water. Then expose the chicken over the fire a little and place it in a clean pot with five spoonfuls of fresh oil, and do not stop turning it on the fire in the oil until it is well browned. Then cover the contents of the pot with stuffing prepared earlier and leave it until it is bound together and wrinkled. Ladle it out and put the stuffing around it, garnish with cut rue and fennel, eyes of mint, and toasted almonds, and present it, God willing.


Other versions of this recipe:

A Jewish Dish of Chicken (An Anonymous Andalusian Cookbook)

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