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A Stuffed


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 Stuffed, Buried Jewish Dish. Pound some meat cut round, and be careful that there be no bones in it. Put it in a pot and throw in all the spices except cumin, four spoonfuls of oil, two spoonfuls of penetrating rosewater, a little onion juice, a little water and salt, and veil it with a thick cloth. Put it on a moderate fire and cook it with care. Pound meat as for meatballs, season it and make little meatballs and throw them in the pot until they are done. When everything is done, beat five eggs with salt, pepper, and cinnamon; make a thin layer [a flat omelette or egg crepe; literally "a tajine"] of this in a frying pan, and beat five more eggs with what will make another thin layer. Then take a new pot and put in a spoonful of oil and boil it a little, put in the bottom one of the two layers, pour the meat onto it, and cover with the other layer. Then beat three eggs with a little white flour, pepper, cinnamon, and some rosewater with the rest of the pounded meat, and put this over the top of the pot. Then cover it with a potsherd of fire until it is browned, and be careful that it not burn. Then break the pot and put the whole mass on a dish, and cover it with "eyes" of mint, pistachios and pine-nuts, and add spices. You might put on this dish all that has been indicated, and leave out the rosewater and replace it with a spoonful of juice of cilantro pounded with onion, and half a spoonful of murri naqî'; put in it all that was put in the first, God, the Most High, willing.

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