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The Dish Sinâbi


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

The Dish Sinâbi. Take the meat of a plump sheep and cut it up small. Put it in a clean pot with salt, onion juice, pepper, coriander, a little rue-leaf, oil and a spoonful of strong vinegar; put it on a moderate fire and cook until it is done, then get a little grated heart of leavened white bread, and mix with two eggs and two spoonfuls of well-made prepared mustard [sinab; see below]. Cover the contents of the pot with it and put it on the hearthstone, leaving it until it thickens and the fat rises. It might be covered with blanched, pounded almonds, in place of breadcrumbs.

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