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The Dish Misri (egyptian)

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 Misri (Egyptian). Take fat meat from the fatty parts of it, cut it up and put it in a pot with pepper, coriander, saffron, a little thyme, two or three citron leaves and a few "eyes" of fennel with its flowers, garlic, plenty of oil, and sufficient of murri naqî'. Put it in the oven until it is cooked and the broth evaporates, and take it out.


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