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How It Is Made


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

How It Is Made. Take fresh mustard seeds and pound them a little in a mortar of stone or wood until they are crushed; wash it with hot water so the bitterness departs, and drain out this water. Then return it to the mortar and crush it hard, sprinkling with sharp vinegar little by little. Then squeeze it in a piece of thick cloth or a rough wool apron; then continue to pound it until it is disintegrated, and squeeze it until it comes out like fine talbîna [dissolved starch]. Then pound sweet, peeled almonds very hard, until they become like dough, and macerate until dissolved so that it moderates its bitterness, makes it white and lets it gain dregs and sweetness, because of the coolness and sweetness of the almonds; this is the benefit of the almonds, and their use to the mustard. When this recipe is complete, use it in kebabs and other heavy, fatty foods, God willing.

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