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The Dish Jimli

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 Jimli. Take the meat of a plump calf, or a sheep, and cut it in small bits; put it in a pot and add to it pepper, coriander and a little cumin, saffron and whatever oil is necessary, strong vinegar and murri naqî'-less of the murri than of the vinegar-and meatballs already made, citron leaves and peeled and split almonds; put this on a moderate fire, and when the meat is cooked, cover it with two eggs, a little beaten with cinnamon and saffron, and leave it on the hearthstone until it binds and the fat rises and the broth evaporates.


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