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Recipe For White Tafâyâ

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

Recipe for White Tafâyâ: Another Kind. Take the meat of a young, tender lamb, cut it in little pieces and put it in the pot with salt, coriander, pepper, a little onion juice, and what oil is necessary. Put it on a gentle fire and fry it with its oil and spices; then add enough water. Take the fat intestine and offal [reading q.mâ as qumâsh] from the intestines, remove them and tie their lower part and put a peeled, boiled egg in the tied intestine, and put over this balls of ground meat, improved with spices. Then put on top of this another egg, and a morsel of the said meat, until it is full to the top. Tie the mouth and put it in the pot, and finish cooking the tafâ yâ, and when it is done, take out the fat intestine and brown it in a frying pan with fresh oil. Then ladle out the tafâyâ, if you like it covered with beaten eggs or plain, and cut up the offal [the egg-stuffed sausage] with a sharp knife and dot the tafâyâ with the pieces. It must have meatballs and split almonds. Sprinkle it with cinnamon and lavender and present it; and if you wish, make it green with cilantro juice alone or with a bit of mint juice.


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