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Recipe For White Tafâyâwith almonds

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 Tafâyâwith Almonds. Cook a white tafâyâ with the meat of a fat lamb, as above, and when the meat is done, take peeled, pounded almonds and put them with rosewater, thicken the cooked tafâyâ with this and it makes it whiter. It is necessary to have meatballs, and this is magnificent and regal.


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