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Another Kind Of 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

Another Kind of Tafâyâ: the Eastern Style. Take the belly, small intestine, peritoneum, the meat of the chest and the tail and the fatty parts, cut it into the pot and add salt, onion, pepper, coriander, onion, and rue. Put it on the fire after cutting up some belly with meat, and make it into small, well -formed 'usbas [packets or rolls?] and add it to the rest and cook it, and when it is finished cooking, present it, God willing. If this dish is made with vinegar, the result is admirable and is a different dish.


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