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Recipe For Meatballs Used In Some Dishes

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 Meatballs Used in Some Dishes, such as Tafâyâ, Jimli, and Others. And a notable dish might result from it, God willing. It is very nutritious, quick to digest, fortifying, good for the scrawny [preceding 5 words not in published Arabic text] and for the sick [literally, the braying -- the hoarse?], the aged, and for weak stomachs. Take meat from the shoulder and the leg of a ram, without tendons or veins, and pound it very hard. Add a little oil, pepper, cinnamon or lavender, a little onion juice, a little salt, another little bit of egg and a little fine flour.
[A break here: following dish is for a raisin drink]
And clean sweet raisins of twigs and dirt and wash them with water until they are clean. If you like it infused, throw into each kail of them two parts of hot water and put in a clay vessel until it boils; then strain and throw in it honey. And if you like it cooked, place one part of raisins with three of water and take the measure with a stick, then add to the pot as much water as you wish, cook it until it returns to the measuring mark, then strain it and throw in honey and leave it until it boils, and then drink it, God willing. And in the same manner honey is cooked for drinking.


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