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Recipe Of Fartûn

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 of Fartûn. Take the utensil called fartûn, which has the shape of a large cup with a wide mouth and a narrow bottom; put it on a slow fire and put in oil, and when it is heated up, beat egg in a dish with vinegar, saffron and cinnamon, as necessary, and add to this a bit of almonds cooked in vinegar and pour everything onto it, and when thick, slide a knife around between the fartûn and the meat [sic; for almond?] and the egg, until it comes apart, and remove it from the container. Pour oil in the hole left by the knife, so that it will not stick to the container. Do this gently so as to preserve the shape; then overturn it whole on a serving-dish and it will come out as though it were the genuine Râs al-Maimûn (Monkey's Head).


Other versions of this recipe:

Fartes (A Treatise of Portuguese Cuisine from the 15th Century)

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