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A Dish Of Sikbâj


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

A Dish of Sikbâj, Praised for its Nutritive Value. Take meat of a young animal, cut it and put it in a pot and put in enough vinegar to cover it, put in raisins depending on how sour you want it to be and boil it with them. Then throw in the necessary amount of pepper and coriander, an onion pounded with cilantro, salt, and a clove of garlic. Cook this until it is done, then take boiled egg yolks and grind them with the heart of clean, soaked bread, and cover the contents of the pot with this, leave it until it is good, empty it out and present it.

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