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Recipe For Khubaiz With Meat

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 Khubaiz with Meat. Cut meat from the chest, the kidneys, the ribs, and the like; put it, after washing it, into a pot and cover it with water. Throw in two spoonfuls of oil and a ratl of honey. Then put it on the fire and grind a dirham of saffron and mix it in. When the meat is done, take it out to the euphorbia embers [misspelled as "morning"], then take khubaiz [scribe erroneously writes khabîs, pudding], pound it and put it in the pot, stir it little by little and when the khubaiz [khabîs] is done, take it down to a clay dish, sprinkle it with fine spices, and present it, God willing.
[See below for the Khubaiz recipe: it's a crepe of fried starch, or possibly just freshly made starch itself.]


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