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A Qâdûs With Meatballs


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 Qâdûs with Meatballs. Make meatballs, in the way that they are made, with onion juice, a little cilantro juice, murri and spices. Beat them with eggwhite and then take a small, new pot, put in crushed onion with cilantro, salt, two spoonfuls of vinegar and one of the best murri, pine-nuts, a dirham of Chinese cinnamon, pepper, cinnamon, spices and a little water. Take this to the fire until it boils gently, and then make meatballs of the minced meat and throw them into the pot and boil until most of the water is gone. Cover the contents of the pot with two eggs and breadcrumbs and put on the eggyolk until the stuffing thickens. Then take the qâdûs and put oil on it, and you will have pounded meat well, as prescribed for the meatballs with cilantro juice, and beaten it with water, two or three eggs and a little white flour, put a little of this in the qâdûs and take out the meatballs in the pot and put them in the qâdûs over the ground meat and put on top of the rest of the ground meat. Cover it with a lid and watch the cooking carefully. When it is browned, put the qâdûs in cold water until it has cooled. Then empty it into a dish and throw the sauce and the remaining stuffing over and around it, and cut rue-leaves over it, sprinkle with pepper, cinnamon, and Chinese cinnamon, and serve it.

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Other versions of this recipe:

A Dish of Meatballs (An Anonymous Andalusian Cookbook)

A Similar Mutajjan with Meat Balls (An Anonymous Andalusian Cookbook)

Another Dish of Meat Balls (An Anonymous Andalusian Cookbook)

Meatball Dish (An Anonymous Andalusian Cookbook)




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