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Stuffing lamb With cheese

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

Stuffing Lamb with Cheese. Empty its interior of everything in it, and clean it, and cut off its extremities and put them aside. Then take its small intestine and make small clean 'usbas of it. Turn the large intestine inside out and clean it and cut it small. Then take enough cheese for the lamb, and crumble some of it and prepare as for a mujabbana. Flavor with much pepper, cinnamon, Chinese cinnamon, cilantro juice, onion juice, "eyes" of mint and as many eggs as it will take, and beat gently. And split its pieces of meat like bishmât [?perhaps baqsimat, a kind of crouton or hardtack] or wider. Insert the stuffing into the lamb with the tendons and cut-up gut. Assess its meat [scribe erroneously wrote "salt," as in several other passages] and peel its sides and insert pieces of cheese in it. And put stuffing around them [the pieces of cheese] as well. Beat the remaining stuffing with eggs and add flavorings with cilantro juice and throw on the lamb in a big tajine. Heat the tannur, and when it's hot, remove the coals and put them down on the hearthstone. Sprinkle with a little water, then put the vessel [a container for holding things put in the tannur?] in the tannur and put the tajine in it. Seal the tannur with clay. Open its lower aperture and examine, and when it is browned and done, remove and put in a big bowl and serve. And if it is cooked in the bread oven, it also comes out good.


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