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'ujja (frittata) Of pigeons


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

'Ujja (Frittata) of Pigeons. Take two clean, active pigeons, and fry them in a pan with fresh oil; then place them in a pot and add to them some murri naqî ', vinegar, oil, cilantro, Chinese cinnamon and thyme; when it is cooked, break eight eggs with it and pour out. It is finished.

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