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Roast In A Tajine


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

Roast in a Tajine. Take an entire side of a young, plump kid and place it in a large tajine big enough to hold it; put it in the oven and leave it there until the top is browned; then take it out, turn it and put it in the oven a second time until it is done and browned on both sides. Then take it out and sprinkle it with salt ground with pepper and cinnamon. This is extremely good and is the most notable roast that exists, because the fat and moisture stay in the bottom of the pan and nothing is lost in the fire, as in the roast on a spit and the roast in a tannur.

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