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Covered (crusted) Tafâyâ

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

Covered (Crusted) Tafâyâ. Put meat in a pot and put with it spices ...[two words missing: probably one of them is onions]... pounded and oil and fennel stalks and enough cilantro juice to cover the meat, and cook until it is ...[word missing: probably half]... done. Throw in meatballs and break into it eggs and cover with their whites along with cilantro juice, and leave on the hearthstone until it is done. Make stuffed gut from the meatball forcemeat and put in them whole almonds, and pine nuts, and [fry it and] cut it up and garnish the tafâyâ [scribe erroneously wrote "almonds"] with it along with the well-known meatballs, and ladle out and sprinkle with pepper and cinnamon.


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