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Stuffed 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

Stuffed Tafâyâ. Peel meat from its bones and make with it what is made into meatballs. Put the bones in a pot with meat, pounded onions, fennel stalks and enough cilantro juice to cover the bones, and cook until done. Then take the bones out and dress them with the pounded meat, and throw them into the pot, and boil carefully, and leave until it stiffens. Dot eggs over it and put with the meat meatballs, made as before with almonds and pine nuts. Ladle it out and garnish with stuffed gut and farthalât and eggs, and sprinkle with pepper, cinnamon and lavender.

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