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Mukhallal Of chicken And So Forth

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

Mukhallal of Chicken and So Forth. Put meat in a pot and throw on it spices, onions pounded with cilantro, salt, a spoonful of oil, three spoonfuls of vinegar, a little murri and two heads of garlic. Throw on it water to cover and cook until done. Cover [the contents of the pot with eggs and breadcrumbs] and sprinkle with pepper and cinnamon and serve. And if you leave out the murri, it is also good. And when it is made as a mukhallal of fat meat, throw in it boiled eggplants.


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