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Tafâyâsaqlabiyya


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

TafâyâSaqlabiyya, Tafâ yâSaqaliba-Style. Take fat meat, soft small intestine and breast, for every ratl eight [boiled] eggs which have been cleaned and split into quarters, and cover with water, and skim until it is clear. When it is clear, throw on it an onion [scribe repeats the words "on it" but recipe requires an onion at this point], pepper and dry coriander, and put it on a charcoal fire and stir continuously until the onion and meat are done. When done, pound four garlic cloves from odor [? of great odor?] and throw them in the pot with a sprig of rue. Ladle out and sprinkle with pepper, cinnamon and lavender.

autodoc





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