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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

Burâniyya. Cut up meat and put in a pot. Pound and put with it a spoonful of vinegar and the like of oil, and rue leaves. Fry and cover with water and cook. When it is nearly done, throw in meatballs, and complete its cooking. Then take boiled eggplants and remove their interior, and add to it the same amount of the well-known meatball forcemeat, and pound it with an egg, and stuff the eggplants with it. Dust with flour and fry until brown, and throw in the pot until you know that the forcemeat has bound, and ladle it out and sprinkle with pepper.


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