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Dish Of Meat With walnuts And mastic

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

Dish of Meat with Walnuts and Mastic. Cut up the meat, after boiling it, and put with it half a dirham of mastic, pepper, cinnamon, lavender, garlic, rue, a little vinegar, oil, salt, whole onions, head (and) greens (or: whole green onions) and a little water. When you have done this, pound walnuts smoothly and pulverize them until they are white and thickened and throw into the pot and stir until they give out their oil and serve on walnut leaves; cover the contents of the pot with an egg and pour it out, sprinkle with pepper and spices and serve it, God willing.


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