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The Green Dish Which Umm Hakima Taught


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

The Green Dish Which Umm Hakima Taught. Boil the tender hen, cut it up and fry in fresh oil until it is browned and crisp; leave in the skillet and then take a platter and put in it cilantro chopped with onion and rue cut in small pieces, a spoon of murri, pepper, caraway and two spoonfuls of cilantro juice, cloves of peeled garlic and thyme rubbed in the hand and four spoons of water; beat it all and pour over the hen and do not stop stirring continuously until the dressing is ready and cook it, then take four eggs and break them over the dish and stir it all until the egg is cooked and the greater part of the sauce is exhausted; then serve it, God willing.

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