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Dish Known As Mulahwaj (the Hasty Dish)


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 Known as Mulahwaj (the Hasty Dish). Cut the young meat in round pieces and place in a pot, take four or five onions per ratl of butcher's meat and roast in quarters and throw in; peel eggplants and cut each in eight pieces, boil lightly and wash with fresh water; throw in the pot and add pepper, coriander seed, cumin, caraway, two stalks of fennel and citron leaves, a head of garlic, four spoons of vinegar, three of oil, two of murri and enough water and salt. Boil until the meat is nearly ready; then take half a dirham of saffron, grind and pound in the brass mortar with some water until it is liquified; throw in the pot until it finishes cooking and see to it that the sauce is of a small quantity; then take four eggs and break over the margin of the pot, pour over the meat and stir with the spoon until it separates and leave it until it coagulates and take from the fire: it is a good dish.

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