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Recipe For A Good Dish Covered With pine-nuts

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

Recipe for a Good Dish Covered With Pine-nuts. Cut the meat in proportionate pieces and place in a new pot, stir with a spoon with a continuous movement without water or oil and do not stop stirring until the meat is delicately browned, and your fire should be low; then put in grated onion and the necessary amount of salt, three spoons of vinegar and two of murri, one of coriander juice, citron leaves, stalks of fennel and all the spices, pepper, cinnamon, coriander seed and cumin, which will be the least of all, some caraway and sprigs of rue, peeled almonds, pine-nuts and enough water; cook until it is ready. Make meatballs for this dish and fry until brown, then take some of the meat of the meatballs and beat with some cilantro juice and grated bread-crumbs and the whites of four eggs, and dot the yolks on the contents of the pot before this and chop half a handful of pine-nuts; beat all this together and cover the contents of the pot with it, take it to the embers until the grease comes forth, pour it out and serve, God willing.


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