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To Make The Dish Asfar (the Yellow 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

To Make the Dish Asfar (The Yellow Dish). Cut the meat in the estimated quantity and throw on top of it half an onion pounded with salt, a spoon of vinegar, half a spoon of murri and the same amount of cilantro juice, and there is no need to increase the murri nor the coriander juice, because you are not making broth; and two spoons of fresh oil and all the previous spices, and go easy on the cumin, and enough water, but not too much. Then take about fifteen walnuts per ratl of butcher's meat, shell them and cut in halves and quarters; boil them and peel them and put in the pot about two thirds and reserve a third to cover the pot, and also throw in peeled almond and pine-nuts. You may make small meatballs and not fry them, but if you prefer them fried, do it. Take saffron according to the quantity of meat, a dirham and a half, grind half with water in the brass mortar until it is finely ground, and pour it into the pot as you begin to cook it. When the meat is done, cover [with] four egg yolks, and take the whites and beat with some white flour, and pound the rest of the walnuts until smooth and dissolve in the rest of the saffron. Beat it all and cover the contents of the pot with it; agitate carefully by the sides (of the pot) until the crust is cooked; take it for a while to the embers until it settles and the grease comes out. Ladle it out and garnish the platter with the walnuts, the meatballs and the yolks, and serve it. And if you make for this dish some very small sanbûsak and garnish the platter with it, it will be good, God willing.

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