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Jûdhâba With Qatâ If

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

Jûdhâba with Qatâ if. Take a new qaswila [a cazuela or earthenware casserole] and wash it and pour in it fresh oil. Then put a qatâif or a ruqâq (thin flatbread), according to the size of the mold (the earthenware casserole); then break over it four eggs and a handful of ground sugar or honey, then add qatîfa [the rarely used singular of qatâif] in addition, or two ruqâqs, and break over them four eggs and a handful of sugar, and do all this the same as you would chicken. Then proceed to cover it all up with fresh milk and a little fresh oil; arrange it in the tannur or in the bread oven and put on it the chicken or a fat rib or whatever fat meat you wish and leave it until it is done, arrange it on the marble, sprinkle with sugar and serve, God willing. And if you want to use sugar or almonds in place of eggs, it is very excellent.


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