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A Remarkable Stuffed Mutajjan (fried 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

A Remarkable Stuffed Mutajjan (Fried Dish). Cut the meat up small and place in pot, and throw in spices and a little cumin, onion pounded with cilantro, salt, a spoon of vinegar and a little murri; cook until done, and then remove the meat from the sauce and fry it in the pan with oil until it is brown. Then take the necessary quantity of eggs, throw them in on it, after beating them very well in a platter, and leave them until they set and thicken. Then put the sauce in the pan and lift it with a knife around all its edges so that the sauce runs underneath and all is absorbed, and simmer until it thickens and stays rather smooth. Turn it onto the platter and sprinkle with rue and present it, if God wills. And if you make it with meatballs, it is good.

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