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A Similar Mutajjan With Meat Balls

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 Similar Mutajjan with Meat Balls. Make meatballs, as told previously, and fry in fresh oil until brown, then stir eggs and throw them in and leave them until they set; sprinkle with rue, then throw in a spoon of vinegar and another of murri and the same of water, all that having been boiled in the frying pan. And if the tajine is made separately, arrange the meatballs with the broth on the platter and pour over them the contents of the tajine, and it is good, and sprinkle it with rue, God willing.


Other versions of this recipe:

A Dish of Meatballs (An Anonymous Andalusian Cookbook)

A Qâdûs with Meatballs (An Anonymous Andalusian Cookbook)

Another Dish of Meat Balls (An Anonymous Andalusian Cookbook)

Meatball Dish (An Anonymous Andalusian Cookbook)

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