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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

Tabâhaja, Which is Fried Meat. Take three ratls of strips of meat taken from kid meat, and put it in a pot and put with it five ûqiyas of fresh oil, a quarter of a ratl of water and enough salt. Put on the fire and leave it there until the heat has dried the water, then pour in a third of a ratl of water and sprinkle with ginger and pepper, a mithqâl's-worth of each and take out about a third of it. And indeed a notable tabâhaja is eaten of it. Pour in the pot after ladling an ûqiya of vinegar and leave it until what you have separated has been consumed; then separate half of what is left in the pan and sprinkle with chopped rue, in order to present an extraordinary dish of the best sort and sprinkle what is in the pan with some asafoetida and break over it five beaten eggs, then dish this up and serve with it a very fine anjudhâniyya [a dish flavored with asafoetida].


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