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Another Tabâhajiyya


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

Another Tabâhajiyya. Slice the meat and sprinkle over it salt and pepper, fry with fresh oil until it is browned and its juices have dried into the oil; take a handful of almonds, which have been well ground and moistened with vinegar; cook in the pan and sprinkle minced celery leaf on it and cinnamon.

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