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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

Another Tabâhajiyya. Cut the meat up small and fry with oil and salt, and when it is brown, cook it until done with vinegar. Pound a handful of almonds or walnuts and throw them on and boil a while. Take pomegranate juice and dissolve in it a lump of sugar, to get rid of its tartness, and sprinkle with cinnamon.