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A Dish Of Meatballs

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 Dish of Meatballs. Make meatballs, as told before, and put the pot on the fire. Put in it a spoon of vinegar and another of murri, spices, an onion pounded with cilantro and salt, a little thyme, a clove of garlic and enough rue and fresh water as needed until it is nearly done. Throw in the meatballs and dot with egg yolks and coat the contents of the pot with the whites, and add whole pine nuts and almonds. Ladle out and sprinkle with pepper, cinnamon and rue.


Other versions of this recipe:

A Qâdûs with Meatballs (An Anonymous Andalusian Cookbook)

A Similar Mutajjan with Meat Balls (An Anonymous Andalusian Cookbook)

Another Dish of Meat Balls (An Anonymous Andalusian Cookbook)

Meatball Dish (An Anonymous Andalusian Cookbook)

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