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A Dish Of eggs With Meat


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 Eggs with Meat. Take a quarter ratl of vinegar and the same amount of murri and of water, and put all together in a tajine. Grind an onion and throw in thyme leaves and enough salt. Put on the fire until the onion is done; then break ten eggs or as many as you want, season with a dirham and a half of pepper, God willing, may He be exalted.

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