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Isfîriyâin The Manner Of The Market Folk


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

Isfîriyâin the Manner of the Market Folk. Pound the meat of a leg when it is flayed, before it cools and after cutting it into strips, when it stops steaming. Remove its sinews, until nothing remains in it; throw in, while pounding, a little salt. When it is done, take what you need of sifted flour, mix with water and knead with the hand until it is mixed; throw in oil and also a little honey and break over it eggs; stir smoothly and throw it with the meat in the brass mortar and stir in the mortar very vigorously; add water little by little until it becomes light, and use it so that it does not cool and spoil. Then clean a frying pan and smear with oil, then take the meat out of the mortar and put round cakes of it in the pan and arrange the pan on the fire. And when you think it is going strongly, throw in a little oil and turn the pan so that the oil goes between and under the meat-cakes, and check that you stir it by the sides with a skewer so that it does not burn; then turn until done and brown it, if you want it brown, or do it in another manner as most people do, dash cold water on to the pan, then spread with oil, as you did the first time and use it as you please.
Make sausage in the same way as you make isfîriyâ : reduce the amount of water and increase the amount of eggs, remove the meat to the platter and leave it till it sets, and add fat to the weight of a third of the meat and throw in pepper and chopped rue and be at it all until it mixes. Clean the gut and fill with this meat with the fat, and tie in the lengths you wish; throw into boiling water until hard; take them out and put in cold water ...[about three words missing]... the isfîriyâ so that it does not turn black. Fry the sausage (dukânik) after this, God willing.

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