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eggplant Dish Known As The Arabic

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

Eggplant Dish Known as the Arabic. Take pieces of meat over the cutting-up of the tajine (?), and put them in the pot and throw in it three spoons of vinegar, a spoon of murri and two spoons of oil, pepper, cumin and coriander seed, two dirhams of each one, cilantro, "eyes" of rue and almond kernels; throw in water to cover by two fingers, and take the pot to the fire; when it is done, remove it from the coals and cover the contents of the pot with much cilantro, predominating over the dough [of the covering]; beat into it three eggs and some white flour, then throw in the pot a peeled, boiled, eggplant, chopped up, which completes it.


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