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Preparation Of Baqliyya Of Asparagus

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

Preparation of Baqliyya of Asparagus. Take meat and cut it to the size of three fingers. Wash it and put it in the pot. Add one spoon of oil, a spoon and a half of murri, coriander seed, a fistful of soaked garbanzos and a chopped onion. Put it on the fire. Take the asparagus and cut in small pieces, boil them and throw them in the pot with the meat. When the meat with the asparagus is done, take crumbs of bread, two eggs and pepper and cover the contents of the pot with it. Leave it on the embers a while, if God wills.


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