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Making 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

Making Baqliyya of Asparagus. Cut the meat in round pieces and throw in the pot with a large onion and water, pepper, salt, coriander seed, caraway, two spoons of murri and the same amount of fresh oil. Put on the fire, and when the meat is done, cut the asparagus fine, after boiling, and throw over the meat; cover with eggwhites which you covered with their whites [literal translation; possibly one of the whites mentioned is an error for yolks].

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