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Making Baqliyya With eggplants


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 with Eggplants. Take the breast of a sheep and its ribs, cut small, to the size of three fingers, cut onion in round slices and then take cilantro and pound coriander seed, caraway, and Chinese cinnamon; cut up the eggplants in round pieces and the same with the gourds; then take a pot and put a little oil in its bottom then arrange a layer of meat and eggplant and a layer of gourd and put some spices between each layer and the next; then put the pot on the fire, after putting in it an adequate quantity of meat, and do not add water; cook until done God willing.

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