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Preparing mallow With Jerked Meat

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

Preparing Mallow With Jerked Meat. Take jerked (dried) meat, and let it be tender, and cut it up, wash it, put it on the spit and roast it; put in the pot and cover it with water, throw in soaked garbanzos, a chopped onion, coriander seed, pepper, a spoon of oil and salt; put the pot on the fire and when it is cooked, take mallow leaf, wash the dust and earth off and chop finely; then throw on some salt and stir with the hand, then put it in a sieve of esparto grass and pour water through until no dirt or anything else remains; then throw in the pot with the meat and when the vegetables are cooked, take the pot from the fire and take some flour and two eggs ... [word or words missing]... with the flour [or possibly the jerky; reading qadîd for daqîq] on a dish until the grease runs out, God willing.


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