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Complete Jimliyya

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

Complete Jimliyya. Take meat of a sheep and its liver, heart and kidneys; cut in round pieces and wash, put in the pot with a spoon of vinegar and another of good murri, fresh oil, two sides [shatrain; possible a measure of oil], coriander seed, caraway and pepper; cook with some water until done and serve.


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