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Preparing Covered Tabâhajiyya [tabahajiyya Maghmuma]


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 Covered Tabâhajiyya [Tabahajiyya Maghmuma]. Take a ratl and a half of meat and cut in slices as told earlier; pound a ratl of onion and take for this three dirhams' weight of caraway and one of pepper; put in the pot a layer of meat and another of onion until it is all used up and sprinkle flavorings between all the layers; then pour on a third of a ratl of vinegar and a quarter ratl of oil; put a lid on the pot and seal its top with paste (dough) and fry over a slow fire until done; then take from the fire and leave for a while, skim off the fat and serve.

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