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Stuffed Burâniyya

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

Stuffed Burâniyya. Take meat and chop it small; put, after washing, in a closed or sealed pot and cover with water, throw in enough oil, vinegar, murri, salt, fennel sprigs, citron leaves, a head of garlic and a whole onion; then put on a moderate fire and take the flesh of a leg, pound it very well and clean it with great care, throw in some white flour, cinnamon and what spices you can, egg white and enough of the meat; beat very well and make meatballs of the right size, throw in the pot until done and when it is done, take them out and fry them and also boil an egg, take off its shell and roll it up in some of this meat in the mortar and fry it also until it is browned; then take a handful of eggplants, which have been washed and boiled and take out what they have inside, beat in the mortar with the rest of the meat from the meatballs and stuff the eggplants with this, and cloak them also on the outsides [with the meat mixture] and fry in the skillet until brown; then, when you have fried that, throw it all in the pot after throwing in the first meat, and pour in the pot the rest of the oil in which the things were fried. And when that is done, take the pot to the embers until its surface cools and cover with crumbs of cold bread and the whites of four eggs and cook the yolks in the pot; then spoon out on the platter and garnish with its meatballs; slice those eggs wrapped with meat into quarters and garnish the platter with them along with the yolks which remained in that (crumb-and-eggwhite) covering. Also cook an egg, peel it and chop it very small with some tender rue leaves and sprinkle with fine spices. If you wish to serve this dish with saffron, do so, God willing.


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