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Preparing Saqlabiyya (dish Of The Saqaliba)


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 Saqlabiyya (Dish of the Saqaliba). Take mutton, preferably from the front legs, feet and chest, wash and put in the pot with two spoons of oil and one of murri, good bread, coriander seed, caraway, ground pepper, sprigs of thyme, citron leaves, two heads of garlic, whole, and about enough water to cover the meat, with sufficient salt; then take ten onions, chop them finely, wash and throw in the pot and make meatballs, like those for tafâyâ, stuff with this meat the lower intestine and sprinkle with [chopped] boiled egg; cook all with the meat and when it is all done, take it to the embers and to decorate it take the meatballs and egg yolks; cut the gut with the egg which is inside and beat between the meatballs and sprinkle with fine spices and serve, God willing.

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