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Fresh beans With 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

Fresh Beans With Meat, Called Fustuqiyya. Take the flesh of a young sheep or lamb, preferably from the forelegs, the durra, the jaus and the 'anqara and after washing put in the pot with two spoons of fresh oil and water to cover the meat; put on the fire and then take a handful of fresh beans which have been shelled from their pods and throw over the meat; when it is done, take out the meat and knead the beans vigorously with a spoon until none of them is left whole; then pour in the pot a spoon of vinegar, another of fish murri and some salt, however much is enough; then throw the meat in the pot and fry a little; then take it to the embers until its face appears, dish up and use.


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